Makes about a dozen biscotti Difficulty
1/4 cup shelled pistachios, finely chopped 1 cup plus 2 Tablespoons gf flour 1 teaspoon baking powder 1/4 teaspoon salt 6 Tablespoons unsalted butter, softened 1/3 cup sugar 2 large eggs, lightly beaten 1 Tablespoons orange zest, finely chopped 1/4 teaspoon gf vanilla extract 3 Tablespoons powdered sugar
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
With an electric mixer, beat butter and 1/3 cup sugar until combined. Add eggs, orange zest and vanilla extract; beat until combined. Beat in dry ingredients on low speed. Stir in pistachios.
Sprinkle a work surface with powdered sugar. Place dough on powdered sugar and form into a 12" log, about 1-1/2" wide.
Transfer to prepared baking sheet. Bake in upper third of oven for about 35 minutes or until golden and top springs back when lightly touched. Let cool on baking sheet for about 10 minutes or until firm. Lower oven temperature to 300°F.
Carefully tranfer log to a cutting board. Using a serrated bread knife, cut log diagonally into 1/2" slices. Arrange slices on baking sheet, cut sides down. Bake biscotti for about 30 minutes or until golden and dry. Let cool completely on baking sheet. (The biscotti can be frozen for up to 1 month in an air tight container. Let return to room temperature before serving.)
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.