Raisin Biscotti (Gluten-Free)
Biscotti takes its name from being baked twice. The dough is first baked whole, then sliced and returned to the oven; the second bake drives off the remaining moisture and gives the biscuit its characteristic firmness.
That firmness is not a flaw but part of the design. Biscotti is made to be dipped into coffee or tea; it absorbs liquid without falling apart and keeps some of its structure. Achieving that behaviour in gluten-free production is difficult, because alternative flours and binders must take over the binding work gluten normally does. The raisins are the only element carrying moisture inside the dough, setting a soft contrast against the firm bite.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store in a cool, dry place away from direct sunlight.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Baked twice; the second bake drives off remaining moisture and creates biscotti's firm texture.
- Dipped into coffee or tea it does not fall apart and keeps some of its structure.
- Raisins carry moisture inside the dough, giving a soft contrast to the firm bite.
- A one-year shelf life removes waste risk even on low-turnover café shelves.
Where To Use It
- Served with coffee and tea
- Café and patisserie shelves
- Hotel room amenities
- Office refreshment points
- Gluten-free shelves
- Travel and road snacks
Wholesale Ordering & Storage
Customer loyalty is high in gluten-free products; a shopper who finds the item becomes a regular buyer. Shelf continuity therefore matters more than one large order. Store in a cool, dry place away from direct sunlight. Shelf life: 1 year.
Frequently Asked Questions
Why is biscotti so firm?
Because it is baked twice. The second bake drives off the remaining moisture, producing a texture that survives dipping.
How is texture achieved in gluten-free production?
Alternative flours and binders take over gluten's binding role. In biscotti the goal is a firm texture that stands up to dipping.
What is the shelf life?
One year. A long shelf life makes the low turnover common in gluten-free lines manageable without waste.
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