These double-chocolate biscotti make a sweet treat for those with gluten dietary restrictions (though no one will believe they’re gluten-free!).
- Prep time 30 minutes
- Total time 2 hours & 30 minutes
Preheat oven to 325°F. Line baking sheet with parchment paper.
In bowl, whisk together flour, almonds, cocoa powder, baking powder, salt and cinnamon.
In large bowl, whisk together eggs, granulated sugar, maple syrup and vanilla. Stir in flour mixture until combined; stir in chocolate. Knead gently to form smooth dough.
Divide dough in half. On lightly floured surface, shape each half into 11- x 2 1/2-inch log. Arrange, 2 inches apart, on prepared pan. Generously brush tops with egg white; sprinkle with turbinado sugar.
Bake until firm around edges, 25 to 28 minutes. Let cool on pan for 10 minutes. Reduce oven temperature to 300°F.
Transfer logs to cutting board. Using sharp serrated knife, cut diagonally into 1/2-inch thick slices. Stand slices upright, 1/2 inch apart, on prepared pan. Bake until almost dry, about 30 minutes. Let cool completely on pan, about 25 minutes. (Make-ahead: Layer between parchment paper in airtight container and store for up to 1 week or freeze for up to 1 month. Thaw before proceeding.)
Coating: Drizzle chocolate over tops of biscotti. Refrigerate until chocolate is set, about 20 minutes.
Test Kitchen Tip: Avoid breakage when cutting biscotti by using a serrated knife in a gentle swaying motion without pressing down.
Makes about 36 biscotti.
Nutritional facts PER BISCOTTI: about
- Fibre 1 g
- Sodium 52 mg
- Sugars 8 g
- Protein 1 g
- Calories 88
- Total fat 3 g
- Potassium 36 mg
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 14 g
- Iron 4
- Folate 1
- Calcium 2