Gluten and Dairy Free Chocolate Chip Almond Biscotti

Photo: Cooking Gluten Free

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

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.

Add the eggs, vanilla, and almond extracts and beat until well blended.

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.

Transfer to the biscotti pan and bake for 12-15 minutes, or until golden brown.

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.

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.