Gluten Free Chocolate Biscotti #CreativeCookieExchange

One of the best things about making biscotti for the holiday season is that they are almost impossible to screw up. I mean really - when you think about it, they are essentially the croutons of the cookie world - deliberately dried out and crunchy (so no worries about refrigerating), sturdy and full of potential. I've used leftovers (or saved "ends") from batches of biscotti to make cookie balls, crumb crusts, mincemeat tarts and even cake fillings. I have a friend who once used gingersnap crumbs in her Eastern European meatballs, and I bet spicy biscotti crumbs would be killer in those too.

Biscotti are also fabulous vessels for modification and elaboration. Traditionally made with hefty amounts of nuts and eggs, I've successfully made killer batches without either - and this year I started to dabble in the world of gluten free biscotti too. I have an ever-growing list of friends, colleagues and acquaintances with food allergies or intolerances, so when it comes to putting together the gift boxes of various preserves, cookies and candies having at least a couple "safe" options in my back pocket that are easy to bake ahead and don't require special storage (hello, biscotti!) is a true gift to both me and those recipients. After all, we all deserve a little sweet joy at the holiday time, right?

This particular batch of rich, dark chocolate biscotti is gluten, dairy, nut and soy free, and thanks to Truvia they're also lower in sugar. For decadence, stevia-sweetened chocolate chips and black sesame seeds stud the slices, while teff flour and a pinch of black pepper add that little extra "something". If I didn't need to give out every last one, these would be in my pantry the whole season for dunking into coffee or hot chocolate after shoveling (once it snows, that is) or simply grabbing from the cupboard as a mid-morning snack.

This #CreativeCookieExchange event is celebrating the deliciously dunkable biscotti. Biscotti (or mandelbrot or any other twice baked cookie by any other name) are one of the perfect Holiday tin cookies! They last forever, and there are so many ways to make them festive. So we’ve got you covered--sweet, savory, low fat, loaded with decadence, you name it, we’ve got it! Happy Holidays!   Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!

If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Almond Lemon Biscotti by Basic N Delicious

Banana Walnut Biscotti by Upstate Ramblings

Chocolate Almond Biscotti by Karen's Kitchen Stories

Chocolate Toffee Biscotti by Live Bake Love

Currant Walnut Biscotti by Magnolia Days

Dark Chocolate and Pistachio Biscotti by Flours and Frostings

Gingerbread Biscotti by Food Lust People Love

Gluten Free Chocolate Biscotti by What Smells So Good?

Holiday Biscotti Bar by The Spiced Life

Honey Beescotti by Oven Delights

Mocha Biscotti by A Baker's House

Orange Pistachio Biscotti by 2 Cookin' Mamas

Parmesan Black Pepper Biscotti by A Shaggy Dough Story

Peppermint Kahlua Chocolate-Dipped Biscotti by All That's Left Are The Crumbs

White Chocolate Glazed Gingerbread Biscotti by Christmas Tree Lane

Gluten Free Chocolate Biscotti
Makes 12
3 tbsp whole egg powder
2 egg whites
¼ cup warm strong coffee
⅓ cup Truvia Baking Blend
3 tbsp raw or brown sugar
1 ½ tbsp canola oil
½ cup brown rice flour
⅓ cup teff flour
⅔ cup cocoa powder (not Dutch process), packed
pinch fine salt
pinch ground black pepper
¼ cup black sesame seeds (you can use toasted sesame seeds if you can't find black)
⅓ cup stevia-sweetened chocolate chips (or regular semisweet if not watching sugar intake)

1. Preheat oven to 350F and line a baking tray with parchment paper.
2. With electric beaters or a standing mixer (this is my baby) fitted with the whip attachment, whip egg powder, egg whites, coffee, Truvia, sugar and oil 4 minutes.
3. Add flours, cocoa, salt, pepper and sesame seeds, mixing by hand.
4. Fold in chocolate.
5. Shape into a log on the sheet about 12” long, and flatten to about 2 ½” wide.
6. Bake for 30 minutes, then cool for 20 minutes.
7. Reduce oven temperature to 325F.
8. Slice log on an angle into ¾” pieces.
9. Bake, cut side down, for 12 minutes.
10. Flip biscotti and bake another 12 minutes.
11. Let cool completely before packing in an airtight container.

Amount Per Serving
Calories: 126.2
Total Fat: 6.7 g
Cholesterol: 22.7 mg
Sodium: 19.4 mg
Total Carbs: 18.9 g
Dietary Fiber: 3.5 g
Protein: 3.9 g

Also shared with Gluten Free Fridays