Gluten-Free Triple Chocolate Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 c gluten free flour mix1/3 c cocoa1/3 c spelt flour1/3 c rice flour1 tsp baking powder1/4 tsp salt2/3 c white sugar2 eggs1/4 c olive oil2/3 c mini chocolate chips1/2 c white chocolate chips or white chocolate dipping wafers
* Heat oven to 325F
* You can use a baking sheet lined with parchment paper, but I find it easiest to use a loaf pan that is approx 10"x4" so that you get uniform biscotti. Spray loaf pan with cooking spray.
1. Mix dry ingredients. If possible, use the dough attachment for your electric mixer.
2. Add eggs, vanilla and oil.
3. Add chocolate chips. I found it easiest to mix these in by hand so they are well mixed, and you can form the dough ball at the same time.
4. Pat the dough down into the loaf pan, or form it into a rectangle log about 10"x4" on the cookie sheet. Pat down so that the top is relatively smooth and even.
5. Bake about 30-35 mins, until firm. Careful you don't burn it... with the chocolate it's hard to see if it's "golden", so don't over do it.
6. Remove from oven and cool 10 mins in pan. Reduce oven to 300F.
7. Transfer to cutting board and slice into biscotti slices; I got about 13-14 out of the loaf; depends how thick you like them.
8. Put slices on parchment lined sheet, side down.
9. Bake 15 mins, flip them over and bake another 15 mins. Biscotti should be dry and firm.
10. Place your wire cooling rack on top of a long strip of wax paper (this allows for easy cleanup after drizzling the white chocolate).
11. Transfer biscotti to the wire rack.
12. For white chocolate, you can melt it in the microwave, but do it carefully so you don't over do it.. it should melt enough so that it can be drizzled. However, the best way is to melt it in a double boiler. You can do this by placing a few inches of water in a pot. Place a smaller pot or metal/glass bowl on top of the pot so that it fits there securely. Put the chocolate in, and as the water boils the steam will heat the bowl and it will melt the chocolate without the danger of burning it. Stir it along the way so you can tell when it gets to the drizzle consistency.
13. Use the back of a spoon to drizzle over the biscotti.
14. Cool them completely before storage.
Serving Size: Makes approx 12-15 biscotti
* You can use a baking sheet lined with parchment paper, but I find it easiest to use a loaf pan that is approx 10"x4" so that you get uniform biscotti. Spray loaf pan with cooking spray.
1. Mix dry ingredients. If possible, use the dough attachment for your electric mixer.
2. Add eggs, vanilla and oil.
3. Add chocolate chips. I found it easiest to mix these in by hand so they are well mixed, and you can form the dough ball at the same time.
4. Pat the dough down into the loaf pan, or form it into a rectangle log about 10"x4" on the cookie sheet. Pat down so that the top is relatively smooth and even.
5. Bake about 30-35 mins, until firm. Careful you don't burn it... with the chocolate it's hard to see if it's "golden", so don't over do it.
6. Remove from oven and cool 10 mins in pan. Reduce oven to 300F.
7. Transfer to cutting board and slice into biscotti slices; I got about 13-14 out of the loaf; depends how thick you like them.
8. Put slices on parchment lined sheet, side down.
9. Bake 15 mins, flip them over and bake another 15 mins. Biscotti should be dry and firm.
10. Place your wire cooling rack on top of a long strip of wax paper (this allows for easy cleanup after drizzling the white chocolate).
11. Transfer biscotti to the wire rack.
12. For white chocolate, you can melt it in the microwave, but do it carefully so you don't over do it.. it should melt enough so that it can be drizzled. However, the best way is to melt it in a double boiler. You can do this by placing a few inches of water in a pot. Place a smaller pot or metal/glass bowl on top of the pot so that it fits there securely. Put the chocolate in, and as the water boils the steam will heat the bowl and it will melt the chocolate without the danger of burning it. Stir it along the way so you can tell when it gets to the drizzle consistency.
13. Use the back of a spoon to drizzle over the biscotti.
14. Cool them completely before storage.
Serving Size: Makes approx 12-15 biscotti
Nutritional Info Amount Per Serving
- Calories: 148.6
- Total Fat: 8.0 g
- Cholesterol: 0.6 mg
- Sodium: 95.2 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 1.4 g
- Protein: 2.4 g
Member Reviews