Author Angela Litzinger at test.angelaskitchen.com
**1 cup gluten free Angela’s cookie flour blendspooned and leveled
1/3cupunsweetened cocoa powder
¼teaspoonxanthan gum or guar gum
1teaspoongluten free vanilla extract
3ouncesdark chocolatecoarsely chopped (1/2 cup)
1/4cupfinely chopped crystallized ginger
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
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.
With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool completely in pan. Reduce oven temperature to 325 degrees.
Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into slices, each 1/2 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.
Gluten Free Dairy Free Dark Chocolate Walnut Ginger Biscotti —https://angelaskitchen.com/2009/01/04/gluten-free-dairy-free-dark-chocolate-walnut-ginger-biscotti/