January 16, 2014
This is a cross between a twice roasted biscotti and a sponge finger biscuit.
The gluten free flour makes them dry enough not to put back in to twice roast as is usual for biscotti.
Extra virgin olive oil makes them cake-like but not as soft as a friand* with the almond meal which makes a great substitute for flour. These have a crisp outer and a softer centre.
*The French word friand means dainty or a person who loves delicate things.
1/2 cup sugar
1/2 cup extra virgin olive oil
2 lemons zest
1/4 cup lemon juice
1/2Kg gluten free flour**
1 tablespoon gf baking powder
1 teaspoon salt
**I use 350g rice flour and 150g almond meal
Pre-heat the oven and prepare for 20 biscuits – 1 or 2 trays with baking paper.
Mix the sugar and eggs together until creamy.
Add the oil whilst still mixing.
Add the juice and zest of the lemons – continue mixing.
Combine the almond meal, flour, salt and baking powder into a bowl.
Add the dry ingredients – one cup at the time continuing to mix together.
Once it is all well blended the mixture will still be soft and very pliable.
Rub oil your hands, especially finger tips.
Pick up some mixture with a tablespoon and place it in your fingers.
It is fairly soft but the idea is to work as quickly as possible.
Roll it around to make a ball, then make it long and twist it around.
Or just make it long and press gently with three fingers.
Place on the prepared baking sheet.
Bake on high for about 20 minutes – until just golden.
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