Chocolate Chocolate Chip Biscotti, Gluten-Free

http://artofglutenfreebaking.com

Ingredients

2 C Jeanne's Gluten-Free All-Purpose Flour Mix

1/2 C unsweetened cocoa powder, sifted

3/4 tsp baking soda

1/2 tsp aluminum-free double-acting baking powder

1/2 tsp salt

6 TBL unsalted butter, softened

1 C granulated sugar

2 large or extra large eggs

1 C regular size or mini-chocolate chips

Preheat oven to 350 degrees F

-line a cookie sheet with parchment paper

-in a medium bowl, mix together flour, cocoa, baking powder, baking soda, and salt, set aside

-in a large bowl, with a mixer, beat butter until it is light and fluffy

-add granulated sugar, continue to beat until fluffy

-add eggs, continue to beat

-with mixer on low, beat in dry ingredients--mix until just combined

-with a strong spoon, fold in chocolate chips (the dough will be stiff)

-divide dough in half and put each blob of dough on opposite ends of cookie sheet. Shape into logs 12 inches long by 4 inches wide, by 1/2 thick. The dough is sticky when coming off of the spoon, but if you use the palms of your hands to shape it, it's not sticky

-bake at 350 for 25 minutes. Remove from oven and cool on pan for 20 minutes

-slice "logs" into 1/2 inch thick cookies

-stand them up on the baking sheet

-bake for 15 minutes

-remove from baking sheet and cool on wire rack

Enjoy!