WHAT’S

Fruit & Nut Biscotti

Makes 2 loafs which can yield approx 40 cookies depending on size

• 2 and 2/3 cupsGluten free flour (I favor brown rice flour in this recipe, but any gf type will work)
• 2/3 cupcoconut or light brown sugar
• 4Large eggs
• 2 teaspoonsVanilla or Almond extract
• 2 cupsmixed dried fruit, nuts and or seeds of your choosing

Directions: Preheat oven to 350 degrees. Lightly mist 2 glass baking dishes or sheet pans with cooking spray. In a large bowl whisk together the eggs and sugar until combined, the gradually add the flour, stirring and folding with a spatula until it's come together to form a loose dough. At this point, I usually have to get my hands in there to get everything combined well, kneading slightly to bring it together.

Add the fruit/seeds/nuts and continue to mix until well combined. The dough will seem pretty thick. Evenly divide the dough between the two pans and sculpt them into a flattened log shape keeping the thickness as consistent throughout as you can. The biscotti loaves shouldn't fill the pan at all, so don't spread them out to be thin like that. Simply try to shape into a flat/wide log shape. You can reference the photo above to get an idea of what the loaf shape should look like, but this picture was after baking, prior to slicing into cookies.

Bake the biscotti loaves for 35-45 minutes until they are golden on the top and firm to the touch. Allow the loaves to cool for a while until you are able to handle them. Using a serrated knife cut the loaves into long, slender cookies (or whatever thickness you prefer)! Once cookies are sliced, arrange on a sheet pan and bake once again in the 350 degree oven for 6-8 minutes (depending on thickness). Allow to cool and store in an airtight container for @ 10 days or in the freezer for a long time!!

I've made many combinations of these cookies so here are a few suggestions, but I encourage you to experiment with different mix-ins to make a new cookie each time or until you find your favorite! Here are a few to try.....

Cranberry with pistachios

Walnut, Flax seed & currants

Shredded coconut, pecans, banana chips

Dark chocolate chips, candied orange peel

Dried Papaya with hazelnuts

Pumpkin seeds and raisins