1cupall-purpose gluten free flour(also called 1:1 or cup for cup)
¼cupcocoa powder
2eggslarge
1teaspoonbaking soda
½cupchocolate chips
½cuphazelnuts(or nuts of choice, or more chocolate chips)
Instructions
Preheat the oven to 350F and line a baking sheet with parchment.
Whisk egg and sugar in mixing bowl thoroughly until pale yellow (you can use a stand mixer)
Sift flour, cocoa powder, and baking soda together.
Using a spatula, stir dry ingredients into egg mixture until well combined.
Fold in chocolate chips and nuts
Scoop out dough onto baking sheet and shape the dough into a rectangle about 12 inches long and 4 inches wide.
Bake for 30 minutes.
Allow the biscotti to cool completely and reduce oven temp to 300F.
Once cooled, slice the biscotti at a slight angle into about 12 pieces (each piece should be about 1.5 in wide). Separate biscotti on your parchment lined cookie sheet cut side down.
Place sliced biscotti back into oven and continue to bake 10-12 minutes.
Let cool on baking rack and enjoy!
Notes
See blog post above for:
baking process images
equipment and ingredient suggestions
dairy-free modifications
custom flavor variations
baking tips
and more!
Why does my biscotti crumble when cutting?Most likely your biscotti is crumbling because it has not cooled enough. The other reason could be the knife you are using. A bread knife like the one suggested in the post is the most effective! How long will biscotti last?As long as it's cooled completely and stored in an airtight container, biscotti can be kept at room temperature for a week or a bit more.