Friday, December 18, 2009

Cherry Chocolate Chip Biscotti

Cherry chocolate chip biscotti. How could this NOT have turned out well? I am visiting a friend of mine who is in the Peace Corps in Morocco, and we stocked up on gluten-free flour during our brief stay in Rabat at the beginning of my trip so we could do a lot of baking together. This was the first thing we tried together, and it was so delicious that we had inhaled half of the batch within 10 minutes of their leaving the oven. They're good, is what I'm saying. I don't think you can go wrong with these - you could add your favorite dried fruit, or add nothing, or just chocolate, or chocolate and nuts, or anything else you want, and they'd still be delicious. I used a small loaf pan to bake them the first time because the batter was rather thin and I wanted them to keep their shape, but if you want to throw them onto a baking sheet instead, go for it. I will definitely be making these again soon!
Cherry Chocolate Chip Biscotti

1/3 cup sorghum flour
1/3 cup potato starch
1/3 cup rice flour (OR 1 cup of your favorite gluten-free flour blend)
1/8 cup blanched (or raw) almonds, pulverized into a crunchy flour
¾ cup brown sugar
1/4 t. baking powder
pinch of salt
2 eggs, beaten
1 T. vegetable oil
2 t. vanilla extract (almond extract would also be delicious)
cinnamon to taste
100 grams dark chocolate, cut into large chunks (or chocolate chips)
1/4 cup (or more) of dried cherries (You could also add any other dried fruit, nuts, chocolate, etc. to these)

Preheat oven to 350 F. Grease and flour a small bread pan and set aside.
In a large bowl, sift flours, sugar, baking powder and salt. Make a well in the center.
Combine the eggs, vegetable oil and extract and put in well. Work dry mixture until a dough forms. Pour the dough onto a cookie sheet.
Bake for at least 15 minutes, depending on the temperature of your oven. (The oven we used was not very hot, so we had to bake them for at least 30 minutes.) A toothpick inserted into the biscotti loaf should be completely dry when removed. Let cool briefly and then cut into slices and return these to the cookie sheet. Continue cooking the strips for about 10 - 20 more minutes and remove from oven. Let cool completely and serve with hot tea or coffee. Store in an airtight container, preferably in the refrigerator.


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