Description
Crisp, twice-baked biscotti perfect with coffee.
These gluten-free cantucci are infused with honey and sweet wine.
Ingredients
Units
- 5 oz (142 g) Rice Flour
- 2 oz (57 g) Tapioca Flour
- 2 oz (57 g) Tapioca Flour
- 0 oz (12 g) Baking Powder
- 2 oz (57 g) Raw Honey
- 3 Yolks
- 2 oz (57 g) Zibibbo (or any other sweet wine)
- 5 dried Figs and 5 dried Apricots (to keep the recipe more traditional you can replace dried fruit with 4 oz (113 g) Almonds + 1 oz (28 g) Walnuts)
- 1 tbsp Honey
Instructions
- Preheat oven to 350°F (177°C).
- Combine all dry ingredients (flours and baking powder) in a bowl and mix well.
- Pour honey, yolks, and Zibibbo wine over the flours. Cut dried figs and apricots into small pieces, add them to the bowl, and knead with your hands.
- Shape the dough into a stick loaf; heat 1 tbsp of honey for a few seconds and use it to brush the top of the dough.
- Place the loaf on a baking tray lined with parchment paper and bake in a low oven (350°F/177°C) for at least 20 minutes.
- When the surface starts to brown, remove from the oven and, using a wide-bladed knife, cut the loaf obliquely into 1/4-inch thick biscuits while still hot.
- Place the biscuits on the baking tray and bake for 20-25 more minutes at 350°F (177°C).
- Remove from oven and let cool completely until crunchy.
Notes
- For optimal crispness, ensure the biscotti are completely cool before storing.
- If you don’t have Zibibbo, a sweet dessert wine like Moscato works well as a substitute.
- To make ahead, bake the biscotti completely and store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 biscotti
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 20