| Sorghum Biscotti Cookies |
Author: Chef Brad
Ingredients
- 3 cups sorghum flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 4 eggs lightly beaten
- 1 cup sugar
- ½ cup butter melted
- 2 teaspoons vanilla extract
- 1½ teaspoons almond extract
- ¼ cup almonds blanched and minced
- 1 cup roasted pistachio nut chopped
Instructions
- Combine the dry ingredients together.
- Combine the wet ingredients together and add the dry mixing well.
- Spread half the dough onto a cookie sheet to form a loaf 12"x3"x1½".
- Repeat with remaining dough.
- Bake at 350 degrees for 20 minutes or until it tarts to turn brown around edges, cool 10 minutes.
- Cut across loaf in ½" thick slices.
- Lay cookies cut side down on cookie sheet and bake for 12 minutes.
- Turn over and bake 5 to 10 minutes longer, until dry and crisp.
- Dip in chocolate let set and serve.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/10/sorghum-biscotti-cookies/