A healthier biscotti that is both gluten and dairy free, as well as higher in protein.
1 ¾ cup Quinoa Flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
3 large eggs
¼ cup canola oil
1 teaspoon orange zest
¾ teaspoon pure vanilla extract
¾ cup raw almonds, toasted and coarsely chopped
½ cup dried currants
½ cup dried cherries
1. Preheat the oven to 350. Place a Silpat mat or sheet of parchment paper on a baking sheet, or coat with cooking spray; set aside.
2. In a large bowl, stir together the flour, sugar, baking powder, salt, and cinnamon.
3. In a medium bowl, whisk together the eggs, oil, orange zest, juice and vanilla. Add the wet ingredients to the dry and combine. Stir in the almonds, currants, and cherries.
4. Separate the dough into two halves and with clean hands, form each dough half into an 8-inch long loaf on the prepared baking sheet . Bake for 25 minutes, or sheet, then transfer to a cutting board, and slice crosswise into ½ inch wide cookies. Using a spatula, carefully transfer the biscotti back onto the baking sheet (cut side down) and bake again for 14 minutes, until the tops are dry to the touch and the biscotti are hard nearly all the way through. The cookies will further harden as they continue to cool.
Note: Quinoa flour is simply ground quinoa. It is more perishable than regular wheat flour and should be stored in the refrigerator or freezer.