Just when you think one of your favourite coffee time treats is forever off-limits because it’s made with wheat flour, you find a recipe that’s as good as any biscotti recipe you’ve previously made; light, crispy and full of flavour. Kudos to another righteous recipe from Nancy Cain’s brilliant gluten free cookbook, Against the Grain!
Get it. Now!
If you live gluten free and haven’t discovered this cookbook, do yourself a favour and get your hands on it! You’ll absolutely love the GF Pizza Dough, hands down the best I’ve found, and the GF oatmeal cookies and GF ginger snaps! The very charming book has great photos and a side-bar personal note – with each recipe. I could go on and on, gushing about the book or you could just read my review here.
Do note, a food processor is required for many recipes, but it just means they’re easier to make~
The original recipe, from a 1995 New York Times article, calls for pistachio & dried cranberries, and was one of the first adapted by the cook book author. Not having those ingredients I subbed in two of my favourites, that I always have on hand, the dynamic duo of lemon & poppy seeds!
The recipe comes together so fast, they really are a cinch to make. The GF dough, using light buckwheat flour and tapioca starch, is much lighter than traditional flour biscotti. This means easier handling when forming the logs for the first baking!
I cannot wait to try the original version, and even more variations, especially with the upcoming holiday season; where having lots of cookies for company and for gift giving is just the thing to do.
Biscotti = Twice Baked.
This very light dough will spread during the first bake, so don’t freak out like I did! Just follow the directions and all will be well. Again, because of their light & crispy texture, when you cut the logs use a serrated knife for best results. The recipe will make about 30 biscotti and should be stored in an airtight container.
Gluten Free Lemon Poppy Seed Biscotti
- 1/2 cup granulated sugar
- 1/2 cup icing sugar
- 1/3 cup coconut oil
- 1 large egg
- 1/2 teaspoon salt
- Finely grated zest from one lemon
- 1 cup (120 grams) light buckwheat flour
- 3/4 cup (105 grams) tapioca starch
- 1 1/2 teaspoons baking powder (GF)
- 2 teaspoons poppy seeds
- 2 teaspoons vanilla extract
Position an oven rack in the center of the oven and heat to 325°F.
Line a baking sheet with parchment paper.
In a food processor, blend the sugars, oil, egg, salt and lemon zest until smooth. Add the buckwheat flour, tapioca starch, baking powder and poppy seeds and blend until uniformly moistened (the dough will be crumbly). Add vanilla and blend until dough comes together in a ball.
*If adding nuts & cranberries, transfer the dough into a medium bowl and work them in by hand.
Divide the dough in half and on the parchment lined baking sheet, form into 2 flat logs, 12-inches long by 2-inches wide. Have them side by side, and 4-inches apart; they will spread during baking. Bake for 35 - 40 minutes. Remove from the oven and let cool for 10 minutes.
On a cutting board slice across into 1-inch thick slices. Bake standing upright for 20 minutes. The biscotti should be dry and crumbly. Store in an airtight container.
Original Recipe: for cranberry pistachio biscotti add 1/2 teaspoon almond extract, 1/2 cup chopped dried cranberries, 1 1/2 cups coarsely chopped pistachios