By Jules Shepard

Gluten-Free, Dairy-Free Cherry Chocolate Biscotti

MAKES 24 BISCOTTI

Photo © Jules E. Dowler Shepard

For the healthiest option, use dark chocolate with a high percentage of cacao.

1¼ cups granulated cane or coconut palm sugar
½ cup butter or dairy-free butter substitute, room temperature
2 large eggs (or 2 tablespoons arrowroot mixed with 3 tablespoons warm water)
¾ teaspoon pure vanilla extract
1¾ cups gluten-free all-purpose flour blend, more for dusting
1 teaspoon xanthan gum (add only if flour blend does not include gum)
¼ cup gluten-free oat flour or almond meal
½ cup gluten-free cornmeal
1½ teaspoons baking powder
½ teaspoon sea salt
1 cup dried cherries, coarsely chopped
½ cup chopped dark choco- late, optional
-Cinnamon-sugar topping, optional
3 ounces premium dark chocolate, coarsely chopped

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.

2. Cream sugar and butter until light and fluffy. Add eggs (or arrowroot mixture) and vanilla extract and mix until incorporated. Stir in the flour, xanthan gum (if blend does not contain it), oat flour, cornmeal, baking powder and salt. Fold in dried cherries and chopped chocolate, if desired, to integrate. Dough should be somewhat sticky but should pull away from the sides of the bowl. If necessary, add more flour, a tablespoon at a time, to get the dough to come together.

3. Divide the dough into 4 sections. Scoop each section individually into your floured hands to prevent it from sticking. Form a log with each ball of dough approximately ¾ inches high by 2 inches wide (logs will spread when baking, so leave space between them). Place 2 logs on each baking sheet. Pat the tops down gently so they’re slightly less rounded. Sprinkle with cinnamon-sugar, if desired.

4. Place in preheated oven and bake 25 minutes or until set and lightly browned. Remove to cool on wire rack for 5 to 10 minutes. Slice at a slight angle to form ½-inch thick slices. Place each slice, cut-side down, on parchment-lined baking sheets.

5. Return biscotti to hot oven and bake 10 more minutes. Flip and bake an additional 5 minutes. Remove to fully cool on wire racks. Biscotti will harden as they cool. Once cooled, they are no longer brittle and can be dipped in the melted chocolate.

6. Place 3 ounces of chopped chocolate in a small, heavy saucepan. Heat over low flame for 5 minutes or until melted. Stir often to prevent burning. Dip one face of cooled biscotti in chocolate, allowing excess chocolate to drip back into pan. Return biscotti, chocolate-dipped sides up, to baking sheets. Refrigerate for 10 minutes or let stand 1 hour until chocolate has set. Store in air-tight containers once fully cooled.

Each biscotti contains 168 calories, 6g total fat, 3g saturated fat, 0g trans fat, 28mg cholesterol, 94mg sodium, 27g carbohydrate, 1g fiber, 2g protein.

TIP When replacing eggs, beat the arrowroot and water together and add to creamed butter and sugar. Then proceed with recipe.

Read More on These Topics

• Casein-Free/Dairy Free
• Dessert
• Cooking
• Celiac/Gluten Free