Gluten Free Double Chocolate Biscotti Recipes

DOUBLE CHOCOLATE BISCOTTI

Steps:

• In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
• Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

GLUTEN-FREE DOUBLE CHOCOLATE BISCOTTI

Steps:

• Combine first 6 ingredients in a bowl.
• Combine eggs, egg whites, vanilla, and creme de cacao in a separate bowl; beat with a fork.
• Add egg mixture to flour mixture; mix (dough may feel slightly dry).
• Lightly knead 8 to 10 minutes; form into a 16" oval roll that is 1 1/2" thick in the centre.
• Place on a lightly greased baking sheet and bake in a preheated 350* oven for 30 minutes.
• Cool on a wire rack and cut, slightly on the diagonal, into 1/2" slices.
• Reduce oven heat to 325* and bake, cut side down, for 10 minutes.
• Turn over and bake for an additional 10 minutes until crisp (centres may be slightly soft, but will harden up when cooled).
• Remove to wire rack to cool.
• Enjoy!