This Triple Chocolate Gluten-Free Biscotti Recipe is easy and creates a crunchy, sweet, super chocolatey cookie, that’s perfect for dipping in coffee, cocoa or dessert wine. Whether you’re gluten-free or not, this makes all chocolate lovers swoon.
Gluten-free chocolate biscotti is not in most bakery cases. This recipe is so easy to make at home, so nobody has to miss out.
With a son with Celiac Disease, I’m always trying to make new, delectable gluten-free desserts.
What is biscotti?
Traditionally made from almonds, with origins in medieval Italy, biscotti are twice-baked, oblong-shaped, dry, crunchy cookies.
These crunchy cookies are designed to be dipped into drinks, commonly Vin Santo, a Italian dessert wine. (Which is so delicious!) They’re also dipped in coffee, cocoa and tea.
More about the history of biscotti is here.
Make Gluten-Free Chocolate Biscotti in Five Easy Steps
1. Make the dough, and note that it’s thick and on the dry side.
2. Shape the dough into a large slightly rounded rectangle.
4. Slice the baked dough.
5. Bake the dough again, now sliced, for a second time.
Drizzle them with chocolate if desired. Not sure why you wouldn’t desire this. 😉
Recipe Tips and Substitutions
- Gluten-free chocolate biscotti dough is thick and on the dry side. It helps to use your hands for the final mixing of the ingredients.
- Since the dough is so thick, when shaping it, placing a sheet of plastic wrap on top can be very helpful . Press down on it with the palms of your hands.
- A serrated knife is best for slicing the cookies. Do so slowly and gently to avoid crumbling.
- Drizzling the chocolate on top is optional, but it only adds to its chocolatey deliciousness.
- Before you store the biscotti, be sure they are completely cool and dried — whether or not you’ve drizzled them with chocolate.
- I use Cup4Cup Gluten-Free Flour in this recipe — and in most of my gluten-free baked goods. It’s really fantastic, as it behaves the most like a regular all-purpose flour, of all of the varieties I’ve tried. If you use a different gluten-free flour, if it does not contain xanthan gum, add one teaspoon of it to the recipe.
How to Store Them
- Biscotti should be stored in a tightly sealed container layered with parchment or wax paper, preferably in a tin, which helps to maintain crispness. They should be good for at least three weeks if stored this way at room temperature.
- Biscotti should not be refrigerated as they will loose their crispness.
- You can also freeze biscotti for up to about three months. Again, in a tightly sealed container layered with parchment or wax paper.
I hope you love these Triple Chocolate Gluten-Free Biscotti as much as I do. Enjoy them with your morning coffee or cocoa, afternoon tea or a delicious dessert wine.
More gluten-free chocolate desserts:
- Nutella Chocolate Chip Cookies
- Gluten-Free Chocolate Zucchini Cake
- Flourless Chocolate Kahlúa Decadence Cake
Triple Chocolate Gluten-Free Biscotti
- Set the oven and prepare the pan. Preheat the oven to 350°F and adjust a rack to the center. Line a baking sheet with parchment paper and set aside.
- Make the dough. In medium-sized mixing bowl, combine the flour, almond meal, cocoa powder, baking powder and salt. Use a whisk to evenly blend. Set aside.In another medium-sized mixing bowl, gently whisk the eggs with the sugar, vanilla and salt.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 add 1½ cups of the chocolate chips. Since this dough will be thick and on the dry side, you will likely need to use your hands to mix at the end.
- Shape and bake. On the parchment-lined baking sheet, shape the dough into one large, slightly rounded, rectangle that's about 5"W x 14"L x 1½"D. (It might help to place a piece of plastic wrap on top and gently press down with the palms of your hands.)Bake in the preheated 350°F oven until it looks dry, about 20 minutes.Remove it from the oven, and turn the heat down to 275°F. Let it cool a bit on the baking sheet for at least 10 minutes.
- Slice. Lift the parchment off the baking sheet and place it on a cutting surface. Use a large serrated bread knife to cut the biscotti horizontally, into approximately 1½" slices. Line the baking sheet with a new sheet of parchment (unless the one you used isn't cut from slicing), and place the slices on top.
- Bake again. Return the baking sheet to the now 275°F oven and bake until the biscotti look dry in the center, about 20 minutes per side. (They can easily be flipped over halfway through the cooking time with a small off-set spatula.)
- Cool and drizzle with chocolate. Let them cool on the baking sheet for at least an hour. Then melt the remaining ½ cup of chocolate in a microwave or double boiler on the stove-top. Use a teaspoon to drizzle the melted chocolate over the biscotti. Let the chocolate set at room temperature, about 45 minutes.
- Serve or store. Serve or store them in a tightly sealed container layered with parchment or wax paper. Do not refrigerate. They can be kept this way for a few weeks at room temperature, or in the freezer about 3 months.
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