Triple Chocolate Biscotti {gluten-free}
 
 
Author:
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.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/triple-chocolate-biscotti-gluten-free/