Gluten-Free Double Chocolate Biscotti

Gluten-Free Double Chocolate Biscotti created by katii

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

Ready In:
1hr 5mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

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

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  1. Marit M.
    • Review photo by Marit M.
  2. Marit M.
    Used a cup for cup flour, doubled the baking soda, the vanilla, chocolate chunks and added white chips too. Also doubled the second bake time as I made larger cookies. Love this recipe, thank You! On to the second batch :)
  3. Sr.susie
    These were great. Nice and crunchy and held up in my coffee. I will defiantly make them again.
  4. 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!
  5. 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!
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