Courteney Cox’s Instagram has become a source of Friends nostalgia, sentimental family photos and easy recipes for us since she joined in 2019 (shoutout to Lisa Kudrow and Ellen DeGeneres for convincing her). While her five-ingredient baked chicken blew us away, we’re currently stunned by her gluten-free biscotti, a nutty, chocolatey dessert that tastes even better with a piping-hot cup of coffee. Read on for the recipe.
Courteney Cox Calls This Chocolatey Dessert The “Easiest Recipe in the World”—Here's How to Make It
How To Make Courteney Cox’s Gluten-free Biscotti
For the uninitiated (though we’re unsure how you made it this far without experiencing this treat’s sweet, crunchy embrace), biscotti is a twice-baked almond biscuit from Tuscany. While it’s usually served with coffee, the O.G. was dunked in vin santo, a type of Italian dessert wine. Biscotti is typically made with whole-wheat flour, but Cox makes it gluten-free by substituting almond flour. Once it’s ready, pair the biscotti with yogurt, oatmeal or even ice cream if you’re feeling indulgent, or dunk them into hot joe, espresso or cold brew coffee.
Step 1: Preheat the oven to 350°F. Mix the flours, 1 cup cane sugar, vegetable oil, chocolate chips, baking soda, vanilla, eggs and salt in a bowl until combined.
Step 2: Line a rectangular rimmed baking sheet. Mold three 3-inch-wide dough loaves on the pan. Sprinkle the ½ cup sugar and cinnamon atop the loaves. Bake roughly 20 minutes or until the tops of the loaves are golden brown.
Step 3: Remove the loaves from the oven and let cool 5 minutes. Cut the loaves horizontally on an angle to form biscotti cookies. Spread the cookies out on the pan and turn them interior side up. Sprinkle them with more cinnamon sugar if desired.
Step 4: Return the cookies to the oven for 10 more minutes. (You can also let them bake for 5 minutes, turn off the oven and leave them in for as long as you’d like for extra crunch.)