Prep 5 mins
Cook 1 hr
These rich, chocolatey biscuits are scrumptious when dipped into some hot chocolate :)
Make and share this Gluten-Free Double Chocolate Biscotti recipe from Food.com.
- 1 cup sweet rice flour
- 1⁄2 cup potato starch
- 1⁄2 cup light stoneground buckwheat flour
- 3⁄4 cup sugar
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄4 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
- Combine first 6 ingredients in a bowl.
- Combine eggs, egg whites, vanilla, and creme de cacao in a separate bowl; beat with a fork.
- Add egg mixture to flour mixture; mix (dough may feel slightly dry).
- Lightly knead 8 to 10 minutes; form into a 16" oval roll that is 1 1/2" thick in the centre.
- Place on a lightly greased baking sheet and bake in a preheated 350* oven for 30 minutes.
- Cool on a wire rack and cut, slightly on the diagonal, into 1/2" slices.
- Reduce oven heat to 325* and bake, cut side down, for 10 minutes.
- Turn over and bake for an additional 10 minutes until crisp (centres may be slightly soft, but will harden up when cooled).
- Remove to wire rack to cool.
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!
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.
These were great. Nice and crunchy and held up in my coffee. I will defiantly make them again.