A little taste of Italy: Amaretti Biscotti

I sometimes bake just to keep this blog going, and this recipe is no exception. I was leafing through one of my cookbooks when I saw the recipe for Amaretti Biscotti and I just knew I wanted to bake a gluten free version for this blog. So below you'll find the recipe for the Biscotti. All gluten free and just as yummy as regular Biscotti. Perfect with a double espresso after an Italian dinner.  They are very easy to make and make a perfect ending if you are treating friends to a gluten free Italian dinner. 

I know a lot of people think cooking gluten free Italian food is difficult, because pasta is made with wheat and hence contains gluten. But Gluten Free pasta's are fairly good and then the possibilities are endless! 
Start with some anti pasti (check if the meats are gluten free, that can be tricky!) and some home made gluten free foccaccia, then make this brilliant lasagna (which can be made in advance and is a recipe by of the genius that is Gennaro Contaldo, I just used gluten free lasagna sheets) and end it with some home made Gelato and finish with an (double) espresso and these Biscotti. 

These Biscotti's have some pistachio nuts in them for an extra bite

Now, if you are not a celiac, or allergic to wheat or gluten, and you are reading this and you want to entertain some gluten free friends please make sure you cook your dinner in a gluten free kitchen. And with gluten free I mean a kitchen where there isn't a crumb of bread, cookies, flour or anything else that contains gluten to be found. Do not use wooden utensils that have been used to cook gluten food. Make sure pots and pans are spotlessly clean. The same goes for your oven. Because one little crumb means so much trouble for a celiac, you wouldn't believe. It means pain, being sick and damage to the intestine that takes a very long time to heal. That is why in our home, gluten & gluten free food is prepared in different area of my kitchen. I have one oven that is purely for gluten free food. Our dinner is always gluten free. I only bake gluten free. Even if I bake for people with no gluten issues, I bake gluten free. I don't want gluten flour in my kitchen at any cost. Take no risks. Your guests will thank you for taking their illness seriously. 

Here's the recipe to make about 20 Amaretti Biscotti:

Ingredients:

• 125 grams (4.5 oz)of gluten free almond flour
• 125 grams (4.5 oz) of powdered icing sugar
• 3 teaspoons of gluten free rice flour
• 0.5 teaspoon of xanthan gum
• 30 grams (1.125 oz) of pistachio nuts bashed or crushed into tiny pieces
• 3 egg whites
• 75 grams (2.75 oz) of finely granulated sugar
• 1 teaspoon of almond extract or amaretto liquor

Instructions:

1. Preheat the oven to 180 degrees centigrade / 350 degrees fahrenheit.
2. Line a baking tray with baking parchment.
3. Mix the almond flour, icing sugar, rice flour, xanthan gum and pistachio nuts in a big bowl. 
4. Beat the egg whites in a clean bowl while slowly adding the granulated sugar till the egg whites are glossy and airy.  
5. Add the almond extract or the liquor to the egg whites. Slowly fold the flour mixture into firm eggwhites, spoon by spoon, making sure the egg whites stay airy and fluffy. 
6. I used two spoons to make small ovals on the baking parchment and smoothed them with a wet spoon (this way you can smooth the top without the mixture sticking to your spoon).
7. Put them in the preheated oven for 40 minutes. Turn them over half way through the baking process. 
8. Let them cool completely and store them in a airtight container until you serve them. 

Enjoy!