Gluten Free Dairy Free Dark Chocolate Walnut Ginger Biscotti

by angelaskitchen on January 4, 2009

The gluten free cookie flour blend is listed below.  I keep some of this on hand for when the biscotti baking mood strikes!  🙂

 

about 6 cups

about  12 ½ cups

about 18 ½ cups

Finely ground rice flour

2 ½ cups

5 cups

7 ½ cups

Sorghum flour

1 ½ cups

3 cups

4 ½ cups

Corn starch or arrowroot

½ cup

1 cup

1 ½ cups

Potato starch

¾ cup + 2 T

1 ¾ cups

2 ½ cups

Tapioca flour/starch

¾ cup + 2 T

1 ¾ cups

2 ½ cups

Xanthan gum or guar gum

1 teaspoon

2 teaspoons

3 teaspoons

 

5.0 from 1 reviews
Gluten Free Dairy Free Dark Chocolate Walnut Ginger Biscotti
 
Author:
Recipe type: gluten free, dairy free, gfcf, dessert, biscotti
Serves: makes about 2½ dozen
Ingredients
  • **1 cup gluten free Angela’s cookie flour blend, spooned and leveled
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoons baking powder
  • ¼ teaspoon xanthan gum or guar gum
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup sugar
  • 1 teaspoon gluten free vanilla extract
  • ½ cup walnuts, coarsely chopped
  • 3 ounces dark chocolate, coarsely chopped (1/2 cup)
  • ¼ cup finely chopped crystallized ginger
Instructions
  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla until well combined. With the mixer on low, beat in dry ingredients until combined. Fold in walnuts chocolate, and ginger with a rubber spatula.
  3. With moistened hands shape the dough into 2 logs, each about 9 inches long and 2½ inches wide. Bake until set on top, about 20 minutes. Cool completely in pan. Reduce oven temperature to 325 degrees.
  4. Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into slices, each ½ inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

 

{ 2 comments… read them below or add one }

Maureen | Orgasmic Chef January 6, 2013 at 4:10 pm

These look scrummy! Maybe I should make them for myself just for research purposes. 🙂

Reply

angelaskitchen January 26, 2013 at 4:16 pm

What we do in the name of research, right? LOL!

Reply

Leave a Comment

Rate this recipe:  

{ 3 trackbacks }

Previous post:

Next post:

  • Creative Commons License
    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
    Based on a work at http://angelaskitchen.com.
    Permissions beyond the scope of this license may be available at http://angelaskitchen.com.