For the past decade or so, biscotti have gained so much popularity in America that we are now preparing a gluten free, all-corn version of these traditional cookies.
Baking twice eliminates the need to toast almonds in advance. Make sure that the whole cake is completely cool after the first baking. Otherwise, you will have difficulty slicing it even with a very sharp knife.
|Whole unblanched almonds||8 oz. or 2 cups|
|Yellow cornmeal||1 cup|
|Ground cinnamon||½ tsp|
|Baking soda||½ tsp|
|Vegetable oil or melted butter||2 Tbsp|
|Vanilla extract||1 tsp|
- Preheat oven to 350 degrees Fahrenheit, and line a 9-inch square pan plus 2 cookie sheets with parchment paper. To anchor parchment paper, dapple each corner with a little butter or oil.
- Ground 1 cup of almonds in a food processor to a fine texture.
- Combine ground almond with the remaining whole almonds, cornmeal, cornstarch, cinnamon, and baking soda.
- Whisk an egg in a separate bowl until foaming, then add sugar, honey, butter or oil, vanilla, consecutively. Whisking thoroughly after each addition.
- Stir in the dry ingredients with a spatula to form a stiff dough.
- Spread dough evenly into the prepared pan, and bake for about 30 minutes or until firm to touch.
- Cool in baking pan for 5 minutes, then invert onto a cutting board and cool completely.
- Cut into three 3″ x 9″ strips, and slice each strip every ½ inch.
- Arrange them on prepared cookie sheets and bake again for about 15 minutes.
- Cool completely on wire racks before storing them in air tight containers, preferably between sheets of parchment or wax paper.
This recipe makes between 60 – 70 low fat, gluten free cookies. These specialties will keep almost indefinitely if frozen.
Idea for this recipe for low fat, gluten free biscotti comes from Cookies Unlimited by Nick Malgieri.