Gluten-Free Biscottini con Gocce di Cioccolato
Indulge in the irresistible charm of 'Gluten-Free Biscottini con Gocce di Cioccolato,' a delightful Italian-inspired treat that's perfect for coffee breaks, dessert tables, or gifting. These petite biscotti boast a tender crunch and are studded with rich chocolate chips, making them both decadent and satisfying. Crafted with gluten-free all-purpose flour and enhanced with a touch of almond extract, this recipe is specially designed for those seeking gluten-free indulgence without compromising on flavor. The double-baking technique ensures each piece is perfectly crisp, while the inclusion of xanthan gum guarantees an impeccable texture. Ready in just over an hour, these elegant biscotti pair wonderfully with a hot cup of espresso or tea, offering classic Italian flair in every bite!
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Granulated sugar
- 85 grams Unsalted butter, softened
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 150 grams Chocolate chips
- 0.5 teaspoon Xanthan gum
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and xanthan gum; set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips with a spatula until evenly distributed in the dough.
Divide the dough in half and shape each portion into a log about 30 cm (12 inches) long and 5 cm (2 inches) wide. Place the logs onto the prepared baking sheet.
Bake for 25 to 30 minutes, or until lightly golden and firm to the touch.
Remove from the oven and let it cool slightly on the baking sheet for about 10 minutes. Reduce the oven temperature to 150°C (300°F).
Transfer the logs to a cutting board. Using a serrated knife, cut each log diagonally into 1.5 cm (1/2 inch) thick slices.
Place the slices cut side down back onto the baking sheet. Bake for an additional 10 to 15 minutes until the biscotti are dry and crisp. Flip halfway through the baking time for even crispness.
Remove from the oven and transfer the biscotti to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts
Calories |
3167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1819 mg | 79% | |
| Total Carbohydrate | 515.7 g | 188% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 233.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 153 mg | 12% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
