Chocolate Hazelnut Biscotti Gluten Free

• 7/8 cup hazelnuts
• 1 3/8 ounces hazelnut meal
• 1/2 cup buckwheat flour
• 1/2 cup sorghum flour
• 6 1/16 tablespoons brown rice flour
• 6 1/16 tablespoons white rice flour
• 1/2 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 6 1/3 tablespoons butter softened
• 1 cup caster sugar + 2 tablespoons extra
• 2 large eggs
• 1 teaspoon instant coffee powder
• 2 teaspoons vanilla extract
• 1 teaspoon Frangelico Liqueur
• 1 cup dark chocolate chips

1. Preheat your oven to 180C (350F) and line two baking sheets with baking paper.
2. Spread hazelnuts over one of the prepared sheets and bake in the oven for 8 minutes or until they are fragrant. Remove from the oven and allow to cool until required.
3. Whisk together hazelnut meal, buckwheat flour, sorghum flour, brown rice flour, white rice flour, cocoa powder, baking soda, baking powder, and salt. Whisk until no lumps remain and use your fingers to break up any lumps of hazelnut meal.
4. In the bowl of a standmixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat butter and sugar until pale and fluffy.
5. Add eggs, coffee powder, vanilla, and Frangelico (if using) and beat until well incorporated. Your mixture may look curdled, but don't worry, this is normal and the dough will come together nicely in the next step.
6. With the mixer on a very low speed add your whisked dry ingredients and mix until a dough forms.
7. Switch to a wooden spoon and mix through the chocolate chips and toasted hazelnuts. You may have to knead them in with your hands very lightly if the dough is too stiff to work with the wooden spoon.
8. Turn the dough out onto a clean bench and divide in half. Work each half of dough into a log that is about 12cm wide and 20-25cm long. Place on one of the prepared baking trays. Repeat with the other half of the dough. Sprinkle both logs with the extra caster sugar.
9. Bake in the preheated oven for 20-25 minutes or until the logs are just firm to the touch. Switch the tray's positions halfway through baking time. The surface will crack a little and the logs may spread a small amount.
10. Remove the baking trays from the oven, place the logs on a cooling rack, and allow the logs to cool for an hour.
11. Preheat your oven to 160C (320F).
12. Take one of the logs and cut across to make pieces that are about 1-1.5cm thick, or thinner if you'd like.
13. Lay each piece back down on the lined baking sheets until the baking sheets are full. Repeat with the other log until both trays are full.
14. Bake the slices in the oven for 5 minutes. Remove from the oven and carefully flip the biscotti pieces over and bake for a further 5 minutes.
15. Remove from the oven and cool for 5 minutes on the trays before transferring to a wire rack to cool completely.

hazelnuts, hazelnut meal, buckwheat flour, sorghum flour, brown rice flour, white rice flour, cocoa powder, baking soda, baking powder, salt, butter, caster sugar , eggs, coffee powder, vanilla, frangelico liqueur, chocolate chips

Taken from www.yummly.com/recipe/Chocolate-Hazelnut-Biscotti-_gluten-free_-1379150 (may not work)