large baking tray and 3 x mixing bowls

125g FREEE Plain White Flour
¼ tsp FREEE Bicarbonate of Soda
1/8 tsp FREEE Xanthan Gum
75g caster sugar
25g ground almonds
75g chocolate chips
1 egg
1 tbsp vanilla essence
oil, for tray

180°C, Fan 160°C, 350°F, Gas 4

1. Pre-heat the oven.
2. Rub some oil around the inside of a large baking tray or insert a baking liner.
3. Measure the flour, bicarbonate of soda and xanthan gum into a mixing bowl, stir to combine and sieve into a mixing bowl.
4. Add the sugar, ground almonds and chocolate chips and stir to mix.
5. Break the egg into another bowl, add the vanilla and beat them together.
6. Pour the mixture into the mixing bowl and stir into a soft, slightly sticky, dough.
7. Dust the dough with flour and transfer it to the prepared tray.
8. Using your hands, shape the dough into a flat 75 x 200mm/3 x 8” rectangle.
9. Bake for 25 minutes.
10. Remove from the oven and leave to cool.
11. Cut the biscotti dough into 10mm/⅜” thick slices.
12. Lay out the slices on the baking tray and bake for 7 minutes.
13. Turn them over and bake for a further 7 minutes.
14. Transfer the biscotti to a cooling rack.
15. When cold store the biscotti in an airtight container.