Single batch/Double batch
Yield about 15/30 biscotti
¾/ 1 ½ cup(s) sugar
½/ 1 cup oil (any neutral oil – I use grape seed oil)
2/4 tsp. vanilla (or try 1 ½ tsp./1 Tbsp. vanilla & ½/1 tsp. coffee liqueur)
¼/½ tsp. salt
1 ½/3 tsp. baking powder
2/4 cups flour – for gluten free, use
½ /1 cup brown rice flour
½ /1 cup sorghum flour
¼/1 cup white rice flour
2 Tbsp. / ¼ cup garbanzo bean flour
3 Tbsp. / ¼ cup coconut flour
2 Tbsp. / ¼ cup tapioca starch
1 Tbsp. / ¼ cup potato starch
1/3/ 2/3 cup cocoa
½/ 1 cup coarsely chopped walnuts or pecans
½/ 1 cup dark chocolate chips
Or, omit the cocoa and chocolate chips, and add 1 ½/3 tsp. ground cinnamon
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, beat together the sugar and oil, then blend in eggs and vanilla. In a separate bowl, sift together the flour (or flours), salt, cocoa, baking powder. It is especially important to sift together the gluten free mixture. Fold into the wet mixture, and then fold in the nuts and chips.
Turn mixture on to a lightly floured board (use white rice flour for gluten free) and shape into a 10” by 3” log. I use a dough scraper to assist in the shaping. This is especially helpful with a gluten free mixture. Transfer log onto baking sheet, flatten slightly, and bake 30 minutes.
Remove from oven and let cool 15 minutes (or at least 2 hours for gluten free – overnight is ideal). Transfer log to a board, and using a serrated knife, cut into 1/2” thick slices. Carefully place cookies back on baking sheet and bake again at 325 degrees to dry, about 11 to 18 minutes. Turn cookies over once during second baking, except gluten free. For gf, turn oven off after 14 minutes and let cool completely in the oven – no turning or they will break.
Save any crumbs and crumbly bits in a Ziplock bag in the freezer. Use them to make gluten free chocolate cookie crust for cheesecake. I promise to post my favorite recipe soon!