Almond Cantucci – Gluten-free version

👨‍🍳 Method

1. 1
   Preheat the oven to 175°C (345°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   In a large bowl, mix the gluten-free flour blend, sugar and baking powder.

   Bowl
3. 3
   Whisk the eggs, orange zest and vanilla extract and add to the dry mixture.

   Whisk
4. 4
   Add the pistachios. Knead' the dough', until smooth and not sticky.

   ⚙ KneadingBowlStand mixer
5. 5
   Shape the dough into two flat logs, 25 by 8 cm, and place them on the baking sheet, spaced apart.

   Baking pan
6. 6
   Bake 25 minutes, until the logs are golden and firm to the touch.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Cool the logs 15 minutes and slice them on the diagonal 1.5 cm thick.

   Serrated knife (bread knife)Cutting board

   💡Slice with a serrated knife, in a sawing motion: a smooth knife presses on the log and crumbles the slices.
8. 8
   Lower the oven to 150°C (300°F) and arrange the slices on their sides on the baking sheet.

   Baking pan
9. 9
   Bake 15 minutes, until the cookies dry out and brown lightly.

   ⚙ BakingOvenBaking pan
10. 10
    Cool the biscotti completely on a rack.

    Cooling rack