Biscotti made with Cookie Butter

Biscotti made with Cookie Butter


Cookie butter chips

  • 1 batch cookie butter chips (recipe below)


  • 6 eggs
  • 1/2 cup oil
  • 1 1/2 cup sugar
  • 2 teaspoons vanilla
  • 5 teaspoons baking powder
  • 4 cups Baking Free™ gluten-free All Purpose Flour
  • 1/2 teaspoon xnthan gum


Biscotti is called "twice-baked Italian cookies" because you bake it as a log, then slice the log and bake the slices on each side.  Crispy but tender also!


Cookie butter chips
Step 1
Early in the day you want to bake (or the day before), melt 1/2 cup cookie butter (recipe posted 7/28/15) and 1/2 cup white chocolate chips in the microwave for about 2 minutes. Stir every 30 seconds until completely melted and smooth.
Cookie butter chips
Step 2
Pour into a wax paper lined pan and spread into a thin layer. Put the pan into the freezer for about 4 hours. Take out and break into pieces about the size of chocolate chips. Store in freezer if not baking immediately.
Step 3
Preheat oven to 350 degrees F. and line 2 baking sheets with parchment paper. Set aside.
Step 4
In the bowl of a stand mixer, beat eggs well. Add the oil and sugar and beat into the eggs. Add the vanilla and baking powder.
Step 5
Stir together the flour and xanthan gum. Slowly add the flour and combine until you have a stiff dough. Gently stir in the cookie butter chips.
Step 6
Spoon half of the dough along the center of one baking sheet making a log about 4 inches wide and 1 inch high and as long as your sheet. Wit fluored hands, smooth the top of the log. Repeat with second half of dough.
Step 7
Bake both biscotti logs for 28 - 30 minutes, or until golden brown. Slice each log across the 4 inch side into 1 inch cookies. Place the cookies back on the baking sheet on one side side and bake for 4 minutes. Flip the cookies and bake the other side 4 minutes. Cookies should be crisp on the outside and soft inside. Makes 30 cookies or so.