Biscotti are some of the best cookies for making during the holiday season – they’re easy to put together and they keep well for a very long time. This twice baked cookie from Italy is traditionally made for dunking in coffee and is made to be light and very crisp. It takes well to a wide variety of flavorings. Here, we’ve paired a classic – citrus and chocolate – for a taste that is very mildly reminiscent of cannoli. This recipe makes at least 2 dozen, depending on how you cut the biscotti.

1 1/2 c sugar
1/2 c tangerine peels (this is about 2-4 tangerines, depending on size), chopped
3 1/2 c (13oz or 368g) Better Batter Gluten Free Flour
1 tsp baking powder
1/8 tsp salt
pinch of ground allspice
pinch of ground cinnamon
5 eggs
1 tsp vanilla
1 c miniature chocolate chips (we recommend Enjoy Life)

Preheat oven to 350 degrees F.

In the bowl of a food processor or blender, place the sugar and orange peels. Pulse/blend until the mixture is completely combined – about 2 minutes. The sugar should take on an orange color and should smell strongly of tangerines, and the peels should disappear into the sugar granules.

Place sugar mixture, Better Batter flour, baking powder, salt, allspice, and cinnamon in the bowl of your electric stand mixer and stir to combine. Turn the mixer to medium speed and, using your paddle attachment, add eggs one at a time, beating well after each addition. The mixture will start out being crumbly. By the fifth egg, the mixture should begin to come together and form a dough. Beat in the vanilla.

Reduce speed to low. Stir in the chocolate chips until well combined and evenly distributed.

Remove the dough from the mixer and divide into two parts. On a lightly floured surface roll each part into a roll/log about 13 inches long by 3 inches wide by 2 inches high. Place both logs onto a baking sheet. Place in oven and bake for 30 minutes.

Remove baked logs from oven and cool for 15 minutes.

Reduce heat to 275 degrees F.

With a VERY sharp, serrated knife, gently slice the logs on a diagonal into 1/2 inch thick slices. Place, cut side down, onto a baking sheet (you will need two sheets for the finished slices). Place in the oven and bake for 20 minutes. Remove sheets from oven and flip the cookies to the other side. Place back into the oven and bake for 20 more minutes.

Remove immediately from oven and place on a wire rack. Allow to cool with air circulating around the cookies, about 20-30 minutes, then transfer into an airtight container.