Gluten Free Biscotti

These biscotti, or mandelbread as I like to call them, are the perfect combination of crispy edges and chewy cookie goodness. They are gluten-free, dairy-free, and kosher for Pesach, but you wouldn't know it from tasting them. Add additional mix-ins including dried cranberries, slivered almonds, chopped pistachios, or chopped dried apricots to change up the flavor. Now you have the perfect treat to enjoy with your coffee or tea.

Enjoy!

Ingredients:

2 eggs

2 1/2 c almond flour

1/4 c oil

3/4 c sugar

1 1/2 tsp vanilla

1 1/2 tsp almond extract

1/2 chocolate chips

Directions:

Preheat the oven to 350°F. Mix all ingredients together in a large bowl to form a sticky cookie dough. On a prepared sheet pan, use wet hands to form 2 long log shapes, gently flattening the tops so they aren't too tall. Wet your hands again and smooth the logs. Place the baking pan in the oven and bake until the logs are golden brown. Remove from the oven, and set the oven temperature up to 450°F. With a serated knife that is coated lightly in cooking spray, gently slice the logs on the diagonal, making the slices every 1/2 inch. Gently turn the pieces and lay them on their sides, one cut side down. If they break apart a little while moving them, press the piece back together- you won't even know it happened. Place the sheet pan back into the oven and leave the biscotti in until they are nicely toasted, anywhere from 3-5 minutes. Allow to cool and enjoy!