These Gluten-Free Fig and Hazelnut Biscotti are a perfect treat for anyone looking for a delicious gluten-free option. Made with gluten free flour, they are light and crunchy, and the addition of chopped figs and hazelnuts provides a delicious nutty sweetness.
275g gluten free flour
1tsp baking powder
1tsp xantham gum
200g caster sugar
grated zest of 1 orange
pinch of salt
100g hazelnuts, halved
100g dried figs, chopped up
2 eggs, whisked
1-2 tbsp orange juice
Preheat the oven to 180c and line a baking try with baking paper.
Place the flour, baking powder, xantham gum, sugar and orange zest in a bowl and add a pinch of salt. Whisk to getting rid of any lumps, making sure the zest isn't clumping together, then stir in the hazelnuts and figs.
Make a well in the bowl and add the whisked eggs, then mix to a fairly dry dough. Add a teaspoon of orange juice and combine together until you have a smooth dough. Add a little more orange juice if the dough is to dry.
Divide the dough into 2 logs about 5cm wide and around
20-25cm long. Place the logs on the baking sheet and flatten slightly. Bake for 25-30 minutes until they have slightly spread and are starting to brown on the sides.
Remove from the oven and reduce the oven to 150c, allow the logs to cool slightly and then slice them diagonally, returning the biscotti slices to the oven for a further 20 minutes turning half way through.
Remove from the oven and allow to cool. The biscotti will crisp up as it cools-store in an air tight container and enioy with freshly brewed coffee!