I found this peanut butter biscotti recipe from The Gluten-Free Gourmet Cooks Comfort Foods. I had most of the ingredients except for Egg Replacer, unflavored gelatin, and vanilla chips. I tried the recipe anyway and the biscotti turned out really good! They were delicious!! Actually, the first time I made them, I didn’t watch the oven temperature carefully and all the biscotti were burnt. The second time around, they turned out perfect!
This recipe is easy to make and most of the ingredients are easy to find in China.
1 cup chopped peanuts, toasted
1 cup rice flour
1/3 cup potato starch
1/4 cup tapioca starch
1/2 cup glutinous rice flour
1/4 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon Egg Replacer*
1 teaspoon unflavored gelatin*
1/4 cup butter or margarine
3 tablespoon creamy peanut butter
1/2 cup sugar
1 teaspoon vanilla
3/4 cup vanilla chips, chopped*
* I tried the recipe without these items
- Preheat oven to 350°F. Toast the chopped peanuts for 4-5 minutes. Remove nuts and raise heat to 375°F.
- Lightly grease a cookie sheet.
- In a medium bowl, combine the rice flours, potato starch, tapioca starch, salt, xanthan gum, baking powder, Egg Replacer, and gelatin.
- In another bowl, beat the butter, peanut butter, and sugar at medium speed until well blended.
- Add eggs, one at a time, beating well after each addition. Add vanilla.
- Gradually add the dry ingredients, beating until the dough is smooth and will form a ball in the hand.
- Stir in the peanuts and vanilla chips.
- Divide the dough in half, shaping each piece into a 9″ x 1 1/2″ log and then flattening it to 3/4″ thick and 3″ wide.
- Bake 15-18 minutes until the edges are lightly browned. Cool for 10 minutes.
- Cut each log into 1/2″ slices. Lay slices on the cookie sheet and bake 8-10 minutes. Turn over and bake an additional 7-10 minutes. Makes about 3 dozen biscotti.