Description
Naturally gluten free chocolate biscotti is baked twice and then dipped in a rich chocolate coating for a double chocolate bite.
Ingredients
Scale
- 1 1/2 cup potato starch
- 1 cup brown rice flour
- 1/4 cup almond meal
- 1/4 cup cocoa
- 1/2 cup vegetable oil
- 3/4 cup almond milk
- 1 cup dark brown sugar
- 1 tsp baking powder
- 3/4 cup chopped chocolate
Instructions
- In a large bowl mix together all the dry ingredients – Potato starch, rice flour, almond meal, cocoa, sugar and baking powder. Whisk roughly to combine.
- Add the chopped chocolate and mix roughly.
- In a separate bowl mix together almond milk and oil.
- Pour the liquids into the dry mixture and using a rubber spatula bring it all together into a dough.
- Lightly dust the kitchen counter and plop the dough onto it. Using you hands (dusted) shape the dough into a log.
- Place on a baking tray lined with a parchment sheet and bake in a preheated oven at 350 F for 20 minutes. Remove from oven and let the log cool completely on a rack.
- Cut the log into 1/2 inch slice and bake again (on the same baking sheet) for 20 minutes on one side.
- Remove from the oven and flip the biscotti and bake for another 20 minutes on the other side.
- If adding the chocolate – cool the biscotti completely before adding it.
- Melt some vegan chocolate in the microwave. Using a butter knife, smear the melted chocolate on the cooled biscotti – on the top half of one side.
- Store cooled biscotti in an airtight container.
- Category: Chocolate, Baked, Cookie, Biscotti
- Cuisine: Gluten-Free, Vegan