Saturday, July 24, 2010

A tower of biscotti

I've decided to extend my caking boundaries and venture into making more baked goods such as biscuits and cookies. I made these super crunchy gluten free biscotti today and snacked on them all afternoon. They're delicious dipped into an espresso, alongside a hot chocolate or broken up over ice cream for dessert. You can put whatever you like into the mixture, but I like my biscotti to be extra full of goodies.


brown rice flour
baking powder
vanilla extract
organic eggs
sunflower seeds
dried cranberries

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