Crunchy Biscotti - Gluten Free, Nut Free and Top Allergy Free, Vegan

So you want to learn how to make my gluten free, nut free, and top 8 allergen free biscotti? Then I declare that you have excellent taste in cookies. Biscotti are one of my favorite cookies despite the fact that I didn’t start making them until I was in my mid-20’s, and had only eaten them a handful of times throughout my childhood. My Nonna used to make nut-free biscotti when I was a kid and she would make them with shortening instead of butter. I sometimes make them with spelt flour, but this recipe is entirely top 8 allergen free. Traditional biscotti are made with all manner of allergens - wheat, egg, dairy, and nuts.

Biscotti are crunchy Italian cookies that are baked twice. They spend a good amount of time in the oven to achieve that signature dry crunch. If you are a crunchy cookie lover then this will be right up your alley. My basic recipe is flavoured with cardamom and cinnamon, however you can make them entirely plain, filled with seeds and dried fruit, drizzled with chocolate, or dipped in glaze.

As always please note that I am Canadian and therefore I do not categorie coconut as a nut, so please don’t come at me in the DM’s. Thank you! You can easily use an allergy safe vegan butter instead of coconut oil in equal measure.

One of the qualities that makes rice flour difficult to work with is the fact that it dries out so easily once baked, and god forbid you refrigerate your gluten free baked good because it can become painfully dry. However in this case the dryness works to our advantage, as biscotti are intentionally dry and crunchy, and that’s what makes them so darn addictive and perfect for dunking into espresso.

For more recipe inspiration and my life with anaphylactic food allergies, follow me on Instagram @EverydayAllergenFree

Crunchy Biscotti - Gluten Free, Nut Free and Top Allergy Free, Vegan

Flavour options for this gluten free, nut free, and top 8 allergen free biscotti recipe:

• Totally Plain: You may omit the cardamom and cinnamon if you prefer

• Chocolate Drizzle: Melt 1 cup of allergen free chocolate (semi sweet, dark, or white) and load it into a pastry bag or ziploc bag with the tip cut off. Use the bag to drizzle the melted chocolate all over the biscotti in whatever pattern you prefer.

• Vanilla Glaze: In a small bowl, whisk together 2 tbsp of water, lemon juice, or orange juice with 3/4 cup of powdered sugar and 1/2 tsp of pure vanilla extract. Dip the cooled biscotti into the glaze and let the excess drip off, then allow them to dry on a rack.

• 3 Seed: Always use a brand of allergy free seeds! Fold 1/2 cup of shelled pumpkin seeds, 2 tbsp flax or chia seeds, and 1/4 cup of shelled sunflower seeds into the dough before shaping it.

• Seed and Dried Fruit: Always use a brand of allergy free seeds and dried fruit! Fold 1/2 cup of pumpkin or sunflower seeds and 1/2 cup of your favourite dried fruit such as cranberries, diced figs, or diced apricots, into the dough before shaping. If using fruits larger than a cranberry, dice them up into small pieces first.

• Dried Fruit: Fold 3/4 of a cup of your favourite allergy safe dried fruit into the cookie dough before shaping. If you are using any fruits larger than a cranberry, cut them into small pieces first.

Ingredients for Crunchy Biscotti - Gluten Free, Nut Free and Top Allergy Free, Vegan

• 3/4 cup solid coconut oil or allergy safe vegan butter

• 1/3 cup maple syrup

• 1/2 cup powdered sugar

• 1 tbsp ground chia seeds

• 3 tbsp lemon juice

• 1/2 tsp pure vanilla extract

• pinch of salt

• 1 cup brown rice flour

• 1 cup gluten free oat flour

• 2 tsp xanthan gum

• 1 tsp baking soda

• 1 1/2 tsp baking powder

• 1 tsp ground cinnamon

• 1 tsp ground decorticated cardamom

How to make Crunchy Biscotti - Gluten Free, Nut Free and Top Allergy Free, Vegan

1. Preheat the oven to 375F and line a baking sheet with parchment paper.

2. In a large mixing bowl, beat together the oil/vegan butter, maple syrup, powdered sugar, ground chia seeds, lemon juice, and vanilla, until smooth.

3. In a medium bowl, whisk together the salt, brown rice flour, gluten free oat flour, xanthan gum, baking soda, baking powder, cinnamon, and cardamom.

4. Add the dry ingredients to the wet and beat until combined.

5. If you choose to add seeds or dried fruit (see recipe notes above), fold them in now.

6. Transfer the dough to the lined baking sheet and form it into a rectangle about 13 inches long and 3 inches wide. Gently smooth out the top without pressing too firmly on it.

7. Bake for 18 - 20 minutes or until the outside is golden brown and the ends are crispy.

8. Remove the tray from the oven, then turn the oven up to 400F. While it heats, slice the giant cookie into 20 smaller cookie slices. Be very cautious as the pan and cookie will be very hot. A large, smooth, sharp knife works best.

9. Turn each cookie on its side and then place the tray back into the 400F oven. Bake for another 10 minutes. The cookies will be a deep golden brown colour, and very crunchy.

10. Let them cool completely. Once cooled, you may add a chocolate or vanilla drizzle (see recipe notes above) or choose to leave them plain.

Makes 20 biscotti