Gluten Free Double Chocolate Mint Biscotti
It started out with a simple idea. I wanted to make gluten free biscotti and I had a couple of bags of chocolate chips mixed with mint chips. I thought the first batch was delicious, but, Kim said he wanted them to be more chocolatey. So, I've been experimenting and I am happy to share my new creation - Gluten Free Double Chocolate Mint Biscotti.
This is really a modified mandelbread recipe which is very easy and doesn't require an electric mixer. All the ingredients are above. You can make this recipe using different chips or nuts. The options are endless.
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Into a large bowl, sift 1 cup + 2 TBS (1/8 cup) of rice flour.
Add 1/4 cup sugar.
Add 1/4 cup of baking cocoa.
Add 1/2 teaspoon baking powder.
Add 1/8 teaspoon salt.
Add 1/4 cup + 1/8 cup chocolate and mint chips.
In a separate bowl, place 2 eggs.
Add 1/4 cup of olive oil (or canola).
Add 1/4 teaspoon vanilla.
Add wet ingredients to dry ingredients.
Stir with a wooden spoon until it comes together.
Press into a loaf on a parchment covered surface. I shaped it to be about 11" x 4".
I think it looks pretty with confectioners' sugar sprinkled on top, but, it is totally optional.
Bake at 350 degrees for 15 - 20 minutes - it will not be cooked through, but, it will be somewhat firm to the touch.
Using a serrated knife, carefully cut the loaf into slices. I got 20 slices. You want to saw through the top carefully so they don't fall apart.
Spread the slices out on the parchment covered cookie sheet and sprinkle with a little more confectioners' sugar, if desired. Place them back in the oven for an additional 15 - 20 minutes, or until they are almost as crunchy as you want them to be. They will crisp up even more as they cool.
I hope Santa enjoys the cookies I saved for him, although, they might not last until Christmas. I just might have to make another batch...