Gluten Free Cranberry Chocolate Biscotti

Yields:12

2 3/4 cups gluten free all purpose flour blend 

2 teaspoons gluten free baking powder 

1 teaspoon gluten free xanthan gum 

1 teaspoon sea salt

3 large room temperature eggs 

1 cup sugar  

1 cup dried orange flavored cranberries 

1 cup dark chocolate chips

Preheat oven to 350 F

Combine all the dry ingredients including chocolate chips and dried cranberries. Beat sugar and eggs until light and fluffy and add to the dry ingredients to combine. The dough will be very sticky so wet your hands to form dough into a log and press down to about 1/2" thickness on a lined cookie sheet. Bake for 40 minutes. Remove from the oven. 

Lower temperature to 325 F

Cut lengthwise when it's cool enough to handle with a very sharp knife. Bake a further 20 to 30 minutes or until dry and firm to touch.

Gluten Free Lavender White Chocolate Shortbread

1 teaspoon dried lavender powder

2 tablespoons white chocolate powder

1 cup of butter

1/2 cup pure vegetable oil

1 cup powdered sugar

2 1/2 cups GF baking and biscuit mix

Preheat oven to 350 F

Sift flour and set aside. Cream butter, oil, and sugar on high speed until fluffy and light (about 6 minutes). Add lavender and white chocolate powder, followed by the dry ingredients to make a firm cookie dough. Transfer dough to a piece of parchment paper. Roll into a rectangle log (about 13" by 2"). Wrap with plastic wrap and put in the freezer until firm (about 30 minutes). Remove from freezer and remove warp. Use a very sharp knife and cut into 1/2" circles.  Arrange in a lined cookie sheet leaving room in between.

Bake for 15 to 17 minutes or until cookies are cooked. Remove from the oven to cool completely before frosting.

Frosting:

1 1/2 cups powdered/icing sugar

1 large Meyer lemon, juice and zest

Combine the ingredients and whisk until smooth. Drizzle over the cookies.

Three Cheese Biscotti

2 cups all purpose flour

5 tablespoons cold butter

4 teaspoons baking powder

2 cups grated three cheese mix

1 tablespoon sucanat

1 large room temperature egg

1 cup milk

Preheat oven to 375 F

Whisk egg and milk to combine. Set aside. Pulse butter and all the dry ingredients (including cheese) in a food processor until it binds together. Add liquid mix to form a soft dough.

Drop large scoopfuls of the dough onto a lined baking sheet, leaving room in between. Bake for roughly 40 minutes (more or less) or until a stick inserted into the center comes out clean.

Using a serrated knife, cut diagonally into 3/4-inch thick slices. Place the slices, cut side down onto the baking sheets.

Lower temperature to 325 F

Bake for 40 to 50 minutes or until it's dry and crispy.