Crispy Biscotti Recipe with Low Gluten Flour

Ingredients for Biscotti: Low gluten flour 200g, mixed nuts 30g, cranberries 30g, eggs 2, caster sugar 100g, baking powder 5g, salt 3g, vanilla extract 2g, coarse brown sugar 2DT, orange zest to taste.
Method: Step 1: Prepare the ingredients. Step 2: Combine low gluten flour, nuts, cranberries, sugar, baking powder, salt, and vanilla extract evenly. Add beaten egg liquid and sprinkle with orange zest. Step 3: Form the mixture from step 1 into a dough, scrape onto baking paper, and shape into a log (if it sticks to your hands, wet your hands or freeze the dough for 20 minutes). Brush a layer of egg liquid on the surface of the shaped log dough.

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Step 4: Place in the baking tray, upper and lower heat, middle layer, 160 degrees, for 28 minutes. After removing, let it cool for 15 minutes before slicing into 0.5 cm slices, then proceed with a second baking at 160 degrees. Step 5: Flip the biscuits once during the middle of baking, baking each side for 10-15 minutes. Step 6: Remove from the oven, and they can be enjoyed with coffee.

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Cooking Tips for Biscotti: There are tricks to making delicious dishes, and I have little tricks for each of my recipes. You can search for ‘Italian Cuisine’ to directly view my recipes!

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