- Gluten-Free Double Chocolate Biscotti
I finally made biscotti for the first time in my life and was glad to know that my converted recipe turned out on the first try. For those of you that don’t know me, I was diagnosed in August 2002 with Celiac disease, which is the inability to digest gluten found in wheat, rye, barley, and oats. It makes eating very difficult, but I manage. I thought I would share my new recipe with you. The recipe is converted from Better Homes and Gardens New Cookbook: Celebrating the Promise (ISBN 978-0-696-23511-5). Enjoy!
Gluten Free Double Chocolate Biscotti
Prep Time: 30 minutes
Bake Time: 35 minutes
Cool Time: 1 hour
Yield: about 24 cookies
1/2 cup butter, softened
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons xanthan gum
1 3/4 cup gluten free flour mix (recipe follows)
1/2 cup semisweet chocolate chip pieces
Preheat oven to 375°F. Lightly grease a cookie sheet or line with silicone mat.
Beat butter with an electric mixter on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder and xanthan gum. Beat until combined, scraping sides of bowl. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and chocolate pieces.
Divide dough in half and shape into two 9-inch-long loaves. Place loaves on prepared cookie sheet; flatten slightly until about 2 inches wide. Bake for about 20 to 25 minutes or until a wooden toothpick inserted near ceters comes out clean. Cool on cookie sheet for one hour. (For easier slicing, wrap cooled loaves in plastic wrap and let stand overnight at room temperature.)
Preheat oven to 325°F. Use a serrated knife to cut each loaf diagonally into 1/2-inch slices. Place each slice on an ungreased cookie sheet. Bake for 8 minutes. Turn cookies over and bake for another 7 to 9 minutes or until crisp and dry. Cool.
Gluten Free Flour Mix
(from The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman, ISBN 0-8050-6525-3)
Makes: 3 cups
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour