Biscotti. Chocolate chip biscotti, to be exact. A hot, steaming cup of tea with a touch of honey for sweetness. Perfect for dunking biscotti into! There have only been a few times I can truly say I’ve been ecstatic over anything baked since going gluten free and this is one of them. I love biscotti, any flavor, anytime. Thank you to Brendon from his Something In Season gluten free blog for posting his recipe. I took the liberty of making a few changes in the ingredients – I removed one tablespoon of almond meal/flour and replaced it with one tablespoon of flaxseed meal and I used semi-sweet chocolate chips instead of dark chocolate chips. Never having made biscotti using his original recipe, I’m not sure how this compares, but if this adaptation is any indication, I’ll bet that the original recipe must be fantastic. I am going to post the recipe with my adaptation and some edits from my kitchen. But please do visit Something In Season – Brendon is a wonderful cook and never fails to entertain me with his posts.
Chocolate Chip Biscotti
Adapted from Something In Season blog
1 cup brown rice flour
Â¾ cup almond meal/flour less 1 tablespoon
1 tablespoon flaxseed meal
Â¼ cup sweet rice flour
Â¼ cup tapioca starch
1 teaspoon xanthan gum
1/8 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
Â½ cup semi-sweet chocolate chips
Â½ cup sugar
1 teaspoon vanilla extract
Preheat oven to 350Â°. Line a jelly roll pan with a silicone baking mat or parchment paper.
Whisk all of the dry ingredients together EXCEPT for the sugar.
Using an electric hand or stand mixer, beat the eggs and sugar for 4 â€“ 5 minutes. Add the vanilla extract and mix to incorporate. Add the dry mixture to the wet mixture, a little bit at a time, using the mixer to combine the ingredients.
Wet your hands and divide the dough into three equal pieces. With your hands still moist, roll one of the pieces into a log about 2â€ in diameter. Place in the jelly roll pan. Repeat with other two pieces, placing them equidistant in the pan.
Bake until the three biscotti snakes are golden brown and have begun to crack on top, about 25 minutes. Remove from the oven and turn the temperature down to 250Â°.
After 15 minutes, after the biscotti have cooled enough to handle, cut each biscotti snake on the diagonal into Â¾â€ slices. Place on the jelly roll pan, standing up if possible. Bake for another 15 minutes, allowing them to dry out.
Remove from oven and try not to eat them all at once!
Note: When I sliced the biscotti, it crumbled easily. I found that it worked best to use a serrated knife. It seemed to crumble less when I swiftly cut through the biscotti from top to bottom. Though I put them in an airtight container, they were not as crisp the next morning. Something In Season says that they freeze beautifully – I will definitely freeze them the next time I make them.