These wonderful double-baked biscuits are packed with tasty extras. Every bite will contain a combination of “what it says on the tin”. And, unlike many gluten free bakes, this one more than holds its own against any “with gluten” versions. Not only do they taste great, but the texture is great too.

Makes: About 20 small biscotti

Time: 15 – 20 min to prep and mix. 20 min first bake, 20 min to cool and cut, another 20 min or less for the second bake.

Level: Very easy

Need: An electric whisk is very useful

Ingredients

125g/5oz nuts (hazelnuts and pistachios work well together)
250g/9oz plain GF flour
1 tsp baking powder*
1 tsp xanthan gum powder
Pinch of salt
50g/2oz ground almonds
2 eggs
80g/3oz caster sugar
About 75ml/3fl oz double cream or milk
100g/4oz white chocolate chips
Around 50g/2oz glace cherries, chopped

* Baking powder usually has no gluten content, but most supermarkets now sell a GF version if you prefer.

Method

1. (optional) Break the nuts a little, then roast them in a hot oven for about 10 minutes or in a dry frying pan on the hob, tossing them frequently. When roasted, spread them onto a cold plate and set aside to cool.

** Roasting the nuts is not essential but it does increase the flavour. I prefer using a frying pan so I can keep a close eye on them as nuts easily burn.

2. Line a large baking tray with parchment and sprinkle with flour. Turn the oven on to 190°C / fan 170°C / 375°F / gas 5.

3. Sift the flour, baking powder, xanthan gum powder and salt into a large bowl then stir in the ground almonds.

4. Whisk the eggs and sugar together in another large bowl until light and creamy. Stir in the cream or milk then fold in the flour mixture. Add in the cooled nuts, chopped cherries and chocolate chips, then mix to a firm dough.

5. Divide into two pieces and roll each one into an oblong shape. Place on the lined baking tray, well apart. Bake for 18 – 20 minutes.

6. Remove from the oven and leave for 15 – 20 minutes then cut each piece into slices about 2cm/¾”. Lay them flat on the tray and return to the oven for another about 12 – 18 minutes. (I turn the pieces over after 7 or 8 minutes, but this is probably not essential.)

7. Leave on the tray for 5 – 10 minutes then transfer to a wire rack to cool fully.

Gallery 1

Gallery 2

I hope you enjoy these lovely biscotti. If you want to see more of my recipes, sweet or savoury have a look at my site. Here are some that I’d love you to try:

Adaptable Oaty Biscuits