I want to thank everyone who submitted a recipe to my “Deliciously G-Free” Recipe Contest. You all are living deliciously g-free and I bet you feel great doing it!

While it was hard to choose a winner, I selected KellyElizabeth's G-Free Chocolate Chip Biscotti! See her recipe below.

"As an Italian girl, it was important for me to re-create one of my favorite Italian cookies. I had to make it G-Free, and make it taste delicious so it could pass my Nonna's taste test."

20 minutes preparation
65 minutes total time
36 servings

2 1/4 cup Gluten Free Flour Blend (brown rice flour, tapioca flour, potato starch)
1 tsp Baking powder (gluten free)
1 tsp Ground Cinnamon
1/8 tsp Salt
1/2 cup Unsalted Butter at Room Temperature
1/2 cup Firmly Packed Golden Brown Sugar
1/2 cup Granulated Sugar
1 tbsp Instant Espresso Powder (can use instant coffee powder)
2 Eggs
1 cup Semisweet Chocolate Chips
1/8 tsp Xanthan Gum

1. Preheat an oven to 325 degrees.
2. Cover baking sheets with Parchment paper
3. Sift together G-free flour, baking powder, cinnamon and salt, and xanthan gum into a bowl and set aside.
4. Combine the butter, brown sugar, granulated sugar and espresso powder in a large bowl.
5. Using an electric mixer set on high speed beat until light and fluffy.
6. Mix in the eggs, one at a time, and beat until light and fluffy, about
7. Reduce the speed to low, add chocolate chips and mix in.
8. Add the flour mixture and mix just until fully mixed.
9. Divide the dough into thirds; place each third on baking sheets. (Leave room, the dough spreads while cooking.) With lightly G-free floured or corn starched hands, form each 1/3 of dough into a log, making it skinny and longer will give smaller cookies.
10. Bake until firm to the touch, about 25 minutes (logs will spread during baking).
11. Remove from the oven and let cool for 5 minutes. Leave the oven set at 325 degrees.
12. Using a serrated knife cut the loaves into slices 1/2 inch thick.
13. Arrange the slices cut-side down on the baking sheets and bake until the bottoms are brown, about 10 minutes.
14. Remove from oven and turn the slices over. Bake another 10 minutes, or until the bottoms are brown.
*Biscotti means “twice baked” in Italian, which is the reason for the baking process.

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