Name: Wholegrain GlutenFree Amaranth Brownie Biscotti recipe by PassionateAboutBaking Rajpal at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 70g Amaranth flour (Rajgira/Ramdana); 25g Rice flour; 40g Almond meal; 30g Cocoa powder; 1tsp Baking powder; 1/4 tsp Baking soda; pinch Salt; 75g dark Chocolate chips; 50g Walnuts roasted chopped; 2 Eggs; 100g Butter; 100g brown Sugar; 1tsp Vanilla extract

ABOUT Wholegrain GlutenFree Amaranth Brownie Biscotti RECIPE

All the goodness that biscotti promises to be in this gluten free avatar. Wholegrain GF Amaranth Brownie Biscotti offers a gluten free alternative to this delicious twice baked Italian classic cookie.

Ingredients Serving: 6

70g Amaranth flour (Rajgira/Ramdana)
25g Rice flour
40g Almond meal
30g Cocoa powder
1tsp Baking powder
1/4 tsp Baking soda
pinch Salt
75g dark Chocolate chips
50g Walnuts roasted chopped
2 Eggs
100g Butter
100g brown Sugar
1tsp Vanilla extract

Instructions

Preheat your oven at 180C. Take a swiss roll baking sheet and line it with parchment.
Whisk to combine amaranth flour, rice flour, almond meal, cocoa powder, baking soda and salt. Mix in chocolate chips and nuts.
Take another bowl and beat together butter, eggs, sugar and vanilla. Fold in the dry ingredients from above step and bring all together to form firm dough.
Lightly grease rolling surface and divide the dough into half. Take one past of dough and gently roll into a log and flatten it. Repeat the same with other half dough.
Carefully transfer the logs onto baking sheet, evenly spaced apart. Brush with reserved egg white and sprinkle sugar.
Bake these for 20-25 minutes or till the dough feels firm when touched. {As the oven is very hot, there are chances that chocolate can burn, so keep a close eye on oven}. These will be baked again for browning.
Remove from oven and leave to cool for 5-10 minutes. Place the logs ion cutting board and using a serrated knife, cut these diagonally into ½ inch slices.
Reduce oven temperature to 150C. Place these logs cut side down on baking sheets and return to oven for 35 minutes or more if you like crisper biscotti.
Turn the baking sheet in between until biscotti feel firm and crisp.

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