Biscotti senza glutine

Ingredienti

• 2 1/4 cups gluten-free baking flour ((11 1/4 ounces; 320 grams))
• 2 tablespoons granulated sugar ((1 ounce; 28 grams))
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cut into small pieces ((3 ounces; 85 grams))
• 1 cup plain yogurt, Greek or traditional, plus additional as needed ((about 8 ounces; 226 grams))
• 1 large egg

Preparazione

1. 1

   Whisk ingredients.: Whisk gluten-free flour, sugar, baking powder, and salt in a large bowl.

2. 2

   Make dough.: Mix the cold butter into the dry ingredients with your fingers or a pastry cutter until the butter is the size of peas.

3. 3

   Pulse ingredients.: Add the yogurt and egg. Mix until absorbed. If dry gluten-free flour remains in the bottom of the bowl, add more yogurt, one tablespoon at a time. The dough should easily hold together. It shouldn't be dry or too soft and squishy. Cover the bowl and let the dough rest for 20 minutes.

4. 4

   Heat oven.: Adjust oven rack to middle position and heat oven to 400°F. Line a rimmed baking sheet with parchment paper.

5. 5

   Cut out biscuits.: Dust your countertop with gluten-free flour. Turn dough out onto the counter and knead until smooth. Pat the dough into a round, about 1-inch thick. Cut into rounds using a 2-inch round biscuit cutter. Place dough onto the prepared baking sheet. Gather the remaining dough together, kneading and patting it into a round and cut out additional biscuits. Repeat. You should have 12 biscuits at the end.

6. 6

   Bake.: Bake until the biscuits are golden brown, about 15 minutes.

7. 7

   Serve.: Allow the biscuits to cool for 10 minutes before serving.

8. 8

   Store leftover biscuits wrapped on the counter for up to two days. Or cool and freeze in a freezer container for up to three months.