Nona’s Italian Biscotti

Celiac Disease

Nona’s Italian Biscotti

Serves 10-15 people

1½ cups butter, softened (can substitute a lower fat spread or vegetable oil)
1¾ cups sugar
6 eggs
1 teaspoon anise extract (McCormick is a good gluten-free brand)
2 teaspoons vanilla extract
6 cups gluten-free flour mix*
½ teaspoon salt
2 teaspoons baking powder
8 ounces chopped nuts (almonds are traditionally used but walnuts can be used,
depending on preference)

1. Preheat oven to 350°
2. In a large bowl, cream butter and sugar (be sure it’s creamed together well).
3. Add the eggs, one at a time to ensure a creamy mixture. Continue to stir until fluffy.
4. Stir in anise and vanilla extracts.
5. In a separate bowl, sift together dry ingredients: flour, baking powder, and salt. When thoroughly mixed, add to egg and butter mixture. Add chopped nuts.
6. Stir mixture with a wooden spoon. Once dough starts sticking together, knead dough by hand until heavy dough is formed.
7. Divide dough into 4 parts. Roll each piece into a log shape approximately 10-15 inches long, depending on how long you like them.
8. Place logs onto ungreased cookie sheets the long way, 2 to a sheet.
9. Flatten the logs out until they are about 3 inches wide with a slight hump traveling down the middle.
10. Bake 25-30 minutes. Logs (now loaves) should be firm.
11. Cut loaves into diagonal slices ½ inch wide. Place back onto cookie sheets and return to oven. You want a toast-like effect, so toast them on one side, and then turn over and toast on other side. (7-10 minutes total).

*Tom Sawyer flour mixes are a close substitute to white flour that mix as well as white or wheat flour. I use this because if you use rice flour alone, the biscotti will turn out too flat and grainy. Using Tom Sawyer mix makes it as close to a gluten recipe as possible. You can use this or a similar product. You can purchase these products locally. For more information go to: or contact them at: Sawyer & Associates, LLC, 2155 West Highway 89A, Suite 106, Sedona, Arizona 86336 (877-372-8800).

Leave a Reply

Your email address will not be published. Required fields are marked *