Coffee, chocolate and cinnamon are wonderful together. These crunchy cookies are a perfect treat. Baked once, they have a soft center. Twice bake for a super crunchy biscotti. This recipe was not tested by Bob's Red Mill.
Preheat oven to 325 degrees. Line a baking sheet with a silicone mat or parchment paper.
In the bowl of a standing mixer combine flour, sugar, baking powder, espresso powder, xanthan gum, cinnamon and salt. Add eggs, oil, vanilla and beat on medium speed until combined.
On a cutting board roughly chop the chocolate chips into smaller bits. Using a bench scraper transfer the chocolate, including the finely chopped bits into the mixing bowl. Beat on low speed until combined.
Transfer dough to silicone lined cookie sheet. Cut into three equal portions. Using wet hands, shape each portion into a log approximately 8\"x2\", leaving as much space as possible between logs. The dough will spread.
Place sheet in preheated oven and bake 40 minutes, until light brown. Remove pan from oven and let logs cool on sheet for 10-15 minutes. Transfer logs to a cutting board and, using a sharp chefs knife, slice horizontally into 1/2 inch wide strips.
If you want a super crunchy, biscotti style cookie, return colors to cookie sheet and continue baking for 15 minutes. Remove from oven and cool on rack.
