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.
3. Bake.
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
- Chocolate Nougat Bars
- Flourless Chocolate Kahlúa Decadence Cake
Triple Chocolate Gluten-Free Biscotti
Ingredients
- 2 cups Cup4Cup All Purpose Gluten-Free Flour
- ½ cup almond meal
- 2 tablespoons cocoa powder, sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vanilla
- 2 cups semisweet chocolate chips, divided
Instructions
- 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.
Notes
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Liz Schmitt says
Thanks for your how-to photos. I finally “get” how to handle the dough.
valentina says
Yay, Liz! So happy to hear that. Thanks for visiting. 🙂
Deb|EastofEdenCooking says
With such lush photos, I’m ready to grab a chocolate laced biscotti for my morning coffee. Hopefully there will be one left for my afternoon snack….
valentina says
I could dunk them all day. 😉 xo
valentina says
🙂
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. 😉
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!
valentina says
Hi Debbie, I hope I’m getting to you in time! Yes, 1 Tablespoon is correct. 🙂 Enjoy and Happy Holidays!
JoAnn says
This is a new recipe for GF biscotti that I have tried. Made a double batch using President’s Choice GF flour. Wow. What a great recipe. One earlier comment mentioned espresso, and am aware these biscotti would be great dunked in expresso. This would be a great recipe if expresso was incorporated in the recipe. Thanks for sharing this recipe.
valentina says
Thanks so much, JoAnn! I’m so happy you like this recipe, and I completely agree that adding a little espresso to it would be delicious! If you try it, I’d use an instant espresso, like Medaglia D’Oro, and let me know what you think. And thanks for visiting my site and trying my recipes. 🙂
Laura Ayars says
Hello. I am interested in trying this recipe. I noticed, however, that the recipe doesn’t list any butter or oil. I didn’t know if that was a misprint or accurate. As a pretty seasoned baker, most baking has some kind of fat in it, and that took me by surprise! If that is the case, that is fine, I just wanted to check 😀 Looking forward to trying these!
valentina says
Hi Laura, hopefully I’m in time for you to make these. (I took a couple of days off for the holiday.) Yes, I know this recipes seems odd since there is no butter or oil, but it is in fact correct. The egg yolks are the only fat needed in this recipe. Traditionally biscotti are not made with butter or oil, though many recipes do include it, and those biscotti will have a softer texture. I hope you love them this way! Perfect for coffee dunking. 🙂 Happy New Year! ~Valentina
Maralyn Glick says
do you use an electric mixer for the dough?
valentina says
Hi Maralyn. No mixer. You might need to used your hands a bit to fully blend everything, it the spoon is getting too tedious. (I made these yesterday and just had one with my coffee!) Happy New Year!
Rosanne says
Hi this recipe calls for almond meal is it ok to use almond flour in place of that?
valentina says
Hi Rosanne. Thanks for writing in. While I haven’t tested the recipe with almond flour, I think it should work. Enjoy! 🙂 ~Valentina
Marissa says
I always make biscotti during the holidays, but I’ve always made it with white chocolate. I’m excited to try your triple chocolate version instead this year!
valentina says
Thanks, Marissa. Hope you love them. I love white chocolate biscotti with cried cranberries. 🙂 ~Valentina
Liz says
I love making biscotti for holiday hostess gifts. You can’t beat triple chocolate!!!
valentina says
Thanks, Liz. Yes, they make for such great gifts — especially since they’re meant to be dry and won’t get stale if they’re not eaten right away. 🙂 ~Valentina
2pots2cook says
Biscotti are so delicious ! Your triple chocolate version is definitely a keeper ! Thank you Valentina !
valentina says
Thanks, Davorka. Enjoy! 🙂 ~Valentina
Dawn says
I just knew my afternoon coffee was missing something! I would so love to have a couple of pieces of this biscotti right about now. That chocolate drizzle just takes it over the top. Talk about yum!!
valentina says
So delicious with coffee. a morning or afternoon treat. Thank you, Davorka. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop says
I do love biscotti and the triple chocolate is triple delicious!
valentina says
Indeed! Thank you, Kathy. 🙂 ~Valentina
David Scott Allen says
These are now on my Christmas cookie list. Thank you! (How long earth did I miss this in 2016?)
valentina says
Thanks, David. You’re so kind to always check out my recipes you’ve seen in years past — hopefully their updated photos and info makes them fresh for you. 🙂 ~Valentina