Snack

Gluten-Free Cinnamon Roll Biscotti is for Snack.

Gluten-Free Cinnamon Roll Biscotti takes 20 minutes to prepare.

Gluten-Free Cinnamon Roll Biscotti takes 60 minutes to cook.

Gluten-Free Cinnamon Roll Biscotti makes 15 servings.

The ingredients for Gluten-Free Cinnamon Roll Biscotti are:

Dough:
1 cup gluten free flour
1/3 c spelt flour
1/3 c rice flour
1/3 c potato starch
1 tsp baking powder
1/4 tsp salt
2/3 c white sugar
1/4 c olive oil
1 tsp vanilla extract
2 eggs
* If dough is not formed well enough, add water 1 tsp at time. Should be able to be formed into a ball
* You could probably experiment with other gluten free flours in this recipe.

Filling:
1/3 c sugar
1 Tbsp cinnamon
1/4 crushed/chopped pecans

Glaze (if desired):
1/4 c powdered sugar
1 Tbsp cinnamon
1 Tbsp milk

Here is how you make Gluten-Free Cinnamon Roll Biscotti:

Heat oven to 325F.You can use a parchment lined cookie sheet, but I find it easiest to use a loaf pan, approx. 10"x4", sprayed with cooking spray. This will allow you to have uniform biscotti that look a bit nicer.Dough (if you have them, use the dough attachment on your electric mixer):1. Mix dry ingredients well.2. Add eggs, vanilla and oil.3. Mix well... should be able to be formed into a ball easily.4. Divide dough in half.5. Pat half the dough down into the loaf pan (or shape into a rectangle approx. 10"x4" on the cookie sheet).Filling:6. Mix the sugar and cinnamon together.7. Sprinkle half of it onto the top of your dough log.8. Sprinkle the crushed pecans on top.9. Cover the log with a second layer of dough, using the other half. I found it easiest to put pats of the dough along the length of my loaf pan and gently work it down along the whole thing, so that we've made basically a dough sandwich.Cook:10. Bake approx. 30-35 mins, until firm and lightly browned.11. Remove from oven, cool 10 mins.12. Reduce oven temp to 300F.13. Place your log onto a cutting board, and cut into biscotti strips. I find using a very sharp straight edge knife the easiest as opposed to using a serrated knife. This seems to make less crumbling mess. I got approx. 12 strips out of a standard loaf tin size.13. Place the strips of Biscotti side down onto a lined baking sheet.14. Bake 15 mins. Flip them over and bake another 15 mins.15. Remove from oven and cool completely on wire rack.Glaze:16. Heat liquid (milk or water) in the microwave for about 25 seconds... should be fairly hot. 17. Measure out approx. 1 Tbsp and add to the sugar. You may need to adjust the sugar or liquid measurements to make the right consistency... should be a little thick but able to be drizzled off a spoon.18. Add cinnamon.19. For glazing... I found it easiest for cleaning if you put some plastic wrap or wax paper under the wire rack. This way you can drizzle over the biscotti and it can drip down the sides, etc... without making a mess on your counter.Serving Size: Makes approx 12 biscottiNumber of Servings: 15Recipe submitted by SparkPeople user MISSJAMIEGIRL.

The nutritional information for Gluten-Free Cinnamon Roll Biscotti is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 177.9

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 77.5 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 1.2 g
• Protein: 2.0 g

The dietary needs meet for Gluten-Free Cinnamon Roll Biscotti is Gluten Free