Biscotti di Riso

Biscotti di Riso are delightful gluten-free Italian cookies made with rice flour, perfect for a light breakfast or snack. Their crispy texture and subtle sweetness pair wonderfully with coffee or tea.

Ingredients

• Rice flour - 100 grams
• Almond flour - 50 grams
• Baking powder - 1 teaspoon
• Sugar - 50 grams
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Zest of 1 lemon
• Chopped almonds - 30 grams
• Powdered sugar for dusting - optional

Steps

1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the rice flour, almond flour, baking powder, and sugar, mixing well.
3. In a separate bowl, whisk the eggs, vanilla extract, and lemon zest together until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a sticky dough forms.
5. Fold in the chopped almonds until evenly distributed throughout the dough.
6. Transfer the dough onto a lightly floured surface (using rice flour) and shape it into a log about 15 cm long and 5 cm wide.
7. Place the log on the prepared baking sheet and bake for 25 minutes or until lightly golden.
8. Remove from the oven and let it cool for about 10 minutes, then slice it diagonally into 1 cm thick pieces.
9. Return the biscotti to the oven and bake for an additional 10 minutes, turning them halfway through, until they are crisp.
10. Let cool completely before dusting with powdered sugar (if using) and serving.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 6 g
• Sodium: 50 mg
• Cholesterol: 150 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Gluten-free option suitable for those with celiac disease or gluten sensitivity.
• Rich in healthy fats and protein from almond flour, providing sustained energy.

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