If you've made the regular version of Biscotti Thins (link at the end of this post), I hope you will try this new gluten-free version made with buckwheat flour. I daresay these gluten-free Apple Spice Buckwheat Biscotti Thins might be even better than the original! The buckwheat adds a tiny bit of flavor and the cookies have a slightly more delicate texture. They're perfect with coffee or by themselves. For this last batch, I used a loaf pan and cut lengthwise to make extra long thins.
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Biscotti in Loaf Pan
You could probably double the recipe, but I always use the measurements below and bake in a 9x5 loaf pan. It's important to use a true 9x5 inch or even slightly larger loaf pan so that it will hold all of the batter. It might seem like too much for a loaf pan, but it shrinks down a bit as you work it into the pan and as it bakes. Here's what mine looks like coming out of the oven. This is the pan I use. It's seen better days so I always line it with parchment. At this stage, the loaf cools, and then I remove it from the pan and chill it so that it is cold, firm, and easy to slice.
Dried Apples for Apple Spice Biscotti
One key ingredient in Apple Spice Buckwheat Biscotti Thins are apple chips. The kind I use are the crunchy type, specifically the ones at Aldi called Clancy's Apple Chips. I think any type of apple chips or even freeze dried apples would work too.
Walnuts or Other Nuts
Walnuts are the other key ingredient, but pecans would also be great. Use whatever nut you feel like. I always use about a cup, but feel like I could go with even more. It looks like some almonds jumped into this latest batch.
Here's the gluten-free recipe. The regular flour version it is based on is here.
Recipe
Apple Spice Buckwheat Flour Biscotti Thins
Ingredients
- ¾ cup buckwheat flour (light) -- go by gram weight (105 grams)
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon cardamom
- ⅔ cup granulated sugar (125 grams)
- ¼ teaspoon salt
- 4 large egg whites, please go by the gram weight if possible** (130 grams)
- ½ teaspoon vanilla
- 1 cup toasted and chopped walnuts, use more or less as desired
- 1 cup Apple Chips, crushed after measuring (28 grams)
Instructions
- Preheat oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper.
- Whisk together the buckwheat flour and all of the spices. Set aside.
- Combine the sugar and salt.
- Measure the egg whites and put in a stand mixer bowl with the whisk attached. Begin beating on medium, increasing speed gradually, and beat just until soft peaks start to form.
- Gradually add sugar/salt mixture a few tablespoons at a time and beat until mixture is thick, white and billowy. Beat in vanilla.
- Remove bowl from the stand and use a rubber scraper to fold in the flour mixture.
- Mix together the walnuts and apples, then fold them in.
- Scrape the batter into your prepared pan, spreading evenly. Bake on center rack for 35 minutes or until golden – it will still be a little soft. Cool loaf in pan for about 20 minutes, then remove from pan and let it cool to room temperature.
- When it’s almost cool, transfer to the refrigerator and chill until very cold – this makes it easier to slice. Better yet, freeze!
- Preheat oven again to 250 degrees F.
- Peel parchment off the cold loaf. With a bread knife or a chef's knife cut loaf lengthwise OR cross-wise into thin slices – mine are usually between ⅛ and ¼ inch thick. Arrange slices on large baking sheets and bake for about 45 minutes (check at 30 minutes), switching racks halfway through. The goal is to dry them out without letting them get too brown, so keep a close eye on them. Remove from the oven and let cool. If they’re not completely crisp while hot, they should crisp as they cool.
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