Glutenfreedoublechocolatebiscotti Recipes

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DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.

Provided by Jennifer Segal

Categories     Desserts

Time 1h10m

Yield About 30 biscotti

Number Of Ingredients 9

1¾ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
1 teaspoon baking soda
¾ teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature
¾ cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  • In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
  • Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.
  • Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : ServingSize 1 biscotti, Calories 110, Fat 5g, Carbohydrate 15g, Protein 1g, SaturatedFat 3g, Sugar 11g, Fiber 1g, Sodium 111mg, Cholesterol 22mg

GLUTEN-FREE BISCOTTI



Gluten-Free Biscotti image

This recipe was given to me by my friend and was adapted from an old Christmas cookie book. They are delicious and keep very well. This recipe makes a lot, so you might want to cut it in half. Add dried fruit and chocolate chips to suit or dip in melted chocolate when cool.

Provided by hartleystudo

Categories     Desserts     Cookies     Biscotti Recipes

Time 57m

Yield 48

Number Of Ingredients 10

3 eggs
1 cup white sugar
¾ cup vegetable oil
2 teaspoons anise seed
1 ½ cups gluten-free all-purpose flour mix (such as Bob's Red Mill®)
1 ½ cups rice-based flour mix with xanthan gum
2 teaspoons baking soda
1 teaspoon xanthan gum
½ teaspoon salt
1 cup chopped almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.
  • Beat eggs together in a bowl until thick and lemon-colored. Gradually add sugar to eggs while continually beating. Pour oil into egg-sugar mixture and beat until smooth. Mix gluten-free all-purpose flour mix, rice-based flour mix, baking soda, and xanthan gum together in a separate bowl; gradually stir into egg-sugar mixture until dough is well-mixed and sticky. Fold almonds into the dough.
  • Turn dough onto the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
  • Bake in the preheated oven for 20 minutes. Cool loaves on the baking sheet for 2 minutes; slice into 1/2-inch slices. Lay slices, cut-side down, on baking sheet.
  • Bake in the oven until golden brown, 10 to 15 minutes. Transfer biscotti to a wire rack to cool completely.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 11 g, Cholesterol 11.6 mg, Fat 5 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 83.5 mg, Sugar 4.6 g

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1 dozen.

Number Of Ingredients 14

2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sugar
1 cup all-purpose flour
1/2 cup finely chopped pecans
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
ICING:
1-1/2 teaspoons miniature semisweet chocolate chips
3 teaspoons fat-free milk
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips., On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes., Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool., For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.

Nutrition Facts : Calories 181 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 67mg sodium, Carbohydrate 27g carbohydrate, Fiber 2g fiber), Protein 4g protein.

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

Provided by Janet Allen

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 36

Number Of Ingredients 8

½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

Steps:

  • In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
  • Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
  • Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g

GLUTEN-FREE DOUBLE CHOCOLATE BISCOTTI



Gluten-Free Double Chocolate Biscotti image

Make and share this Gluten-Free Double Chocolate Biscotti recipe from Food.com.

Provided by katii

Categories     Dessert

Time 1h5m

Yield 16 biscotti, 16 serving(s)

Number Of Ingredients 12

1 cup sweet rice flour
1/2 cup potato starch
1/2 cup light stoneground buckwheat flour
3/4 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
1/4 cup cocoa powder
1/3 cup mini chocolate chip
2 eggs
2 egg whites
1 teaspoon vanilla
1 tablespoon Creme de Cacao or 1 tablespoon milk

Steps:

  • Combine first 6 ingredients in a bowl.
  • Combine eggs, egg whites, vanilla, and creme de cacao in a separate bowl; beat with a fork.
  • Add egg mixture to flour mixture; mix (dough may feel slightly dry).
  • Lightly knead 8 to 10 minutes; form into a 16" oval roll that is 1 1/2" thick in the centre.
  • Place on a lightly greased baking sheet and bake in a preheated 350* oven for 30 minutes.
  • Cool on a wire rack and cut, slightly on the diagonal, into 1/2" slices.
  • Reduce oven heat to 325* and bake, cut side down, for 10 minutes.
  • Turn over and bake for an additional 10 minutes until crisp (centres may be slightly soft, but will harden up when cooled).
  • Remove to wire rack to cool.
  • Enjoy!

Nutrition Facts : Calories 138.4, Fat 2.1, SaturatedFat 1, Cholesterol 23.2, Sodium 116.6, Carbohydrate 27.6, Fiber 1.6, Sugar 12.1, Protein 3.1

QUICK DOUBLE CHOCOLATE BISCOTTI



Quick Double Chocolate Biscotti image

Refrigerated cookie dough gives you a head start on making biscotti from scratch. For true chocolate lovers, substitute chocolate chips for the vanilla. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 2 dozen.

Number Of Ingredients 3

1 tube (18 ounces) refrigerated chocolate chip cookie dough
1/2 cup vanilla or white chips
1/2 cup coarsely chopped macadamia nuts

Steps:

  • In a large bowl, combine the dough, chips and nuts; knead until well combined. Divide dough in half. , On greased baking sheets, shape each piece into a 13-in. x 2-1/2-in. log. Bake at 375° for 12-14 minutes or until golden brown., Remove from oven; cut diagonally with a serrated knife into 1-in. slices, separating each piece about 1/4 in. after cutting. Bake 5-6 minutes longer or until firm. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 267 calories, Fat 15g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 110mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

GLUTEN FREE BISCOTTI



Gluten Free Biscotti image

Biscotti are one of my favorite cookies, and this Gluten-Free version has a wonderful flavor and ideal texture. They're incredibly easy to make and the abundant nuts, dried fruit and aromatics make these biscotti a satisfying and beautiful gift for a friend or treat for yourself.

Provided by Melissa Johnson

Categories     Recipes

Time 1h15m

Yield 20

Number Of Ingredients 11

263g gluten free all purpose flour (1 3/4 cups)
1 tsp baking powder
1/4 tsp salt
145g sugar (2/3 cup)
3 eggs
25g light or regular olive oil, not extra virgen (2 Tbsp)
2 tsp vanilla extract
1/2 tsp of almond extract OR 1 tsp rum/brandy/frangelico
3/4 cup shelled pistachios (90g) or other nuts; make sure you chop large or hard nuts like almonds or hazelnuts
1/2 cup dried cranberries (60g)
Optional 114g (4 oz) dark chocolate, double if you want to dip the entire batch of biscotti

Steps:

  • Preheat your oven to 300F and line a medium or large baking sheet with parchment paper.
  • In one bowl, whisk together the flour, baking powder and salt.
  • In a second bowl, beat the sugar, eggs, oil and extracts/liquors.
  • Using a spatula, mix the dry ingredients into the wet until they are incorporated.
  • Add the nuts and dried fruit last.
  • Scoop half the batter out of the bowl with your spatula and lay it on your baking sheet, dragging it into a line and smoothing it with wet fingertips. Repeat with the second half of the dough until you have two smooth tubes roughly 2-3 inches wide and 1 inch tall.
  • Bake for 35 minutes until the tops are lightly golden.
  • Remove from the oven and gently set the biscotti tubes (still on the parchment) on a cooling rack for 10 minutes. Lower the oven temp to 275F while the biscotti cool.
  • Transfer the biscotti to a cutting board and cut 1-inch pieces on the diagonal using a sharp knife (I prefer a chef's knife over serrated).
  • Lay the cut biscotti on the parchment lined baking sheet, cut side up, and bake at 275F for 10 minutes.
  • Remove the sheet from the oven, flip all the biscotti over to their other cut side, and bake for 10 more minutes.
  • Let the biscotti cool completely on a rack before dipping them in chocolate. Do not store in plastic or they will soften.
  • Optional Chocolate Decoration
  • Melt 4 ounces of chopped dark chocolate in mug, using the microwave in 15-30 second increments and stirring in between (1-2 minutes total, depending on your microwave).
  • Arrange your cooling rack over the same parchment-lined baking sheet you used to bake the biscotti. (You can also place the biscotti directly on the parchment.)
  • Dip the one end of a biscotti in the melted chocolate, and scrape one side gently on the rim of the mug as you pull it out. Place the biscotti scraped-side-down on your cooling rack or parchment for minimal dripping.
  • If the chocolate re-hardens as you're dipping the biscotti, pop the mug back in the microwave for 15 seconds and clean up the sides of the mug with a spatula.
  • Let the chocolate cool and harden completely before gently popping the biscotti off the rack or parchment.

GLUTEN FREE CHOCOLATE CHIP BISCOTTI



Gluten Free Chocolate Chip Biscotti image

I always have a batch of these in the refrigerator for my son who has a gluten sensitivity. It is one of the only gluten free cookies he likes. The baking mix already contains salt and leavening, so there is no need to add it.

Provided by mandagirl

Categories     Dessert

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 9

1/8 cup clover honey
1/8 cup walnut oil
1 large egg
1 teaspoon almond extract
1 tablespoon water
1/2 cup gluten free quick oats
1 1/4 cups pamela's baking & pancake mix
1/2 cup semi-sweet chocolate chips
1/2 cup coconut

Steps:

  • Mix honey, oil, egg, extract and water.
  • Stir in remaining 4 ingredients.
  • Mix well, form into a ball and then a "log" (about 1 foot long) on a parchment paper lined baking sheet that has been sprayed lightly with cooking spray.
  • Bake @350 degrees for 20 minutes.
  • Remove from oven and let sit for 10 minutes.
  • Lower oven to 300 degrees.
  • Slice log into cookie slices and return to oven for 30 minutes.
  • Cool on wire rack and store in refrigerator.

Nutrition Facts : Calories 158.5, Fat 7.9, SaturatedFat 3.8, Cholesterol 18.3, Sodium 172.9, Carbohydrate 20.2, Fiber 1.7, Sugar 7.1, Protein 2.9

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2021-08-05 Instructions. Line a baking sheet with baking paper. Mix 2tbsp of ground flaxseed with 6tbsp of water and set aside to thicken. Place sunflower seeds into high speed blender or food processor and blend until flour consistency. In a large bowl whisk together brown rice flour, tapioca flour, ground sunflower seeds, baking powder and sea salt.
From nirvanacakery.com


CHOCOLATE ALMOND GLUTEN-FREE BISCOTTI RECIPE - JOYBILEE® FARM
Place parchment paper on a baking sheet. Spoon out the dough to create a long rectangle, approximately, 4 inches by 12 inches. Cook for 20 minutes, or until golden. Remove from the oven and let cool for 1 hour. Once cooled, slice the biscotti approximately an inch thick on a slight diagonal and lay them on their side.
From joybileefarm.com


GLUTEN FREE CHOCOLATE ORANGE BISCOTTI (DAIRY FREE)
2020-11-24 Instructions. In a large bowl, mix together the almond flour, oat flour, baking powder, sea salt, and orange zest. In a separate bowl, whisk the egg with the coconut sugar, orange juice, coconut oil, and vanilla until smooth. Add the dry ingredients to the wet and mix until well combined, then fold in the chocolate chips.
From gatherednutrition.com


GLUTEN FREE CHOCOLATE CHIP BISCOTTI
2021-12-06 Shape into 2 10-inch by 2-inch logs on a parchment-lined or greased baking sheet. Bake for 22-23 minutes. Remove from the oven and cool 45 minutes. Reduce the oven temperature to 300° F. Slice the logs into ½-inch thick slices using a serrated knife. Place on baking sheet and return to the oven to bake for 15 minutes.
From letthemeatgfcake.com


GLUTEN-FREE BISCOTTI COOKIE RECIPE - DELIGHTFUL MOM FOOD
2019-10-29 Preheat the oven to 325 degrees F. Line a baking pan with parchment paper or a silicone baking mat. In a medium bowl, stir together the gluten-free flour mix, almond meal, potato starch, baking powder, xanathan gum and salt. In another medium bowl, whisk together the eggs, sugar, and vanilla and almond extract until blended.
From delightfulmomfood.com


GLUTEN-FREE CHOCOLATE BISCOTTI - SOMETHING NUTRITIOUS
2022-01-05 Preheat your oven to 350 F. In a medium sized bowl, whisk together the eggs, coconut oil, sugar and almond extract. Add in the almond flour, cocoa powder, baking powder, salt and chocolate chips and mix well until a dough forms. It should be slightly wet. Line a baking tray with parchment paper.
From somethingnutritiousblog.com


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