This is actually a master recipe for a light, biscotti-like cookie. It’s not as dry as biscotti, but still goes really well with coffee or tea. The variations you could make with these are endless. I have included some suggestions/substitutions after the recipe.
You could likely make these without the flour combo I use here and just go with 1 3/4 cups of Bob’s all-purpose gluten-free flour. If you try that, let me know how it turns out.
Gluten-free Chocolate Chip Hazelnut Cookies
3/4 c white rice flour
1/2 c hazelnut flour
1/4 sorgum flour
1/4 c cornstarch
1 tsp xanthan gum
2 tsp baking powder
zest of one orange
1/2 c butter
1 c sugar
1 tsp almond extract
1 c chocolate chips
1/2 c toasted hazelnuts, skins rubbed off
Makes about 3 dozen
- Preheat the oven to 325F.
- Mix all the zest and dry ingredients together, except for the chips and hazelnuts.
- Mix all the wet ingredients together.
- Mix the dry ingredients into the wet ingredients.
- Stir in the chocolate chips and hazelnuts.
- Spread the mix onto an ungreased baking sheet to form a biscotti-like loaf, approximately a 10″x6″ rectangle. It should be no taller than one inch.
- Bake in the oven for 24 minutes, until the edges are brown.
- Remove and let cool for a few minutes.
- Cut into 1″ x 1″ squares or 1″ x 2″ rectangles, depending on your mood.
- Let cool completely.
Ideas for other cookies based on this recipe:
- Macadamia nuts and white chocolate chips
- Dried cherries and walnuts
- Pistachios and craisins
- Pecans and lemon zest
- You get the idea. For some of your variations, swap out the almond extract for vanilla.