Gluten-free Vanilla Biscotti

6 tbsp butter, salted or unsalted
⅔ cup sugar
½ tsp salt
2 to 3 tsp vanilla
¼ tsp almond extract, optional
1½ tsp baking powder
2 large eggs
2 cups King Arthur Gluten-Free Measure for Measure Flour
Coarse white sparkling sugar, for sprinkling on top, optional


Preheat oven to 350 degrees. Lightly grease (or line with parchment) one large (about 18” x 13”) baking sheet.

In a medium bowl, beat the butter, sugar, salt, vanilla, almond extract and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed, add the flour, stirring until smooth; the dough will be sticky.

Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two  9½” x 2”, about ¾” tall. Straighten the logs, and smooth their tops and sides. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.

Bake the dough for 25 minutes. Remove it from the oven.

Reduce the oven temperature to 325 degrees. Let logs cool about 5 minutes, then use a sharp chef’s knife or serrated knife to cut the log crosswise into ¾” slices. Set the biscotti on prepared baking pan, Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden.

Remove the biscotti from the oven , and transfer them to a rack to cool. Store airtight at room temperature; they’ll stay good for weeks, if they last that long.

from www.kingarthurflour.com