Thursday, August 15, 2013

Gluten Free Maraschino Cherry Chocolate Biscotti

I love biscotti, but have never attempted to bake them before.  I'm sure this will be the first of many biscotti experiments!  

I was happy to find my favorite gluten free maraschino cherries at Publix.  Whole Foods also carries Tillen Farms, which are gluten free, vegan, and made in a nut-free facility.  

My biscotti are ready for their first round in the oven.  I had to wet my hands a bit to shape them.  

I cooled and cut them on dinner plates.  I don't like washing my cookie rack.  :-)

My biscotti are ready for their third and final bake.  I managed to squeeze them all onto my largest baking sheet.  

Gluten Free Maraschino Cherry Chocolate Biscotti


2 C gluten free all-purpose flour (280 grams) -- I used Cup 4 Cup
1 C granulated sugar (200 grams)
1tsp baking powder 
1/2 tsp kosher salt
1/4 C butter -- cold, cut into small pea-size pieces
14 ounce jar of maraschino cherries -- drained, stems removed, cut in quarters (I used Tillen Farms Merry Maraschino Cherries)
2 large eggs -- beaten
1/2 tsp almond or vanilla extract
1 T low-fat milk 
1/2 C semi-sweet mini chocolate chips


Preheat oven to 350 degrees.  Cover a large baking sheet with parchment paper and very lightly flour it with GF all-purpose flour.  

Place the cherries between paper towels to remove moisture.  

Combine the flour, sugar, baking powder and kosher salt in a large bowl.

Cut in the butter with a pastry blender or 2 sharp knives until coarse crumbs form.

Stir in the eggs, extract, and milk until well blended, then add the chocolate chips and cherries.  Knead the dough until the cherries and chips are well distributed.  

Divide the mixture in half.   Form each piece of dough into a 7 by 6 inch flat rectangle on your baking sheet.  Use slightly damp hands to shape the dough, if necessary.  

Bake for 25 to 30 minutes until golden brown.  Reduce the oven temperature to 300 degrees after you have taken out the biscotti.  

Using a large spatula, transfer the biscotti to a rack or plate to cool for 20 minutes.

With a serrated knife, cut each rectangle diagonally into 1/2 inch thick slices.

Return the biscotti to the baking sheet.  Bake for 10 minutes, flip, then bake for 10 minutes more.  Transfer to a plate or rack to cool.  

Store cookies in an airtight container at room temperature.  


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