Loving the light this October day, especially with a freshly made chocolate dipped biscotti in hand, sitting under this tree in my backyard.

Discovering, baking and revising gluten free recipes, then basking in the afterglow of finished goods such as this fresh biscotti is a beautiful thing (or —best of all — homemade cream puffs, but I’ll save that incredible experience for another post.) This tasty biscotti with a good strong cup of coffee for dunking is high on my list right now these fleeting fall days, just relaxing — before I pick herbs, beans and broccoli, and cover the tomatoes — because frost is predicted tonight!!

Biscotti is a classic Italian cookie/biscuit, twiced baked and worth every moment of preparation time.

“Biscotti traces its origins to Roman times. The word biscotto comes from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The Roman biscotti were more about function food for soldiers rather than a tasty treat. Unleavened wafers were baked once to cook them, then a second time to dry them out, making them a durable staple for the Roman Legions. Eventually the Renaissance came and culinary arts flourished. Biscotti emerged in Tuscany, credited to a Tuscan baker who served them with the local sweet wine.”

Here’s what your kitchen will look like, preparing these delicious cookies:

Chocolate Dipped Almond Biscotti

Makes about 20

• 1 1/3 c. almond flour (finely ground almonds – I did it myself in the food processor)
• 1 1/3 c. gluten free flour blend (my favorite is 1 part brown rice flour, 1 part tapioca flour, 1 part potato flour)
• 2 tsp. baking powder
• 1/2 c. organic brown sugar (I use Yellow-D with highest percentage molasses)
• 2/3 c. gluten free bread crumbs
• 1 c. whole (or chopped) almonds
• 1/2 tsp. pure vanilla
• 1 tsp. almond extract
• 2 tbsp. orange zest (orange peel)
• 3 eggs
• approximately 10 ounces bittersweet chocolate (I usually use Ghirardelli 60% cacao baking chips)
• 1 1/2 to 2 tbsp. butter

Preheat oven to 375. combine dry ingredients in a mixing bowl. Add the last four ingredients and whisk until well blended. Lightly flour a heavy baking sheet. Pour and shape dough into long rectangle. Bake 20 minutes on middle rack of the oven, or firm in the center. Remove from oven and cool 5 minutes, reducing oven heat to 300. Cut the log with a sharp knife into 1/2 – 3/4 inch slices. (*Note: I choose to use a fresh baking sheet for the second round in the oven to reduce any possibility of burning crumbs from the first baking.) Place biscotti cut side up on baking sheet, and bake a second time for about 25 minutes, or until biscotti are dry in the center.

Cool biscotti on a baking sheet over waxed paper or plastic wrap. Meanwhile, in a wide saucepan (wide enough for you to dip biscottis lengthwise) melt butter and chocolate over very low heat. Whisk to evenly blend. Dip biscotti half way up the sides in chocolate, set back on rack to cool. Garnish with a little of the ground almonds, as you like. (Reserved orange zest would be a nice garnish, too.)

See that bright blue sky reflected in chocolate below….

and breathe in the gold …