Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti
The notches form naturally as the biscotti rolls split slightly as they bake.

Biscotti is one of those treats that can be made lots of different ways. But my favorite is a biscotti that has a lot of flavor and is not so high in fat and sugar that it seems like it should be an occasional indulgence. But this biscotti is not diet biscotti either. Gluten free biscotti recipes come out the best if you don't strive for an extremely large cookie slice. The other nice feature is that with smaller biscottis you can serve more than one kind at a time and not have palates get tired of the same taste. A good foil for chocolate hazelnut biscotti would be a lemon almond-anise-biscotti, or one with dried cherries. This not-too-sweet, not-too-rich biscotti has a nice European flavor of cocoa, cinnamon, and hazelnuts.

Not only does biscotti taste good, it is also extremely easy to make. When our kitchen remodel was just studs and drywall, I made biscotti in the Weber barbeque. Biscotti and chocolate chip cookies were about the only two baked goodies that could tolerate the truly uneven and non-regulated heat of a kettle barbeque. This is a recipe that is pretty hard to get wrong, and it is one that older children can make or younger children help with.

And if you notice, gluten free biscotti commands a fairly respectable price at the market.

Chocolate Hazelnut Biscotti
Quantity Measure Ingredient
2 Cups Your favorite gluten free flour. Ours is Carol Fenster's Mix although you can use Bob's Red Mill All Purpose Baking Mix which is similar to Bette Hagman's 4-Flour Bean Mix.
1/4 Cup Unsweetened baking cocoa
2/3 - 1 Cup Sugar. It depends upon how sweet you like your cookies
1-1/2 teaspoon Baking powder
1 teaspoon Xanthan gum or a 50%-50% mixture of xanthan and guar gums
1/4 teaspoon Salt (Optional)
1/4 - 1/2 teaspoon Ground cinnamon
3   Whole eggs or alternately 2 whole eggs and 2 egg whites
2 teaspoons Instant coffee powder mixed with 1 tablespoon of hot coffee or water
1/2 - 1 teaspoon Vanilla extract
1 Tablespoon Lite olive oil or your favorite vegetable oil
1/3 Cup Chopped hazelnuts, or walnuts if you can't get hazelnuts. If you like lots of nuts in your biscotti, increase the amount