Triple Chocolate Biscotti {gluten-free}
Author: www.mrfarmersdaughter.com
- 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}
- Line 2 baking sheets with parchment or silpats.
- Heat oven to 350˚.
- Whisk eggs and salt together in large bowl.
- Mix in sugar and vanilla.
- Mix in butter.
- Dust chocolate chips with a little bit of the measured flour. Set aside.
- Add flour, cocoa and cinnamon to first mixture.
- Stir a few times then add chocolate chips.
- Continue mixing until no more flour is showing*.
- Now you are going to make two log shapes on two lined baking sheets.
- Spoon dough out and shape carefully, using a wet silicone spatula if necessary.
- The logs should be about 3” wide x 12” long. They will spread a little bit as they bake.
- Bake 30 minutes or until risen and firm when pressed with fingertip.
- Cool to room temperature.
- Slice diagonally with a very sharp knife into ½” pieces. (Do not cut on silpat!)
- Return to pan, standing each piece up and bake another 20-30 minutes or until crisp and dry.
- Cool on the pan completely.
- For dipping cookies in milk chocolate:
- Melt 10 oz. milk chocolate chips to smooth. Add remaining 2 oz. of chips and stir until completely melted.
- Carefully dip the bottom of each cookie into melted chocolate and replace on pan standing up.
- Allow to cool completely.
- 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/
3.2.2925