I thought I'd do some lemon scented baking today as it happens to be my Mum's birthday - and lemon is her favourite! I tossed around a few lemony ideas - warm yoghurt cake with lemon syrup, lemon shortbread and lemon sorbet but I finally I decided upon lemon biscotti. Something I've never made before but always wanted to. I'm also a convert, these crunchy little cookies have so many possibilities - almond and apricot, date and cinnamon, coffee with chocolate chips, white chocolate and macadamia.... but I mustn't get sidetracked (expect some more gluten free biscotti) and oh my they are so simple to make! (and eat!)
Slight problem of course is that you aren't here to eat these delicious almond lemon morsels (very inconsiderate I think Mum!), so, I'm going to give the gluten free lemon biscotti away, tomorrow infact. Yes, my fellow co-workers will be very happy to have something to dunk in their Friday morning coffee. So yes, you won't get to eat any of this biscotti but don't worry I'll make a fresh batch for you when you visit next week. Till then please drool over photos provided.
your forever baking daughter.
Gluten Free Lemon Biscotti: Gluten Free Recipe
85g whole almonds (raw or blanched will be fine)
140g gluten free plain flour
40g sorghum flour
1/4tsp (heaped) baking powder
110g castor sugar
2tblspn lemon juice
rind of one lemon
2eggs, lightly whisked
Preheat oven to 180degress Celcius.
Place almonds on a baking tray and bake in the oven for approximately 5-10minutes. They should just be browning. Remove from oven and allow to cool. Once cooled roughly chop.
In a bowl sift together the flours and baking powder. Add sugar, nuts, rind and combine.
Make a well in the centre of the dry mix and add the eggs and lemon juice. Mix until all ingredients are incorporated.
Turn mixture onto a lightly gluten free floured bench and knead for a minute. It will be a little sticky, but don't add more flour or it will be too dry! (Yes, I know I'm making biscotti - a dry biscuit - thank you)
On a lined baking tray form the dough into a log, approximately 10cm x 20cm. Bake for approximately 20minutes, turning tray half way through. Remove from oven. The loaf should be slightly browned. Allow to cool for 20-30minutes and slice on the bis into 1-1.5cm pieces. Lay pieces fat on tray and return to the oven for approximately 10minutes. Remove from oven and allow to cool completely.
Will keep for 1-2weeks in an airtight container if you don't gobble them all up with your morning, mid-morning and afternoon coffees!