Gluten and Dairy Free Chocolate Chip Almond Biscotti

Ingredients

1/2 tablespoon cups Tapioca Flour+ 1 Tbsp
1/4 teaspoon Xanthan Gum
2 tablespoons Earth Balance (vegan) Butter, Softened
1/4 cup Brown Sugar
1/2 teaspoon Vanilla
1/2 teaspoon Almond Extract
1/4 cup Quick Cooking Oats, Gluten Free
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Mini Chocolate Chips, Casein Free

Preparation

1
Preheat oven to 350 degrees.
2
Soften the butter by placing it in the microwave for 10-15 seconds.
3
Beat the butter and sugars until fluffy.
4
Add the eggs, vanilla, and almond extracts and beat until well blended.
5
In a medium-sized bowl, combine the oatmeal, baking powder, baking soda, salt, chocolate chips, and nuts.
6
Stir into the egg mixture.
7
Add in the almond flour, tapioca flour, and xanthan gum. It may take a few minutes to combine.
8
Transfer to the biscotti pan and bake for 12-15 minutes, or until golden brown.
9
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.
10
Transfer to a baking sheet, cut side down. At this point the biscotti is still pretty soft so be careful transferring them. Then, bake an additional 50-60 minutes, or until crispy.

 



About

This hocolate chip almond biscotti recipe made with blanched almond flour got rave reviews from friends and family!

Yield:

10

Added:

February 25, 2011

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