This gluten-free biscotti flavored with dried blueberries and fresh lemon zest is a delight to enjoy while relaxing with a cup of tea. I'll walk you through the simple steps of mixing the batter, baking it once, slicing it into cookies, and baking again. It's that easy!
Gluten-Free Dairy-Free Biscotti
I have sometimes made these with avocado oil, so you can have a gluten-free, dairy-free biscotti, too. For the dairy-free version, simply replace the butter with an equal amount of avocado oil.
Ingredients
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- Almond Flour: The nuttiness adds a lovely texture and taste to biscotti.
- Raw Sugar: I prefer to use raw sugar rather than the more refined versions.
- Blueberries: I buy dried blueberries online, as they may be difficult to find in stores.
- Lemon Zest: The zest is the thin, outer yellow layer of the lemon. Grate it gently with a lemon zester, being careful not to get into the white, bitter-tasting layer just below it.
See recipe card for quantities.
Instructions
Whisk the dry ingredients together in a medium mixing bowl.
Cream the butter and mix everything else in.
Spread the dough out on a pan.
Bake the dough at 325°F (163°C).
Slice slightly cooled, baked dough, and bake it again.
Cool your biscotti on a wire rack, and enjoy!
Storage
I store cooled biscotti sealed in an airtight container at room temperature for two or three days. If they become a little softer than you would like, crisp them up for 5 minutes in a 325°F (163 °C) oven.
These biscotti also freeze well. Again, you might want to pop them into the preheated oven for a few minutes to freshen them up.
Alternatively, you can freeze these biscotti just after slicing and save the second baking until after you thaw them. If they are still very cold, you sometimes need to bake them a little longer than when you bake warm cookies.
Almond Flour Biscotti
If you enjoy biscotti as much as I do, you might also want to try my Gluten-Free Cranberry Almond Biscotti.
Recipe
Blueberry Lemon Biscotti
Equipment
- 1 set mixing bowls
- 1 Electric mixer optional
- 1 Whisk
- 1 spatula
Ingredients
- 1 cup almond flour
- 1 cup white rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup butter at room temperature (Use avocado oil for dairy-free.)
- ½ cup raw sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (about 2 lemons)
- ¾ cup dried blueberries
Instructions
- Assemble your ingredients. Line a baking sheet with parchment paper. Preheat the oven to 325℉ (163℃).
- In a medium mixing bowl, whisk together the flours, xanthan gum, baking powder, and salt.1 cup almond flour1 cup white rice flour1 teaspoon xanthan gum1 teaspoon baking powder½ teaspoon fine sea salt
- In a large mixing bowl, cream the butter (either by hand with a spoon or with an electric mixer). Beat in the sugar until it is smoothly creamed with the butter. Then beat in the eggs and vanilla. You might need to pause and scrape down the sides with a spatula to make sure everything is incorporated.¼ cup butter½ cup raw sugar3 large eggs1 teaspoon pure vanilla extract
- Stir in the lemon zest and dried blueberries.1 tablespoon lemon zest¾ cup dried blueberries
- Press the dough out into a long, flatish shape, about 4 inches wide on the parchment-lined baking sheet.
- Bake for 30 minutes.
- Remove from the oven to cool for about 10 minutes. Cut the oblong shape crosswise into slices about ½ inch thick. Arrange them back onto the parchment paper, on their sides, and bake for another 20 minutes.
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