Biscotti

Brenda Winiarski

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Biscotti are Italian cookies that are baked twice – the first baking cooks the dough, while the second one makes the cookie crisp and dry, perfect for dunking. They traditionally contain nuts, but with the almond extract flavoring and the crunch of the gluten free pretzels (yes, I agree I am a genius), you will be double checking to make sure these are low in protein. This recipe is dedicated to Sarah, an amazing young woman who tells it to me straight, even when it is not what I want to hear. Thanks Sarah — Happy Dunking!

Biscotti

Biscotti are Italian cookies that are baked twice – the first baking cooks the dough, while the second one makes the cookie crisp and dry, perfect for dunking. They traditionally contain nuts, but with the almond extract flavoring and the crunch of the gluten free pretzels (yes, I agree I am a genius), you will be double checking to make sure these are low in protein. This recipe is dedicated to Sarah, an amazing young woman who tells it to me straight, even when it is not what I want to hear. Thanks Sarah — Happy Dunking!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 40 cookie
Course: Bars & Cookies, Desserts
Calories: 49.7
Ingredients Method Notes

Ingredients
  

  • 2 c Wheat Starch
  • 1/2 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 1/2 units Vanilla Pudding, Instant, dry mix only (1/2 small box)
  • 1 tsp Baking Powder
  • 1 tsp Orange Peel (zest), fresh
  • 4 TBSP Butter, regular or unsalted room temperature
  • 3/4 c Sugar, White Granulated
  • 1/2 units Large egg beaten so white and yolk mixed
  • 1/4 c Water
  • 1/2 tsp Vanilla Extract
  • 1 tsp Almond Extract
  • 20 units Snyder’s Gluten Free Pretzel Sticks chopped

Method
 

  1. Preheat oven to 350 degrees.
  2. Combine starch, gum, salt, pudding, baking powder and orange zest in a medium sized bowl, set aside.
  3. Beat butter and sugar together in bowl of electric mixer until light and smooth; add egg and water and extracts. Add dry ingredients and mix just until combined. Stir in chopped pretzels.
  4. Halve the dough and turn each portion onto baking sheet covered with parchment. Roll the dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are light golden and just beginning to crack on top, about 40 minutes.
  5. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into ½-inch slices with a serrated knife. Lay the slices about ½-inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and light golden brown on both sides, about 25 minutes. Transfer biscotti to wire rack and cool completely.
  6. If desired, dip the tip of the biscotti in melted almond bark or chocolate. Don’t forget to add the phe from the chocolate.

Notes

Per serving — Phe: 5.4 mg | Protein: 0.1 g | Calories: 50 | PKU exchanges: 0.36
Reader Q&A:
Q: I’ve made this recipe for biscotti twice now and the loaves start to crack long before than turn tan. Then after they cool, some of the pieces crumble when I cut them with a serrated knife. Any suggestions? A: Once cooled, place the loaf in the freezer for 30 to 60 minutes, and then slice.