This post is also available in: French

Biscotti_RecipeINGREDIENTS
• ½ cup Pecans
• ½ cup Sugar (to make dry caramel)
• ⅓ cup Sugar
• 1 Egg
• ¼ cup Vegetable oil
• ½ tsp Orange compound
• 1 tsp Vanilla
• ¼ cup Sorghum flour
• ¼ cup Garbanzo flour
• ¼ cup Rice flour
• ¼ cup Arrowroot flour
• ¼ cup Tapioca flour
• 1 tbsp Corn starch
• 1 tsp Baking powder
• 1 pinch Salt

METHOD
• Before you start the mixture, make dry caramel by adding the ½ cup of sugar into a pan
• Let it melt until light golden brown and add the pecans
• Cool on a parchment lined sheet prior to crushing the pecans into granules

• Mix eggs, oil, orange compound and sugar together until the sugar is dissolved
• Add the vanilla extract
• In a separate bowl, mix all the flours, salt and caramelized pecans, adding eggs to the mixture
• Cut the tip of a piping bag to ½ inch
• Pipe on a baking sheet lengthwise, the mix will become a bit wider (which is okay)
• Bake at 350ºF for 20-25 minutes
• While they are still warm, slice and let cool
• Rebake at 300ºF for 8 minutes

YIELD
24 biscotti

Curtosey of our friends at St Anne’s Spa, Grafton, ON