Ingredients for Gluten Free Double Chocolate Biscotti
- Sweet Rice Flour
- Potato Starch
- Buckwheat Flour
- Sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- Mini Chocolate Chip
- 2 large eggs
- Egg Whites
- Vanilla
- Creme De Cacao
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How to Make Gluten Free Double Chocolate Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide. Place the log onto the prepared baking sheet.
- Bake for 25-30 minutes, or until the biscotti is firm to the touch.
- Remove from oven and let cool slightly on the baking sheet.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices cut-side down on the baking sheet.
- Bake for another 10-15 minutes, or until golden brown and crisp.
- Remove from oven and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
48g
Fat
5g
Carbs
9g
