Almond Biscotti

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3 large eggs
• 2 tablespoons Amaretto (OR 2 tbs rum with 1 tsp. almond extract)
• 1 teaspoon vanilla
• 1 teaspoon anise extract (optional)
• 1 cup whole almond, toasted and chopped a few times, not too fine

Directions:

1. Preheat oven to 300°F.
2. Line 2 baking sheets with parchment.
3. Combine dry ingredients and set aside.
4. Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
5. Add the dry ingredients and mix until combined.
6. Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
7. Scrape the dough out onto a parchment lined sheet pan
8. Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide
9. This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
10. Bake until firm and dry, about 50 minutes.
11. Remove from the oven and cool 10 minute.
12. Use a long serrated knife and slice into 1/2-inch wide slices.
13. Lay the slices cut side down on the baking sheet and bake another 20 minutes.
14. Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
15. Cool the biscotti on a rack; cool completely before storing.

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Gluten Free Buttermilk Biscuits

Ingredients:

• 1/3 cup canola oil
• 2/3 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose gluten-free flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons cinnamon
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 1/2 cups mashed ripe bananas
• 1/2 cup chopped pecans or 1/2 cup walnuts
• 1/2 cup raisins

Directions:

1. Preheat oven to 350.
2. Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.
3. Cream together oil, sugar, eggs, and vanilla in large bowl.
4. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
5. Beat until smooth.
6. Stir in nuts and raisins.
7. Batter will be somewhat soft. transfer to pan(s).
8. Bake 9x5" loaf for 1 hour, 5x3" loaves for 45 minutes.

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