Gluten-Free Double Chocolate Biscotti

Ingredients

• 1 cup sweet rice flour
• 1/2 cup potato starch
• 1/2 cup light stoneground buckwheat flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup cocoa powder
• 1/3 cup mini chocolate chip
• 2 eggs
• 2 egg whites
• 1 teaspoon vanilla
• 1 tablespoon Creme de Cacao or milk

Directions

1. 1

   Combine first 6 ingredients in a bowl.

2. 2

   Combine eggs, egg whites, vanilla, and creme de cacao in a separate bowl; beat with a fork.

3. 3

   Add egg mixture to flour mixture; mix (dough may feel slightly dry).

4. 4

   Lightly knead 8 to 10 minutes; form into a 16" oval roll that is 1 1/2" thick in the centre.

5. 5

   Place on a lightly greased baking sheet and bake in a preheated 350* oven for 30 minutes.

6. 6

   Cool on a wire rack and cut, slightly on the diagonal, into 1/2" slices.

7. 7

   Reduce oven heat to 325* and bake, cut side down, for 10 minutes.

8. 8

   Turn over and bake for an additional 10 minutes until crisp (centres may be slightly soft, but will harden up when cooled).

9. 9

   Remove to wire rack to cool.

10. 10

    Enjoy!