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: Laurie Vengoechea
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
Preheat oven to 350 degrees. Prepare 9x13 (4-5 quart) oblong baking dish with cooking spray.
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.
Mix till well blended. Pour into prepared baking dish.
Bake for 20-25 minutes. Let cool completely and then dust with powdered sugar. Slice into long
biscotti like bars.
Recipe by The Gingham Apron at https://www.theginghamapron.com/gluten-free-sponge-biscotti-with-kuwl-flour/