I remember the first time I met Joe. It was not under the best circumstances as my father-in-law was in the hospital after a nasty fall. He walked into the room and instantly there was a demeanor about him that was just comfortable. A friend of my husband’s family for years, his face lights up a room. “Uncle Joe” is one of those people you never forget and always enjoy being around. His acting career keeps him in California most of the time but we were really lucky to catch him this time around in New York during our last stay. My husband is from the area and we are fortunate to visit often. This particular time was not long after my surgery followed by a few days in the hospital and I really needed the down time, we both did. My brother and sister-in-law were away on their own vacation, so they offered up their 14th floor penthouse for our stay and has a beautiful terrace with a view of the Hudson River. The second night we were there, we decided to have everyone over for dinner on the terrace. By everyone I mean Irene (My mother-in-law), Eileen (another long time family friend), Joe, and Nick and Rachael (Andrew’s son and girlfriend who traveled up with us). It was easy to put together some pasta and a salad asking everyone to bring something. Joe was in charge of dessert and Irene had asked for a blueberry pie. I had a couple of cookies left from our trip up, so I decided to defrost one for my dessert. Later, Joe walks in with some scrumptious looking blueberry pie and biscotti. Yep, gluten free biscotti he had made just for me. My previous attempts at a recipe was something I had not mastered as far as texture and crunch go and I was very excited to try Joe’s. I couldn’t wait and quickly grabbed a piece. It was simple and perfect, just the right amount of crunch. My husband laughed as I put the container out of sight. This was so I could ensure I had some with my morning coffee. I later asked Joe for his recipe and he was kind enough to send it to me. The simplicity and ease in making this biscotti is perfect and even though I don’t like to add other ingredient, it’s a recipe you can experiment with by using different extracts or adding your own favorite ingredients. I hope you enjoy it as much as I have. Thank you uncle Joe for surprising me with something so special!
- 1 stick butter (I have also used earth balance buttery sticks)
- 1 cup sugar
- 2 eggs
- 1 teaspoon anise extract (I have also used almond extract)
- 2 cups gluten free all purpose flour
- 1 teaspoon xanthan gum (if needed)
- 1 teaspoon baking powder
- Line a baking pan with parchment paper
- Cream butter and sugar
- Add eggs and extract, then dry mix
- Form dough into 2-3 logs using wet hands if dough is too sticky.
- Bake at 350 degrees for approximately 30 minutes and slice.
- At this time you may continue to toast an additional 10-15 minutes or enjoy as is.
De’Lure’ began when its founder, Ragan, was recovering from a three year illness that was finally diagnosed as celiac. Ragan left her corporate job to take a Summer off but was asked to help at a local café. That part-time position led into baking when the pastry chef moved out of town. Making these beautiful pastries and desserts was rewarding but Ragan could not eat any of them! This gave her the idea to begin experimenting at home. The more she sampled to my family and friends, the more Ragan wanted to make them available to the gluten free community. Ragan shared this with her friend and manager at the café, who began sending her patrons who would come in asking for anything gluten free. Ragan’s husband encouraged her to pursue going after her own clients. Eventually, Ragan got the courage to ask her favorite gluten free Italian Restaurant if they would sample some of my creations. It was not long before they had three of her items on their menu. De’Lure products can now be found at several local establishments including that café where Ragan began her new career and she has taken on two very talented bakers to help with all the private orders she also receives. Ragan could not be happier and has never looked back!