Gluten-Free Basler Läckerli Biscotti

Ingredients

• 1.5 cups Almond Flour
• 0.5 cup Potato Starch
• 0.75 cup Honey
• 0.5 cup Candied Orange Peel
• 0.25 cup Candied Lemon Peel
• 2 tablespoons Kirsch (Cherry Liqueur)
• 1 tablespoon Ground Cinnamon
• 0.5 teaspoon Ground Cloves
• 0.5 teaspoon Baking Soda
• 0.5 cup Powdered Sugar (for glaze)
• 2 tablespoons Water (for glaze)

Instructions

1. 1Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
2. 2In a large mixing bowl, combine the 1.5 cups of Almond Flour, 0.5 cup of Potato Starch, 0.5 teaspoon of Baking Soda, 1 tablespoon of Ground Cinnamon, and 0.5 teaspoon of Ground Cloves. Mix these dry ingredients together thoroughly.
3. 3In a separate medium bowl, mix together the 0.75 cup of Honey, 0.5 cup of Candied Orange Peel, 0.25 cup of Candied Lemon Peel, and 2 tablespoons of Kirsch. Stir until well combined.
4. 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix until a stiff dough forms and all ingredients are evenly incorporated. Divide the dough into two equal portions and, using your hands, shape each portion into a log approximately 1.5 inches wide.
5. 5Carefully place the two dough logs onto the prepared baking sheet, ensuring they are spaced apart. Bake for 30 minutes in the 300°F (150°C) oven, until the logs are lightly golden brown and feel firm to the touch.
6. 6Remove the baking sheet from the oven and let the logs cool on the sheet for 10 minutes, allowing them to firm up slightly. Using a serrated knife, carefully slice each log crosswise into 1/2-inch thick biscotti. Return the sliced biscotti to the baking sheet, arranging them cut-side down, and bake for another 15 minutes at 300°F (150°C), flipping them halfway through, until they are crisp and golden all over.
7. 7Transfer the baked biscotti to a wire rack and let them cool completely for at least 30 minutes. This step is important to ensure the biscotti become fully crisp and the glaze sets properly.
8. 8In a small bowl, whisk together the 0.5 cup of Powdered Sugar and 2 tablespoons of Water until a smooth, pourable glaze forms. Drizzle the glaze evenly over the completely cooled biscotti.

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