The chocolate chips are still soft and melted when I eat one of these warm, gluten-free double-chocolate biscotti cookies. Enjoy your own rich, crunchy chocolate treat with a creamy latte or hot chocolate.
Gluten-Free Dairy-Free Chocolate Biscotti
I sometimes make these cookies dairy-free, and that works well, too. I simply substitute the butter with ¼ cup of avocado oil. Avocado oil doesn't tend to add flavor, and we find that the biscotti are actually a little crisper when I make them with oil.
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I love biscotti! It's common to see them in coffee shops, but rarely are they gluten-free. I'm okay with that, because I know that I can make these lovely ones to enjoy at home. I have been making several varieties of biscotti for years now, but this is the first chocolate biscotti recipe that I have developed. I tested it out on our extended family, who are always happy to help! Now, I'm keeping an assortment of biscotti in the freezer.
Ingredients
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- Almond Flour: Use almond flour or almond meal. Either one of them should work in this recipe.
- Cocoa Powder: Make sure that your cocoa powder is gluten-free, although most usually are.
- Chocolate Chips: Check the label carefully on chocolate chips. Gluten can often sneak into chocolate products.
- Raw Sugar: I prefer to use the less-refined raw sugar, but white sugar should work in this recipe.
Instructions
- Whisk dry ingredients.
2. Beat egg with butter and sugar.
3. Combine the wet and dry ingredients. Add chocolate chips.
4. Press the dough into a long shape and bake.
5. Slice the baked dough and bake a second time.
6. After second baking (could be after freezing), cool on a wire rack.
Storing and Freezing Tips
I keep these homemade gluten-free biscotti sealed in an airtight container at room temperature for a couple of days. For any longer than that, I freeze them.
Any time these biscotti need to be freshened up, whether after a day or two at room temperature, after refrigeration, or after freezing, they can be popped into a preheated 325℉ (163 °C) oven for 5 minutes.
Make Ahead Tip
If you would like to keep a backup supply of biscotti in the freezer, as I do, just do the first baking. Slice the loaf into separate cookies, and freeze them. Then, when you're ready for a treat, bake them in a preheated, 325℉ (163 °C) oven for 20 - 25 minutes.
What is the Secret to Good Biscotti?
The secret to good biscotti is the second baking. After the first baking of the loaf, slicing it into separate cookies exposes the inside of the dough during the second baking. This, along with the right ingredients, is what creates the nice, crispy crunch that is so great about biscotti.
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Recipe
Gluten-Free Chocolate Biscotti
Equipment
- 1 Hand Mixer (or stand mixer, if you have one)
Ingredients
- 1 cup almond flour
- ¾ cup white rice flour
- ½ cup cocoa powder
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup butter at room temperature
- ½ cup raw sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup gluten-free chocolate chips
Instructions
- Assemble your ingredients. Preheat the oven to 325℉ (163℃). Line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the dry ingredients.1 cup almond flour¾ cup white rice flour½ cup cocoa powder1 teaspoon xanthan gum1 teaspoon baking powder½ teaspoon fine sea salt
- In a large mixing bowl, cream the butter (either by hand or with an electric mixer). Beat in the sugar until it is smoothly creamed with the butter. Then beat in the eggs and vanilla, pausing to scrape down the sides with a spatula if necessary.¼ cup butter½ cup raw sugar3 large eggs1 teaspoon vanilla extract
- Stir the dry flour mixture into the wet mixture. Then stir in the chocolate chips.1 cup gluten-free chocolate chips
- Press the dough into a long, flat shape, about 4-inches wide, on the parchment paper-lined baking sheet.
- Bake for 30 minutes.
- Remove from the oven to cool on a wire rack for about 10 minutes.Slice crosswise into slices about ½-inch thick. Spread these sliced cookies out on the parchment paper individually, and bake for another 20 minutes.
- Set the tray of biscotti on a wire rack to cool.
Cathy Brak says
I find these delicious treats that are easy to make. I want to always keep some in the freezer!