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Quinoa Flour Biscotti (Gluten Free)


  • Author: Camilla
  • Prep Time: 12 mins
  • Cook Time: 45 mins
  • Total Time: 57 mins
  • Yield: 36 1x

Ingredients

Scale

Instructions

  1. Position a rack in the center of the oven. Preheat oven to 300°F. Line a large cookie sheet with parchment paper.
  2. In a medium bowl, whisk the quinoa flour, baking powder, and salt until blended; stir in the dried cranberries and almonds.
  3. In a large bowl, whisk the oil, sugar, eggs, vanilla until blended. Gradually add the flour mixture to the egg mixture, mixing until well blended.
  4. Transfer dough to prepared cookie sheet; use damp hands to shape into two 12×2-inch rectangles (about 3/4 inch high). Bake 23-25 minutes until golden brown and set at center. Transfer the cookie sheet to a rack to cool for about 15 minutes or until it can be easily handled. Lift the biscotti off sheet onto a cutting board, peeling off the parchment. Using a large, sharp knife, cut it crosswise into slices about 1/2-inch thick. Discard the parchment.
  5. Place biscotti back on sheet with a cut side down. Bake 12-14 minutes until the biscotti golden & dry. Transfer biscotti to a rack and cool completely (they’ll crisp as they cool).
  • Category: Cookie, Biscotti