Gluten-Free Biscottini con Gocce di Cioccolato
Indulge in the perfect crunch of **Gluten-Free Biscottini con Gocce di Cioccolato**, a delightful Italian-inspired treat that combines traditional biscotti charm with a gluten-free twist! These twice-baked cookies are crafted with a blend of gluten-free all-purpose flour and a touch of xanthan gum to achieve the ideal crisp texture, while rich chocolate chips add bursts of sweetness in every bite. Flavored with aromatic vanilla and almond extracts, this recipe delivers a deliciously nutty and comforting aroma as it bakes. Perfect for dipping into coffee or tea, these biscotti are easy to make and store beautifully in an airtight container, ensuring your gluten-free snack cravings are always satisfied. Whether you're gluten-sensitive or simply seeking a unique cookie recipe, this version of **biscotti with chocolate chips** offers a satisfying, versatile treat you’ll love sharing—or savoring solo!
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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
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and xanthan gum; set aside.
Step 3
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer.
Step 4
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 6
Fold in the chocolate chips with a spatula until evenly distributed in the dough.
Step 7
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.
Step 8
Bake for 25 to 30 minutes, or until lightly golden and firm to the touch.
Step 9
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).
Step 10
Transfer the logs to a cutting board. Using a serrated knife, cut each log diagonally into 1.5 cm (1/2 inch) thick slices.
Step 11
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.
Step 12
Remove from the oven and transfer the biscotti to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts
| Serving size | (800.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3166.8 |
| Total Fat 127.6g | 0% |
| Saturated Fat 73.9g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 557.6mg | 0% |
| Sodium 1819.1mg | 0% |
| Total Carbohydrate 515.7g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 233.3g | |
| Protein 26.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 152.6mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 712.5mg | 0% |
Source of Calories