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Recipe

Chocolate Biscotti

Finally an allergen-free biscotti! The Italians would be pleased.

Ingredients

  • Pure olive oil to lightly coat pan
  • 1 cup light brown sugar, or cane sugar, or Palm crystals, or evaporated cane juice
  • 1/2 cup tapioca starch, or potato starch, or arrowroot starch, or cornstarch
  • 1/2 cup brown rice flour, or buckwheat flour, or unflavored pea protein powder
  • 1/2 cup soy-free vegan 100% pure cocoa powder
  • 1/2 cup soy-free vegan chocolate chips (Enjoy Life®)
  • 1/4 cup almond meal, or hazelnut meal, or garbanzo bean (chickpea) flour, or GF oat flour
  • 1/4 cup Gluten-free-Gluten® (GfG®)
  • 1/4 cup egg replacer powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup water
  • 2 tablespoons water, as needed to form dough

Method

  1. Place baking rack in third position; preheat oven to 350°F; lightly coat rimmed baking sheet with pure olive oil; set aside.
  2. In large airtight container, combine light brown sugar, tapioca starch, brown rice flour, cocoa powder, chocolate chips, almond meal, GfG®, egg replacer powder, baking powder, baking soda, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  3. In mixing bowl, stir together pure vanilla extract and water; beat in dry ingredients; add water as needed to form dough, up to 2 tablespoons.
  4. Divide dough in half; place both halves on oiled baking sheet; coat hands in brown rice flour; shape dough halves into two 12” x 1/2” logs.
  5. Place baking sheet in preheated 350°F oven; bake 22 minutes.
  6. Remove baking sheet from oven to wire rack; cool logs on sheet for 5 minutes; remove logs to wire rack to cool.
  7. Using a serrated knife, cut each log diagonally, into 18 (1/2”) slices; carefully stand slices upright on baking sheet.
  8. Return baking sheet to preheated 350°F oven; bake 10 – 15 minutes, or until almost firm (biscotti will harden during cooling).
  9. Remove biscotti to wire rack to cool.

Serve immediately, or store in an airtight container up to 4 days. Servings: 36 biscotti. Preheat: 350°F. Prep Time: 30 minutes. Cooking Time: 32 – 37 minutes.

Variation

Omit GfG®; increase brown rice flour by 2 tablespoons; increase tapioca starch by 2 tablespoons; add 2 teaspoons xanthan gum.

To use egg: omit egg replacer powder; omit 1/2 cup water; beat 2 eggs and 1 egg white and incorporate at beginning of step 3.

To make plain biscotti: omit cocoa powder; increase tapioca starch by 1/4 cup.