{Part II} Gluten-free Chocolate Biscotti Print Recipe Print Recipe

{Photographed by With Style and Grace}

As I had promised, here is the complete blog post from Friday. Feeling much better, thank you. This was my first time making biscotti, gluten-free or floured and was shocked at just how easy they were! I follow Ashley from Not Without Salt and when I was visiting Seattle this past week it worked out to meet up for coffee. She’s incredibly kind & genuine and pretty sure we could have spent the rest of the afternoon chatting about food, family, photography and blogging, of course. I just may have to coordinate my next visit home with her next cooking class…  So to tie everything together, this is Ashley’s gluten-free biscotti recipe (via Gluten-Free Girl) which is incredible, especially for being gluten-free! All the gluten eaters loved these and commented on  how they like the softer consistency over the traditional biscotti. I’m definitely going to make these again and maybe add in pistachios next time.

Ok, I have to admit something. I forgot to put them back in the oven for the second time.  No I did not know biscotti means “twice baked”. I felt a bit like an idiot when I was describing my biscotti of cake-like consistency to Ashley, which were actually really good, just not what they suppose to taste like. She kindly asked if I had put them back in the oven. Fail. Thankfully I had just made them the night before and so I quickly put them back into the oven when I returned home. Biscotti’s, saved.

More gluten-free {& gluten-filled} recipes to come! If there are any recipes you’d like to see, let me know.

Gluten-Free Chocolate Biscotti Recipe {via Not Without Salt}

Ingredients

1/2 cup almond flour

1/4 cup sorghum flour

1/4 cup cocoa powder

1/4 cup potato starch

1/4 cup brown rice flour

2 teaspoons baking powder

1 teaspoon xanthan gum

1/2 teaspoon Kosher salt (1/4 tsp fine salt)

1/2 cup (1 stick) butter, softened

3/4 cup dark brown sugar

2 large eggs

1/2 cup dried cranberries

1/2 cup white chocolate chips

Directions

Preheat oven to 350. Line baking sheet with parchment paper.

Combine all dry ingredients, the first 8 listed above. Whisk. With an electric mixer, cream the {softened} butter and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add one egg at a time. Mix to combine.

On low speed, carefully add the dry ingredients. When almost all mixed add the dried cranberries and white chocolate chips. Mix to combine. Remove from the mixer and use a spatula to make sure all the ingredients are incorporate. The dough will be a bit sticky.

Dump the dough on the baking sheet and form into a “log”, see below.  About 6 inches wide, 12 inches long and 1 inch thick. Bake for 20-25 minutes. Until it is mostly firm with a bit of softness or give in the center. Remove from the oven and let cool completely.

Carefully transfer the log to a cutting board and cut, using a serrated knife, strips about 1 inch wide. Carefully (they’re fragile) place biscotti back on the baking sheet with the cut side facing up.

Bake for another 15 minutes until crispy. Let cool completely before serving. Enjoy!

BAKE. SLICE. and BAKE AGAIN.

{Photographed by With Style and Grace}

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