Gluten-Free Double Chocolate Biscotti

katii's Note:

These rich, chocolatey biscuits are scrumptious when dipped into some hot chocolate :)

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 16

Yield: 16.0 biscotti

• 1 cup sweet rice flour
• ½ cup potato starch
• ½ cup light stoneground buckwheat flour
• ¾ cup sugar
• 1 teaspoon baking soda
• 1⁄8; teaspoon salt
• ¼ cup cocoa powder
• 1⁄3; cup mini chocolate chip
• 2 eggs
• 2 egg whites
• 1 teaspoon vanilla
• 1 tablespoon Creme de Cacao or 1 tablespoon milk

Directions:

1. Combine first 6 ingredients in a bowl.
2. Combine eggs, egg whites, vanilla, and creme de cacao in a separate bowl; beat with a fork.
3. Add egg mixture to flour mixture; mix (dough may feel slightly dry).
4. Lightly knead 8 to 10 minutes; form into a 16" oval roll that is 1 1/2" thick in the centre.
5. Place on a lightly greased baking sheet and bake in a preheated 350* oven for 30 minutes.
6. Cool on a wire rack and cut, slightly on the diagonal, into 1/2" slices.
7. Reduce oven heat to 325* and bake, cut side down, for 10 minutes.
8. Turn over and bake for an additional 10 minutes until crisp (centres may be slightly soft, but will harden up when cooled).
9. Remove to wire rack to cool.
10. Enjoy!

Reviews

[Chrisbee]

These were very easy to make and turned out beautifully. I didn't have buckwheat flour so I used sorghum flour instead. These hold up very well in coffee...after dunking they're still very solid, no broken off bits in the bottom of your cup!

[Chef Edlear]

These are GREAT! I was afraid that I had done something wrong at first, the dough was so very wet. It sort of oozed on the baking sheet. I seriously considered scrapping the entire batch, but, I make an assortment of biscotti, and they don't all have the same consistency raw. I persevered, and was rewarded with a tasty, very pretty cookie. These look like something out of a Martha Stewart photo shoot. My customers loved them. I will put this recipe into my regular rotation, thanks for it, Katii! Update - i made this recipe again today, using a different blend of gluten free flours. There really is a vast difference in blends, I guess. This time the dough was very dry. I had a hard time bringing all the ingredients together. The dough didn't spread out at all, just remained in the same shape I put it in the oven at. The flavor was good, but this batch wasn't nearly as pretty as my last. A big surprise to me, but a good learning experience too.