YIELD: 20 BISCOTTI
This tart and slightly sweet cookie complements tea or coffee beautifully with its fruity notes. Not only is it pleasing to the taste buds, your eyes are in for a treat with deep red cherries studded throughout.
Directions
Preheat oven to 325°F.
Combine the flaxseed meal and water into a bowl and let rest for 5 minutes, until gelled.
In a large bowl, cream together the margarine and sugar until smooth.
Add the prepared flaxseed meal, almond extract, and salt.
In a separate bowl, whisk together the baking powder, sorghum flour, brown rice flour, potato starch, and xanthan gum.
Gradually incorporate into the sugar mixture.
Add non-dairy milk, 1 tablespoon at a time, until a soft dough forms.
It should be just dry enough to handle and shape into two balls.
Add a touch more sorghum flour or milk to create the right consistency.
The dough shouldn’t crumble apart, but it also shouldn’t be too sticky.
Fold in the dried cherries until even distributed.
Directly on an ungreased cookie sheet, shape the cookie dough into two ovals, about 2.5 inches wide and 1.25 inches tall.
Bake in preheated oven for about 30 minutes, until lightly golden on edges.
Let cool and then slice cookies diagonally.
Place freshly cut cookies on their sides and bake for an additional 8 minutes.
Turn cookies over and bake another 8 minutes.
And one more time … flip, and bake a final 8 minutes.
Let cool completely before enjoying.
Store in airtight container for up to 3 weeks.
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Ingredients
2 tablespoons flaxseed meal
4 tablespoons water
⅓ cup non dairy margarine
¾ cup sugar
1½ teaspoons almond extract
½ teaspoon salt
2 teaspoons baking powder
1 cup sorghum flour
¾ cup brown rice flour
½ cup potato starch
1 teaspoon xanthan gum
¼ cup non dairy milk
1 cup dried cherries
