Chocolate Biscoti - Gluten-free

Years ago I was doing a drapery consultation for an Italian family in Vancouver. The home belonged to the grandparents but children and grandchildren were visiting. They introduced me to Biscotti that the grandmother had made - obviously a treat for her grandchildren.

I never dreamed that one day in the future I would be the grandmother making Biscotti as a treat for my own granddaughter.

My youngest granddaughter's favorite is Chocolate Biscotti spread with Nutella. I love how her eyes light up when I tell her I've made it for her.

Chocolate Biscotti INGREDIENTS

1 cup brown rice flour

1/3 cup potato starch

1/4 cup tapioca startch

1/4 sweet rice flour

1/2 cup almond flour (I just grind my own in a coffee grinder)

1/2 cup cocoa powder

1/2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. xanthan gum

1/8 tsp salt

1/2 cup butter

1 cup white sugar

2 eggs

1 1/2 tsp vanilla

METHOD

*Put all dry ingredients into ziplock bag and mix thoroughly - set aside

*Cream butter until creamy, add sugar and beat until very fluffy. Add eggs one at a time beating after each addition. Add vanilla

*Slowly add dry ingredients to wet and beat until well mixed into smooth dough.

*Form soft dough into a ball and refrigeratefor 1 hr. or overnight.

*Divide dough into three pieces, form each piece into a log, and place on a large baking sheet.

*Bake at 350' for 20 minutes. Let cool , then cut into diagonal slices. Place face down on baking sheet and bake until dry - another 15-20 minutes.

*Let air dry until completely cooled.