This Triple Chocolate Gluten-Free Biscotti Recipe creates a crisp, sweet and super chocolatey cookie. They will dip perfectly into your morning and/or afternoon coffee.
*Makes 1 dozen
Preheat the oven to 350°F and adjust a rack to the center. Line a baking sheet with parchment paper and set aside.
Remove it from the oven, let it cool a bit on the baking sheet, and then turn the oven down to 275°F.
Return the baking sheet to the now 275°F oven and bake until the biscotti are very dry and becoming golden, about 20 minutes per side. (They can easily be flipped over halfway through the cooking time with a small off-set spatula.)
These cookies can be stored for up to 4 days in a tightly sealed container in a cool, dark place -- or for up to 3 weeks, in a tightly sealed container in the freezer.