“Diamantini di Cioccolato, Riso e Caffè” Biscotti

I received Luca Montersino’s Le Dolci Tentazioni (sweet temptations) cookbook for my birthday in July. Until recently, it sat on my bookshelf collecting dust. Montersino is known for his “healthy” pastry recipes. Many of them are gluten free, substitute olive oil for butter and use grains like kamut and quinoa instead of more processed grains. I decided to make his diamantini di cioccolato, riso e caffè gluten free biscotti. The photo was appealing, the recipe easy and chocolate and coffee are two of my vices.

Diamantini di Cioccolato, Riso e Caffè (Small diamonds of Chocolate, Rice & Coffee)

Ingredients

450 gr (2 cups) butter
250 gr (2 1/4 cups) powdered sugar
40 gr (1.5 oz) egg yolks
25 g (approx 1 oz) eggs
500 gr (2 1/2 cups) rice flour
60 gr (1/2 cup) cocoa powder
150 gr (2/3 cup) sugar
5 gr (1 tsp) instant espresso 
 

Combine butter, powdered sugar, egg yolks, eggs, rice flour and cocoa powder in the order in which they are listed. Work the dough until it is firm. Divide into 200 gr (7 oz) portions. Shape into circular loaves of approximately 40 cm (15 inches) in length. Mix the sugar and instant espresso together and place on a non-stick surface. Roll each loaf in the sugar/instant espresso mixture and cut into 3 cm (approx 1 inch) pieces. Place on baking sheet. Bake at 180 C (350 F) for 15 minutes. This recipe yields 140 biscotti.

I was a bit worried when I mixed the ingredients together, rolled out the dough and it looked a little less than appetizing!

 Once the dough was coated in sugar and espresso and cut it started to look edible, whew…

15 minutes later and out came a tray of sparkling gems.

The cookies were melt in your mouth-crumbly and packed a chocolate punch.  Serve them warm or at room temperature.  The next time I make them, I’ll try reducing the quantity of butter.

Luca Montersino’s desserts are available at Eataly in NYC and at Golosi di Salute pastry shops in Italy.  Unfortunately, his blog “Peccati di Gola is only published in Italian at this time.  

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0 Responses to “Diamantini di Cioccolato, Riso e Caffè” Biscotti

  1. Petulia November 28, 2011 at 9:10 am #

    Buonissimi and gluten free!!! Yum yum!!

    • gina November 28, 2011 at 9:13 am #

      @petulia : ) they were a hit! great with coffee.

  2. Petulia November 28, 2011 at 9:35 am #

    GIn GIn- how do you measure the eggs? I don’t think I can put one of a scale…help!

    • gina November 28, 2011 at 9:38 am #

      @Petulia crack the eggs in a bowl on a scale to get the correct measurement or approx 2 egg yolks from med size eggs + 1 whole egg : )

  3. Tanya Kaye December 7, 2011 at 9:10 pm #

    Gina I love reading your blogs!!! This book looks like something I would love – due to the whole gluten free thing..I sent my sister to Eatly in NY in search for it but they didnt have it… can see it on amazon but before I buy it, is the book written in English or Italian? Hope you are well

    • gina December 9, 2011 at 12:36 am #

      @tanya thanks! unfortunately the book is only available in Italian at this time but I’ll keep posting gluten free recipes! I hope you’re well too.

      • Tanya December 13, 2011 at 2:51 am #

        Thanks Gina and keep me posted if there is ever an english version made:)) I miss Roma!!!!

        • Gina December 13, 2011 at 9:15 am #

          @Tanya will do! come visit soon!!!

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