If you desire gluten-free biscotti, you can substitute gluten-free baking mix for the flour (make sure it contains guar gum or xanthan gum). The gluten-free versions I made for David’s PhD party were absolutely delicious but were definitely a little more delicate than those made with wheat flour. If you want sturdier gluten-free biscotti, you might want to make them with butter as in this recipe. David swears by The Blackbird Bakery biscotti recipe if you don’t want to use a ready made flour mix.)
Alice Waters' Anise Almond Biscotti
1 ½ cups whole almonds
2 ¼ cups unbleached all-purpose flour
1 teaspoon baking powder
¾ teaspoon aniseed (or fennel seed)
3 eggs, AT ROOM TEMPERATURE
1 cup sugar
¼ teaspoon lemon zest
Wet your hands before touching it to keep from sticking. Smooth the loaves with wet hands and the back of a spoon.
Bake for 25 minutes, or until lightly golden. Remove the loaves from the oven and let cool on wire rack (still on paper) for about 10 minutes.
Cook for 10 minutes, turn the cookies over, and cook for another 10 minutes, or until golden brown.
Use other nuts such as walnuts, macadamia, pine or pistachios.
Add 1 cup of dried fruit, such as raisins, currents, or cranberries
Add ½ cup chopped candied citrus peel
Add a spice other than anise, such as fennel, coriander, cardamom Add chocolate chips (mini ones) with your favorite nuts.
Substitute ¼ cup of cocoa powder for ¼ cup of the flour.
Add orange, lemon, or almond extract (a few drops) or a tablespoon of liqueur of your choice (add a little extra flour if it’s too wet)
Dip in melted chocolate—Melt semisweet chocolate over hot water and dip cooled cookies half-way in chocolate, then let cool on parchment paper (can stick in the refrigerator for a few minutes to set).