WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, December 12, 2013

PoppySeed Biscotti(gluten-free, dairy-free, soy-free, corn-free, )

In the past I would have not likely made biscotti for my holiday cookie tray, but with going gluten free (and grown up kids now) we have added biscotti into the cookie lineup. Honestly, a cup of tea or coffee and biscotti? You just cannot go wrong. They are one of the easiest cookies to throw together.

We opted for poppyseed but you could add nuts, dried cranberries or raisins.. whatever it is you like in yours. Normally I would glaze with a lemon glaze to go with the poppyseed or if I was gifting them but plain and simple works perfectly for us. If you can have almonds they would be delicious! My directions are a bit iffy on this one.. I don't usually measure for biscotti, I tend to "wing" it.. I know, bad habit! The trick is just making the dough firm enough to hold it's shape(like a long brick) and no firmer.. gf dough is a bit tricky. Too moist would be better then too dry.


1 1/2 cup all-purpose gluten-free flour
1 teaspoon guar gum
1/2 cup sugar
1/3 cup poppyseeds
3/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 1/2 tablespoons Palm shortening(room temperature)
1 1/2 teaspoon vanilla extract(almond if you aren't corn or nut allergic)

Preheat oven to 350 degrees F. Line your baking sheet with parchment paper and set aside.

In a bowl, add all purpose gluten-free flour, sugar, baking powder, and salt. Mix together the ingredients. Now mix in shortening and eggs. Lastly add vanilla extract. allow to rest for 10 minutes.
Dough should be rather loose. It should pat together and hold a form but if it spreads when you try to shape it then it needs a bit more flour. If it crumbles it needs a bit of water or more vanilla extract.

Place the dough in the center of the baking sheet and form into a long and relatively flat log with your hands.(Think brick)

Bake for about 22-25 minutes or until the outside of the log is lightly browned
Remove and let sit for a few minutes. Slice loaf between 1/4-inch to 1/2-inch thick(thinner will bake more evenly). Arrange the slices, cut side down on the baking sheet and return to the oven. Bake for 10-12 minutes. Remove and let cool for 10 minutes.
If any slices are still too soft you can place them in the dehydrator till dry or back in a low temp oven to dry them.
Store airtight.


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