Gluten-Free Double Chocolate Biscotti

• 1 cup sweet rice flour
• 1/2 cup potato starch
• 1/2 cup light stoneground buckwheat flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup cocoa powder
• 1/3 cup mini chocolate chip
• 2 eggs
• 2 egg whites
• 1 teaspoon vanilla
• 1 tablespoon Creme de Cacao or 1 tablespoon milk

1. Combine first 6 ingredients in a bowl.
2. Combine eggs, egg whites, vanilla, and creme de cacao in a separate bowl; beat with a fork.
3. Add egg mixture to flour mixture; mix (dough may feel slightly dry).
4. Lightly knead 8 to 10 minutes; form into a 16" oval roll that is 1 1/2" thick in the centre.
5. Place on a lightly greased baking sheet and bake in a preheated 350* oven for 30 minutes.
6. Cool on a wire rack and cut, slightly on the diagonal, into 1/2" slices.
7. Reduce oven heat to 325* and bake, cut side down, for 10 minutes.
8. Turn over and bake for an additional 10 minutes until crisp (centres may be slightly soft, but will harden up when cooled).
9. Remove to wire rack to cool.
10. Enjoy!

sweet rice flour, potato starch, light stoneground buckwheat flour, sugar, baking soda, salt, cocoa powder, chocolate chip, eggs, egg whites, vanilla, cacao

Taken from www.food.com/recipe/gluten-free-double-chocolate-biscotti-338351 (may not work)