Triple Chocolate Gluten and Dairy-Free Biscotti

Directions

Preheat oven to 325°. Line a baking sheet with parchment or Silpat, or lightly grease.

In a medium bowl combine flours, gum, baking soda, baking powder and salt. Set aside.

In the bowl of a mixer with the whisk attachment, beat Earth Balance and sugars until light and fluffy, about 3 minutes, scraping down the bowl occasionally (note, if you use organic sugar, as I do, beat longer as the larger granules take more time to melt or cream into the fat). Add eggs one at a time, beating to incorporate. Beat in vanilla and chocolate extracts. With the mixer on slow, add flour and beat to combine, increasing speed to incorporate. Mix in chocolate chips.

With floured hands, roll into a 12-inch log and place on prepared sheet (or longer if you want smaller cookies). Round top slightly. Bake for 35-40 minutes, or until cracked on top and slightly firm. It shouldn’t be cooked completely, so the center should seem a tad underdone.

Remove to cooling rack and cool for at least 10 minutes. Slice into into 1- inch slices and gently slide onto cookie sheet, cut side down. They will be a bit crumbly, so use a spatula to gently flip them on the sheet. Bake for another 15-20 minutes or until crisp and brown. Cool completely.

Line a cookie sheet with wax paper. Melt the remaining chocolate in a mug in the microwave in 30 second bursts, stirring to melt remaining chocolate. Dip each biscotti and rest it on the cookie sheet. Refrigerate for 10 minutes to firm up. Send to someone AWESOME!