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Chocolate Biscotti (Gluten-Free)
Courtesy of Gluten Intolerance Group
Servings: 12
Prep Time: n/a Cook Time: 42 Min. What you need:
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+ 1 c. whole almonds or peanuts
+ 1/2 c. butter or margarine + 1 c. sugar + 1/3 c. white corn syrup + 1 tsp. vanilla + 4 eggs + 2 c. + 2 Tbsp. rice flour + 2/3 c. potato starch + 1/3 c. tapioca starch + 4 tsp. baking powder + 1/4 c. cocoa + 1-1/2 tsp. xanthan gum + 2 tsp. orange zest + 1 tsp. cinnamon + 1/4 tsp. salt What to do:
1. Place almonds on cookie sheet and bake at 350°F until lightly browned, 10-15 minutes or until toasted. Let cool, chop coarsely and set aside.
2. In a large mixing bowl, beat together with electric beater, sugar, butter, corn syrup, vanilla, until smooth. Add eggs, one at a time, beating well after each addition. In medium mixing bowl mix together remaining ingredients. Add to the egg mixture, and stir together until well blended. Stir in chopped almonds. 3. Grease 2 cookie sheets or (1 large jelly roll pan, 17x11x1-inch). Spoon the dough into 4 flat loaves on the cookie sheets (2 flat loaves on large pans). Each loaf should be about 3/4-inch thick, 3 to 4-inches wide, and the length of the cookie sheet. Bake for 20-25 minutes or until loaves are browned at the edges and springy to the touch. 4. Let the loaves stand on the cookie sheets until cool to the touch. Remove to a bread board and cut diagonally into slices 3/4 to 1-inch thick. Arrange slices on their sides on the baking sheets and return to the oven to bake again until cookies are brown and crisp, 12-15 minutes. After cooling, the biscotti can be stored in an airtight container in the refrigerator. * Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance |
