Here’s a recipe I’ve been meaning to share for some time. It’s simple, but with a few steps. Kind of like grilled cheese. I’m sidetracked already, but for the best grilled sandwich, butter the inside of bread and spread mayo on the outside. Try it once, that’s all.
So back to biscotti – if you enjoy dunking crunchy cookies in a drink, you’ll love this cookie recipe. Biscotti (“twice baked”) are traditional cookies, but this recipe is a bit sweeter, and I think, a bit tastier than the norm.
After the first bake, who knows, you may like the cakey texture so much that you decide to skip the second bake (that crisps the cookies). I used to set aside batches of soft biscotti for my parents. “You make the best half-baked biscotti!” my Mom would say. Funny every time.
These twice baked crunchy cookies are fun to make, great for gifts, and easy to customize with your favorite flavors. Feel free to double this small batch recipe.
- 1/2 cup almond meal, packed
- 1/2 cup gluten free flour blend
- 1/2 cup sugar
- 3/4 teaspoon baking powder
- Pinch of salt
- 1 large egg, lightly beaten
- 2 tablespoons melted butter or oil
- 1.5 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup chocolate chips or sliced almonds
Line cookie sheet with parchment paper. Set aside.
In a medium bowl, combine: almond meal, gluten free flour (I used Pamela's Artisan GF Blend), sugar, baking powder, and salt.
In a separate cup, combine: egg, butter, vanilla, and almond extract. Add to flour mixture and blend thoroughly. Fold in chocolate chips if you like.
Refrigerate dough for just a few minutes to ease handling.
Divide dough in half and form two 8" x 3" logs on lined cookie sheet. Sprinkle top with almond meal or maybe some raw sugar if you're feeling festive.
I like to chill the dough logs a bit before baking, about half an hour.
When you're ready, heat the oven to 350 degrees. Bake for about 25 minutes, until firm on top. Remove from oven and let cool completely. Slicing is much easier when logs are cool.
Using a serrated knife, cut logs into 1/2" slices. Place cut side down onto lined pan.
Bake for about 10 minutes in a 250 degree oven. Turn slices over, and bake for another 10 minutes. For extra-crunchy biscotti, add an extra 5 minutes to this 2nd bake time.
Let cool completely. Store in an airtight container for up to 3 weeks.