Gluten Free Anise Biscotti

Anise Biscotti

 

Gluten Free Anise Biscotti!

 

I’ve been craving Biscotti for a few weeks now, and since I was busy with all of the holiday cooking, I didn’t give this a priority.
Ah but now that they are over, and there are long days & evenings when we’re pretty much ‘home-bodies”, I took to the oven and worked out a recipe for Anise Biscotti…Gluten free of course. And Dairy-free if you choose.

It really is fast. You’ll need to stay near the oven, since these cookies get turned from side to side after a brief time on each. But it’s so great to smell the aroma wafting through the house as they bake. Smelled like the old-time bakeries in New York that we all loved wandering into, in search of something fabulous!
Preheat the oven to 350 degrees. Line a cookie sheet with Parchment paper. No need to grease anything this time.

Ingredients:

1 cup Brown Rice Flour
1 cup Almond Meal/Flour
1/3 cup Tapioca Flour or Starch.(They are the same thing)
1/3 cup Sweet Sorghum Flour
1.3 cup Coconut Flour
4 teas. Guar Gum (Xanthan gum is also fine, but it does bother some folks.)
2 tbl Baking Powder
1 teas. Salt
1 teas. Pure Anise Extract
¼ cup Good Honey. ( I used Organic Wildflower Honey)
3 teas. Pure Vanilla Extract
2 tbl Canola or Coconut Oil. (Coconut would be better if possible)
2 Vanilla Yogurts. 6 oz. ea. (If dairy-free, use Coconut Yogurts)
Optional: Minced Almond Slivers. Perhaps 2 tbls.

Directions:

Mix dry ingredients well.
Add remaining ingredients except the almonds and beat until well combined. Now, stir in the almonds by hand. Dough will seem crumbly, but that’s ok.
After beating, use clean hands and form 2 large balls. Gently squeeze dough into the shape with your hands.
You’ll need 2 cookie sheet pans, each lined with the Parchment Paper.
On the Parchment paper, lay out each ball, and form it into a log. Perhaps it will be 10 in. or so long, and approx. 1 to 1 ½ in thick.
Cut the dough on the short side, into long cookies but leave each still as part of the log. The slices should be about ¾ inch in width.
Repeat with the 2nd log.
Bake at the 350degrees for 18 minutes.
Remove pan briefly, and using a spatula, separate the cookies now and lie on their side. You can take each away from the log and place all about the cookie sheet.
Replace in oven and bake for 10 minutes.
Remove from oven and turn over to now place the side that was on the bottom, now on top. We are baking each of the sides that were cut with the knife.
Replace the sheet and bake for another 8-10 minutes. Time these please. If they seem to be getting brown, remove from oven and from pan immediately to stop the process.
Your cookies should have a golden edge to them.

Allow to cool well before touching. They crumble easily. When cooled, wrap each in saran and then place in air-tight containers. These also freeze well, but be sure to wrap as above.
Enjoy with that Espresso or evening coffee…Oh, heck, enjoy any old time of day!

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