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    Scott Adams

    Biscotti (Super Easy - Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Ann Sokolowski.

    Preheat oven to 350 and grease a jelly roll pan or cookie sheet with lip on all sides.



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    1 package gluten-free cake mix [more about flavors below]
    5 eggs
    ¾ cup oil [or melted and cooled butter]
    2 tablespoons gluten-free extracts
    2 cup toasted nuts [optional]
    1 cup dried fruits [optional]

    Combine all ingredients. Pour into jelly roll pan and cake for 20 to 30 min until tests done. Remove from oven, but keep oven on slice cookies into thirds [the long way] and across in ½ inch slices. Remove half and spread out on another jelly roll pan [un-greased] and put back in oven for 3 to 10 min, until golden. Cool and store in air-right container.

    Flavorings (choose one):

    • 2 tablespoons anise extract with yellow cake batter
    • ½ teas ground cloves, 1 tablespoons instant espresso powder, 2 tablespoons almond extract with chocolate cake mix
    • 2 teas ground ginger, ½ cup finely chopped candied ginger with yellow cake mix
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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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