Makes about 20 biscotti
- 3/4 cup plus 2 tablespoons sorghum flour
- 1/2 cup arrowroot flour
- 1/4 cup quinoa flour
- 1 teaspoon xanthan gum
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1/4 teapsoon fine sea or Himalayan salt
- 1/2 cup unrefined sugar
- 2 tablespoons coconut oil, softened
- 1 teaspoon vanilla extract
- 1/2 cup toasted almonds
- 1/4 cup mini chocolate chips
Put the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, flaxseeds, baking powder, and salt in a small bowl. Whisk until combined. Put the sugar, coconut oil, and vanilla extract in a stand mixer. Beat until smooth and well combined. Turn the mixer to low speed. Gradually add the flour mixture to the sugar mixture, beating until well mixed. The dough will be stiff. Use your hands to knead in the almonds and chocolate chips.
Transfer the dough to the baking sheet. Using lightly floured hands, form it into two logs, each about 8 x 3-inches. Bake for 25 minutes, until firm to the touch but not hard. Let cool on the baking sheet for 10 minutes.
Decrease the oven to 300F. Cut each log into 3/4-inch slices using a sharp knife—do not saw. Remove the parchment paper from the baking sheet. Put the slices on one side, cut-side down, and bake for 10 minutes. Turn the slices onto the other side and bake for 5 to 10 minutes, until toasted and firm. Transfer to a cooling rack to cool completely. The biscotti will continue to harden after they have cooled.