Gluten Free Chocolate Biscotti Gluten Free Recipes By Carla

Instructions

1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt until well combined. Set aside.

3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or stand mixer.

4. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.

5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Fold in the chopped dark chocolate or chocolate chips until evenly distributed.

6. Divide the dough in half and shape each half into a log (about 10 inches long) on the prepared baking sheet, leaving enough space between them.

7. Bake the logs in the preheated oven for 25-30 minutes or until firm to the touch. Remove from the oven and let them cool slightly for about 10-15 minutes.

8. Reduce the oven temperature to 325°F (160°C). Carefully transfer the baked logs to a cutting board. Using a sharp knife, slice the logs diagonally into 1-inch thick slices.

9. Place the sliced biscotti back onto the baking sheet, cut side down, and bake for an additional 10-12 minutes, flipping them halfway through, until they are crisp and dry.

10. Once baked, remove the biscotti from the oven and let them cool completely on a wire rack before serving. Store in an airtight container for up to a week.