In the Provence region of France, Christmas Eve dinner quite often ends with thirteen different desserts, symbolizing Jesus and the twelve apostles. When we hear the phrase, “….and visions of sugar plums danced in their heads,” we are told by food historians that it derives from the custom, originating during Queen Victoria’s reign in the 19th century, of dropping coins in plum pudding batter which children searched for the treasure.
Gluten Free Cinnamon Biscotti
2 1/2 cups sweet white sorghum flour
3 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
3 large eggs
1/2 cup orange marmalade
1 teaspoon vanilla extract
-Preheat the ove to 325 degrees.
-Mix flour, two teaspoons cinnamon, baking powder and salt.
-With an electric mixture, beat all the sugar, except for two tablespoons, and the butter until fluffy.
-Add two eggs and beat well. Mix in vanilla extract and orange marmalade.
-Add the flour-cinnamon mixture and mix well. Divide the dough in half.
-Shape each half into a 9-inch long log.
-Transfer logs to a parchment lined cookie sheet.
-Beat remaining egg in a small bowl, brush logs with the egg wash.
-Bake in the preheated oven for 40 minutes.
-Remove from the oven and cool for 15 minutes.
-Maintain oven temperature.
-Mix the rest of the sugar with the rest of the cinnamon.
-Using a serrated knife, cut the log at a 35 degree angle into half inch thick slices.
-Place biscotti, cut side down, on a baking sheet.
-Sprinkle cinnamon-sugar mixture over each biscotti.
-Bake for 15 minutes. Remove from the oven and cool on a rack. Serve.