Chocolate Peanut Biscotti – They’re Gluten Free!
Decadent and Delicious! These bake up crispy with a deep-chocolate flavor. Feel free to use any nuts you like. Gluten Free.. you would never guess.
Servings: 20 biscotti
Ingredients
- 3 tablespoons unsalted butter room temperature (I used organic)
- 1/4 cup pure cane sugar
- 1/4 cup coconut palm sugar can use light brown sugar
- 1 large egg PLUS 1 egg white 1 tablespoon will be for glazing
- 1 1/4 teaspoon pure vanilla
- 1/3 cup dark cocoa powder I used Hershey’s
- 3/4 cup gluten free flour blend I used King Arthur’s 1 to 1
- 1/4 cup fine almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup dry roasted peanuts chopped almost fine
Instructions
Biscotti Dough:
- Add butter and both sugars to a large bowl and cream with a wire whisk until light. Absolutely can use a stand mixer too. Add 1 egg, mix in. Take 1 tablespoon of egg white and place in a small bowl for the glaze later.
- Add the vanilla and cocoa powder and mix in with a rubber spatula. Add the remaining ingredients: gluten free flour, almond flour, baking soda, baking powder, salt and chopped peanuts. Mix well with a rubber spatula until all is combined well.
- Preheat the oven to 350 degrees.
- Add a sheet of parchment paper to a cookie sheet (can use a silat liner.) Add the dough to the pan and shape it into a long flattened log; 5″ wide X 12″ long. Shape the dough so the center is raised, and the sides slightly slopped. Let stand a few minutes while the oven heats.
Glaze and Cook Biscotti Log:
- Whisk the reserved egg white 30 seconds until frothy. Brush on top of the biscotti dough for a glaze with a pastry brush. Top all over with 2 teaspoons of cane sugar. Cook for about 30 minutes. The top should feel firm and not soft. Remove from the oven and cool for 10 minutes.
- Add the biscotti to a cutting board and using a serrated knife, cut; even 1/3 inch slices. Lay the biscotti on the parchment lined cookie sheet and bake again in the oven until very firm and crispy – about 10 minutes.
- Cool completely and store in an airtight container for up to 3 weeks.
Notes
These are good keepers and makes a great gift too!
They make a fabulous crust for a cheesecake!
Also see: Lightened-Up Peanut Butter Cheesecake with Chocolate Biscotti Crust and Honey Peanuts This recipe may not be reproduced without the consent of its author, Karen Sheer.
They make a fabulous crust for a cheesecake!
Also see: Lightened-Up Peanut Butter Cheesecake with Chocolate Biscotti Crust and Honey Peanuts This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 76kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 80mg | Potassium: 42mg | Fiber: 1g | Sugar: 4g | Vitamin A: 66IU | Calcium: 14mg | Iron: 1mg