Gluten Free* Banana Chocolate Chip Biscotti | Recipes

Gluten Free* Banana Chocolate Chip Biscotti

(4) Ratings:
Prep Time:
Baking Time:
Makes:about 24 biscotti
Freezing:excellent

Just 5 easy steps to make your favourite afternoon cookie with the flavours of banana and chocolate.

Ingredients

1 pkg 396 g Robin Hood® Gluten Free Banana Flavoured Quick Bread Mix
1/4 cup 50 mL butter, melted
2 eggs
1/2 cup 125 mL chocolate chips (semi-sweet, milk or white chocolate chips)

Directions

  1. Preheat oven to 350°F (180°C).  Line baking sheet with parchment paper.
  2. Combine quick bread mix, butter, eggs and chocolate chips in a large bowl. Stir well until evenly moistened.
  3. Place dough on prepared baking sheet. Divide dough in half, shaping each half into an 8” x 2” (20 cm x 5 cm) log about 4” (10 cm) apart.
  4. Bake in preheated oven, 22 to 25 minutes or until lightly golden brown. Cool 15 minutes. Cut each log into ¾” (2 cm) thick slices using a sharp serrated knife. Place slices cut-side down on same baking sheet.
  5. Bake for an additional 18 to 20 minutes. Cool on wire cooling rack.

Tips

  • *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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