Lemon Biscotti with Dried Cherries and Almonds ~ Gluten Free
Feb 27, 2020, Updated Dec 16, 2024
Light and crunchy with lots of zesty flavor! Here is your go-to recipe with healthful ingredients.
Crisp and not-too-sweet – these biscotti are the ultimate snack, dessert and great for gift giving!
It’s a good idea to flavor the dough itself – boring and bland is not an attractive combination in a biscotti! Made with healthful ingredients, you would never know they’re gluten free.
I Love a Little Home Baking:
Fills the house with fabulous aromas and tastes better than store bought!
Also – you are in control of the ingredients. This recipe is gluten free – but you would never know.
Perfect for Gift Giving! Biscotti is a great “keeper” cookie.
Make and says fresh for up to 3 weeks in an airtight container.
Made with healthful ingredients: flavorings include lots of Grated Lemon Rind, Dried Sweetened Sour Cherries, Sliced Natural Almonds, Super-Fine Almond Flour and a bit of Organic Yellow Cornmeal (for extra crunch & flavor.)
Biscotti Are Fun to Make!
… Kind of therapeutic – and not difficult!
Make the biscotti dough in a stand mixer (or Italian method; can do by hand) until all the ingredients are well mixed, will be a little sticky – but not difficult to handle!
Extra Tips:
Cut the logs in 3/4″ slices with a sharp serrated knife.
~ DO THIS after 10 minutes while still a little warm. Waiting much longer, the biscotti tend to crumble. Place back on the baking sheet and return to the oven to toast the biscotti – about 25 minutes until just golden around the edges and crispy.
Happy Baking!
Karen
Lemon Biscotti with Dried Cherries and Almonds ~ Gluten Free
Ingredients
- 4 tablespoons unsalted butter, organic, room temperature
- 3/4 cups pure cane sugar
- 1 tablespoon grated lemon rind
- 1 teaspoon minced meyer lemon rind*, can also use regular lemon
- 2 large eggs, room temperature (I used pastured raised)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract, I used 365 degree brand
- 1/4 teaspoon sea salt
- 2 tablespoon fresh lemon juice
- 3/4 cups super-fine almond meal
- 1/4 cup yellow corn meal, organic
- 1 1/2 cup all-purpose gluten free flour blend
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon xanthan gum, do not use if your flour blend includes it
- 1/3 cups dried sweetened sour cherries, chopped
- 1/2 cup natural sliced almonds
Instructions
- Preheat oven to 325 degrees.
Biscotti Dough:
- In a stand mixer add butter, sugar and all lemon rind. Using the paddle, set to low-medium speed and blend for 1 minute. Scrape the bowl, and beat for one more minute until light and fluffy.
- Add one egg – at low spead. When incorporated, add the next egg and blend well. Add the rest of the ingredients and blend on low speed until incorporated – do not beat for long. Scrape the bowl and beat until the dough just seems evenly distributed.
- Line a baking pan with a silat liner of parchment paper. Separate the dough into 2 – make two long logs with each potion of dough; about 4″ wide x 9″ long – spacing them a bit (these will not spread very much.)
Baking:
- Bake for 40 – 45 minutes until firm in the centers, and just golden around the edges. Let cool for 10 minutes, then place one log on a cutting board.
- After 10 minutes – slice into 3/4″ slices with a serrated knife on a slight diagonal. Gluten free dough is a little different kind of dough – do not let the logs stand until cool to cut – – they will crumble.
The Second Bake:
- Place the sliced biscotti back on the baking tray – bake in oven until crisp and firm, and just a touch golden – about 25 minutes.
- Cool and store in an airtight container. Stays fresh for about 4 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
