Biscotti senza glutine al burro di arachidi e marmellata di lamponi

Ingredienti

• 1/4 cup granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 large egg (whisked)
• 1/2 cup natural peanut butter
• 1/2 cup rolled oats
• 2 tablespoons raspberry jam

Preparazione

1. 1

   Preheat oven to 350ºF.

2. 2

   In a bowl, mix sugar, baking soda and kosher salt.

3. 3

   Add egg and peanut butter and mix well until smooth.

4. 4

   Add rolled oats and mix until all the oats are covered.

5. 5

   Add raspberry and swirl the jam around a couple of times (don’t over do it – you should still be able to see the jam separate from the dough mix) using a fork or knife.

6. 6

   Line a cookie tray with parchment paper and using a soup spoon, scoop a spoonful of dough and place it on the parchment paper. Repeat until you have used all the dough mix (about 8-10 cookies).

7. 7

   Put it the oven and bake for 14-15 minutes, until cooking are golden brown.

8. 8

   Let cool for at least 10 minutes and serve.