Gluten-Free Anise Sesame Biscotti Recipe
Posted on 3rd of June, 2010 by Lévana
If there was only one cookie recipe left for me to make, biscotti would be it hands down, and not only because it is so simple and delicious, but because it is so versatile. From the basic dough you could go into so many exciting directions. You might even consider multiplying the basic dough, then divide it again and add different flavors to each portion. My upcoming cookbook includes a whole chapter on biscotti and all its variations, so you will be mighty pleased!
My daughter tasted the gluten-free biscotti and said she usually doesn’t care for biscotti but she does love these, then added, uh-oh watch out Mommy will be using this line! You’re right, Bella darling :-)
1 cup sugar
1 cup oil
2 tablespoons juice or water
3 cups flour: all purpose, whole wheat pastry or spelt. Gluten-free: use any gluten-free flour + 1/4 teaspoon xanthan gum
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons anise seeds
1 cup sesame seeds
Preheat the oven to 375 degrees.
Mix the eggs, sugar and oil, by hand or with a mixer, until well combined. Add all remaining dough ingredients, and mix to make a smooth dough. Divide the dough into 3 pieces. On a barely floured board, roll each piece into a 10-inch cylinder. Transfer each cylinder onto a cookie sheet lined with foil, and flatten into a log about 2 1/2 inches wide and 1/2 inch thick, 1 inch apart. Bake for 20 minutes. Reduce the oven temperature to 325*F. When the logs are cool enough to handle, carefully move them onto a cutting board. Cut 1/2-inch slices with a sharp knife, put the slices back on the cookie sheet, cut side down, and bake again for 20 more minutes or until golden brown and crisp. Store at room temperature in an air-tight cookie tin.