Triple Chocolate Gluten-Free Biscotti

Instructions

1. Set the oven and prepare the pan. Preheat the oven to 350°F and adjust a rack to the center. Line a baking sheet with parchment paper and set aside.

2. Make the dough. In medium-sized mixing bowl, combine the flour, almond meal, cocoa powder, baking powder and salt. Use a whisk to evenly blend. Set aside.In another medium-sized mixing bowl, gently whisk the eggs with the sugar, vanilla and salt.Make a well in the center of the dry ingredients and pour in the egg mixture. Mix just until everything is evenly incorporated, and then add 1½ cups of the chocolate chips. Since this dough will be thick and on the dry side, you will likely need to use your hands to mix at the end.

3. Shape and bake. On the parchment-lined baking sheet, shape the dough into one large, slightly rounded, rectangle that's about 5"W x 14"L x 1½"D. (It might help to place a piece of plastic wrap on top and gently press down with the palms of your hands.)Bake in the preheated 350°F oven until it looks dry, about 20 minutes.Remove it from the oven, and turn the heat down to 275°F. Let it cool a bit on the baking sheet for at least 10 minutes.

4. Slice. Lift the parchment off the baking sheet and place it on a cutting surface. Use a large serrated bread knife to cut the biscotti horizontally, into approximately 1½" slices. Line the baking sheet with a new sheet of parchment (unless the one you used isn't cut from slicing), and place the slices on top.