Gluten Free Biscotti

3 large eggs
1 1/2 cups + 2 tablespoons of sugar
1 1/2 teaspoons of vanilla
1 tablespoon of rose water
1 tablespoon of corn syrup or 2 tablespoons of molasses
1 tablespoon of orange zest
Whip all these ingredients together for 3 minutes.

Sift together 1/2 cup each of rice flour, sorghum flour, tapioca flour, potato starch, arrowroot flour, coconut flour –
1 1/2 teaspoons of xanthum gum and whisk it with 1 cup + 2 tablespoons of almond meal, 1 tablespoon of baking powder and 2 teaspoons of salt

Using a paddle, add the dry ingredients to the egg/sugar mixture – then add “extras” – choice of dried fruit, nuts, spices, coffee or cocoa
1 cup of cried cranberries or 1 cup of candied fruit or 1 cup diced dried apricots
I cup of whole pistachios or 1 cup of slivered almonds
Spices – 1/2 teaspoon each of allspice, cinnamon, cloves, nutmeg (any or all)
2 teaspoons of coffee powder or cocoa powder

Shape dough into 4 rectangles for smaller biscotti or 2 rectangles for larger biscotti.
Bake 35 minutes at 325 F. Let cool for 10 minutes and cut into 1/2 inch slices.
Lower 275 F and bake for 20 minutes, flip over and bake for 20 minutes.

At this point, you can melt 18 ounces of white, milk or dark chocolate and dip one end of the biscotti in it.

Written by Pam