Gluten Free Dairy Free Lemon Basil Biscotti

1. 1

   Preheat oven to 350F. Lined two rimmed baking sheets with parchment paper and set aside.

2. 2

   In a large bowl (or the bowl of a stand-mixer fitted with paddle attachment), combine eggs, sugar and lemon extract, beat until well combined. Add zest and basil and stir until mixed.

3. 3

   In a separate bowl, combine dry ingredients: flour, baking powder and salt.

4. 4

   Add dry ingredients to wet and stir/beat well to combine. The dough will come together quickly, be fairly dry and very easy to handle.

5. 5

   Turn dough out onto a lightly floured surface and shape into a loaf approximately 7 inches long by 3 inches wide - be careful not to overwork the dough.

6. 6

   Place loaf on one of the prepared baking sheets and bake for 20-25 minutes or until lightly brown and firm to touch. Remove the loaf from the oven and allow to cool completely. Reduce oven to 300 F.

7. 7

   Once the loaf has cooled, using a serrated knife, cut on a diagonal to create 1/4-inch thick slices.

8. 8

   Arrange slices in a single layer on the second baking sheet and bake for 30-35 minutes (or until crisp and golden brown on both sides), turning once during baking.

9. 9

   Allow cookies to cool completely then enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.