Gluten Free/Dairy Free Biscotti with Matcha and Pistachios
At our house, we call these ‘breakfast cookies’ because they are nutritious enough to stand in for toast in the morning. What better way to celebrate Earth Day than baking and munching on delicate, light green, crispy, crunchy biscotti? This recipe is gluten-free, but works just as well if you use regular wheat flour instead of gluten-free. Traditional biscotti are often made with olive oil, so they are naturally dairy-free. I use canola or other lightly flavored vegetable oil for sweeter cookies, but if you’re in the mood for something a little different, a savory version with extra-virgin olive oil and pine nuts is amazing!
‘Biscotti’ means ‘twice-baked,’ and these cookies get their super-crunchy texture from baking once in a log, then again after slicing into cookies. Keep an eye on the oven, and remove when the edges just begin to brown. If you use gluten-free flour, the slicing requires a gentle hand and a sharp knife – but don’t worry about broken pieces, you can always eat the evidence!
You can use almonds, walnuts, or pecans in place of the pistachios, or try the savory version by eliminating the vanilla, using olive oil in place of vegetable oil, ½ tsp ground black pepper instead of lemon zest (yes, really!) and pine nuts.
1 cup lightly toasted pistachio nuts
½ cup vegetable oil (whatever type you prefer)
1 cup sugar
2 large eggs
1 tsp Matcha
1 tsp vanilla
2 tsp grated lemon zest
2 Tb lemon juice
2 ½ cups gluten free flour (if your favorite brand does not include xanthan gum in the mix, add 1 tsp. Xanthan gum)
½ cup medium-grind cornmeal
1 ½ tsp baking powder
½ tsp salt
Beat together the oil, sugar, eggs, matcha, lemon zest, lemon juice, and vanilla until well combined.
Add flour, cornmeal, baking powder, salt, and nuts. Mix until no dry spots remain.
Lay out a sheet of baking parchment on a baking sheet, and form the dough into flattened logs, about 3 inches across and 1 inch high. The dough will be a bit sticky, so wet your hands and pat into shape.
Bake at 325 degrees for 25 minutes, until the edges start to turn golden.
Remove from the oven and let rest for 10 – 15 minutes on the parchment, then slice into ¾ inch slices. Turn the slices on their sides and bake for 20 – 25 minutes. Turn the slices over and continue baking another 20 – 25 minutes. (Watch closely, as this is when the cookies may start to over-brown).
Allow to cool thoroughly on racks, and store in an airtight container.
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