Flourless Chocolate Biscotti

I finally managed to make a reciped I've been wanting to try for some time, and it is delicious. The horrible oven in our mountain abode nearly destroyed the result, but they were saved... and they are lovely. These are courtesy of the Food Network Canada and can be found here. In case they decide to remove the page, I am copying the recipe here... with added notes.

Ingredients

• 3 large eggs at room temperature
• 1 cup sugar
• 1/4 cup light brown sugar
• 3 tablespoons vegetable oil
• 1 3/4 cups brown rice flour
• 1 cup regular cocoa powder, packed
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cloves
• 3/4 cup shelled pistachios
• 1/2 cup dark chocolate chips or chunks

Directions

1. Preheat oven to 350 F. Line a baking tray with parchment paper.
2. With electric beaters or a standing mixer fitted with the whip attachment, whip eggs, sugars and vegetable oil until frothy and pale, about 4 minutes. Sift rice flour, cocoa powder, salt, pepper and cloves and stir into egg mixture by hand. Fold in pistachios and chocolate chips or chunks.
3. On a work surface dusted with rice flour, turn out dough and shape into 2 logs, each about 12 inches long. Place onto prepared baking tray and press flat, so each log is about 2 1/2 inches wide. Bake for 30 minutes, until surface of biscotti logs crack a bit. Let cool for 20 minutes. Reduce oven temperature to 325 F.
4. Remove biscotti logs from tray and slice on an angle into 3/4 inch biscotti. Return to baking tray and bake for 12 minutes. Remove pan, flip biscotti over and bake another 12 minutes. Let cool completely before packing in an airtight container.

I used 1 cup of slivered almonds and no chocolate chips or chunks due to a mild pantry failure. For similar reasons, I used 1 tsp cinammon and 2 tsp ground ginger. Yes, we do have pepper, but the pepper grinder resulted in such large chunks I didn't fancy it. Note to self, get mortar and pestle for mountain house.

These are quite tart and cocoa-ey, but I adore them. Thank you Anna Olson (whoever you are).