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Delicious with coffee or tea.

It’s the real McCoy!  Crunchy dippers that are delicious paired with tea, coffee or a homemade pumpkin spice latte.

2 cups all purpose gluten free flour (Bob’s Red Mill)
1 cup sugar
3 eggs
3 1/2 tsp baking powder
1 tsp instant espresso
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup milk
1/3 cup chocolate chips
1 1/2 cup raw whole almonds
sheet pan with parchment

Mix all dry ingredients in one bowl and all wet ingredients in another bowl. Then mix together and fold in the nuts and chocolate chips.  Pour the batter (it is runny) on a parchment covered sheet pan and bake in a preheated 360° oven for 40-50 minutes until golden brown and firm.

Remove sheet pan from oven and place it on a footed rack to cool for 10-15 minutes.  Once cool to touch, pull the large cookie mass off of the parchment and place on a cutting board.

Use a serrated knife and cut into long strips and then into biscotti size cookies.  Next, place them back on the parchment covered sheet pan on their side and bake for another 10-12 minutes on each side (total bake time here is 20-24 minutes).   Then cool and serve or package in an airtight glass container.

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Combine wet and dry ingredients.
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Fold in the nuts and chocolate chips.
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Pour on the prepared sheet pan.
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Golden brown and firm, ready for cooling rack.
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Put cookie mass on cutting board.
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Begin to cut into strips.
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Bake on each side for 10-12 minutes, once cut.
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Store in an airtight glass container for up to two weeks.

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