Intro

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I was both honored and slightly frightened when Shauna (Gluten-Free Girl) asked me to bake a Gluten-Free Thanksgiving recipe. I’ve made a few gluten-free items before but they were completely flour-free. This time I wanted to challenge myself and have fun playing with completely new-to-me flours. I love a good challenge.

Now I understand that you may be confused as to why I chose Biscotti as a Thanksgiving baked good. Well, it may be partially because I happen to be craving Biscotti but also I do think that it is the perfect light breakfast or tea time snack to have when a rather large meal in eminent.

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As I mentioned in my last post I don’t do much of the cooking on Thanksgiving. My mom takes care of the bird, my aunts bring the appetizers, others take care of the sides and my Grandma is the pie lady. Not even I can compete with Grandma’s pumpkin pie. It’s the same every year. Perfect.

But what I can bring is a little sweet snack for the busy cooks. And now so can you.

My husband was leery of my biscotti. Not because of its gluten-freeness but because he’s not a fan of the brick-like qualities of many biscotti. Hard to bite unless you let it soak in your coffee leaving you with gloopy biscotti sludge at the end of your cup. Not all bad but not always ideal.

So after biting into my biscotti his once timid and frightened face brightened as the texture was pleasantly softer than most while still maintaining the likable sturdiness associated with this Italian treat.

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There was a nice crunch from the coarsely ground almonds that made up the almond flour. The cocoa powder gave a pleasant richness while not being too sweet. Really the perfect accompaniment to a good cup of coffee while taking a brief break from all the joyous cooking. And if you are planning ahead this would also make a lovely little Christmas gift along with some coffee beans perhaps.

Gluten-Free Chocolate Biscotti

1/2 cup almond flour*

1/4 cup sorghum flour

1/4 cup cocoa powder

1/4 cup potato starch

1/4 cup brown rice flour

2 teaspoons baking powder

1 teaspoon xanthan gum

1/2 teaspoon salt (I use kosher, use 1/4 t. if use regular fine salt)

1/2 cup (1 stick) butter, softened

3/4 cup dark brown sugar

2 large eggs

1/2 cup dried cranberries

1/2 cup mini white chocolate chips

Pre-heat oven to 350*. Prepare a baking sheet with parchment paper.

Combine flours, cocoa powder, baking powder, xanthan gum and salt. Whisk. In the bowl of a stand mixer or with a large bowl with a hand mixer, cream the butter and brown sugar until light and fluffy, about 5 minutes on medium. Scrape down the bowl. Add the eggs, one at a time. Mix to combine then scrape down the bowl with a spatula.

On low speed, carefully add the dry ingredients. When almost all mixed add the dried cranberries and white chocolate chips. Mix to combine. Remove from the mixer and use a spatula to make sure all the ingredients are incorporate. The dough will be very wet.

Dump the dough on the baking sheet and form into a “log”.  About 6 inches wide, 12 inches long and 1 inch thick. Bake in the middle of the oven for 20-25 minutes. Until it is mostly firm with a bit of softness or give in the center. Remove from the oven and let cool completely.

Carefully transfer the log to a cutting board and cut, using a serrated knife, in bias strips about 1 inch wide. Carefully (they are quite fragile) place biscotti back on the baking sheet with the cut side facing up.

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Bake for another 15 minutes until crispy. They will crisp fully once cooled.

Let cool completely before serving.

Makes about 1 dozen biscotti. Keep in an airtight container for up to one week.

*I used about 3/4 sliced almonds. I toasted them until golden. When they cooled I ground them in a food processor until fairly fine. I didn’t sieve it because I wanted some nice almond texture.

And as I’ve said before please check out Shauna and Danny’s book, Gluten-Free Girl and the Chef, it’s a delight for the eyes and mouth. Even if you do eat gluten you will love this book. The recipes are classic, inventive and drool-inducing.

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Shauna and Danny have organized a virtual Thanksgiving feast this year. Be sure to check out all the delicious posts in the round-up and join in the fun to win some incredible prizes. Check out Gluten-Free Girl and the Chef for all the info.

And be sure to have a peak at all the other participants.

 

30 Responses to “Gluten-Free Chocolate Biscotti”

  1. Tara

    I love biscotti, but haven’t made any in years. This inspires me to add them to my Christmas cookie list! I love the idea that they are sturdy, yet not break-your-teeth hard. Because I don’t always want to eat my biscotti soaked in coffee. ;)

    Reply
  2. Ellen @ I Am Gluten Free

    For someone who doesn’t usually bake with gluten free flours, congrats! Job well done! These look like beautiful chocolate biscotti and I can’t wait to try my hand at making them. Thanks!!

    Reply
  3. Lori @ RecipeGirl

    Whoa, biscotti?? You’re brave! I have yet to try out all of the funky GF ingredients to bake something really, really fun. I’m thinking I might toy w/ a few of my Christmas cookie recipes this year. Good job on the biscotti!

    Reply
  4. kelly

    our factory is specified in making food machinery. and now we have different kinds of chocolate fountain machineries.if you are intresated in them and want more informations of our factory ,pls mail to zhejiangyy@yahoo.com or call nomber:86057113867102082

    Reply
  5. jackhonky

    Oh how delightful! You know, biscotti is totally on my list of “to do” baked things that I still haven’t gotten around to doing. But one of these days… But to make them gluten free too! Oh props to you!

    And I think they are a lovely addition to a Thanksgiving table. Lord knows, as someone who helps make ALL the dishes for Thanksgiving, us cooks in the kitchen need something sweet to munch on to keep our energy up!

    Reply
  6. Shirley @ gfe

    Absolutely gorgeous biscotti! Great job and terrific, healthy mix of gf flours, too. Thanks for sharing the complete listing with me included. ;-) I’m going to do a separate post as mine was already so lengthy. :-)

    Shirley

    Reply
  7. caryn

    yippeee! can’t wait to try this! i was hoping you’d post something like this soon :) you must have mind-reading powers in addition to your many other talents. and thank you for posting all the other gfree thanksgiving dishes – it’s one-stop recipe shopping for me, instead of having to adjust all my bon appetite favs. bless you!

    Reply
  8. Bunnee

    Ashley – @good_eats took your post and posted it on their site. I just told Serious Eats about a couple posts of theirs that were there after I read Tartelette’s tweet.

    Reply
  9. Daytona @ Nooks & Cranberries

    Great job–I don’t know if I ever would have considered gluten-free biscotti. It seems like biscotti’s texture–the hard crunch that quickly disintegrates when dunked in coffee–would be hard to recreate with such substitutions, but I’m glad to know it can be done. I’ll have to keep this in mind for gluten-free friends.

    Reply
  10. Mary Gene

    well, well…I too have had biscotti on my mind…and homemade marshmallows…what is about you that sticks to me? Don’t know but sure do like it. See you soon.

    Reply
  11. Erika

    Could I sub regular AP flour for the GF flours? I would like to make these but don’t need them to be GF.

    Reply
  12. Allison

    I just made these! They are sooo good! I’m going to be coating one side in chocolate then rolling it in pecans and sea salt. :D Thanks for the recipe!

    Reply
  13. Hilary

    Yum! Where did you get those cups and saucers? They are beautiful.

    P.S. your blog is terrific.

    Reply

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