|Gluten Free Almond Baklava Biscotti|
Why don't you make a batch and see if your family has a hidden love you didn't know about too! Now get to baking!
GLUTEN FREE ALMOND BAKLAVA BISCOTTI
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe
1 cup almond meal
1 1/2 cups all purpose gluten free flour (store bought or homemade)
2 cups tapioca flour
1/2 tsp. xanthan gum
1 tsp. baking powder
1 tsp. Anise Seed (whole or ground, I like to grind mine)
1/8 tsp. salt
1/2 cup sugar
1/4 cup slivered almonds
1 tsp. vanilla extract
2 eggs plus one egg white
1/4 cup butter, softened or melted
1 cup chocolate chips (semi-sweet or dark)
optional: 1/2 cup dried cherries tossed in a 1/2 tsp. tapioca flour
1 Tbsp. butter, melted
3 Tbsp. honey
1 cup chopped toasted nuts (1/4 pistachios, almonds and pecans)
1/2 cups melted dark chocolate
Preheat oven to 350 degrees F. and place a piece of parchment paper on a baking sheet. In a medium size bowl, or stand mixer, cream butter, sugar and vanilla extract. Add the Anise seed. Add eggs and egg white, one at a time and mix well. Mix together dry ingredients and beat into the wet mixture. The dough will be very thick and dry. Stir or mix in almonds, chocolate chips and cherries (if using).
Divide dough into two equal parts and on a gluten free floured surface, mold and pat dough into two logs, about 12 inches long and 3 inches wide.
For the topping, mix together melted butter, honey and chopped nuts. Once biscotti is cooled dip the tops in melted dark dark chocolate and top each liberally with nut mixture (it will seem like the nuts won't stick, but they will harden up). Refrigerate biscotti to set the chocolate and nuts.