I dip, You dip, We Dip...Biscotti!

Mmmmmm Biscotti.  One of the best treats to ever be dipped into a coffee according to me, and surely many others.  Biscotti is the plural form of Biscotto, which is derived from a Latin word that means "twice baked".  Due to the cookie being twice baked, it lasts longer in terms of preservation; but most important it was dead easy to convert to a gluten free version of the recipe.  

Another very delicious aspect of this cookie, is that you can mix up so many different flavours.  Almond/Vanilla, Cranberry/Orange, Chocolate Chip, Almond/Lemon, Lemon/White Chocolate etc., etc., so on so forth, on and on and on...get creative!

For this recipe I did my most favourite plain Jane Almond/Vanilla, and decided to dip the cookies in white chocolate afterwards.  


Vanilla Almond Dipped Biscotti

1 cup Bob's Redmill All Purpose Flour (2 cups if you want to omit almond flour)
1 cup almond meal flour
3/4 cup cornmeal
1 1/2 TSPs baking powder
1 TSP salt
2/3 cup agave nectar (or 1 cup of sugar)
2 large eggs
1 1/2 TSPs vanilla extract
3/4 cup chopped almonds
2 squares of Baker's white chocolate 

Preheat the oven to 325º.  Line a baking sheet with parchment paper.
In a large bowl, whisk flour, cornmeal, baking powder and salt.  In another bowl or stand mixer bowl, beat the eggs and agave (or sugar) for appox. 3 minutes.  You're looking for the eggs to be fluffy and a pale colour.  Stir in the dry ingredients until just mixed and even. Let the batter stand for up to 7 minutes.  Divide the dough into 2 piles on the baking sheet, forming them into 2 even log shapes that are about 3" wide.  Bake for 30 - 35 minutes, or until the logs are a nice golden colour.

They don't need to be perfectly shaped to turn out delicious.

Once the cookies come out, let them stand and cool for a few minutes.  Cut them diagonally into even lengths.  Lay the cookies out onto the baking sheet cut side down and bake again for about 25 minutes.  Let the cookies cool completely.

Countdown to om nom time.

In a double boiler (or glass bowl placed over a pot), melt the white chocolate taking care not to burn it.  Dip 1 end of each of the cookies and place on the baking tray to cool.  Brew up some coffee, and dip dip dip.