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Gluten Free Corn Biscotti
This is not my recipe in the way that the others I've shared thus far have been. I didn't do too much improvising with this one, because it was my first go around with gluten-free anything. This one comes almost directly from celiac.com, though the recipe there is poorly written. Mind you, for someone who is highly sensitive to gluten, it's my understanding that using your regular, gluteny equipment might pose a problem, so you might not want to serve this to dear Aunt Emma unless you check with her first.
Gluten Free Corn Biscotti
¾ cup dried fruit (raisins, currants, cranberries, cherries, prunes or apricots, as desired)
2 tablespoons hot water
1½ cup cornmeal
1½ cup cornstarch
½ cup sugar
1 teaspoon baking powder
½ cup + 1 tablespoon butter, cut into small pieces and still cold
¾ cup toasted walnuts or hazelnuts, chopped into large pieces
Grated zest of one lemon
2 eggs, lightly beaten
1 teaspoon vanilla
2 tablespoons water
Preheat oven to 350°F/175°C.
Placed the dried fruit into a small bowl and cover with 2 tablespoons hot water. (If using larger fruits such as cherries, prunes or apricots, cut down into raisin-sized pieces before measuring or adding water.)
Place cornmeal in the bowl of a food processor and blend on its own for 10-15 seconds, to break it down. Add the cornstarch, sugar and baking powder and pulse process 4 or 5 times just to combine well.
Add the butter, distributing the pieces evenly throughout the processor bowl, then pulse until the mixture forms pea sized balls.
Transfer the mixture to a large mixing bowl. Add the beaten eggs, lemon zest, vanilla extract and water to the dry ingredients, mixing with an electric mixer, until completely combined.
Add the dried fruit, along with any remaining soaking water, and the chopped nuts and mix in thoroughly by hand.
Divide the dough into thirds. Place each third onto a baking sheet that's been lined with parchment or a silicon mat. Shape each third into a log 8 inches long, 2½ inches wide and 1 inch tall, with a rounded top.
Bake at 350° for about 20 min or until it's a light gold color. Remove from oven and let cool for 5 minutes or until it can be handled.
Cut each log into ¾ inch pieces on a diagonal. Place the slices, on their sides, back onto the baking sheet and return to the oven. Bake for 5-7 minutes, then turn over and bake another 5-7 minutes, until firm.
Remove from oven and transfer to a rack and cool completely. Place in a tightly covered container for storage. Makes 3 dozen.
Gluten Free Corn Biscotti
¾ cup dried fruit (raisins, currants, cranberries, cherries, prunes or apricots, as desired)
2 tablespoons hot water
1½ cup cornmeal
1½ cup cornstarch
½ cup sugar
1 teaspoon baking powder
½ cup + 1 tablespoon butter, cut into small pieces and still cold
¾ cup toasted walnuts or hazelnuts, chopped into large pieces
Grated zest of one lemon
2 eggs, lightly beaten
1 teaspoon vanilla
2 tablespoons water
Preheat oven to 350°F/175°C.
Placed the dried fruit into a small bowl and cover with 2 tablespoons hot water. (If using larger fruits such as cherries, prunes or apricots, cut down into raisin-sized pieces before measuring or adding water.)
Place cornmeal in the bowl of a food processor and blend on its own for 10-15 seconds, to break it down. Add the cornstarch, sugar and baking powder and pulse process 4 or 5 times just to combine well.
Add the butter, distributing the pieces evenly throughout the processor bowl, then pulse until the mixture forms pea sized balls.
Transfer the mixture to a large mixing bowl. Add the beaten eggs, lemon zest, vanilla extract and water to the dry ingredients, mixing with an electric mixer, until completely combined.
Add the dried fruit, along with any remaining soaking water, and the chopped nuts and mix in thoroughly by hand.
Divide the dough into thirds. Place each third onto a baking sheet that's been lined with parchment or a silicon mat. Shape each third into a log 8 inches long, 2½ inches wide and 1 inch tall, with a rounded top.
Bake at 350° for about 20 min or until it's a light gold color. Remove from oven and let cool for 5 minutes or until it can be handled.
Cut each log into ¾ inch pieces on a diagonal. Place the slices, on their sides, back onto the baking sheet and return to the oven. Bake for 5-7 minutes, then turn over and bake another 5-7 minutes, until firm.
Remove from oven and transfer to a rack and cool completely. Place in a tightly covered container for storage. Makes 3 dozen.