Gluten-free Avocado Chocolate Biscotti

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Servings:

• Recipe serving size: 1 biscotto
• Number of servings: Adjust Reset

Ingredients:

• 1 cup gluten-free flour (one-to-one baking flour blend)
• 1/2 cup blanched almond flour
• 1/2 cup unsweetened baking cocoa
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup fresh avocado, halved, pitted, peeled and mashed
• 1/2 cup sugar
• 2 large eggs
• 1 tsp. vanilla
• 3 Tbsp. semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line one baking sheet with parchment paper.
2. Combine gluten-free flour, almond flour, cocoa powder, baking powder and salt and in a small bowl; set aside.
3. Combine mashed avocado and sugar in a large bowl at medium-high speed until smooth. Add eggs and vanilla, mixing on low until smooth. Gradually add gluten-free flour mixture beating until just combined. Batter will be sticky but holds together, do not over mix.
4. Turn batter onto lined baking sheet. Shape dough with floured hands forming one 6 x 12-inch log.
5. Bake for 30 minutes or until slightly firm to the touch and cracked on top. Cool on baking sheet for 25 minutes. Slide log onto cutting board and cut each log into 12, 1/2-inch slices. Return to baking sheet cut side down.
6. Reduce oven to 300 degrees. Bake for 30 minutes, turning once after 15 minutes, until biscotti are firm and crisp. An additional 10 minutes of baking may be needed. Remove to wire rack to cool completely.
7. Place chocolate morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 15 to 20 seconds; knead. Cut a tiny corner from bag and drizzle over cooled biscotti. Let stand until drizzle is set. Store in tightly covered container at room temperature.