Gluten-Free Chocolate Biscotti

This double chocolate biscotti is a gluten-free treat to make at home and enjoy.

Course Cookies, Desserts, Snack

Cuisine American, Canadian, Italian

Diet Gluten Free

Keyword gluten free almond flour biscotti

Prep Time 15

Cook Time 50

Cooling Time 10

Total Time 1 15

Servings cookies

Calories 130kcal

Author Cathy

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 flour, ¾ cup white rice flour, ½ cup cocoa powder, 1 teaspoon xanthan gum, 1 teaspoon baking powder, ½ 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 butter, ½ cup raw sugar, 3 large eggs, 1 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.