Cleo Libonati, RN, BSN

Gluten-Free Chocolate Almond Biscotti

by Cleo Libonati, RN, BSN on August 5th, 2009


Try this twice-baked cookie for a delicious treat that’s yummy to the last bite.

Ingredients
  • 1 cup fructose
  • ½ cup butter, softened or substitute fat
  • 2 eggs
  • 1 ¼ cup rice flour
  • ½ cup tapioca
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • 3/4 cup almonds (optional)

 

Equipment

Aluminum cookie sheet.
Oven.

Process

Preheat oven to 350 degree F.  In a large mixing bowl, cream butter and fructose until light and fluffy.  Add extracts, then beat in eggs one at a time.

In a medium bowl, mix together flours, baking powder, baking soda, xanthan gum, salt, and cocoa.  Add to creamed mixture, stirring with a wooden spoon until blended. Stir in almonds then cover dough and chill 10 minutes to make easier to handle.  Divide dough into 2 parts.  Place each part on a lightly greased cookie sheet and shape into a uniform loaf about 10 inches long.  Bake 25 minutes.

Remove from oven. Let rest on cookie sheet for 5 minutes, then place loaves on a wire rack to cool for 15 minutes. With a thin, sharp knife cut each loaf into diagonal slices about ½ inch wide.  Place slices on cookie sheet and bake at 325 degrees F for 10 minutes.  Turn over and bake 8 minutes.  Cool on wire rack, then store in airtight container.  Makes about 36.


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