Gluten Free Dairy Free Dark Chocolate Walnut Ginger Biscotti
Recipe type: gluten free, dairy free, gfcf, dessert, biscotti
Serves: makes about 2½ dozen
  • **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
  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.
Recipe by Angela's Kitchen at