Allergy Free Brownie Biscotti

Biscotti is a twice-baked, crispy cookie and, like most cookies, is usually made with flour, eggs and butter.  

I adapted my favorite recipe to make this allergy free brownie biscotti wheat/gluten, dairy and egg free and it really did turn out pretty well!  The old recipe includes an egg wash to make the top of the biscotti shiny.  I omitted this but still think the finished product looks good and tastes delicious.  

The sweet chocolate flavor and crunchy texture is the perfect match for a hot cup of coffee or tea!


Allergy Free Brownie Biscotti

Gluten, dairy, egg, nut free

Ingredients:

  • 1/3 cup "safe" margarine or coconut oil
  • 2/3 cup granulated sugar
  • 2 tablespoons flax seed meal
  • 6 tablespoons warm water
  • 1 teaspoon vanilla extract
  • 1 3/4 cups wheat free all-purpose flour
  • 1-1/4 teaspoons xanthan gum
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup miniature semisweet chocolate chips (such as Enjoy Life)
Gluten, dairy, egg free biscotti

Package this biscotti in a cellophane bag with a pretty ribbon or in a decorative tin for a nice holiday gift!

Directions:

  1.  Preheat oven to 375 degrees. Grease a baking sheet with "safe" margarine or coconut oil. Mix the flax seed meal and hot water together. Let stand for about 10 minutes.
  2.  Mix together the canola oil or "safe" margarine with the sugar. Scrape the sides of the bowl to be sure all of the sugar is incorporated into the oil.  Mix in the flax seed/water mixture and the vanilla.  In a medium sized bowl, mix together the flour, xanthan gum, cocoa powder, baking powder and baking soda.  Gradually stir into the sugar mixture until well blended.  Stir in the chocolate chips. The dough will be stiff and you might have to knead in the chocolate chips by hand.
  3.  Divide the dough in half.  Shape each half into a loaf that is approximately 9 inches long, 2 inches wide and 1 inch thick.  Place onto the baking sheet a few inches apart.
  4. Bake for 20 to 25 minutes in a preheated oven.  Cool on the baking sheet for about 15 minutes.  Using a serrated knife, make diagonal slices that are about 1 inch wide.  Place the slices on their sides on the baking sheet and bake for another 10 minutes on each side. Cool completely. Makes about 1 dozen cookies.





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