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Gluten-free Biscotti With Brazil Nuts

These light and delicious biscuits are trendy and nutritious. Enjoy as is or dip in coffee or sweet dessert wine such as sherry as the Italians do!

1 cup (250 ml) Brazil nuts (see Note)
½ cup (125 ml) egg white (4 -5)
¾ cup /150 g (175 ml) sugar
½ tsp (2.5 ml) vanilla essence
¾ cup (185 ml) gluten free flour
pinch salt

  1. Line the base and sides of a loaf tin (280 x 110 x 65 mm or 225 x 125 x 80 mm) with baking paper and grease well with butter or cooking spray. Preheat the oven to 180°C.
  2. Place the egg whites in a mixing bowl or the bowl of an electric mixer fitted with the balloon whisk and beat until stiff peaks form.
  3. Add the sugar gradually and whip until thick and glossy as for meringue. Beat in the vanilla essence.
  4. Add the flour, salt and nuts and fold in very lightly with the whisk or a large spoon only until combined with the egg white. Pour the mixture into the prepared tin, smooth the top and bake about 25 minutes or until firm and golden. Cool, loosen, turn out and cool completely.
  5. Preheat the oven to 100°C.
  6. Slice the loaf with an electric or sharp serrated knife into 5 mm slices and arrange flat on a baking tray.
  7. Return to the oven and dry out for about 20 minutes, turning over once until crisp and dry.
  8. Place a spoon in the door if necessary to keep it slightly ajar to allow moisture to escape. Cool and store in airtight containers.

About 30 biscotti, depending on size.

Note  The nuts used may be one kind only or a mixture of 2 to 3 kinds. This may include blanched almonds, shelled toasted pistachio nuts (salt rubbed off if salted) toasted and shelled hazelnuts or unsalted cashew nuts or pecan nuts.

Recipe by Carolié de Koster.