Gluten-Free Chocolate Buckwheat Biscotti (healthy version)

As said, cut them 1/2 inch thick for second bake. Too thin can fall apart as the texture is slightly crumbly. I find when I dip it in coffee and it shows out the chocolate flavour.

Recipe from Martha Rose Shulman

Ingredients
88g buckwheat flour
37g cornstarch ( or omit cornstarch and use 125g total buckwheat flour)
120g almond flour
60g unsweetened cocoa
2 tsp instant espresso powder or coffee extract
2 tsp baking powder
1/2 tsp salt
55g unsalted butter
125g organic brown sugar
2 large eggs ( 110g)
2 tsp vanilla extract
100g walnuts, chopped

Methods
Preheat oven to 300 degrees. Line a baking tray with parchment paper.
In a bowl, mix in buckwheat flour, cornstarch ( if using), almond flour, cocoa, instant espresso powder (if using), baking powder and salt.


Using your electric mixer, beat in the butter and sugar for 2 minutes, using medium speed.
Add in eggs, coffee extract (if using) and vanilla extract. Continue to beat for 1 or 2 minutes, until all well blended.
Add in the flours and beat at low speed until well combined.
Add in walnuts at low speed until everything mixed evenly.


Divide dough into 2 portions.
Shape into flat logs, 3 inches long and 3/4 inch in thickness.  Leave 2 inches apart from each log.
Bake for 40 to 45 minutes , in middle rack.  When it begin to crack in the middle and looking dry and firm, it's done.
Remove from oven. Let cool for 20 minutes or longer.


Using a sharp serrated knife, slice them into 1/2 inch thick.
Lay them on the baking tray with parchment paper, bake in the middle rack for 30 to 35 minutes, or until the slices are dry.
Remove and let cool completely on wire rack.


Note: Biscotti can be baked a day earlier and continue do your second bake the next day.  Keep in an airtight container, it stays good for quite some weeks.