【Gluten Free】Pistachio Biscotti

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and nut-free.

Sift together 60g superfine rice flour, 50g brown rice, 20g potato starch, 20g tapioca starch, 1/2 tsp baking powder, 1/2 tsp Xanthan Gum, and 1/4 tsp salt. Set aside.

Preheat the oven to 175℃.

In a bowl, combine 20g raw caster sugar, 20g Natvia natural sweetener, and 55g softened Nuttelex margarine. Beat until pale and fluffy.

Add 1 large egg (room temperature) gradually, a small amount at a time, while beating. Be cautious as it may split.

Once the egg is fully combined, add 3 tsp of the flour mixture to prevent splitting. Beat until smooth.

Add the remaining flour mixture and combine well. Switch to a spatula and continue mixing.

Add 3 tsp of water one at a time while mixing until the dough is smooth.

Incorporate 40g roasted crushed pistachio and mix until evenly combined.

Cover the dough with plastic wrap and let it rest for about 30 minutes to allow the flour to absorb the liquid.

After resting, use damp hands to form the dough into an 18cm x 10cm rectangle.

Bake in the preheated oven at 175℃ for about 35 minutes or until golden, rotating the tray halfway through baking.

Let the baked dough cool for about 10 minutes.

Reduce the oven temperature to 160℃.

Slice the cooled dough into 1 cm thick slices using a serrated knife.

Place the slices cut side down on a wire rack (using folded foil if needed).

Bake at 160℃ for 15 minutes, then flip the slices over.

Rotate the tray and bake for an additional 15 minutes.

Let the biscotti cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens