About this recipe:
Biscotti's are great cookies, they keep a long time in an airtight container so you can make a whole batch and enjoy them any time you want! I have two versions, I say make both and see what one you like best.
Preheat the oven to 325F.
Ingredients:
• 3/4 c. amaranth flour
• 1/4 c. almond meal
• 3 T. tapioca flour
• 2 T. arrowroot powder
• 3/4 t. xanthan gum
• 1/2 t. baking powder
• 1/8 t. salt
• 2 eggs
• 1/4 c. sugar substitute
• 12 drops of liquid stevia
• 1.5 c. coarsely chopped toasted almonds
• peel of one orange
• 1/2 t. glycerine based almond extract
• 1 t. glycerine based vanilla extract
• 2 t. anise seeds
1. Combine all dry ingredients, except the sugar sub and toasted almonds, in a large mixing bowl and mix together.
2. In another mixing bowl, eat the eggs and sugar until blended. Add in the stevia, almond extract and almond extract.
3. Add the wet ingredients to the dry and mix until blended well.
4. Fold in the toasted almonds.
5. With your hands, divide the batter in 2 or 3 pieces.
6. Make a flat loaf of dough and lay it on a prepared cookie sheet. Repeat this with the rest of the dough. In the end you will have three flat loafs on your cookie sheet.
7. Bake for 20 - 30 minutes, or until it is starting to turn golden brown. Sometimes little cracks will show up in the top crust, than you know it is ready.
8. Transfer to cooling rack, cool for 5 minutes. Lay the logs on a cutting board. Take a sharp knife and cut slices of about half an inch wide.
9. Lay the slices back on the cookie sheet - on their side - and bake an additional 10 - 15 minutes on each side. Make sure to turn the temperature down the oven to 300F.
10. Place biscotti's on a cooling rack, not too close to each other. Let them cool completely before storing in an airtight container.
