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Peanut Butter Biscotti (Gluten Free)

Created by Cheesehead on October 19, 2011

1 teaspoon unflavored gelatin
1/4 cup butter or margarine
3 tablespoons creamy PB (I would add more next time - esp. since I didn't use peanuts)
1/2 cup sugar
3 eggs
1 teaspoon GF vanilla
3/4 cup vanilla chips (I used chocolate chips), chopped

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.