Chocolate Chip Biscotti

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When I cook, I like to play. Most times, when I begin with someone else’s recipe (especially gluten-free cooking), I tweak and alter.  This recipe is straight out of Nicole Hunn’s first book, Gluten-Free On A Shoestring. So far, I’ve found I never need to change her recipes in order to produce yummy food.
With this recipe, I’ve altered the language somewhat, but her recipe here did not need to be changed at all.
Nicole Hunn’s got a batch of books now; she’s the creator-goddess of
 Gluten Free On A Shoestring website which she started in 2009.
Check out her site, buy her books, give her oodles of love. She’s taken a highly charged, emotionally weighty, financially expensive endeavor and made it accessible, safe, understandable, and delicious. She’s also lots of fun to read.  For those of you who are thrifty, she even offers a cost analysis/comparison between her homemade recipes and store-bought gf alternatives.

Chocolate Chip Biscotti

Ingredients
2 large eggs
1/3 cup sugar
1 teaspoon vanilla
1-1/4 cups Better Batter gf flour (if the gf blend you’re using doesn’t contain xanthan gum, add 1/2 tsp of this ingredient)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips

Directions:
1. Preheat oven to 350ºF. Line baking sheets with parchment paper and set them aside.
2. Reserve 1 tablespoon flour from the total, and in a separate bowl, add this to chocolate chips; set aside. I prefer smaller bits of chocolate distributed throughout, so I ran the chips and flour through food processor till they were flakier/chipped.
3. In a large bowl, beat eggs, sugar, and vanilla together until well combined.
4. Add flour, xanthan gum, baking powder, salt, and beat ingredients well.
5. Fold in flour-coated chocolate chips until they’re evenly distributed throughout dough. 6. Turn the mixture onto a lightly floured surface and pat, working the dough into a long loaf, about 1 inch tall, 3 inches wide, 7 inches long.
7. Transfer this onto parchment-lined baking sheet.
8. Set sheet in center of oven and bake 20-25 min, until loaf is firm to the touch and has risen a bit.
9. Remove sheet from oven and allow loaf to cool.
10. Reduce oven temp to 300º.
11. Place cooled loaf onto cutting board and, using large serrated knife, cut it on a diagonal into slices that are about 1/4 inch thick. Arrange slices on parchment-lined sheet(s) about 1 inch apart.
12. Bake slices for 20-25 min or until crisp and golden, turning over once during baking. Cool completely.

For those of you in need of a carbohydrate count, I assessed these as 100g weight = 50g carbs.

With regard to cost, Nicole Hunn says this recipe works out to be around $2.30 (makes about 22 cookies); if purchased in the store, they’d cost around $9.52.