• 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
    ¾ cup almond meal/flour less 1 tablespoon
    1 tablespoon flaxseed meal
    ¼ cup sweet rice flour
    ¼ cup tapioca starch
    1 teaspoon xanthan gum
    1/8 teaspoon salt
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    ½ cup semi-sweet chocolate chips
    ½ cup sugar
    2 eggs
    1 teaspoon vanilla extract

    Preheat oven to 350°. 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 – 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 2” 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 250°.

    After 15 minutes, after the biscotti have cooled enough to handle, cut each biscotti snake on the diagonal into ¾” 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.

    • Lynn Barry

      yummy stuff…

    • Ellen

      Mega yummy!

    • Brendon

      Ellen – I’m glad to see your recipe, and a bit relieved that your biscotti turned out well. I would have been embarassed to have made you go through all of the trouble for nothing. How were they with the semi-sweet chocolate chips and flax? I would anticipate that they had a kind of friendly taste to them. (Dark chocolate chips are more aloof and could stand to learn to take an edge off.) And, thanks for the kind words about my blog!

    • Ellen

      Brendon – they came out great! They were a real hit. Not as crisp second day, so I should’ve taken your suggestion and frozen them. Next time I’ll do that. But honestly, they were a little taste of heaven here on earth. Thanks for the inspiration!

    • Pat Libling

      Hi, Ellen:

      Sorry to intrude like this, but I couldn’t find any other way of contacting you. I own PatsyPie Gluten-free in Montreal. We’re a small bakery that specializes in gluten-free cookies, biscotti and mini brownies. I’m wondering if it would be possible to have the link to our website added to you Products Listing. We can be found at http://www.patsypie.com. In return, I’d be happy to add a link to your blog on our site. Thanks, Ellen.

    • Mike Eberhart

      Sounds good to me.
      I love biscotti. Been a while since I baked a batch. The cinnamon with the chocolate is bound to be delicious.

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