Chocolate Almond Biscotti (Gluten Free)

I decided to bake this weekend, and felt like making a biscotti. I decided to create a gluten free Chocolate Almond Biscotti to bring to DC with me.

Ingredients:

• 250 grams corn flour
• 1/2 cup unsweetened cocoa powder.
• 25 grams (approximately 1/2 cup) sweetened fine coconut flakes
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 55 grams (2 ounces) coconut oil
• 200 grams (1 cup) brown sugar
• 3 large eggs
• 1 cup (125g) almonds, toasted and coarsely chopped
• 1 teaspoon vanilla extract
• 1 cup (160g) chocolate chips
   

Instructions:

1. Preheat the oven to 325 degrees. Line a baking sheet with parchment. Whisk together the corn flour, cocoa powder, baking powder, and salt in a bowl.
2. In the bowl of a stand mixer, beat together the coconut oil and sugar at medium speed for 2 minutes. Scrape down the sides of the bowl and the beater.
3. Add the eggs and vanilla and beat together for another minute. Scrape down the sides of the bowl and the beater. 
4. Turn off the mixer and add the flour mixture, mixing in 1/2 of flour at a time. Mix in at low speed until combined. The batter will be moist and sticky.
5. Stir in coconut, almonds, and chocolate chips.
6. Scrape out half the batter onto the baking sheet. Moisten your hands with water and form a log, about 10 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs should have least 2 inches of space between them.
7. Place in the oven and bake 25 to 35 minutes, until the dough feels firm to the touch, beginning to crack on the top.
8. Remove from the oven and cool on a rack for at least 15 minutes (or longer). Place on a cutting board and cut 1/2 inch slices straight across the logs.
9. Place the cookies on baking sheets bake 10 minutes then flip the biscotti over. Bake another 10 minutes until the cookies feel mostly firm.
10. Remove from the heat and allow to cool.

Carole's Notes:

This was my first biscotti. Biscotti means "twice baked", by the way.

I think it turned out ok - for my tastes they could have been sweeter. I could not taste the coconut. They did have a somewhat 'corn flour' taste. My gluten-free friend really liked them, and others folks had seconds.

If I make them again for me, I will up the sugar by 50%, the coconut to 100 grams, and use all purpose flour.

The recipe was adapted from
http://www.nytimes.com/2013/11/08/health/cornmeal-coconut-biscotti.html
and
http://www.davidlebovitz.com/chocolate-biscotti/