Gluten Free Double Chocolate Biscotti Recipes

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GLUTEN-FREE DOUBLE CHOCOLATE BISCOTTI

Make and share this Gluten-Free Double Chocolate Biscotti recipe from Food.com.

Provided by katii

Categories     Dessert

Time 1h5m

Yield 16 biscotti, 16 serving(s)

Number Of Ingredients 12



Gluten-Free Double Chocolate Biscotti image

Steps:

  • Combine first 6 ingredients in a bowl.
  • Combine eggs, egg whites, vanilla, and creme de cacao in a separate bowl; beat with a fork.
  • Add egg mixture to flour mixture; mix (dough may feel slightly dry).
  • Lightly knead 8 to 10 minutes; form into a 16" oval roll that is 1 1/2" thick in the centre.
  • Place on a lightly greased baking sheet and bake in a preheated 350* oven for 30 minutes.
  • Cool on a wire rack and cut, slightly on the diagonal, into 1/2" slices.
  • Reduce oven heat to 325* and bake, cut side down, for 10 minutes.
  • Turn over and bake for an additional 10 minutes until crisp (centres may be slightly soft, but will harden up when cooled).
  • Remove to wire rack to cool.
  • Enjoy!

Nutrition Facts : Calories 138.4, Fat 2.1, SaturatedFat 1, Cholesterol 23.2, Sodium 116.6, Carbohydrate 27.6, Fiber 1.6, Sugar 12.1, Protein 3.1

1 cup sweet rice flour
1/2 cup potato starch
1/2 cup light stoneground buckwheat flour
3/4 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
1/4 cup cocoa powder
1/3 cup mini chocolate chip
2 eggs
2 egg whites
1 teaspoon vanilla
1 tablespoon Creme de Cacao or 1 tablespoon milk

GLUTEN FREE BISCOTTI

Biscotti are one of my favorite cookies, and this Gluten-Free version has a wonderful flavor and ideal texture. They're incredibly easy to make and the abundant nuts, dried fruit and aromatics make these biscotti a satisfying and beautiful gift for a friend or treat for yourself.

Provided by Melissa Johnson

Categories     Recipes

Time 1h15m

Yield 20

Number Of Ingredients 11



Gluten Free Biscotti image

Steps:

  • Preheat your oven to 300F and line a medium or large baking sheet with parchment paper.
  • In one bowl, whisk together the flour, baking powder and salt.
  • In a second bowl, beat the sugar, eggs, oil and extracts/liquors.
  • Using a spatula, mix the dry ingredients into the wet until they are incorporated.
  • Add the nuts and dried fruit last.
  • Scoop half the batter out of the bowl with your spatula and lay it on your baking sheet, dragging it into a line and smoothing it with wet fingertips. Repeat with the second half of the dough until you have two smooth tubes roughly 2-3 inches wide and 1 inch tall.
  • Bake for 35 minutes until the tops are lightly golden.
  • Remove from the oven and gently set the biscotti tubes (still on the parchment) on a cooling rack for 10 minutes. Lower the oven temp to 275F while the biscotti cool.
  • Transfer the biscotti to a cutting board and cut 1-inch pieces on the diagonal using a sharp knife (I prefer a chef's knife over serrated).
  • Lay the cut biscotti on the parchment lined baking sheet, cut side up, and bake at 275F for 10 minutes.
  • Remove the sheet from the oven, flip all the biscotti over to their other cut side, and bake for 10 more minutes.
  • Let the biscotti cool completely on a rack before dipping them in chocolate. Do not store in plastic or they will soften.
  • Optional Chocolate Decoration
  • Melt 4 ounces of chopped dark chocolate in mug, using the microwave in 15-30 second increments and stirring in between (1-2 minutes total, depending on your microwave).
  • Arrange your cooling rack over the same parchment-lined baking sheet you used to bake the biscotti. (You can also place the biscotti directly on the parchment.)
  • Dip the one end of a biscotti in the melted chocolate, and scrape one side gently on the rim of the mug as you pull it out. Place the biscotti scraped-side-down on your cooling rack or parchment for minimal dripping.
  • If the chocolate re-hardens as you're dipping the biscotti, pop the mug back in the microwave for 15 seconds and clean up the sides of the mug with a spatula.
  • Let the chocolate cool and harden completely before gently popping the biscotti off the rack or parchment.

263g gluten free all purpose flour (1 3/4 cups)
1 tsp baking powder
1/4 tsp salt
145g sugar (2/3 cup)
3 eggs
25g light or regular olive oil, not extra virgen (2 Tbsp)
2 tsp vanilla extract
1/2 tsp of almond extract OR 1 tsp rum/brandy/frangelico
3/4 cup shelled pistachios (90g) or other nuts; make sure you chop large or hard nuts like almonds or hazelnuts
1/2 cup dried cranberries (60g)
Optional 114g (4 oz) dark chocolate, double if you want to dip the entire batch of biscotti

LEMON PECAN BISCOTTI (GLUTEN-FREE)

Make and share this Lemon Pecan Biscotti (Gluten-Free) recipe from Food.com.

Provided by Andrew Mollmann

Categories     Breakfast

Time 1h5m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 13



Lemon Pecan Biscotti (Gluten-Free) image

Steps:

  • Preheat the oven to 350 degrees F. Place a piece of parchment paper or a Silpat on a baking sheet.
  • Sift each of the flours through a fine-mesh sieve into a large bowl. Sift the almond flour particularly well, pushing the last of it through the sieve with the bottom of a heavy glass. Toss in the baking powder, xanthan gum, and salt. Stir all the ingredients together. Sift the dry ingredients through the sieve again, which will make them one flour.
  • Place the softened butter in your stand mixer, with the paddle attachment. Start the mixer, beating the butter, and then pour in the sugar. Cream them together until they are smooth, about 3 minutes. Plop in the eggs, one at a time, and continue beating, until the mixture is lovely and fluffy. Toss in the lemon zest and mix. Reduce the mixer speed to as low as it goes.
  • Sift the dry ingredients into the creamed butter and sugar, 1/3 cup at a time, allowing the mixer to run in between batches. When you have finished, the dough will be soft and gathering around the paddle attachment.
  • Grab half the dough with your hands and shape it into a long, low log on the baking sheet. Aim for a rough approximation of a log, a little squat and comfortingly uneven. Form a log with the rest of the dough and place it on the baking sheet.
  • Slide the baking sheet into the oven, on the middle rack. Bake the biscotti until the biscotti logs are golden and somewhat firm, but still somewhat soft, about 15 minutes. Take the baking sheet out of the oven and allow the biscotti to cool for 10 minutes. Move them to a cooling rack and turn your back on them for at least 30 minutes.
  • When the biscotti are entirely cool to the touch, move the biscotti logs back to the baking sheet. Take a large serrated knife and make slices on the bias, all down the logs. Be gentle. This is a delicate operation. Stand the biscotti slices on their squat bottoms, on the baking sheet. Slide the baking sheet back into the oven. Bake the biscotti until they are unequivocally browned and crunchy, about 15 minutes.
  • Cool entirely before attempting to eat.

Nutrition Facts : Calories 107.8, Fat 6.7, SaturatedFat 2.8, Cholesterol 25.7, Sodium 61.9, Carbohydrate 11.6, Fiber 0.5, Sugar 8.5, Protein 1.1

1/2 cup almond flour
1/4 cup sorghum flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 cup sweet rice flour
2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 lemon, zest of
3/4 cup pecans, crushed

DOUBLE CHOCOLATE BISCOTTI II

Delicious rich, dark, semi-sweet double chocolate biscotti that you can make at home for a fraction of the cost of store bought biscotti, and they even taste much better. This recipe has been modified with egg substitute.

Provided by EHOLT

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 24

Number Of Ingredients 9



Double Chocolate Biscotti II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  • In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
  • Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
  • Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
  • Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 24.4 g, Cholesterol 1.5 mg, Fat 6.9 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 82.5 mg, Sugar 11.7 g

1 cup white sugar
¼ cup olive oil
¼ cup margarine
¾ cup egg substitute
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ⅛ cups unsweetened cocoa powder
2 teaspoons baking powder
1 (5 ounce) milk chocolate candy bar, chopped

DOUBLE CHOCOLATE MOCHA BISCOTTI

These Double Chocolate Mocha Biscotti are vegan and gluten-free. Because eggs are a main component of biscotti, I haven't seen a lot, if any vegan recipes, for this type of cookie. My favorite thing about these gluten-free biscotti, however, is how simple they are to make. Just throw everything in the food processor and you're already halfway there. Here's the full recipe and post: http://www.elanaspantry.com/double-chocolate-mocha-biscotti/

Provided by Elanas Pantry

Categories     Dessert

Time 35m

Yield 14 biscotti, 6-8 serving(s)

Number Of Ingredients 8



Double Chocolate Mocha Biscotti image

Steps:

  • In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
  • Pulse until ingredients are well combined.
  • Pulse in agave nectar until the dough forms a ball.
  • Remove dough from food processor and work in dark chocolate with your hands.
  • Form dough into 2 logs on a parchment lined baking sheet.
  • Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
  • Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
  • Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
  • Remove from oven and allow to cool, set, and become crispy.
  • Serve.

2 1/4 cups blanched almond flour
1/4 cup cocoa powder
2 tablespoons arrowroot
1 tablespoon organic decaf coffee, espresso grind
1/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 cup agave nectar
1/2 cup dark chocolate, 73%

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