This biscotti is an easy treat to enjoy in your coffee or on a dessert board this holiday season. Biscotti is a delicate treat that can easily be made at home. The key is to allow it to cool all the way before packaging or eating.  Check out Hinton’s Holiday Butter Board recipe in Natural Awakenings Chicago Magazine for another idea to use this gluten free biscotti recipe. Happy Holiday’s from our homestead to yours.  
 
Ingredients:

• 3 egg whites
• 7/8 cups white sugar
• 1 1/4 cups gluten free flour
• 1 cup raw almonds
• 1/4 cup mini chocolate chips

 
Preheat oven to 350 degrees. Grease or line 2 bread pans and line one large baking sheet.  
 
Whisk egg whites with an electric mixer until they form soft peaks. Next, begin to slowly add sugar, 1 spoonful at a time until fully whipped and stiff peaks form. Add flour, almonds and chocolate chips. Stir in slowly until combined.
 
Divide mixture into the 2 prepared bread pans and bake approximately 30 minutes until light golden brown and cake tester comes out clean.  Remove biscotti carefully from bread pans. Slice into thin slices and lay on prepared baking sheet. Bake 5 minutes at 350 degrees. Then remove and allow to cool completely before serving. Cool at least 20 minutes.  
 
 Article courtesy of Tiffany Hinton, GF Mom Certified - Cultivating Guts. Visit www.cultivatingguts.com for their Holiday Shopping Partner List and Discounts.  Connect with Tiffany online at @gfmomcertified and listen to Tiffany's podcast Cultivating Guts on Spotify or iTunes.

Visit CultivatingGuts.com for more info. You can also check out Tiffany’s latest book at ThriveClean.org.