Gluten-Free Double Chocolate Biscotti
"These rich, chocolatey biscuits are scrumptious when dipped into some hot chocolate :)"
photo by katii
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
16 biscotti
- Serves:
- 16
ingredients
- 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
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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Reviews
-
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. -
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These were great. Nice and crunchy and held up in my coffee. I will defiantly make them again.
Tweaks
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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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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 :)
RECIPE SUBMITTED BY
I'm an enthusiastic young chef who loves to experiment!! I love cooking because i have a multitude of food allergies including all nuts and some legumes, as well as celiac disease. Cooking allows me to enjoy the foods i love without worry!
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How I rate recipes:
5 star - WOW! This recipe was really good and exceeded my expectations. I made no or little changes to the recipe and will definitely make it again.
4 star - A very good recipe. I quite enjoyed it, but had to make a few changes here and there. All in all, it met my expectations. I will probably make it again.
3 star - An ok recipe. I liked it a bit, but had to make major changes. It may have a good flavour, but the texture was off or something. Usually I don't make three star recipes again.
2 star - I didn't enjoy this recipe. The flavour and texture was WAY off and so were the directions. I will not make this recipe again.
1 star - I don't give one stars! I think they are too mean!
