Cranberry Chocolate Biscotti

• 2 eggs
• 3 tablespoons butter, softened
• 3/4 tsp gluten free vanilla extract
• 2/3 cup sugar
• 3/4 cup gluten free flour blend
• 1/4 cup cornstarch
• 1 tsp xanthum gum  
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2/3 cup dried cranberries
• 2/3 cup confectioners sugar
• 4 to 5 tsp gluten free flavored coffee creamer

Preheat the oven to 350 degrees.

In a large bowl, beat the butter and sugar until crumbly. Add the eggs and vanilla extract mixing well. In a small bowl combine the gluten free flour blend, cornstarch, xanthum gum, cocoa powder, baking powder and soda and salt. Add to the butter mixture until combined. Stir in the cranberries. Refrigerate dough for 1 hour to make it easier to handle.

Divide in the dough in half. If it is still to sticky to work with, use a cookie scoop and place scoops in a long rope down the short side of a parchment lined cookie sheet. Do this with the other half of the dough on the same sheet. Wet your hands and shape the dough into a log that is as long as the short side of the cookie sheet and about 2" wide.

Bake at 350 for 18-22 minutes or until set. Cool for 5 minutes. Transfer the cookie logs to a board and cut into 3/4" slices. Lay these slices cut side up back on the same cookie sheet and bake for 5 minutes. Turn over to the other cut side and bake for another 10 minutes or until firm. Remove to wire racks to cool.

Makes about 3 dozen cookies.