GLUTEN-FREE CHOCOLATE BUCKWHEAT BISCOTTI
These biscotti have a crumbly texture when they emerge from the first baking, so allow the logs to cool and cut them carefully, about 1/2 inch thick (if you cut them too thin they can fall apart). Buckwheat flour is a great backdrop for the chocolate; it doesn't dominate but seems rather to show off the chocolate.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 3 1/2 to 4 dozen biscotti
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. In a medium bowl, mix together the buckwheat flour, cornstarch (if using), almond flour, cocoa, instant espresso powder (if using), baking powder and salt.
- In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, coffee extract (if using) and vanilla extract. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater. Add the flour mixture and beat at low speed until well blended. Add the walnuts and beat at low speed until mixed evenly through the dough.
- Divide the dough and shape 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high. Make sure they are at least 2 inches apart on the baking sheet. Place in the oven on the middle rack and bake 40 to 45 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for 20 minutes or longer.
- Place the logs on a cutting board and carefully cut into 1/2-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven until the slices are dry, 30 to 35 minutes. Remove from the oven and allow to cool.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 37 milligrams, Sugar 3 grams, TransFat 0 grams
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Leeya Winston
[email protected]These biscotti were delicious! The buckwheat flour gave them a unique flavor and the chocolate chips were the perfect addition.
Scorpionmk1000
[email protected]I've never made biscotti before, but these were surprisingly easy to make! They turned out great and I'll definitely be making them again.
Najare Aalam
[email protected]These biscotti were really easy to make and they turned out perfectly! I love the way the chocolate chips melt in your mouth.
Ujjal Roy
[email protected]I'm not a big fan of biscotti, but these were actually really good! The chocolate chips and the buckwheat flour gave them a great flavor.
Sha Khalid
[email protected]These biscotti were a bit too dry for my taste, but they had a good flavor.
Almarcia Kriel
[email protected]I love the nutty flavor of these biscotti! They're also really crispy and chocolatey. I'll definitely be making these again.
Kurlus Osman Fan's
[email protected]These were really easy to make and they turned out great! I'll definitely be making them again.
Lakshitha Udara
[email protected]I'm not a huge fan of buckwheat flour, but these biscotti were surprisingly good! The chocolate chips really helped to balance out the flavor.
Elizabeth Shadracky
[email protected]These biscotti are a great healthy snack! They're filling and satisfying, and they taste great too.
Sagar Newar
[email protected]I followed the recipe exactly and they turned out perfectly! I love the combination of buckwheat flour and chocolate chips.
Agrey Zedekiah
[email protected]These were a bit too dry for my taste, but the flavor was good.
MARCUS FOUSHEE
[email protected]I've been looking for a gluten-free biscotti recipe for ages, and this one is a keeper! They're crispy, chocolatey, and just the right amount of sweet.
Faded_2ndlife
[email protected]Really easy to make and delicious! I used dark chocolate chips and they added the perfect amount of sweetness.
Shakirah Nakyeyune
[email protected]These biscotti turned out amazing! I was a bit skeptical about using buckwheat flour, but they had a great nutty flavor and a perfect crispy texture. I'll definitely be making these again!