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Home » Recipes » Flourless Chocolate Biscotti
Courtesy of:
Sugar 
Episode:
Decadent Dark Chocolate 
Host:
Anna Olson  
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Flourless Chocolate Biscotti

Yield:  24


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Ingredients:

Flourless Chocolate Biscotti

  • 3 large eggs at room temperature
  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 3 tbsp vegetable oil
  • 1 3/4 cups brown rice flour
  • 1 cup regular cocoa powder, packed
  • 1/4 tsp fine salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground cloves
  • 3/4 cup shelled pistachios
  • 1/2 cup dark chocolate chips or chunks
 
Directions:

Flourless Chocolate Biscotti

  1. Preheat oven to 350 ?F. Line a baking tray with parchment paper.
  2. With electric beaters or a standing mixer fitted with the whip attachment, whip eggs, sugars and vegetable oil until frothy and pale, about 4 minutes. Sift rice flour, cocoa powder, salt, pepper and cloves and stir into egg mixture by hand. Fold in pistachios and chocolate chips or chunks.
  3. On a work surface dusted with rice flour, turn out dough and shape into 2 logs, each about 12 inches long. Place onto prepared baking tray and press flat, so each log is about 2 1/2 inches wide. Bake for 30 minutes, until surface of biscotti logs crack a bit. Let cool for 20 minutes. Reduce oven temperature to 325 ?F.
  4. Remove biscotti logs from tray and slice on an angle into 3/4 inch biscotti. Return to baking tray and bake for 12 minutes. Remove pan, flip biscotti over and bake another 12 minutes. Let cool completely before packing in an airtight container.