Bake Gluten Free Biscotti

Biscotti are not only low in fat but now you can bake them gluten free too. Here is an all-corn version of these traditional and popular cookies.

Ingredients

Preheat the oven to 350ºF. Line a 9-inch square baking pan, plus one or two cookie sheets with parchment paper.
Grind up 1 cup of unblanched almonds in a food processor to a fine texture without turning it into almond paste.
Combine the ground almonds with the remaining whole unblanched almonds, yellow cornmeal, cornstarch, ground cinnamon and baking soda.
Whisk 1 large egg in a separate bowl until foaming.
Consecutively, add granulated sugar, honey, melted butter or vegetable oil, and vanilla extract. Whisk each ingredient in thoroughly.
Stir in the dry ingredients with a spatula to form a stiff dough.
Spread the dough evenly into the prepared 9-inch baking pan.
Bake for about 30 minutes or until firm to the touch.
Cool in the baking pan for 5 minutes, then invert onto a cutting board and cool completely.
Cut into three 3" x 9" strips and slice each strip every 1/2 inch.
Arrange the biscotti on prepared cookie sheets and bake again for about 15 minutes.
Cool completely on wire racks before storing in airtight containers.
The yield is about 60 - 70 low fat, gluten free cookies. They will keep indefinitely, if frozen.

Add a small amount of granulated sugar to almonds when grinding them, to prevent them from turning pasty-like.
Use a very sharp knife to cut biscotti into slices.
Don't toast almonds in advance because being baked twice in this recipe gives these nuts sufficient toasting.

Cool the biscotti completely after the first baking before cutting them. Otherwise, they will crumple into pieces while being cut.

Images illustrating step-by-step preparation are available for viewing at http://www.cookies-in-motion.com/Biscotti.html