Allergy Free Biscotti

Biscotti is a twice-baked, crispy cookie that, like most cookies, is normally made with flour, eggs and butter. I've enjoyed baking biscotti for a long time, even before we were eating with food allergies. I finally tried making allergy free biscotti with pretty good results. Many recipes call for an egg wash to make the cookies shiny which I omitted. Even without a shiny top, this biscotti still tastes like the real thing.

Enjoy this biscotti with a hot cup of coffee, cocoa or tea or pack it in a tin and bring it along to a Holiday party.

Ingredients:

1/4 cup canola or grapeseed oil OR 1/3 cup "safe" margarine
2/3 cup granulated sugar
2 tablespoons flax seed meal
6 tablespoons hot water
1 teaspoon vanilla extract
1 3/4 cups wheat free all-purpose flour
1-1/4 teaspoons xanthan gum
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup miniature semisweet chocolate chips (such as Enjoy Life)

Directions:

1) Preheat oven to 375 degrees. Grease a baking sheet with "safe" shortening or margarine. Mix the flax seed meal and hot water together. Let stand for about 10 minutes.

2) Mix together the canola oil or "safe" margarine with the sugar. Scrape the sides of the bowl to be sure all of the sugar is incorporated into the oil. Mix in the flax seed/water mixture and the vanilla. In a medium sized bowl, mix together the flour, xanthan gum, cocoa powder, baking powder and baking soda. Gradually stir into the sugar mixture until well blended. Stir in the chocolate chips. The dough will be stiff and you might have to knead in the chocolate chips by hand.

3) Divide the dough in half. Shape each half into a loaf that is approximately 9 inches long, 2 inches wide and 1 inch thick. Place onto the baking sheet a few inches apart.

4) Bake for 20 to 25 minutes in a preheated oven. Cool on the baking sheet for about 15 minutes. Using a serrated knife, make diagonal slices that are about 1 inch wide. Place the slices on their sides on the baking sheet and bake for another 10 minutes on each side. Cool completely. Makes about 1 dozen cookies.


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