If a Recipe does not yet include the full ingredients and/or instructions text, it will be updated in the near future — please watch our Gluten-Free Blog for Recipe-Release Announcements.
Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Apple Cinnamon Biscotti Recipe
GF Recipe Summary
Gluten-Free Apple Cinnamon Biscotti: Hearty, Cruncy, flavor-filled Dessert or Snack
Biscotti — also known also as cantuccini — are Italian almond biscuits (cookies) that are twice-baked, and they are fantastic on their own or served with warm beverages.
This Apple Cinnamon gluten-free biscotti brings together a nice blend of ingredients including almond and buckwheat and amaranth, which complement the Apple and Cinnamon flavors wonderfully. These biscotti are created in the spirit of the varieties featured in our Gluten-Free Desserts cookbook, which features our standard gluten-free Almond Biscotti and the GF Chocolate Orange Macadamia Biscotti variety too.
Gluten-Free Recipe Card and Pictures
½ Cup Heavy Whipping Cream 1 Cup Sugar 2 Tablespoons Unsalted Butter 1 Teaspoon Vanilla ½ Cup Unsweetened Applesauce 1½ Cups Medium Shredded Unsweetened Coconut ¼ Cup Ground Cinnamon 1 Cup Finely Diced Apple 1¼ Cup White Rice Flour ½ Cup Glutinous Rice Flour ¼ Cup Buckwheat Flour ¼ Cup Tapioca Flour 1 Tablespoon Amaranth Flour 2 Eggs ½ Tablespoon Honey 1¼ Teaspoon Baking Powder 1 Cup Almond Meal ½ Cup Coarsely Chopped Toasted Almonds
Preheat the oven to 375 degrees F.
In a saucepan, combine cream, sugar, butter, vanilla, applesauce, coconut, and cinnamon. Cook on medium heat stirring regularly until ingredients become thick and gooey. Transfer contents of saucepan to mixer bowl and add diced apple, flours, eggs, honey and almond meal; mix well. Add baking powder; mix well. Finally, add chopped almonds and mix again on low speed just until almonds are distributed throughout the dough.
Place the biscotti dough in a greased 6x10inch Pyrex pan (or equivalent). Bake biscotti dough for 25 minutes.
Remove biscotti dough from oven and with a knife, carefully cut diagonal bars approximately 1½ inches wide.
Place biscotti back into the oven and continue to bake for an additional 10 minutes.
Upon removing the gluten-free biscotti from the oven, use a knife to re-cut biscotti pieces (this will ensure that they will easily come apart from one another). Transfer the individual biscotti onto a greased baking sheet so that they are standing upright.
Reduce oven temperature to 300°F and bake for an additional 100 minutes.