![Sorghum-Biscotti-Cookies_1354580147-square[1]](http://chefbrad.com/wp-content/uploads/2015/10/Sorghum-Biscotti-Cookies_1354580147-square1.jpg)
Biscotti is amazing and gluten free. These cookies give the name Biscotti a complete different name. Wonderful.
Sorghum Biscotti Cookies
Author:
Serves: 4 dozen
Ingredients
- 3 cups sorghum flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 4 eggs lightly beaten
- 1 cup sugar
- 1/2 cup butter melted
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1/4 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″x1 1/2″.
- 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 1/2″ 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.
This recipe is Gluten Free