Happy Holidays from Gail Kittleson

Years ago, we feasted on all things sweet during Christmas. Here’s me (the youngest) in a REALLY old photograph from the fifties.

Now, being gluten, lactose, and refined sugar-free, my palate has changed (not my family’s. That’s why I’m including a recipe that provides a little treat for folks like me when everybody else is enjoying luscious decorated Christmas cookies and the like during this time.

These aren’t anything out of the ordinary, but it’s nice to have them around when you’re salivating for just something.

I love to bake with our granddaughter, and we create all the usual goodies together. But when it comes time to indulge, she’s my “taster,” and I resort to my standby, biscotti. You can make this recipe as crisp as you like, add dried cranberries for a little Christmas cheer, and unsweetened raw coconut for more texture. 

These are great for dipping in a cup of hot tea while everyone else sips whipped cream- marshmallow-hot chocolate!

Gluten-free Biscotti

2 large eggs

1/4 c real maple syrup

1 t vanilla

1 1/2 t almond flavoring

1 T orange zest

MIX ABOVE TOGETHER

Mix together the dry ingredients below.

3 1/2 c. almond flour

1 t soda

2 t cinnamon

1/2 c slivered almonds

1/8 t salt 

ADD TO FIRST MIXTURE

Stir and add 1/3 c. coconut oil. 

Shape into logs and place on parchment paper-lined

baking sheet. Bake at 340 degrees for 20-25. minutes.

Remove from oven, cool. Cut into 1/2 inch slices, and

then return them to baking sheet. Bake for 20-30 mins

at 300 degrees, depending on how crisp you like them. 

Gail Kittleson
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