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Gluten-Free Biscotti

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I am trying out something new today with a gluten-free biscotti. This can easily be changed for different flavors, but today I decided to make Cranberry & White chocolate.

Gluten-Free Cranberry & White Chocolate Biscotti

1 cup almond flour
1 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup brown sugar
2 tsp vanilla
2 eggs
2 tbsp Mango Jam
4 tbsp butter
1/4 cup white chocolate chips
1/4 cup dried cranberries

Combine dry ingredients and mix together. Melt the butter and pour into batter with the eggs, jam and vanilla. Lastly, add the chocolate chips and cranberries. Mix and pour/scoop out onto a pan covered with a silpat. Bake at 350 for 30 minutes or until golden brown on top. Let sit out for 30 minutes to cool. Carefully cut into biscotti cookies and leave on silpat spread apart. These were very crumbly when I did this. Bake at 300 for 15 minutes and check to see if dried. Pull out of the oven and let sit to cool.

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