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

Chocolate Swirl Biscuits

Chocolate Swirl Biscuits

 What do you do when the weather turns nasty?  Well, I look for new recipes to try.  Last year, I made chocolate babka, which was out of this world decadently delicious.  Yesterday, I found this recipe for chocolate swirled biscuits and decided to give it a try.

Let me share my modifications to the recipe:  First of all, I used the food processor to cut the butter into the dry ingredients.  The dry ingredients with the butter were refrigerated overnight in a bowl. Then, I used the food processor to grind the chocolate chips.   In the morning, I finished the recipe.

The dough came together easily and I put wax paper down to make rolling up the dough easier.  That was a huge mistake!  Even though I floured the wax paper, the dough stuck like glue to the paper.  I tried to roll the dough as thin as possible to have a really beautiful swirl.  Next time, I will heavily flour the surface before rolling out the dough.

I did the optional topping of the egg wash and sprinkled the tops with sparkling sugar.  Kim tasted one and said it was a little dry.  So, I quickly mixed together some confectioners' sugar and milk with a drop of vanilla and poured the glaze over the top.  Next time, I'll forget about the egg wash and sparkling sugar and just do the glaze over the top.

Thanks for visiting the Americus Garden Inn Bed & Breakfast.  Come back again, soon.

Love,

Susan

Chocolate Swirl Biscuits

Chocolate Swirl Biscuits  found on Bakerella

Dough
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 Tablespoons cold unsalted butter, cut into small pieces
3/4 cup whole milk

Filling
3 tablespoons butter, softened
2 tablespoons sugar
4 ounces dark chocolate, finely chopped

Topping (optional)
1 large egg yolk
1 tablespoon whole milk
sugar for sprinkling

• Preheat oven to 400 degrees and line baking sheet with parchment paper.
• In a medium bowl whisk flour, sugar, baking powder and salt until blended.
• Using fingers or a pastry blender, work butter into the dry ingredients until crumbly.
• Add milk and stir with a fork until a loose, sticky dough forms.
• Turn dough out on a floured work surface. Flour your hands and form dough into a ball. Then gently knead it several times (8-10).
• Flour surface and hands more as necessary and use a floured rolling pin to roll the dough into a 13X11 inch rectangle.
• Position the long side of the dough in front of you.
• For the filling, spread softened butter over surface of dough. Sprinkle with sugar and cover with chopped chocolate.
• Roll the dough up in a jelly roll fashion and cut the roll into 10-12 equal sections.
• Place cut sections on parchment covered baking sheet about 2 inches apart.
• Add topping if desired. Mix egg yolk and milk together and brush on tops. Then sprinkle with sugar.
• Bake for about 18 minutes or until biscuits are golden and puffed up.
• Serve warm with butter.

Recipe originally from Deep Dark Chocolate by Sara Perry