Gluten Free Dairy Free Lemon Basil Biscotti
By: Kelsey Ganes
Published: Thursday, July 14, 2011 - 3:09pm

Ingredients




2 extra large eggs
 cup sugar
1 teaspoon lemon extract
1 tablespoon lemon zest (approx. zest of 1/2 lemo
2 tablespoons fresh basil, finely chopped
1 1/4 cups all-purpose gluten free flour (see About section)
1 teaspoon baking powder
1/4 teaspoon kosher salt

Preparation

1 Preheat oven to 350F. Lined two rimmed baking sheets with parchment paper and set aside. 2 In a large bowl (or the bowl of a stand-mixer fitted with paddle attachment), combine eggs, sugar and lemon extract, beat until well combined. Add zest and basil and stir until mixed. 3 In a separate bowl, combine dry ingredients: flour, baking powder and salt. 4 Add dry ingredients to wet and stir/beat well to combine. The dough will come together quickly, be fairly dry and very easy to handle. 5 Turn dough out onto a lightly floured surface and shape into a loaf approximately 7 inches long by 3 inches wide - be careful not to overwork the dough. 6 Place loaf on one of the prepared baking sheets and bake for 20-25 minutes or until lightly brown and firm to touch. Remove the loaf from the oven and allow to cool completely. Reduce oven to 300 F. 7 Once the loaf has cooled, using a serrated knife, cut on a diagonal to create 1/4-inch thick slices. 8 Arrange slices in a single layer on the second baking sheet and bake for 30-35 minutes (or until crisp and golden brown on both sides), turning once during baking. 9 Allow cookies to cool completely then enjoy!

About


I used Better Batter Flour blend for the recipe which includes xanthan gum -- if you use another flour blend, check to see if it includes the gum as a binder -- otherwise, add 1/2 TSP xanthan gum to the dry ingredients.