Cranberry Chocolate Chip Biscotti

Name: Cranberry Chocolate Chip Biscotti
Yield: makes 24 cookies
Ingredients: 3 cups Basic Gluten-Free Flour Mix (page 19); 3/4 teaspoon xanthan gum; 2 teaspoons double-acting baking powder; 1/4 teaspoon salt; 5 tablespoons plus 1/2 cup orange juice; 1/4 cup cornstarch; 1 cup plus 2 tablespoons granulated sugar; 2 tablespoons canola oil; 2 teaspoons pure vanilla extract; 1/2 cup dried cranberries; 1/3 cup dairy-free, soy-free chocolate chips; 1 tablespoon rice milk

December 9, 2011

Subtly sweet and ultra-crispy, these twice-baked Italian cookies are an all-purpose treat. Great for dipping, dunking, or just plain snacking, they’re wonderful to have on hand any time of day. I like mine dunked in tea, and my kids like theirs partnered with vegan ice cream.

Recipe notes

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