3½ tablespoonszibibbo, Prosecco, Moscato or any sweet white wine
¾teaspoonalmond or vanilla extract
½ cupplus 2 tablespoons whole raw almonds
Preheat oven to 350°. In a bowl, combine rice flour, tapioca flour, rice starch and baking powder. In a separate bowl, combine honey, whole egg and egg yolk, wine, and extract; pour over dry ingredients. Add almonds, and knead mixture into a dough.
On a parchment-lined baking sheet, shape dough into a rectangular loaf approximately 11 inches long, 1½–2 inches wide and 1 inch high; bake 20 minutes or until loaf starts to turn golden.
Remove loaf from oven, and transfer to a cutting board. While loaf is still warm, cut dough into ½-inch-thick biscotti using a serrated knife. Return biscotti to baking tray, cut side down, and bake another 20–25 minutes, turning biscotti as needed. Transfer biscotti to a wire rack to cool.
Amount Per Serving
Calories 1111Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 17g6%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.