Gluten-free biscotti cookies with figs, walnuts and icing

Gluten-free biscotti cookies with figs, walnuts and with icing – a detailed recipe for cooking.

Recipe author – Sylvanas Nardone – author of recipes for gluten free diet

Share with friends: Time: 2 hours. 10 min. Difficulty: Easy Quantity: 24 Biscotti B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Gluten Free Flour Mix

• 3 tbsp. (435 gr.) White rice flour
• 1.5 tbsp. (190 gr.) Tapioca flour
• 0.75 Art. (120 gr.) Potato starch
• 1 tbsp. l (8 gr.) Xanthan gum
• 1.5 tsp (5 gr.) Salt
• Mix the ingredients in a large bowl.

Biscuit

• 1.5 tbsp. walnuts
• 1.5 tbsp. granulated sugar and optionally for sprinkling
• 2 tsp baking powder
• 0.25 tsp salt
• 1.5 tsp honey
• 0.5 vanilla pod, open and scrape seeds
• 4 large eggs at room temperature
• 8 pcs coarsely chopped dried green figs Kalimirna
• 1 large egg, beaten with 1 tbsp. l water
• 0.5 tbsp. powdered sugar
• 2.5 tbsp. l maple syrup
• You will need: parchment paper

Recipes with similar ingredients: rice flour, tapioca, nuts walnuts, icing sugar, maple syrup, figs, eggs, vanilla pod, starch, honey

Recipe preparation:

1. Grind 0.5 tbsp. walnuts in a food processor until state of small crumbs. Set aside.
2. Preheat the oven to 160 ° C. Lay out a baking dish parchment paper. Fill granulated sugar in a mixer bowl baking powder, salt, honey, vanilla seeds, eggs, 2.66 tbsp. gluten-free flour mixture and chopped nuts, mix with a mixer using a spatula nozzle. Add the figs and the remaining 1 Art. whole walnuts, mix.
3. Divide the dough into 2 equal parts. Sprinkle a piece of parchment paper with a little sugar, and gently roll each piece of dough into a log approximately 6 cm wide. put both logs on a prepared baking sheet. Grease whipped with water egg and sprinkle generously with sugar. Bake on a baking sheet until golden color for about 40 minutes; place the pan on stand and let cool completely. Turn the temperature down to 150 ° C.
4. Using a serrated knife, cut each log lightly over diagonal into pieces of 1.5 cm. Lay the pieces on a baking sheet so that so that they support each other. Bake until cookies crispy, about 20 minutes. Allow to cool completely on a baking sheet.
5. In a small bowl, beat powdered sugar and maple syrup until homogeneity. Spread the cookies and let dry before serving.