Name: Gluten-Free Chocolate Buckwheat Biscotti
Cuisine: International
Ingredients: 88 grams (approximately 3/4 cup) buckwheat flour; 37 grams (approximately scant 1/3 cup) cornstarch (or omit cornstarch and use 125 grams total buckwheat flour); 120 grams (approximately 1 cup) almond flour; 60 grams (approximately 1/2 cup) unsweetened cocoa; 10 grams (2 teaspoons) instant espresso powder or coffee extract; 10 grams (2 teaspoons) baking powder; 4 grams (1/2 teaspoon) salt; 55 grams (2 ounces) unsalted butter; 125 grams (approximately 2/3 cup, tightly packed) organic brown sugar; 110 grams (2 large) eggs; 10 grams (2 teaspoons) vanilla extract; 100 grams (1 cup) walnuts, chopped

Ingredients

88 grams (approximately 3/4 cup) buckwheat flour

37 grams (approximately scant 1/3 cup) cornstarch (or omit cornstarch and use 125 grams total buckwheat flour)

120 grams (approximately 1 cup) almond flour

60 grams (approximately 1/2 cup) unsweetened cocoa

10 grams (2 teaspoons) instant espresso powder or coffee extract

10 grams (2 teaspoons) baking powder

4 grams (1/2 teaspoon) salt

55 grams (2 ounces) unsalted butter

125 grams (approximately 2/3 cup, tightly packed) organic brown sugar

Gluten-Free Chocolate Buckwheat Biscotti

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