Gluten Free Dairy Free Lemon Basil Biscotti

Photo: Kelsey Ganes

Ingredients

2 extra large eggs

cup sugar

1 teaspoon lemon extract

1 tablespoon lemon zest (approx. zest of 1/2 lemo

2 tablespoons fresh basil, finely chopped

1 1/4 cups all-purpose gluten free flour (see About section)

1 teaspoon baking powder

1/4 teaspoon kosher salt

Preparation

Preheat oven to 350F. Lined two rimmed baking sheets with parchment paper and set aside.

In a large bowl (or the bowl of a stand-mixer fitted with paddle attachment), combine eggs, sugar and lemon extract, beat until well combined. Add zest and basil and stir until mixed.

In a separate bowl, combine dry ingredients: flour, baking powder and salt.

Add dry ingredients to wet and stir/beat well to combine. The dough will come together quickly, be fairly dry and very easy to handle.

Turn dough out onto a lightly floured surface and shape into a loaf approximately 7 inches long by 3 inches wide - be careful not to overwork the dough.

Place loaf on one of the prepared baking sheets and bake for 20-25 minutes or until lightly brown and firm to touch. Remove the loaf from the oven and allow to cool completely. Reduce oven to 300 F.

Once the loaf has cooled, using a serrated knife, cut on a diagonal to create 1/4-inch thick slices.

Arrange slices in a single layer on the second baking sheet and bake for 30-35 minutes (or until crisp and golden brown on both sides), turning once during baking.

Allow cookies to cool completely then enjoy!

Tools

Place your ad here
Loading...

About

I used Better Batter Flour blend for the recipe which includes xanthan gum -- if you use another flour blend, check to see if it includes the gum as a binder -- otherwise, add 1/2 TSP xanthan gum to the dry ingredients.