YIELD: 18 BISCOTTI
Chocolate and vanilla mingle in this delightful-looking cookie. Dip into piping hot coffee or hot chocolate for the ultimate biscotti experience. If you’re sharing, these make great gifts once you wrap them up in shiny plastic wrap and adorn them with a bow, especially when paired with your favorite blend of coffee.
Directions
Preheat oven to 325°F.
In a small bowl, combine flaxseed meal with water and let rest until gelled, for about 5 minutes.
In a large mixing bowl, cream together the sugar and the margarine.
Add the prepared flaxseed meal and vanilla extract and mix well.
In a separate bowl, combine the sorghum flour, brown rice flour, potato starch, tapioca flour, xanthan gum, baking powder, and salt.
Stir well to evenly incorporate.
Slowly combine the flour mixture with the margarine mixture until clumpy.
Divide dough into two sections, leaving half in the mixing bowl and setting the rest aside.
Gently stir in the ½ cup melted chocolate chips with one-half of the dough until very well combined, scraping bowl as needed.
Now you will have two sections of dough:
one chocolate and one vanilla.
Shape the vanilla dough into two balls.
Shape the chocolate mixture into two balls as well.
Then, roll each section into long ropes, so that you have four long ropes of both chocolate and vanilla—about 10 inches long each.
Working on an ungreased baking sheet, place one chocolate rope and one vanilla rope side by side and then twist over one another, pressing together to form a flat log about 3 inches by 10 inches and then repeat with other two ropes.
Bake for 28 minutes, until lightly golden brown on edges, and then remove from the oven and place onto a wire rack to let completely cool.
Using a serrated knife, slice diagonally into 3 × 1-inch cookies and place freshly cut cookies on their sides on the cookie sheet.
Bake cookies for 10 minutes.
Flip and bake for 10 more minutes.
Flip one more time and bake for 5 more minutes.
Let cool completely and then drizzle or coat one side with melted chocolate.
Store in airtight container for up to 1 month.
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Ingredients
3 tablespoons flaxseed meal
6 tablespoons water
½ cup sugar
½ cup non dairy margarine
½ teaspoon vanilla extract
1 cup sorghum flour
¾ cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1½ teaspoons baking powder
½ teaspoon salt
½ cup non-dairy chocolate chips, melted, plus 1 cup chocolate chips, melted, for drizzling
