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
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
GLUTEN FREE CHOCOLATE CHIP BISCOTTI
I always have a batch of these in the refrigerator for my son who has a gluten sensitivity. It is one of the only gluten free cookies he likes. The baking mix already contains salt and leavening, so there is no need to add it.
Provided by mandagirl
Categories Dessert
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Mix honey, oil, egg, extract and water.
- Stir in remaining 4 ingredients.
- Mix well, form into a ball and then a "log" (about 1 foot long) on a parchment paper lined baking sheet that has been sprayed lightly with cooking spray.
- Bake @350 degrees for 20 minutes.
- Remove from oven and let sit for 10 minutes.
- Lower oven to 300 degrees.
- Slice log into cookie slices and return to oven for 30 minutes.
- Cool on wire rack and store in refrigerator.
Nutrition Facts : Calories 158.5, Fat 7.9, SaturatedFat 3.8, Cholesterol 18.3, Sodium 172.9, Carbohydrate 20.2, Fiber 1.7, Sugar 7.1, Protein 2.9
DOUBLE CHOCOLATE HOLIDAY BISCOTTI
For me, the combination of chocolate and citrus during the holidays is a given. I packed that combo into these decadent biscotti that are perfect for dipping in an afternoon coffee or evening vin santo.
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield approximately 20 biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
- In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
- On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
- Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.
DOUBLE CHOCOLATE BISCOTTI
A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.
Provided by Janet Allen
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 36
Number Of Ingredients 8
Steps:
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
- Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g
DOUBLE CHOCOLATE & ORANGE BISCOTTI
Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa
Provided by Claire Thomson
Categories Dessert, Snack
Time 1h15m
Yield Makes 8-10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
- Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
- Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
- Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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
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.
GLUTEN-FREE BISCOTTI
This recipe was given to me by my friend and was adapted from an old Christmas cookie book. They are delicious and keep very well. This recipe makes a lot, so you might want to cut it in half. Add dried fruit and chocolate chips to suit or dip in melted chocolate when cool.
Provided by hartleystudo
Categories Desserts Cookies Biscotti Recipes
Time 57m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.
- Beat eggs together in a bowl until thick and lemon-colored. Gradually add sugar to eggs while continually beating. Pour oil into egg-sugar mixture and beat until smooth. Mix gluten-free all-purpose flour mix, rice-based flour mix, baking soda, and xanthan gum together in a separate bowl; gradually stir into egg-sugar mixture until dough is well-mixed and sticky. Fold almonds into the dough.
- Turn dough onto the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
- Bake in the preheated oven for 20 minutes. Cool loaves on the baking sheet for 2 minutes; slice into 1/2-inch slices. Lay slices, cut-side down, on baking sheet.
- Bake in the oven until golden brown, 10 to 15 minutes. Transfer biscotti to a wire rack to cool completely.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 11 g, Cholesterol 11.6 mg, Fat 5 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 83.5 mg, Sugar 4.6 g
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