Biscotti are just twice baked cookies without butter. They’re dry, but not in a bad way. It’s hard to explain. They are best enjoyed with a libation of some sort. … more
Biscotti are just twice baked cookies without butter. They’re dry, but not in a bad way. It’s hard to explain. They are best enjoyed with a libation of some sort.
Here, I’ve made them with (milk) chocolate chips, but really you can do whatever you like. Raisins, blueberries, walnuts, blah, blah or blah.
Here’s how the magic happens:
1 1/4 cups all purpose gluten free flour (you know I heart Bob’s)
Extra tBsp. all purpose gluten free flour
1/2 tsp. xanthan gum
1 tsp. baking powder
1/4 tsp. salt
1/3 cup granulated sugar
2 large eggs, beaten
1 tsp. vanilla extract
1/2 cup (milk or semi-sweet) chocolate chips (or whatever you like)
1. Preheat oven to 350 degrees. Line a rimmed baking sheet with foil (and grease) or parchment paper.
2. In a medium bowl, combine flour, xanthan gum, baking powder & salt. Set aside.
3. Toss chips in separate small bowl with extra tBsp. flour. Set aside.
4. In a small bowl, whisk together eggs, sugar & vanilla. Add egg mixture to flour mixture, stirring until just combined.
5. Turn mixture onto a lightly floured surface, and pat dough into a loaf about 1″ thick, 2 1/2″ wide, about 7″ long. Transfer to rimmed baking sheet and bake about 20-25 minutes. Loaf should be firm to the touch & should have risen a bit. Allow to cool completely.
6. Reduce oven temperature to 300 degrees.
7. Once cooled, cut loaf into 1/4″ thick slices (on the diagonal, if you’re fancy) with a serrated knife. Place slices in one layer on the baking sheet, and bake again until dry & golden, about 25 minutes (turning slices over once during baking). Cool completely & enjoy.
The sweet little things are inexpensive to make, & they really make the most of very, very few ingredients. And they’re lovely. Like you. You’re lovely. I may not tell you that often enough, but I’ve grown quite fond of you.