3 cups gluten-free flour
1 tablespoon baking powder
1 1/2 cups sugar (we use evaporated cane juice)
3/4 cup apple sauce or 1 ripe banana mashed
3 tablespoons olive oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups raw almonds, ground to a coarse meal or 2 cups almond meal
water

Preheat oven the 325^oF. Line two baking sheets with parchment paper.

Grind the almonds in a spice mill to a coarse meal.

We make our own gluten-free flour blending grains together. Our current blend has oat, millet and garbanzo bean but sometime we will use other grains in the mix. You may use any gluten-free flour. In a large bowl, whisk together the flour and baking powder.

In a medium bowl, cream together apple sauce or mashed banana, oil, vanilla and almond extracts, and sugar.

Stir the wet sugar mixture into the dry flour mixture, add the nuts. Knead the mixture with your hands to form a dough. If the batter is dry and crumbly, add water, a tablespoon at a time to form a moist dough.

Oil hands, shape the dough into two logs, 21/2 to 3 inches long and about 3/4 inch thick. Place them on the baking sheets.

Bake for about 20 minutes. Remove pans from oven and let cool about 15 minutes. Reduce oven temperature to 300^oF.

Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices, placing each slice, one side down on the baking sheets. Bake 10 minutes. Turn the slices over and cook another 10 minutes more, or until golden on bottom. Remove from oven and cool. Biscotti can be stored in airtight containers for up to two weeks. They can also be frozen or eaten immediately!