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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!

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Chrisbee December 28, 2009

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.

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Chef Edlear January 29, 2009

These were great. Nice and crunchy and held up in my coffee. I will defiantly make them again.

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Sr.susie October 30, 2012
Gluten-Free Double Chocolate Biscotti