Gluten Free Chocolate Biscotti
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 126.2
- Total Fat: 6.7 g
- Cholesterol: 22.7 mg
- Sodium: 19.4 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.5 g
- Protein: 3.9 g
View full nutritional breakdown of Gluten Free Chocolate Biscotti calories by ingredient
Introduction
A pinch of black pepper and toasted sesame seeds add just the right amount of savoury flavour to these rich, dark chocolate biscotti. Truvia's baking blend cuts down on the sugar while keeping the sweetness of the season! A pinch of black pepper and toasted sesame seeds add just the right amount of savoury flavour to these rich, dark chocolate biscotti. Truvia's baking blend cuts down on the sugar while keeping the sweetness of the season!Number of Servings: 12
Ingredients
-
3 tbsp whole egg powder
2 egg whites
¼ cup warm coffee
⅓ cup Truvia Baking Blend
3 tbsp brown sugar
1 ½ tbsp canola oil
½ cup brown rice flour
⅓ cup teff flour
⅔ cup cocoa powder (not Dutch process), packed
pinch fine salt
pinch ground black pepper
¼ cup black sesame seeds
⅓ cup stevia-sweetened chocolate chips (or regular semisweet if not watching sugar intake)(or regular semisweet if not watching sugar intake)
Directions
Preheat oven to 350F and line a baking tray with parchment paper.
With electric beaters or a standing mixer fitted with the whip attachment, whip egg powder, egg whites, coffee, Truvia, sugar and vegetable oil 4 minutes.
Add flours, cocoa, salt, pepper and sesame seeds, mixing by hand.
Fold in chocolate.
Shape into a log on the sheet about 12” long, and flatten to about 2 ½” wide.
Bake for 30 minutes, then cool for 20 minutes.
Reduce oven temperature to 325F.
Slice log on an angle into ¾” pieces.
Bake, cut side down, for 12 minutes.
Flip biscotti and bake another 12 minutes.
Let cool completely before packing in an airtight container.
Serving Size: Makes 12
With electric beaters or a standing mixer fitted with the whip attachment, whip egg powder, egg whites, coffee, Truvia, sugar and vegetable oil 4 minutes.
Add flours, cocoa, salt, pepper and sesame seeds, mixing by hand.
Fold in chocolate.
Shape into a log on the sheet about 12” long, and flatten to about 2 ½” wide.
Bake for 30 minutes, then cool for 20 minutes.
Reduce oven temperature to 325F.
Slice log on an angle into ¾” pieces.
Bake, cut side down, for 12 minutes.
Flip biscotti and bake another 12 minutes.
Let cool completely before packing in an airtight container.
Serving Size: Makes 12