This hocolate chip almond biscotti recipe made with blanched almond flour got rave reviews from friends and family!
1/2 tablespoon cups Tapioca Flour+ 1 Tbsp
1/4 teaspoon Xanthan Gum
1/4 cup Granulated Sugar
1/4 cup Brown Sugar
1/2 teaspoon Vanilla
1/2 teaspoon Almond Extract
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Mini Chocolate Chips, Casein Free
Preheat oven to 350 degrees.
Soften the butter by placing it in the microwave for 10-15 seconds.
Beat the butter and sugars until fluffy.
In a medium-sized bowl, combine the oatmeal, baking powder, baking soda, salt, chocolate chips, and nuts.
Stir into the egg mixture.
Add in the almond flour, tapioca flour, and xanthan gum. It may take a few minutes to combine.
Allow to cool at least 10 minutes on a wire rack and reduce the oven temperature to 225 degrees. Then cut the biscotti into 1/2 to1 inches slices using a sharp knife. I cut mine while still in the pan, but you can transfer to a cutting board if preferred.