Gluten Free Chocolate Almond Biscotti

Serves: 18-20

1 3/4 cups almond flour
1/4 cup natural cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup ground sucanat (measure, the grind)
3 extra-large eggs, at room temperature, lightly beaten
3 tbsp canola oil
1 tsp pure vanilla extract

Preheat your oven to 350 degrees F.

In a large bowl, place the almond flour, cocoa powder, baking powder, baking soda, salt and sugar, and whisk to combine well.  Add the eggs, oil and vanilla, and mix to combine well.  Continue mixing until the batter is smooth.  It will be pourable, and you won’t be able to shape it like you would biscotti made with all-purpose flour.

In a separate small bowl, combine the chips and corn starch, and toss to combine.  Scrape the dough into a biscotti pan or a greased rectangular tart pan of similar size (I used a quarter sheet baking pan).  Shake the pan back and forth until the batter is in an even layer.  Smack the flat bottom of the pan on the counter a few times to release any trapped air bubbles.

Place the pan in the center of the preheated oven, and bake until relatively firm to the touch, 20 to 25 minutes.  It will not be hard.  Turn the oven temperature down to 300 degrees F.

Allow to cool in the pan at least 10 minutes on a cooling rack before running a scratch-proof knife or thin spatula along the side of the pan to ensure it will come out.  Once almost completely cool, turn out onto a cutting board.  Slice in cross-section along the short side of the rectangle into 18 to 20 pieces.  Place the biscotti about 2 inches apart on a rimmed baking sheet, and return to the oven.

Bake for 15 to 20 minutes, or until relatively crunchy and dried.  Remove from the oven and allow to cool completely on the baking sheet.

Store in an airtight container at room temperature.

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