Gluten free cinnamon, raisin and guava biscotti
1 hour 10 min
A real gourmet treat for the Christmas holidays are these luscious cinnamon raisin biscotti with a twist of guava, giving them uniquely gooey sweet guava pockets within the crisp gluten free biscotti.
1 person made this
Ingredients
Serves: 12
- 100g plantain flour
- 100g gluten free flour
- 200g caster sugar
- 1/2 teaspoon baking powder
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 40g raisins
- 60g guava paste, cut into 5mm chunks
Method
Prep:30min ›
Cook:40min ›
Ready in:1hr10min
- Preheat the oven to 170 C / 150 C fan / Gas 3.
- Combine the flours, caster sugar and baking powder in a bowl and mix well. Add three eggs and mix well until all the flour is absorbed into the dough. Add the remaining ingredients and mix, distributing them well.
- Divide the dough in half. Take the first half, knead lightly and roll into a baton. Place it on a baking tray lined with baking parchment. Repeat the procedure for the second half and place at least three inches apart from the other baton on the baking tray.
- Bake in the preheated oven for between 20 to 25 minutes or until slightly soft but firm to the touch. Remove from oven and slice into 1 inch thick slices. Return them to the baking tray.
- Bake for about 7 to 10 minutes further at the same temperature, until biscotti are firm. Depending on how your oven works, biscotti may require turning half way through to make sure they dry out evenly.
