[CHRISTMAS-RECIPE] Biscotti - Chocolate Dipped Marcona Almond Biscotti - Gluten-Free

Chocolate Dipped Marcona Almond Biscotti - Gluten-Free

This recipe works with a variety of flours, so even your gluten-freeloved
ones can enjoy them. They make beautiful gifts especially when packaged in a
decorative box or wrapped with ribbon.
Makes 12

2 cups flour of choice (all-purpose, white spelt, whole wheat rice flour or
combination)
1 cup brown sugar
1 tsp baking soda
1/4 tsp salt
Zest of one large orange
2/3 cup whole marcona almonds, shelled pistachios or hazelnuts
3 large eggs, beaten
1 tsp gluten-free pure vanilla extract
1 lb good-quality semi-sweet chocolate, coarsely chopped
1/2 lb good-quality white or milk chocolate, coarsely chopped (optional)

Preheat oven to 350°F.

Sift together the flour, sugar, baking soda, salt and zest in bowl, then
stir in nuts. In a separate bowl, combine eggs and vanilla. Add egg mixture to
flour mixture and stir thoroughly.

Cover large baking sheet with greased parchment paper. Wet hands and shape
biscotti dough into 2 inch wide log and bake for 25 minutes.

Remove log from oven and lower oven temperature to 250°F. Cool log for 5
minutes. Slice log into ½-inch wide pieces using bread knife and lay cut side
up on large baking sheet. Bake for 45 to 50 minutes, flipping biscotti over
after about 25 minutes. Cool on rack.

Place chopped chocolate in a clean stainless-steel bowl set over a saucepan
of very hot or gently simmering (not boiling) water. Stir frequently until
melted. Dip cooled biscotti half-way in chocolate and set on wax paper to
cool and harden. Melt white or milk chocolate by same method. Dip wire whisk
into chocolate and drizzle back and forth over semi-sweet chocolate layer.
Allow to harden.

Nutritional Info
Per serving (117g-wt.): 490 calories (200 from fat), 23g total fat, 11g
saturated fat, 9g protein, 69g total carbohydrate (5g dietary fiber, 49g
sugar), 60mg cholesterol, 200mg sodium


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