A nice mid-afternoon sweet or a dessert for dinner.
1-1/2 cups white bean flour
1 cup sugar
1 tablespoon anise seed
1-1/2 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon table salt
2 large eggs, at room temperature
¼ cup unsalted butter or butter spread, at room temperature
Zest of 1 large orange
1 teaspoon anise flavored extract (Check label for allergens)
½ teaspoon vanilla extract (Check label for allergens)
½ teaspoon dried apricots, finely chopped
Place a rack in the middle of the oven. Preheat the oven to 350 degrees. Line a 13x9-inch nonstick baking sheet with parchment paper.
In a food processor, combine the white bean flour, sugar, anise seed (if using), xanthan gum, baking powder and salt. Pulse a few times until the ingredients are thoroughly blended.
Add the eggs, butter, orange zest, anise extract and vanilla and pulse on and off about 20 times to moisten the dough. Process until the dough forms a ball. Break the dough into big clumps, add the dried apricots and process until the dough forms a ball again.
Remove the dough from the food processor and knead with your hands until smooth. On the baking sheet, shape dough into a ball, divide the ball in half and shape each half into a log, 12 inches long, 2 inches wide and ½-inch thick. Wet your hands with water if the dough is sticky or shape the log with a wet spatula.
Bake until the dough cracks on top and begins to brown at the edges, about 20 minutes. Remove the
baking sheet from the oven and cool the logs 10 minutes. Reduce the oven temperature to 325 degrees but leave the oven on.
With a serrated knife or electric knife, cut each log diagonally into ¾-inch thick slices. Arrange the slices, cut side down and ½-inch apart, on the baking sheet and return the sheet to the oven.
Bake 20 minutes, turning the cookies over halfway during baking. Turn off the oven, leaving the biscotti to dry out even further for 30 minutes. Transfer the cookies to a wire rack to cool completely.
Recipe developed by Carol Fenster