Gluten Free Double Chocolate Mint Biscotti Recipe

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.

Mix together.

In a separate bowl, place 2 eggs.

Add 1/4 cup of olive oil (or canola).

Add 1/4 teaspoon vanilla.

Whisk together.

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...

Merry Christmas!

Love,

Susan

Gluten Free Chocolate Chip Biscotti - Vegan recipe

It's the time of year when everyone is baking cookies.  With so many people dealing with food allergies and intolerances, I decided to look for a biscotti recipe that I could adapt to be gluten free, dairy free and egg free.  I found a recipe on the PETA website.  Yes, there are recipes on the website for People for the Ethical Treatment of Animals.

I halved the recipe  and used white rice flour in place of the wheat flour.  Two small Macintosh apples yielded the perfect amount of applesauce for the recipe.  (I peeled and cored the apples, then, microwaved them until soft - just a few minutes was perfect.)  And, I melted a little extra chocolate to drizzle over the top.

The result?  Beautiful biscotti!   I thought they were delicious.  Kim said he couldn't believe how good they were, considering they were gluten free and vegan.

Let me know if you try the recipe and how it comes out for you.  Thanks for visiting the Americus Garden Inn.  Hope you'll visit again, soon.

Love,

Susan

Almond Chocolate-Chip Biscotti (slightly adapted from "Biscotti Bliss")

Yield:  15 - 18 biscotti

1 1/2 cups rice flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
3 ounces applesauce (2 small apples, peeled, cored, microwaved, mashed)
1 1/2 teaspoons  oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup  dark chocolate chips

• Preheat the oven to 325°F.
• Line a cookie sheet with parchment paper..
• In a large bowl, whisk together the flour, baking powder, and salt.
• In a medium bowl, whisk together the sugar, applesauce, oil, and extracts.
• Stir the wet ingredients into the dry. As a firm dough starts to form, knead in the chocolate chips with your hands.
• Shape the dough on the parchment paper on the cookie sheet into a log.
• Bake for about 25 minutes.
• Remove pan from oven and let cool on a cooling rack for 10 - 20 minutes.
• Carefully slice biscotti to desired thickness - about 1/2".  If the slices fall apart a little, just press them back together.
• Place the slices back on the cookie sheets, cut side down.
• Bake for 10 minutes, flip the slices and bake the other side for 10 minutes, or until lightly browned.
• Remove the cookie sheets from the oven and let the biscotti cool for a few minutes before transferring to a cooling rack.
• If desired, melt 1/2 cup of chocolate chips and drizzle over the top of the biscotti.)
• Store in an airtight container.