Gluten Free Sponge Biscotti (with Kuwl Flour)
 
Prep time
Cook time
Total time
 
Laurie says, "These are perfect for a coffee and tea get together. Dollop with whipped cream and strawberries for a strawberry shortcake dessert. This recipe easily adapts to flavored sugar syrups, or varied extracts.Our family traditionally uses anise seed and anise extract for an Italian Sponge dessert."
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 20 bars
Ingredients
  • 6 Eggs
  • 1 C Sugar
  • ¾ C Oil
  • 2 t Vanilla
  • 2 C KUWL Artisan Baking Flour
  • 3 t Baking Powder
  • For the topping:
  • Powdered Sugar
Instructions
  1. Preheat oven to 350 degrees. Prepare 9x13 (4-5 quart) oblong baking dish with cooking spray.
  2. In mixer, blend eggs till creamy and light, add sugar and oil, mix till light and airy. Add vanilla and mix till incorporated. Through a sieve or sifter, add Kuwl Flour and Baking Powder to wet ingredients.
  3. Mix till well blended. Pour into prepared baking dish.
  4. Bake for 20-25 minutes. Let cool completely and then dust with powdered sugar. Slice into long
  5. biscotti like bars.
Recipe by The Gingham Apron at https://www.theginghamapron.com/gluten-free-sponge-biscotti-with-kuwl-flour/