By Mary Capone

Gluten-Free Orange-Cherry Dipped Biscotti

MAKES 24

Dipping this “twice-baked” dessert in melted chocolate makes it an irresistible treat.

1½ cups Mary’s All-Purpose Flour Blend or blend of choice
¼ cup tapioca starch/flour
1 teaspoon gluten-free baking powder
1 teaspoon xanthan gum
- Pinch salt
8 tablespoons unsalted butter, dairy-free butter alternative or vegetable oil, such as grape seed oil or canola oil
1 cup sugar
2 large eggs, room temperature, or flax gel
1 teaspoon orange extract
1 tablespoon orange zest (zest of one orange)
½ cup dried cherries
½ cup gluten-free, dairy-free semi - sweet chocolate chips

1. Preheat oven 375 degrees. Lightly grease a baking sheet or line it with parchment paper.

2. In a large bowl, mix together flour blend, tapioca starch, baking powder, xanthan gum and salt. Whisk until well blended.

3. Using a hand mixer or Kitchen Aid with the paddle attachment, cream butter and sugar. Beat for 3 minutes until mixture is fluffy. Add eggs one at a time, mixing on slow speed just until incorporated. Mix in orange extract, orange zest, and dried cherries. Add dry ingredients and mix just enough, until ingredients combine to form a soft dough. Refrigerate dough for 30 minutes.

4. Shape dough into two 2x6-inch logs. Place side by side on prepared baking sheet, leaving room for dough to spread.

5. Place in preheated oven and bake for 20 to 22 minutes. Let cool 10 minutes.

6. Cut logs into individual biscotti about 1-inch thick.* Lay flat on baking sheet and place them in oven to bake an additional 7 to 10 minutes.

7. Melt chocolate in a double boiler or in a microwave just until melted. Spread or dip melted chocolate onto one end of the biscotti.

Each biscotti contains 141 calories, 6g total fat, 2g saturated fat, 0g trans fat, 22mg cholesterol, 31mg sodium, 22g carbohydrate, 1g fiber, 1g protein.

*TIP Biscotti will be quite doughy after the first baking, so let cool before slicing. Cut gently with a pastry knife or chef’s knife, using the knife to flip biscotti on their sides for second baking.

Read More on These Topics

• Celiac/Gluten Free
• Entertaining
• Dessert