years ago a friend gave me an incredible basic biscotti recipe. i took that recipe and ran with it. after developing multiple flavors, i was lucky enough to sell it to local coffee shops in my college town. for years thereafter it was a go-to recipe for all sorts of occasions. a thank you gift. a holiday cookie swap. a get well soon. a just because.
biscotti was my thing.
it has been over four years now since i have been gluten-free. in all those years i’ve gone without biscotti. until now… finally i was ready to make the jump and try my biscotti recipe in gluten-free form. and i’m thrilled to say… it worked!
the nice thing about my biscotti has always been that it isn’t the kind that could lead to a chipped tooth. you know that other kind. the biscotti that demands being dipped into your latte just so you don’t break your jaw. mine has always had a nice crunch with the slightest bit of chewy in the middle, leaving the dunking optional. this version is just the same.
if you know me, you know this is a good day. and you know to stay tuned for more variations of these lovelies in the future!
to see my original, wheat flour recipe, click here.