Lemon Biscotti with Dried Cherries and Almonds ~ Gluten Free
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.
Preheat oven to 325 degrees.
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.)
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.
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.
See BLOG for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer