Gluten-Free Biscotti with Hazelnuts & Chocolate
Serves 3030 mins prep45 mins cook
You'd never know that these crunchy biscotti are gluten-free! With a crunchy, buttery crumb and candied hazelnuts all dipped in chocolate, they make a classy coffee break (or anytime!) treat.
0 servings
What you need
Instructions
5 Candy the nuts as directed. When the nuts have cooled, chop them coarsely. Bigger chunks of hazelnut look pretty, but small pieces make the biscotti easier to cut, so choose your own adventure! Dough 8 In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs with ¾ cup of sugar on medium-high until thick, foamy, and lightened in color, about 3 minutes. 9 Meanwhile, sift together the oat flour, sweet rice flour, tapioca flour, cornstarch, baking powder, and salt together into a medium bowl. 10 With the mixer on low, add the melted and cooled butter and vanilla. Stir until combined. Add the flour mixture and stir to combine. Increase the mixer to medium and beat for about 20 seconds; this helps activate the sticky qualities of the flour which will help the dough hold together. 11 With the mixer on low, stir in the candied chopped hazelnuts. Remove the bowl and give the dough a final fold with a flexible spatula, scraping the bottom of the bowl to make sure the dough is well-combined and the hazelnuts evenly dispersed. 12 Cover and chill the dough until firm enough to handle, 1-2 hours. You can chill the dough for up to 2 days at this point, you’ll just want to let it soften a bit before proceeding with the next steps. Shape & Bake 13 Position two racks in the upper and lower thirds of the oven and preheat to 350ºF. Line 2 cookie sheets with parchment paper. 14 Divide the dough in half and shape each half into a log that’s about 12 inches long, 1 inch high and 2 inches wide. Place longways on the baking sheet (or sheetspaced at least 3 – 4 inches apart. (You can use one sheet for both, but you will need both sheets for the cut cookies.) 15 Bake the logs until golden, firm, and cooked through, 25-30 minutes, rotating once or twice. Let the logs cool completely. (At this point, you can wrap and freeze the logs to be baked later if you like.) 16 Use a wide metal spatula to remove a log to a cutting board. With a large, sharp chef’s knife, cut the log on a steep diagonal into ½ - ¾-inch thick slices. Place the cookies on the lined baking sheets and repeat with the other log. 17 Bake the cookies a second time until dried and golden, about 12-17 minutes, flipping the cookies over halfway through if they are browning more on the underside. Let cool completely. Finish 22 Dip the biscotti in the tempered chocolate and sprinkle with the chopped hazelnuts. 23 These biscotti keep well, in an airtight container, for up to 1 week if they last that long.View original recipe