Triple Chocolate Gluten-Free Biscotti Recipe

This biscotti is crisp, sweet, full of chocolate and will dip perfectly into your morning coffee. Triple Chocolate Gluten-Free BiscottiI was getting ready to make espresso biscotti, that I’d been imagining I’d be dunking in my coffee, when my 12-year-old son walked into the kitchen and asked me three questions in a row, without pause and full of excitement . . .

“What are you baking?  Gluten-free, right?  Lots of chocolate, right?”

(In case you missed it, my 12-year-old son has Celiac Disease and is therefore gluten-free.)Triple Chocolate Gluten-Free BiscottiSo like any good mom would, I silently let my gluten and espresso filled cookie plan go, and said, “I’m baking cookies, of course gluten-free, and they’ll be packed with chocolate!”Triple Chocolate Gluten-Free BiscottiWhile I’m still craving an espresso biscotti, I’m so happy to have had this change of course because these Triple Chocolate Gluten-Free Biscotti are unbelievably delicious, and hey, they got dipped into my coffee.

Everyone wins!

5.0 from 1 reviews
Triple Chocolate Gluten-Free Biscotti Recipe
 
Prep time
Cook time
Total time
 
Serves: Makes 1 dozen
Ingredients
  • 2 cups all-purpose gluten-free flour (I used Trader Joe's brand)
  • ½ cup almond meal
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 2 large eggs
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla
  • ¾ teaspoon sea salt
  • 1½ cups semisweet chocolate chips, divided
Instructions
  1. Preheat the oven to 350 degrees F and adjust a rack to the center. Line a baking sheet with parchment paper and set aside.
  2. In medium-sized mixing bowl, combine the flour, almond meal, cocoa powder, baking powder, and xanthan gum. Set aside.
  3. In another medium-sized mixing bowl, gently whisk the eggs to blend them. Mix in the sugar, vanilla and salt.
  4. Make a well in the center of the dry ingredients and pour in the egg mixture. Mix just until everything is evenly incorporated, and then fold in 1 cup of chocolate chips.
  5. Shape the dough into one large rectangle, about 1-inch high and 4-inches wide.Triple Chocolate Gluten-Free Biscotti
  6. Bake in the preheated oven until it looks dry, about 20 minutes.Triple Chocolate Gluten-Free Biscotti
  7. Remove it from the oven, let it cool a bit on the baking sheet, and then turn the oven down to 275 degrees F.
  8. Lift the parchment off the baking sheet and use a serrated bread knife to cut the biscotti into slices horizontally, about 1-inch thick.Triple Chocolate Gluten-Free Biscotti
  9. Line the baking sheet with a new sheet of parchment paper and place each cookie on top.Triple Chocolate Gluten-Free Biscotti
  10. Return the baking sheet to the now 275 degree F oven and bake until the biscotti are very dry and becoming golden, about 20 minutes per side. (They can easily be flipped over half way through the cooking time with a small off-set spatula.)
  11. Let them cool on the baking sheet.
  12. Melt the remaining ½ cup of chocolate in a microwave or in a double boiler on the stove-top.
  13. Use a teaspoon to drizzle the melted chocolate over the biscotti. Let the chocolate set at room temperature, about 45 minutes. (To speed this up, you can quickly refrigerate them on the baking sheet.)
Notes
These cookies can be stored for up to 4 days in a tightly sealed container in a cool, dark place -- or for up to 3 weeks, in a tightly sealed container in the freezer.

 

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Comments

    • valentina says

      If they’re out, they’ll begin to become a bit stale — and after a few weeks in the freezer, they’re just not as good, but still good. 😉

  1. Debbie says

    I’m getting ready to try these super-yummy looking Triple Chocolate gluten-free Biscotti, and just want to verify that the vanilla quantity is (1) Tablespoon? Thanks :o) They sure look good!

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