These biscotti are as good as the standard flour-based version and go great with coffee or cocoa.  Drizzle them with white chocolate, leave plain, or crush and use in place of graham crackers in cookie crusts or rum balls.  I like to use them in the crust of pumpkin cheesecake.

Step 1: Ingredients

1 1/3 cup GLUTEN FREE flour mix (I like to use Bob's Red Mill's)
1 teas xanthan gum
½ teas baking soda
¼ teas salt
½ teas ground ginger
¾ teas cinnamon
¼ teas ground cloves
1/8 teas ground nutmeg
2 Tbsp butter or margarine, melted
¾ cup brown sugar
2 tbsp molasses
2 large eggs
1 tbsp milk
1 teas vanilla
1 teas almond extract
½ cup finely chopped or ground almonds

I made these the other day for my family. They started snacking on them whenever I pulled them out of the oven to turn or slice. By the time the biscotti were done, there were almost none left. 5/5 stars!
My daughter likes soft gingerbread cookies. So I dropped scoops of this batter onto a parchment paper lined cookie sheet and baked about 10-12 minutes. Perfect! So if you want a straight-up cookie, this will do the trick. Ice them with a some slightly lemony icing and you have another great treat.
We just found out my mil has to have gluten-free products. She does not like hard bakery items. Are these hard? They sound delicious and I love biscotti<br><br>Thank you
They have the same texture as regular biscotti, so they are hard in that sense. Last year, they were gobbled-up by everyone, gluten-restricted or otherwise. If the texture is an issue, try baking some of the batter into cookies. My favorite part are actually the ends of the loaves which I don't put in for a second round of baking--I just eat them warm.
i wish i could cook 5 stars!
Looks like a Yummy treat for celiacs!

About This Instructable




Bio: I'm a Renaissance woman. I love to create things with a fantasy, medieval, or geeky edge. I'm also a math/science nerd. I ... More »
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