Cranberry Chocolate Biscotti - Gluten Free
Being a teacher and mom, I'm always looking for quick breakfast foods to make sure nobody leaves the house without eating breakfast. For many years my mother,who lived with us, baked her weekly cranberry chocolate biscotti, which quickly became the favorite grab and go breakfast in our house. She baked them well into her 90's.
I continued the tradition of baking the biscotti cookies weekly for awhile, but over time gluten became an issue for my husband. UGH! Now what? How could I convert the traditional recipe into a gluten free one? That's easy. Maybe just switch out the regular all purpose flour for a gluten free one?
After a bit of experimenting with the flour and a few other ingredients, we now have cranberry, chocolate biscotti again for breakfast.
Get ready for the new school year with a new breakfast item that is sure to please the entire family, especially since you will be serving chocolate for breakfast. Bake a batch and watch how quickly the biscotti will go. Make sure to save one for yourself.
1 1/4 cups Cup4Cup Multiple Purpose Gluten Free Flour
1/2 cup Sugar
1 tsp Baking Powder - Gluten Free
1/2 cup Mini Chocolate Chips - Gluten Free
1/2 cup Sweetened Dried Cranberries
1 tbsp Water
1 tsp Vanilla or Almond Extract
1 Whole Egg
1 Egg White
Preheat oven to 350°F. Line cookie sheet with parchment paper; spray paper lightly with cooking spray or use a baking mat.
In large bowl, combine flour, sugar and baking powder.
Stir in chocolate chips and dried cranberries until well coated with the dry mixture from Step #2.
In medium bowl, combine water, vanilla, egg and egg white and whisk until well blended.
Pour wet ingredients from Step #4 into dry mixture from Steps #2-3. Stir until all dry ingredients are well combined. Your dough will be crumbly so I put down the wood spoon and finish making the dough with my hands.
6.Turn out dough that might be a bit crumbly onto a wooden board dusted with flour.
7. Shape dough into 16-inch log and place it on prepared cookie sheet. Flatten the log until it is a 1/2 inch thick.
8. Bake 25 minutes. Transfer biscotti loaf to cooling rack; cool 10 minutes. If you like softer biscotti let them cool after slicing them in Step #9 and then you are done. If you like a
crispier biscotti continue with Steps #9 and #10
9. Cut loaf diagonally into 1-inch slices. Return slices, cut side down, to cookie sheet.
10. Reduce oven temperature to 325°F and bake 5 more minutes. Turn slices and bake for an additional 5 minutes.
11. Place slices on cooling rack; cool completely, about 20 minutes. The biscotti will harden as they cool.