Gluten And Dairy Free Chocolate Chip Almond Biscotti

• 1 1/4 cups blanched almond flour
• 1/2 tablespoon tapioca flour cups, + 1 Tbsp
• 1/4 teaspoon xanthan gum
• 2 tablespoons Earth Balance vegan Butter, Softened
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 whole eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/4 cup quick cooking oats Gluten Free
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips Casein Free
• 1/2 cup chopped almonds

1. Preheat oven to 350 degrees.
2. Soften the butter by placing it in the microwave for 10-15 seconds.
3. Beat the butter and sugars until fluffy.
4. Add the eggs, vanilla, and almond extracts and beat until well blended.
5. In a medium-sized bowl, combine the oatmeal, baking powder, baking soda, salt, chocolate chips, and nuts.
6. Stir into the egg mixture.
7. Add in the almond flour, tapioca flour, and xanthan gum. It may take a few minutes to combine.
8. Transfer to the biscotti pan and bake for 12-15 minutes, or until golden brown.
9. Allow to cool at least 10 minutes on a wire rack and reduce the oven temperature to 225 degrees. Then cut the biscotti into 1/2 to1 inches slices using a sharp knife. I cut mine while still in the pan, but you can transfer to a cutting board if preferred.
10. Transfer to a baking sheet, cut side down. At this point the biscotti is still pretty soft so be careful transferring them. Then, bake an additional 50-60 minutes, or until crispy.

blanched almond flour, tapioca flour, xanthan gum, butter, granulated sugar, brown sugar, eggs, vanilla, almond, cooking oats, baking powder, baking soda, salt, chocolate chips, almonds

Taken from www.yummly.com/recipe/Gluten-and-Dairy-Free-Chocolate-Chip-Almond-Biscotti-1658366 (may not work)