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Carol Kicinski
These gluten-free almond biscotti are the perfect accompaniment to early-morning coffee, afternoon tea or a glass of wine in the evening.

Gluten-free almond biscotti: a treat for any time of day

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   Every morning my husband does the same thing, he gets up early, makes coffee, waits for the newspaper to be delivered (yes, he gets up THAT early) and then he sits down in his chair by the living room window to enjoy his paper with his coffee and a biscotti as the sun rises.
   I know this not because I witness it (let’s just say I don’t enjoy rising before the sun) but because every morning I walk into the living room and see the paper on the floor by the chair, his empty coffee cup and the biscotti wrapper on the little table by the chair.
   Because I am such a wonderful wife (just ask me, I will be happy to extol my virtues which include picking up the paper, coffee cup and biscotti wrapper EVERY SINGLE MORNNING) I decided to make him homemade biscotti for his morning routine.
   This gluten free biscotti recipe is packed with almond flavor from four sources: almond flour, almond paste, almond extract and sliced almonds. It is a biscotti
Gluten-Free Almond Biscotti
Makes about 2 dozen
8 ounces almond paste
2 large eggs
¼ cup grapeseed (or other neutral tasting) oil
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
3 cups finely ground blanched almond flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 cup sliced almonds

   Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper or a silicon baking mat.
   Break the almond paste up into the bowl of a food processor and pulse several times until it is finely crumbled. Add the eggs, oil, vanilla and almond extracts, almond flour, baking powder, and salt. Process until the mixture forms into a dough. Scrape down the mixture; add the sliced almonds and pulse briefly several times just to combine the almonds.
   Divide the dough in half and form into two logs about 9 inches long, 3 inches wide and 1 inch high on the prepared baking sheet. Bake 25-30 minutes or until it starts to brown around the edges. Leave the oven on. Let cool on the pan for 10 minutes. Remove the logs to a cutting board and slice on the diagonal into ½ inch pieces using a serrated knife (important or the biscotti may crumble.) Remove the parchment or silicon baking mat from the baking sheet and place the biscotti on the pan lying on their sides. Bake for 10 minutes, turn the biscotti over and bake for another 10 minutes or until golden brown. Let cool for 30 minutes on the pan.
   Note: If you do not have a food processor you can still make these biscotti. Simply grate the almond paste into a mixing bowl with a box grater, add the eggs, oil, and extracts and beat with a hand mixer for 2 minutes. Combine the almond flour, baking soda and salt in another mixing bowl and whisk to combine. Add the flour mixture to the wet ingredients and beat. Stir in the sliced almonds and proceed from there with the recipe.
eating, almond lover’s dream come true. They also happen to be grain and dairy free.
   You can enjoy these biscotti as my husband does, in the morning, as
a wonderful afternoon treat with tea or coffee and they are also really lovely after dinner dunked in a glass of wine.