You never know how a recipe will work when all-purpose gluten free flour is swapped for the equal amount of all purpose wheat flour. I wondered about biscotti, as it’s already a fairly dense, crunchy cookie, if the differences would be negligible. If I like the snack as much as my gluten-free husband does, it’s a keeper.
Turns out biscotti is a great cookie for the swap. The flavor is unaffected, at least in this case due to the bright lemon. See, I know what the real deal tastes like because this recipe is already on my site, right here. If you are interested in this flavor combo but don’t care about the gluten, check out the original recipe.
Anyway – biscotti is one of my favorite all time cookies, probably because I was raised on the somewhat bland, bread-y baked goods the Italians are partial to. You had your chocolate chips cookies, I had pizzelles and biscotti. These are crunchy with a someone grainy texture due to the cornmeal. This is, perhaps, why the texture is minimally affected by the gluten-free flour. So what is the difference? Well they didn’t bake as high, which is to be expected, since gluten provides structure. They are also a crisper, crumblier version of the original batch. More delicate, if you will. Don’t have a gluten issue? Make the original batch, since gluten isn’t bad for you. Have an allergy or celiac? Make these! I’m currently drinking my coffee and can’t stop eating them.
Lemon, coconut, pistachio and cherry might sound like zany collaboration to you, but I can vouch for it. The pistachios are crunchy and rich, the cherries tart and chewy, and the lemon just bright as can be. While not exactly health food (thanks to the 3/4 c. of sugar) these are definitely better than your average bear, what with the low-fat (and good fat, olive oil) factor, not to mention the nuts and fruit. As gluten-free baked goods are crazy expensive to buy, this is a cookie that could be worth your time (minimal time that is – these are super easy to make).
Gluten Free Biscotti with Lemon, Coconut, Pistachios and Dried Cherries
Makes 3-4 dozen
Adapted from Whole Living
1 c. white whole wheat or all purpose flour
1 c. cornmeal
1/2 c. unsweetened shredded coconut
1/2 tsp. baking powder
1/2 tsp. kosher salt
3/4 c. sugar
6 tbsp. extra virgin olive oil
zest of 1 lemon
1 c. dried cherries
1 c. shelled, unsalted pistachios
1. Heat oven to 350 degrees. Whisk flour, cornmeal, coconut, baking powder and salt.
2. In another mixing bowl, whisk eggs, sugar, oil and lemon zest until smoothly combined.
3. Add to flour mixture and mix gently until almost combined.
4. Add cherries and pistachios and mix JUST until uniformly combined.
5. Line a baking sheet with silpat or parchment and shape dough into two 15 by 2 inch logs (about 2 inches high).
6. Bake for 25 minutes or until golden. Remove from oven and reduce oven temperature to 325.
7. Let cool for 20 minutes, then transfer logs to cutting board and slice diagonally into 1/2 – 3/4 inch slices using a serrated knife.
8. Return sliced biscotti to pan, cut side up. Bake in reduced-heat oven for 15 minutes or until lightly golden.
9. Remove to wire rack to cool completely.
Biscotti will keep 2 weeks in an airtight container at room temp.