Delicious Living
  • 7/8 cup (15 tablespoons) brown rice flour
  • 3 tablespoons plus 1 teaspoon tapioca flour/starch
  • 2 tablespoons rice starch
  • 2½ teaspoons baking powder
  • 3 tablespoons honey
  • 1 whole egg plus 1 yolk
  • 3½ tablespoons zibibbo, Prosecco, Moscato or any sweet white wine
  • ¾ teaspoon almond or vanilla extract
  • ½ cup plus 2 tablespoons whole raw almonds

Tuscan-Style Biscotti

Recipe by Ambra Torelli | Photo by Jennifer Olson | Delicious Living
  • Serves: 15 people

Outside of Italy the word "biscotti" is used to describe a very specific Italian treat: a long, crunchy cookie scattered with nuts or dried fruit and usually dipped in "Vin Santo," a sweet dessert wine. My readers love this version, which is free from gluten, dairy and refined sugar.

- Ambra Torelli,

  1. Preheat oven to 350°. In a bowl, combine rice flour, tapioca flour, rice starch and baking powder. In a separate bowl, combine honey, whole egg and egg yolk, wine, and extract; pour over dry ingredients. Add almonds, and knead mixture into a dough.
  2. On a parchment-lined baking sheet, shape dough into a rectangular loaf approximately 11 inches long, 1½–2 inches wide and 1 inch high; bake 20 minutes or until loaf starts to turn golden.
  3. Remove loaf from oven, and transfer to a cutting board. While loaf is still warm, cut dough into ½-inch-thick biscotti using a serrated knife. Return biscotti to baking tray, cut side down, and bake another 20–25 minutes, turning biscotti as needed. Transfer biscotti to a wire rack to cool.

PER SERVING (1 biscotti): 111 cal, 3g fat (2g mono, 1g poly, 0g sat), 18mg chol, 71mg sodium, 17g carb (1g fiber, 4g sugars), 3g protein

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