Gluten Free Chocolate Raspberry Biscotti
So, on a scale of one to 10 how excited are you to do your holiday baking? I am off the charts! However, I know most people probably aren’t me (ok no one is because we are all awesome and unique), but still it is exciting to bake and cook for people and see them light up when they take a bit e of my food. Because lets be honest… my food is that awesome.
Speaking of baking biscotti is always my go to for holiday baking. It is so hard to turn down a cookie that has been twice baked, full of delicious taste and simply beautiful! I mean look at that picture above. Gorgeous! So when this gluten free chocolate raspberry biscotti recipe pooped into my head I had to share!
Not going to lie there is a back story behind these gluten free chocolate raspberry biscotti. When I was a kid my mom started making biscotti every Christmas to give away as gifts. Seriously, loaves and loaves of this would be baked in out kitchen. She would take the chocolate biscotti she made and melt down chocolate raspberry chips and dunk the biscotti into the melted chocolate raspberry and then let cool. Always made treat for me as a kid because biscotti easily became my favorite!
So when I went gluten free I had to figure it out! I could not go without it at Christmas time! So figuring out how to make a gluten free biscotti was a must, no questions. When I got the nostalgic feelings on my mom making that delicious biscotti I new that gluten free chocolate raspberry biscotti was born, and it became the most beautiful thing ever!
Gluten Free Chocolate Raspbery Biscotti
1 1/2 cups Brown Rice Flour
2/3 Tapioca Starch
1 tsp Xanthan Gum
1/2 cup Cocoa Powder
1 tsp Baking Soda
1 tsp Salt
6 Tbsp Butter Softened
1 cup Coconut Palm sugar Sugar (you can use regular sugar)
2 eggs
2 tsp Vanilla
1 cup Raspberry Chocolate Chips
Confectioner’s Sugar
Preheat oven at 350 degrees Fahrenheit.
Mix together brown rice flour, tapioca starch, xanthan gum, cocoa powder, baking soda and salt together and set aside.
In the bottom of a big bowl or stand mixer mix together sugar, butter, eggs and vanilla. Slowly add in the dry mixture then add in raspberry chocolate chips. Split the dough in half and make it 2 12 inch by 2 inch loaves place each one on a baking sheet ( prepare them with parchment 
paper or spray nonstick spray). Right before baking dust with confectioner’s sugar.
Bake for 30 minutes. Cut diagonally about 3/4 of a inch width along the loaves. Arrange on baking sheet and bake another 7-8 minutes or until middle of cookies are cooked through. Cool on cooling sheet. Then eat all the cookies!
Can I say DELICIOUS?
Seriously, look at them! Aren’t then just beautiful?! Perfect for dunking, eating, sharing or keepall of them to yourself! The best thing about having these gluten free raspberry chocolate biscotti around is that perfect treat for your morning coffee. Dunking it into that warm coffee with that beautiful taste of chocolate and raspberry is seriously amazing and perfect.
This gluten free chocolate raspberry biscotti is also perfect for holiday parties! Seriously, no one will be able to turn down this dessert regardless if you are gluten free or not. These cookies are also perfect to give away as gifts just like my mom did when I was younger too!
Let me know what you think of this recipe!
Deliciously,
Gabby
Tiffany Ivie says
December 23, 2018 at 2:47 pm2/3 tapioca starch – I’m assuming that’s 2/3rd cup?
Can you use potatod starch instead?
NotTooShabbyGabby says
December 24, 2018 at 6:23 amYes! Thank you! Sometimes even when I proof read things happen. You can use potato starch. I just usually have tapioca on hand.