Size Charts

What size are you? Grab and donut and see below...

Small - 4 to 6 

Medium - 6 to 8

Large - 8 to 10

X Large- 10 to 12 

XXL- Bigger than X Large

Visit our 40% OFF tab for amazing deals! The discount will be applied at checkout!

Diana’s Gluten Free Chocolate Chip Biscotti

Bake at 350 for 20-25 minutes

On lightly greased cookie sheet - Yield 45 Biscotti 

Biscotti means - twice baked!  So we will be baking our biscotti loaf first then  slicing them into biscotti and toasting them again in the oven.

Note:  I made this recipe up using only Gluten Free flour and have never made it with wheat flour.  You could try it as listed below but I am not sure how it will turn out.   

 Ingredients:

2 1/2 cups of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

1 cup of sugar

2 teaspoons of baking powder

3 eggs

2 teaspoon pure vanilla extract

1 cup chocolate chips (I use Ghirardelli 60% Bittersweet Chocolate Chips)

Directions: In large bowl: put in flour, sugar and baking powder mixing lightly to combine.  Make a well in the center of the bowl.

In the same large bowl put INTO THE WELL:  the eggs and vanilla.  With a fork beat the eggs and vanilla in the center of the well until combined….then gradually incorporate the flour from around the well.   It will begin to form a soft sticky dough.

Then add the chocolate chips and continue mixing with a fork until all the flour is incorporated.   It will become a stiff dough…..when it becomes hard to mix I use my hands to mix until all the flour is gone.  Divide the dough into 3…..you’ll bake two loaves together and one by itself.

Lightly grease 2 cookie pans.  On one form 2 long skinny loaves and on the other 1 long skinny loaf.  With two spoons form the loaves about 2 1/2” wide and about 1” thick and as long as the cookie sheet.  I smooth the loaf with the back of the spoons and flatten slightly to about 1” thick.   Make sure the loaves do not touch the side of your pan, or each other, as they will grow as they bake.  Bake at 350 degrees, about 20 minutes, or until the edges begin to turn light brown.  When done remove pan from oven and let loaves cool in pan for 5 minutes before slicing.   Put other loaf into the oven to bake.  

Cutting the biscotti: While still warm, transfer a baked loaf on to your cutting board (I use two spatulas) being careful not to break.  Slice each loaf, on an angle, into 3/4” thick slices and place on a CLEAN ungreased cookie sheet.  Both sliced loaves will fit back on the cookie sheet to toast at 350 for about 15 minutes or when they turn light golden brown.  Repeat this process for the last loaf.  After biscotti are toasted put on a cooling rack. Make sure they are cooled COMPLETELY before storing in an air tight container.  Freezes well too!   Enjoy these wonderful, toasted, hard biscotti by dunking them in coffee, tea, milk or whatever you like!   

 

Watch the full video HERE!

Older Post
Newer Post
Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to have a poor attitude, split ends or perhaps some stretch marks. 

Search

Shopping Cart

Your cart is currently empty.
Shop now