I have been obsessed with finding the perfect crisp and rich chocolate biscotti cookie. Not one that turns soft the next day, but a cookie that stays crisp. This little treasure is the one.
Adapted from nancycreative, it is gluten and dairy free, crisp, rich and decadent…the perfect little treat for a wintry day.
Perfect for sharing, especially over the holidays. Or curl up with a good book in front of the fire, a cup of hot cocoa and a rich chocolate biscotti. Mmm… life is good.
Triple Chocolate Biscotti
adapted from nancycreative
- 1 1/4 cups blanched almond flour
- 1/2 cup brown rice flour
- 1/3 cup sucanat (or organic cane sugar or turbinado)
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 6 ounces dark chocolate, chopped
Preheat oven to 300° degrees. Line cookie sheet with unbleached parchment paper.
Combine the flours, sugar, cocoa powder, baking soda in a medium bowl, and set aside.
In a medium mixing bowl, beat the eggs and vanilla. Stir in the chocolate chips.
Add the flour mixture and mix until blended (the dough is very thick and sticky).
Divide the dough in half and shape into two logs that are 3/4 inch thick, 1 1/2 inches wide, and 6 inches long (mine were more like 3″ wide–but I recommend making your logs longer instead of wider if you have extra dough, because they’ll be easier to slice and you’ll get more cookies!).
Place on the cookie sheet at least 2 inches apart.
Bake for 40 to 45 minutes, remove from oven, and let cool for 5 minutes.
Using a serrated knife or regular knife, slice into 1/2-inch-thick cookies. Lay the cookies flat on the baking sheet and bake for 10 minutes.
Flip cookies over and then bake for 10 more minutes. Transfer to a rack to cool completely.
Place chocolate in small dish and microwave for 1 minute. Drizzle over cookies or dip the bottom of each cookie into the chocolate. Set on a rack with the chocolate side facing up to dry. Once all the cookies are dry, place them with their tops facing up and drizzle melted chocolate on top.