Chocolate Chip Hazelnut Cookies

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 egg

1 c chocolate chips

1/2 c toasted hazelnuts, skins rubbed off

Makes about 3 dozen

1. Preheat the oven to 325F.
2. Mix all the zest and dry ingredients together, except for the chips and hazelnuts.
3. Mix all the wet ingredients together.
4. Mix the dry ingredients into the wet ingredients.
5. Stir in the chocolate chips and hazelnuts.
6. 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.
7. Bake in the oven for 24 minutes, until the edges are brown.
8. Remove and let cool for a few minutes.
9. Cut into 1″ x 1″ squares or 1″ x 2″ rectangles, depending on your mood.
10. 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.

These are super good!