Biscotti is one of my favourite cookies to accompany a good Italian cappuccino or a hot tea. Because sugar is one of my intolerances I love the fact that biscotti isn’t all that sweet. This one isn’t at least. Traditionally made with wheat, I needed to experiment and alter the recipe for my wheat intolerance, I decided to go full gluten-free. They turned out pretty tasty. More crumbly then if they were made with wheat flour but they won’t be a challenge to bite into.
What you’ll need
1/2 cup of butter, softened
1/2 cup of granulated sugar
2 eggs, room temperature
1 tsp vanilla
1/2 cup of unsweetened cocoa
1.5 cups of gluten-free flour
2 tsp of gluten-free baking powder
1/2 tsp of baking soda
1/2 cup of mini chocolate chips
1/4 cup of slivered almonds
1 cup of good quality dark chocolate chips
What to do:
In a large bowl beat butter and sugar until fluffy. Beat in eggs one at a time. Add vanilla. Stir in Cocoa, 1/2 the flour, baking soda, baking powder. Stir in remaining flour chocolate chips and almonds. Remove dough onto a board and bring it together with lightly floured hands. Split into 2 equal amounts and shape into logs, approx. 2″ x 12″. Place onto parchment paper lined baking sheet. Flatten slightly.
Bake in 350°F oven for about 20 min. Remove from oven and let cool for at least 1/2 hour. Using a sharp knife cut into 1.5″ slices. Flip the slices on their side so cut side up. Bake for another 15 minutes. Remove and let cool.
Heat water in a small saucepan over medium heat. Place chocolate chips in a medium bowl and place over the heating water. Stir chocolate chips until melted. Remove from heat. Spoon melted chocolate over one edge of each piece of biscotti. Once done let cool for at least 2 hours. Serve with a good cappuccino and enjoy.