Gluten-Free Chocolate Buckwheat Biscotti - flour

Method

• Preheat the oven to 300 degrees.
• Line a baking sheet with parchment.
• In a medium bowl, mix together the buckwheat flour, cornstarch (if using), almond flour, cocoa, instant espresso powder (if using), baking powder and salt.
• In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed.
• Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, coffee extract (if using) and vanilla extract.
• Beat together for 1 to 2 minutes, until well blended.
• Scrape down the sides of the bowl and the beater.
• Add the flour mixture and beat at low speed until well blended.
• Add the walnuts and beat at low speed until mixed evenly through the dough.
• Divide the dough and shape 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high.
• Make sure they are at least 2 inches apart on the baking sheet.
• Place in the oven on the middle rack and bake 40 to 45 minutes, until dry, beginning to crack in the middle, and firm.
• Remove from the oven and allow to cool for 20 minutes or longer.
• Place the logs on a cutting board and carefully cut into 1/2-inch thick slices.
• Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven until the slices are dry, 30 to 35 minutes.
• Remove from the oven and allow to cool.