Triple Chocolate Biscotti {gluten-free}

When I’m looking for a snack that will last a long time on my pantry shelf I usually make biscotti. The fact that it’s double baked means that most of the moisture is dried up and it won’t mold or spoil like other, softer cookies. We often have biscotti over Christmas but they’re good any time of the year and especially delicious with a big cup of coffee or chai.

I have a couple go-to recipes but this gluten-free, triple chocolate biscotti is by far our favorite. It is dry but not overly crumbly, even being gluten-free. The texture is crunchy with a softness that’s hard to explain. You’ll just have to make it to see. 😉

*Note: I am calling for 2 ¼ cups of gluten-free flour blend here. The amount might depend on which flour you’re using or if you’re using your own blend. If the dough is too sticky to work with, simply add ¼ cup flour at a time, mixing well until you get a workable consistency.

Triple Chocolate Biscotti {gluten-free}

 

Author:

www.mrfarmersdaughter.com

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Ingredients

• 3 large eggs
• ⅛ tsp. salt
• ¾ c. cane sugar
• 1 tsp. vanilla extract
• ½ c. butter, melted
• 2 c. semi-sweet chocolate chips
• 2 ¼ c. gluten-free flour blend (or more if needed)
• ¼ c. cocoa powder
• 1 T. baking powder
• ½ tsp. cinnamon
• {12 oz. milk chocolate chips-optional for dipping}

Instructions

1. Line 2 baking sheets with parchment or silpats.
2. Heat oven to 350˚.
3. Whisk eggs and salt together in large bowl.
4. Mix in sugar and vanilla.
5. Mix in butter.
6. Dust chocolate chips with a little bit of the measured flour. Set aside.
7. Add flour, cocoa and cinnamon to first mixture.
8. Stir a few times then add chocolate chips.
9. Continue mixing until no more flour is showing*.
10. Now you are going to make two log shapes on two lined baking sheets.
11. Spoon dough out and shape carefully, using a wet silicone spatula if necessary.
12. The logs should be about 3” wide x 12” long. They will spread a little bit as they bake.
13. Bake 30 minutes or until risen and firm when pressed with fingertip.
14. Cool to room temperature.
15. Slice diagonally with a very sharp knife into ½” pieces. (Do not cut on silpat!)
16. Return to pan, standing each piece up and bake another 20-30 minutes or until crisp and dry.
17. Cool on the pan completely.
18. For dipping cookies in milk chocolate:
19. Melt 10 oz. milk chocolate chips to smooth. Add remaining 2 oz. of chips and stir until completely melted.
20. Carefully dip the bottom of each cookie into melted chocolate and replace on pan standing up.
21. Allow to cool completely.
22. May be stored at room temperature for several weeks.

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