How to Make Gluten-Free Biscotti + Tips for Storing Them
Biscotti are a type of Italian cookie that are twice-baked and typically made with wheat flour. But did you know that you can make them gluten-free? That’s right, with a few simple substitutions, you can enjoy this delicious snack without worrying about gluten.
Here’s what you need to know about making gluten-free biscotti.
What is Biscotti?
The word “biscotti” comes from the Latin word “bis-coctus,” which means “twice-baked.” Biscotti are Italian cookies commonly made with wheat flour.
Biscotti are made by shaping the dough into logs, baking it, then cutting the loaves into slices, and then baking the pieces again. This double-baking process is what gives biscotti their signature crunch.
Biscotti are perfect for dunking and have a wonderful flavor. One thing to remember is that biscotti are drier and more delicious when dipped in a hot beverage like coffee or tea.
Can You Make Biscotti Gluten-Free
Yes! You can make biscotti gluten-free by substituting wheat flour for gluten-free flour. I like to use a combination of King Arthur Gluten-Free flour and nut flour. You can use any gluten-free flour blend, but biscotti have the best texture when I use this combination.
How to Keep Biscotti Fresh and Crisp
One of the great things about biscotti is that they keep well. They are even better when they have a chance to sit for a day or two after being baked. But if you’re giving them as gifts or party favors, you’ll want to ensure they stay fresh and crisp. The best way to do this is to repackage them in a cellophane bag and use a heat sealer to seal them airtight.
Gluten-free biscotti are a delicious snack that anyone can enjoy. You can make this classic Italian biscotti without worrying about gluten with a few simple substitutions. And with a simple tip, keep your biscotti fresh and crisp to enjoy when you want to.