Gluten and Dairy Free Chocolate Chip Almond Biscotti
By: Cooking Gluten Free
Published: Friday, February 25, 2011 - 10:31pm

Ingredients




1 1/4 cups Blanched Almond Flour
1/2 tablespoon cups Tapioca Flour+ 1 Tbsp
1/4 teaspoon Xanthan Gum
2 tablespoons Earth Balance (vegan) Butter, Softened
1/4 cup Granulated Sugar
1/4 cup Brown Sugar
2 whole Eggs
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
1/2 cup Chopped Almonds

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!