Biscotti. It’s an important part of Cookie Season. Wouldn’t you say?
It takes a bit of time to make, but it’s simple to put together. The time is because they’re twice-baked. Plus all the cooling in between bakings. Cooling can get on a girl’s nerves. Until that girl remembers: chill out. Go do something else during the cooling.
Twice-baked potatoes are not a favorite of mine (apologies to their fans). They smack of a certain desperation to find a yet another way to make potatoes. Like tots, chips, pancakes, mashed, fries and baked — even hasselback — is not enough ways.
Twice-baked cookies are an entirely different story.
Crispity crunchity, but, oddly, not dry or crumbly. And with lots of flavor. The almond flour means they’re healthy & satisfying (a protein bar!), the cocoa makes them chocolately (a cookie!), and the white chips lend some extra sweetness (chips!). *If you can’t find dairy-free gee eff white chocolate chips, sub in your favorite DF GF chips*
Butterscotch chips sound like a nice choice, too. Up to you. But there’s no butter. No need.
To the dry ingredients, add the eggs, oil and vanilla.
Toss the chips in some cornstarch.
Add the chips to the batter.
Pour into a biscotti pan. Or a rectangular tart pan.
By the way, I love my USA Pans (sponsor) Biscotti Pan (affiliate link in there). It’s not only perfect for biscotti, it’s a great size pan for making dinner rolls, Cornbread, or Bacon Cheddar Biscuits.
Then shake the pan back and forth to even out the batter. And *smack* the pan flat on the counter a couple times to release any air bubbles.
Bake at 350 degrees F. And then cool. Go clean the bathroom. It’s gonna be a few minutes. You could even run an errand, come back and just pick up where you left off.
Once cool, remove from the pan, slice into 12 to 15 pieces.
Place the biscotti about two inches apart on a rimmed baking sheet, and bake at 300 degrees F for another 15 to 20 minutes. Cool again.