Chocolate Chocolate Chip Biscotti, Gluten-Free

by Jeanne on December 18, 2009

Today’s cookie is brought to you by the need for something crunchy with your hot drink. I drink tea. My friends drink coffee. My daughter drinks cocoa. Regular cookies are fine (actually, great) with these beverages, but sometimes you just need something crunchy. Or maybe it’s me. I need something crunchy.

I love biscotti. To eat and to bake. There’s something really fun about baking these once, slicing them, and baking them again. Maybe I’m easily amused, but that is fun to me. Taking one thing, turning into another, than turning that into something different. As you may know, biscotti comes from two Italian root words that translate into “twice baked.”

I found the original recipe in Parade Magazine. It’s by one of my baking goddesses, Dorie Greenspan. Her original recipe called for dried cranberries, too, but I prefer my chocolate without dried fruit–at least in cookies.

These biscotti are my favorite because they are chocolate with chocolate chips. Have I mentioned how much I love chocolate? You can use whatever semi-sweet chocolate pieces you have in the house. I often use regular-sized chocolate chips because that’s what I have on hand. But, these are good with mini-chocolate chips, as well. Or, you can opt not to put in the chocolate chips. These cookies make great gifts! Store in airtight containers.

Chocolate Chocolate Chip Biscotti, Gluten-Free
-adpated from Dorie Greenspan

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cookies)

2 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1/2 C unsweetened cocoa powder, sifted
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
6 TBL unsalted butter, softened
1 C granulated sugar
2 large or extra large eggs
1 C regular size or mini-chocolate chips

Preheat oven to 350 degrees
-line a cookie sheet with parchment paper
-in a medium bowl, mix together flour, cocoa, baking powder, baking soda, and salt, set aside
-in a large bowl, with a mixer, beat butter until it is light and fluffy
-add granulated sugar, continue to beat until fluffy
-add eggs, continue to beat
-with mixer on low, beat in dry ingredients–mix until just combined
-with a strong spoon, fold in chocolate chips (the dough will be stiff)

-divide dough in half and put each blob of dough on opposite ends of cookie sheet. Shape into logs 12 inches long by 4 inches wide, by 1/2 thick. The dough is sticky when coming off of the spoon, but if you use the palms of your hands to shape it, it’s not sticky

-bake at 350 for 25 minutes. Remove from oven and cool on pan for 20 minutes

-slice “logs” into 1/2 inch thick cookies–cut slowly and carefully so they don’t crumble
-stand them up on the baking sheet

-bake for 15 minutes
-remove from baking sheet and cool on wire rack



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