Biscotti Break

I
found myself reminiscing about past vacations to Italy the other day,
so I decided to try and re-create a bit of the experience here at home. I
will provide details and helpful tips about traveling overseas with
celiac in a separate post, but for now, wanted to share this recipe for
chocolate chip biscotti.  Buon Appetito!

Chocolate Chip Biscotti

1 cup brown rice flour

1/2 cup sorghum flour

1/2 cup quinoa flour

1/4 cup tapioca flour

1 Tbsp. cocoa powder (Hershey’s Natural Unsweetened)

1 tsp. espresso ground coffee

1 cup granulated sugar

1 tsp. baking powder

1 tsp. xantham gum

1/2 tsp. sea salt

2 large eggs

1 tsp McCormick’s pure vanilla extract

3 Tbsp. Earth Balance Vegan Spread (softened)

1 cup semi-sweet chocolate chips (Guittard or Ghirardelli are gluten and casein free)

Preheat
oven to 375 degrees. In a bowl whisk together the gluten free flours,
cocoa powder, espresso, baking powder, xantham gum, and salt.  In
another bowl, mix together the earth balance spread and sugar until
creamy.  Add eggs and vanilla and beat until combined well. Stir in
flour mixture until a stiff dough is formed. Stir in chocolate chips.

On
a greased baking sheet  (I use Air Bake insulated cookie sheets) form
dough into a semi-flattened log.  Bake for 20 minutes or until slightly
firm.  Let biscotti log cool on the baking sheet for 5-10 minutes.

Either
carefully on the baking sheet or on a cutting board, slice the log into
half inch slices at a diagonal. Arrange the biscotti cut side down in
rows back on the baking sheet.

Reduce the oven temperature to 350 degrees. Bake biscotti for another 10-15 minutes until they are slightly brown and crisp.

Brew a nice pot of hot coffee and dunk to your heart’s content!

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