Wednesday, August 7, 2013

Orange Chocolate Biscotti - gluten-free

This recipe is gluten-free. I use tapioca starch and sweet rice flour, but you could probably use a gluten-free mix or potato starch…

If you eat regular flour, just substitute regular flour and eliminate the xanthan gum.

Moving on…

The recipe is featured at the end of FINAL SENTENCE. I found the “regular” version of this recipe in a cookbook called CHEWY GOOEY CRISPY CRUNCHY, Melt-in-your-mouthCookies by ALICE MEDRICH.  A fabulous book with everything from great tips about how to make and store cookies to how to roast coconut!

Honestly, I fell in love with the title.  I mean, how good is that when it comes to describing what’s in the book? And the photographs? Sooooooo pretty.

I love biscotti. I’m pretty sure every other author on this blog does, too. Biscotti is great dipped into coffee. It’s delectable set alongside a scoop of gelato. Good for moms, good for grans, good for kids!  Maybe even good while reading Agatha Christie or sitting in your lingerie reading Agatha Christie.  LOL!

In this cookbook, there are lots of hints how to make regular cookies as well as gluten-free cookies, but there was nothing for the biscotti. So I tweaked the regular.

I have to admit, I love this recipe. It’s not hard, just lots of steps. It wouldn’t be quite appropriate for my protagonist, Jenna, who is still working her courage up to do something with more than 7 ingredients.

Enjoy the flavors or orange and chocolate. So subtly put together, but delish!


1 cup sweet rice flour
¾ cup tapioca starch
½ teaspoon xanthan gum
¼ teaspoon salt
½ teaspoon baking soda
2 eggs
¾ cup granulated sugar
½ of an orange, grated zest
2 tablespoons fresh orange juice
¼ teaspoon orange extract
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 300 degrees. Put the racks in the upper and lower thirds of the oven.

Note: this takes no time to put together, but the recipe takes a long time to bake.

Line a cookie sheet with foil or parchment paper, or you can grease the sheet.

In a small bowl, mix the gluten-free flours (do not tamp down), Xanthan gum, salt, and baking soda. Set aside.

In another bowl, mix the eggs, sugar, vanilla, and orange extract. Over the top of the bowl, grate the orange zest. Add the orange juice.  Mix in the gluten-free flour mixture. Then stir in the chocolate chips. The mixture will be cookie-dough consistency – gooey.

Scrape the batter, in 2 skinny lines, the full length of the cookie sheet, leaving 3 inches between lines. Use a spatula to clean up the strips. If necessary, rinse the spatula with hot water.

Put the cookie sheet on the lower rack and bake for 15 minutes. Turn the pan front to back and bake another 20 minutes until golden brown. Remove the pan and cool on a rack for 15 minutes. LEAVE THE OVEN ON.

Using a spatula, transfer the baked strips to a cutting board. Use a serrated knife and slice the loaves on a diagonal--about ½-inch wide slices.  Stand the cookies another unlined cookie sheet, at least 1/2-inch apart. Bake for 20 to 25 minutes, until golden brown. If necessary, rotate the pans halfway through.

Cool the biscotti completely before storing.  These may be kept in an airtight container for a few weeks.

* * * * * * *

The first book in A Cookbook Nook Mystery series is out!!

You can order the book HERE.

It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a former advertising exec who returns home to help her aunt open a culinary bookshop and café.

The 4th in A Cheese Shop Mystery series is out, too! 
You can order the book HERE. 

Coming up: DAYS OF WINE AND ROQUEFORT preorder here.
INHERIT THE WORD, available for preorder soon!

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests! You can also follow and "like" Avery Aames the same way:  Facebook and Twitter


  1. Wow! I love biscotti and chocolate. What a great combo. You make it look easy and elegant. Thanks for this, Daryl!

    1. MJ, it was a little time consuming but not hard to make at all. Lasted for weeks!!! (Yes, I had to use a little self-restraint.)

      Daryl / Avery

  2. I love the combo of chocolate and orange. I have never tried to make biscotti, but this looks yum.

    1. Ramona, I hadn't made them before either, but they were really easy when I think back. Just took a little time. Loved the orange flavor. Yum!

      Daryl / Avery

  3. The orange and chocolate sounds inspired. AND I love biscotti. It's a deal! Thanks

    1. Libby, I have to say, I love orange chocolate. I have found it at specialty stores, so when I saw this combo, it was hard to keep me away.

      Daryl / Avery

  4. Count me in as a longtime lover of biscotti (my mom and aunt both made their own versions). I'm very impressed that you tackled a gluten-free version that looks (and I'll bet tastes) just like the regular version. Fantastic!

    ~ Cleo

    1. You know what's interesting, Cleo, is that where gluten-free fails is in things that need to "rise," but in hard things (like a biscotti) or sweet things (like banana bread), I don't notice any difference.

      Daryl / Avery