Peanut Butter Biscotti (Gluten Free)
"I'm not sure where I got this, but it was the first GF cookie I made that didn't TASTE gluten free! I did shorten the recipe by making them into drop cookies and baking 18-20 minutes. I'm all about easy!"
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (20.4 g)
- Calories 73.5
- Total Fat - 4.5 g
- Saturated Fat - 0.8 g
- Cholesterol - 13.8 mg
- Sodium - 29.4 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 0.7 g
- Sugars - 3.1 g
- Protein - 2.2 g
- Calcium - 9 mg
- Iron - 0.7 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°.
Step 2
Toast the chopped peanuts for 4-5 minutes. Remove nuts and raise heat to 375°. Lightly grease a cookie sheet (or use parchment paper).
Step 3
In a medium bowl, combine the flour mix, sweet rice flour, salt, xanthan or guar gum, baking powder, Egg Replacer and gelatin.
Step 4
In the bowl of your mixer, beat the butter, peanut butter and sugar at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add the dry ingredients, beating only until the dough is smooth and will form a ball in the hand. Stir in the peanuts and chips.
Step 5
Divide the dough in half, shaping each piece into a 9"x1 1/2" log and then flattening it to 3/4" thick and 3" wide. (An easy way is to form the dough into the log with your hands and then place it on the cookie sheet to flatten.) Bake 15-18 minutes until the edges are lightly browned. Cool for 10 minutes.
Step 6
Cut each log on an angle across the width into 3/4" slices. Lay slices, cut side down, on the cookie sheet and bake 8-10 minutes. Turn over and bake an additional 7-10 minutes.
Tips
No special items needed.
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