Gluten-Free Buckwheat Biscotti With Fruits And Nuts
Easy buckwheat biscotti recipe (100% gluten-free) with hazelnuts, pecans, raisins and dried figs.
EQUIPMENT
- 1 cookie baking sheet
INGREDIENTS
- 330 g buckwheat flour
- 50 g butter
- 3 eggs
- 2 tbsp milk
- 80 g brown sugar
- 200 g hazelnuts
- 200 g pecans
- 210 g raisins
- 220 g dried figs
- 9 g baking powder
- 1 tsp cinnamon
- ½ tsp sea salt
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INSTRUCTIONS
- Preheat your oven to 356°F/180°C.
- Begin by chopping the dried figs and pecans into small pieces. You can roughly chop the hazelnuts too, but it’s not necessary.
- In a large mixing bowl, beat the eggs with the sugar on medium speed until the mixture looks light and slightly airy. Melt the butter together with the milk in a small pan, then pour it into the egg mixture and mix to combine.
- In a separate bowl, stir together the dry ingredients: buckwheat flour, baking powder (or baking soda), and cinnamon.
- Slowly add the dry mixture into the wet mixture, mixing on low speed until a thick batter forms and everything is well combined.
- Add the hazelnuts, pecans, raisins, and chopped figs. Use a spoon or spatula to fold them in - avoid using a mixer here so the nuts stay in nice, chunky pieces. The dough will be thick, packed, and slightly sticky because of all the add-ins. That’s exactly what you want. Keep mixing until everything is evenly distributed.
- Line a baking tray with parchment paper. Divide the dough into two parts and place them on the tray. Shape each portion into a long, even log and gently flatten the tops.
- Bake at 356°F/180°C for 30–35 minutes on the middle rack.If the tops start to brown too much near the end, loosely cover them with a sheet of baking paper.
- Take the logs out of the oven and slice them diagonally into 1–1.5 cm (about ½-inch) thick pieces.
- Arrange the slices back on the tray and return them to the oven. Bake again at the same temperature for about 3–5 minutes per side, until lightly golden and crisp.
- Transfer the biscotti to a cooling rack and let them cool completely. This is when they firm up and get really crispy. Enjoy :)
NOTES
TIPS FOR GREAT BUCKWHEAT BISCOTTI:
Don't overwork the dough. Mix just until everything comes together. If you overdo it, the dough turns dense, and the nuts and fruits can break apart too much. You want those chunky bits to stay visible.
Use damp hands to shape the logs. The dough is a little sticky, so lightly wet your hands before shaping. Form two even logs and gently flatten them so they bake evenly.
A sharp or serrated knife works best. Cut gently for clean slices and to keep the biscotti from falling apart.
Swap the mix-ins - chopped apricots, orange peel, cranberries, or dates all work well.
You can also use walnuts, almonds, pistachios, cashews, or macadamias. Add a few tablespoons of cocoa powder and some chocolate chunks for a richer version. Replace about 1/4 of the buckwheat flour with almond flour. They’ll be lighter, but a bit more delicate. STORAGE INSTRUCTIONS These can be stored for a month or even more in a tin, box or jar that's airy enough to keep them crisp. Use parchment paper to place it between the layers. If you freeze them (they stay well for 3 months), bake them again at a lower temperature for 10 minutes to bring back the extra crunch. If you liked this recipe, let us know! We’d love to hear how yours turned out! ❤️
You can also use walnuts, almonds, pistachios, cashews, or macadamias. Add a few tablespoons of cocoa powder and some chocolate chunks for a richer version. Replace about 1/4 of the buckwheat flour with almond flour. They’ll be lighter, but a bit more delicate. STORAGE INSTRUCTIONS These can be stored for a month or even more in a tin, box or jar that's airy enough to keep them crisp. Use parchment paper to place it between the layers. If you freeze them (they stay well for 3 months), bake them again at a lower temperature for 10 minutes to bring back the extra crunch. If you liked this recipe, let us know! We’d love to hear how yours turned out! ❤️
NUTRITION
Serving: 64g | Calories: 241kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 116mg | Potassium: 320mg | Fiber: 5g | Sugar: 9g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg