Gluten Free Russian Tea Cookies

Hello, World.

As you know, I’m gluten-free and dairy-free. This makes for a rather difficult diet, but I manage. One of my close friends is also gluten-free, and we both LOVE coffee and tea. It’s a bit of an addiction really. She shared a recipe for gluten-free biscotti with me, thought she refers to the cookies as “Russian biscotti because they are, in essence, biscotti, or at least as close as you can get while being gluten-free. I absolutely love these cookies. They are better than most gluten biscotti-like cookies, and they go so well with a nice medium roast coffee. During fall finals, I had a few of these cookies with a Guatemalan brew my friends bought at World Market, and just about died. I was so fed up with studying, and the cookies tasted so much like real cookies I almost had a breakdown (luckily I didn’t…that would be embarrassing).
gluten free biscotti
1/3 cup soft butter or margarine
1 glass sugar
3 eggs
3 cups gluten-free flour
1 tsp. soda, 1 tsp. cinnamon
1/2 tsp. cloves (optional)
1/2 cup nuts
1/2 cup curants (other combination can be used, such as almonds, chocolate chips, or crasins)

Beat the margarine until fluffy with glass of sugar
add the 3 eggs, beat well
add 3 cups of flour one at a time
once all ingredients are combined, shape into logs (may need to add more gluten-free flour so it won’t be so sticky)
Bake in 350 degree oven until logs are golden and hollow sounding
while logs are still warm, slice into smaller slices, then return them to warm oven (but make sure it is turned off) and let them “toast” overnight

These cookies weren’t originally gluten-free, and therefore the flour can be regular flour if you are not gluten-free. If you are following the gluten free version of the recipe you may need to add some xanthan gum as a “glue.”

Callie leigh

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