The BEST salted chocolate biscotti that's crisp on the outside but softer in the middle!
Course Dessert, Snack
Cuisine American, Italian
Keyword biscotti, chocolate, eggless, gluten free, sea salt
Prep Time 30 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr15 minutesmins
Servings 12cookies
Calories 212
Author Taleen Benson
Ingredients
2cups (296g)gluten free flour blend
⅔cup (133g)brown sugarpacked
1 ½teaspoonsbaking powder
¼teaspoonsalt
4tablespoons (57g)unsalted buttercold, cubed
⅓cup (85g)unsweetened applesauce
3tablespoonsvegetable or canola oil
1teaspoonvanilla extract
2ouncesdark or milk chocolatemelted
pinch ofsea salt
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk the flour, brown sugar, baking powder, and salt together. Cut the butter into the mixture using a pastry blender or two knives, until a crumby dough forms.
2 cups (296g) gluten free flour blend, ⅔ cup (133g) brown sugar, 1 ½ teaspoons baking powder, ¼ teaspoon salt, 4 tablespoons (57g) unsalted butter
Add the applesauce, oil, and vanilla extract into the dry ingredients and stir. The dough will be slightly dry.
⅓ cup (85g) unsweetened applesauce, 3 tablespoons vegetable or canola oil, 1 teaspoon vanilla extract
Transfer the dough to the prepared baking sheet and, using slightly moist hands, form the dough into a rectangular log and flatten slightly (it should be about ¾ in. thick). Bake for 25 minutes.
Remove sheet from the oven and allow to cool for 15 minutes, then slice diagonally into individual pieces. Flip each piece so that it lays flat on its side. Place back into the oven for 12 minutes. Remove, flip each piece, and bake for another 8 minutes. Cool completely before drizzling with melted chocolate and sea salt.
2 ounces dark or milk chocolate, pinch of sea salt