Easy Crunchy Biscotti (Chocolate Hazelnut Italian Cookies!)

Today we're making irresistible chocolate hazelnut biscotti, Italian style twice baked biscuits. Perfect for dipping, are gluten and refined sugar free and last for up to 2 weeks when stored in glass.
Gluten Free Chocolate Hazelnut Biscotti Recipe:
Makes roughly 13 biscotti. Total cooking time about 2 hours.
If you want To double the recipe, double everything except the orange zest, and xanthan gum.
If you want to substitute for 1-1 gluten free flour mix, use 265g and omit the xanthan gum as they usually contain some type of binder already. Sorry I can’t advise on substitutions for regular flour.
You’ll need a kitchen scale as this recipe is by weight.
Ingredients:
75g butter
70g organic cane sugar
1 tsp vanilla
2 eggs
265g of flour (83 grams of tapioca starch, almond flour, white rice flour)
1/2 tsp baking powder
zest of a whole orange
1/2 cup whole raw hazelnuts (or store bought roasted will work too)
30g dutch cocoa
pinch salt
1 tsp xanthan gum (don’t worry if you don’t have it- it just helps with crumb loss when slicing after the first bake )
1. Place raw hazelnuts on a parchment lined baking tray and into a preheated oven at 150C / 300F. Roast for 10 -15 mins until just light brown. Place them on one side of clean tea towel, cover and rub the skins off. Approx 1 min. Place hazelnuts into a bowl to cool.
2. In a large bowl, combine room temperature butter and organic cane sugar, whisk until creamed. Add one egg at a time until mixed.
3. Add vanilla extract, dutch cocoa and zest of a whole orange. Mix again.
4. Switch to a spatula, and add our flours one a time starting with tapioca, mix in, add almond flour, mix in, lastly white rice flour, mix in.
5. Add baking powder, pinch of unrefined salt and xanthan gum. Mix again.
6. Add chocolate chips and roasted hazelnuts, final mix, cover with a tea towel and let rest for 20 mins. This is an important step not to be skipped, as it allows the flours to properly hydrate. Rest in refrigerator if you live in the tropics or such.
7. With clean hands, turn the dough out onto a piece of parchment on a large baking tray and begin shaping into a log about 30cm/12ch long, 10cm/ 4 inch wide and roughly 2 cm or less than one inch thick.
8. Into a preheated oven on bake at 165C / 330F for about 20 mins or until the top is almost firm.
9. Let rest for 20 mins. Another important step to allow the cookie to firm up a bit before slicing. Cut into an inch or 3cm wide slices and lay them side down.
10. Back into the oven for 15 mins, take them out, flip them over and take care as the melted chocolate chips are hot! Bake again for another 10-15 min or until they’re golden.
11. Let cool to room temperature before storing in a glass vessel with an airtight lid. They will last up to 2 weeks this way. Enjoy them dipped in tea or coffee with loved ones!
music credit:
stylish-lofi-beat-158538- ComaStudio
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[@nb4321]

I love how you explain the recipe, very easy and informative... Thank you! These are the best!

[@risingtraditions]

Thank you very much! 🙏