Double Chocolate Brownie Biscotti

There used to be a website named http://soar.berkeley.edu/recipes with some very nice recipes. It seems to have disappeared. Sadness!

Our favorite recipe which is a modification of a recipe from that website is our Double Chocolate Brownie Biscotti. The source recipe was by Norma Wrenn and has since been copied here. Ours is a bit simpler and much easier to bake.

Preheat oven to 325 degrees.

In a large mixing bowl combine:

• 1 3/4 cups chopped nuts (we use walnuts or hazelnuts)
• 2 2/3 cups gluten-free flour mix
• 2 cups white sugar
  
• 1 cup powdered cocoa (we use Euphoria Chocolate's)
• 1 cup chocolate chips
• 1 1/2 Tbsp ground coffee
• 1 1/2 tsp baking powder
• 1/4 tsp salt
  

Mix well. In a second bowl, scramble:

• 6 eggs, scrambled
  
• 1 1/2 tsp vanilla extract
  

Pour the wet ingredients onto the dry ingredients and mix well.

Put a Silpat into a 12" by 17" jelly roll pan. Spread the dough evenly into the pan. Cook for 30 minutes. The result will be a lot like a brownie.

Remove it from the oven and let it cool for 20 minutes. Reduce the oven temperature to 300 degrees. Wash and dry the Silpat and pan so they are ready to use again.

Cut the brownie into four lengthwise strips. Cut two of these into small rectangles, arranging these on the pan with each small rectangle lying on its side so it will dry quickest while baking. (That will fill the pan.)

Bake a second time at 300 degrees for about 40 minutes, turning each piece over after 20 minutes. The finished biscotti should be dry. Transfer to a bowl or cooling rack (even biscotti needs some air flow) and bake the second half of the batch.