Our 1st Place winner for our Gluten Free Baking Contest was Gloria Patitucci with her Gluten-Free Sea Salt Caramel Biscotti! She said that she started gluten free baking because of close friends who were gluten free. She's been perfecting her biscotti recipe for a long time and makes plenty of other flavors. The mayor said they were really crisp on the outside and had great flavor.
Ingredients –
· 1¾ cup of gluten free all-purpose flour
· ¼ cup of gluten free corn starch
· 1 teaspoon of baking powder
· ¼ teaspoon of salt
· ¾ stick of butter
· Heaping cup of baking chips or nuts of your choice
· 2 eggs
· 1 teaspoon of vanilla
Directions –
1. Preheat oven to 350o F.
2. Whisk together flour, corn starch, baking powder and salt.
3. Once combined, cut in the butter using a pastry blender, forks, or two knives.
4. Mix in eggs and vanilla and then let the dough sit or about ten minutes before mixing with your hands.
5. Form into three even logs about two inches thick and eight inches long.
6. Refrigerate for at least 30 minutes.
7. Place on parchment lined cookie sheets and bake for 30 minutes.
8. Let cool for ten minutes and then cut into pieces, spread out over baking sheet and bake for another ten minutes.
9. Once fully cool, melt chocolate and drizzle over the cookies.
10. Store in an ar tight container for up to three weeks.