CRISPY ALMOND BISCOTTI | GLUTEN-FREE

Hey guys! If you love biscotti and you're gluten sensitive....I think you're really gonna love this recipe! Almond Biscotti with just the right amount of crunch! These delicious gluten free treats have all the dunking power you'll need. I hope you'll give them a try today!

Preheat Oven to 325 degrees-makes 9 biscotti

What you'll need:
Fine Almond flour (1 1/2 cups)
Brown Rice flour (1/2 cup)
Baking powder (1 tsp)
Baking soda (3/4 tsp)
Kosher salt (1/2 tsp)
Egg (1 whole, room temperature)
Butter (1/4 cup softened)
Raw sugar (1/4 cup)
Vanilla extract (1 tsp)
Almond extract (1/2 tsp)
Roasted Almonds (1/4 cup)
Lemon zest (1tsp)
Optional:
Chocolate (for drizzling on top)
Sprinkles

Instructions:
In medium mixing bowl add the first 5 dry ingredients, stir...set aside.
In large mixing bowl add egg, butter and sugar....beat until creamy. Stir in vanilla and almond extracts. Add dry ingredients to wet. The batter will be thick. Knead the ingredients together with mixing spoon until blended. Add toasted almonds and lemon zest. It's easier to mix these in by hand to get them distributed evenly.

*to toast nuts, simply add them to a hot dry pan. Stir and watch carefully until lightly brown and fragrant. Always allow them to cool down before adding to batter.

Place dough on parchment lined baking sheet. Shape into an 8'' long x 1 1/2'' high loaf. Bake 25 minutes or until edges are just lightly brown. Remove and allow to cool 5 minutes. Slice loaf on diagonal into 3/4'' slices. Return to oven for an additional 5-7 minutes per side or until golden brown.

Allow to cool completely before topping with chocolate and sprinkles.

Thanks for watching!!

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