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    Home » Desserts » Gluten-Free Desserts » Triple Chocolate Gluten-Free Biscotti

    Triple Chocolate Gluten-Free Biscotti

    Nov 5, 2021 · by Valentina · 28 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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 drizzled with melted chocolate on parchment paper

    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.gluten-free chocolate biscotti dough in stainless steel bowl

    2. Shape the dough into a large slightly rounded rectangle.

    large slab of chocolate biscotti cough on parchment

    3. Bake.Baked slab of Glute-Free Chocolate Biscotti

    4. Slice the baked dough.baked gluten-free chocolate biscotti, sliced

    5. Bake the dough again, now sliced, for a second time.Slices of chocolate gluten-free biscotti on parchment paper

    Drizzle them with chocolate if desired. Not sure why you wouldn't desire this. 😉 

    Gluten Free Chocolate Biscotti drizzled with melted chocolate on parchment paper

    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
    Gluten Free Chocolate Biscotti drizzled with melted chocolate on parchment paper

    Triple Chocolate Gluten-Free Biscotti

    Valentina K. Wein
    This Triple Chocolate Gluten-Free Biscotti Recipe creates a crisp, sweet and super chocolatey cookie, perfect for dipping into coffee, cocoa and dessert wine.
    5 from 8 votes
    Print
    Prep Time 15 mins
    Cook Time 1 hr
    Cooling TIme 2 hrs
    Total Time 3 hrs 15 mins
    Course Dessert
    Cuisine Italian
    Servings 14
    Calories 285 kcal

    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

    Calorie count is only an estimate.
    Keywords gluten-free cookies, gluten-free desserts, chocolate recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 


    More Gluten-Free Desserts

    • Chocolate Halva Truffles (Chocolate & Sesame)
    • Gluten-Free Chocolate Cake (With Olive Oil)
    • Guava Ice Cream (No-Churn)
    • Chocolate Truffles

    Reader Interactions

    Comments

    1. Liz Schmitt

      January 17, 2016 at 1:57 pm

      Thanks for your how-to photos. I finally "get" how to handle the dough.

      Reply
      • valentina

        January 17, 2016 at 7:11 pm

        Yay, Liz! So happy to hear that. Thanks for visiting. 🙂

        Reply
    2. Deb|EastofEdenCooking

      January 18, 2016 at 8:21 am

      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....

      Reply
      • valentina

        January 20, 2016 at 7:59 pm

        I could dunk them all day. 😉 xo

        Reply
    3. valentina

      January 20, 2016 at 8:00 pm

      🙂

      Reply
    4. valentina

      August 03, 2016 at 9:43 pm

      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. 😉

      Reply
    5. Debbie

      December 23, 2016 at 10:47 am

      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!

      Reply
      • valentina

        December 23, 2016 at 10:17 pm

        Hi Debbie, I hope I'm getting to you in time! Yes, 1 Tablespoon is correct. 🙂 Enjoy and Happy Holidays!

        Reply
    6. JoAnn

      June 11, 2018 at 9:30 pm

      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.

      Reply
      • valentina

        June 12, 2018 at 10:13 pm

        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. 🙂

        Reply
    7. Laura Ayars

      December 29, 2018 at 10:30 am

      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!

      Reply
      • valentina

        December 29, 2018 at 11:58 pm

        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

        Reply
    8. Maralyn Glick

      December 31, 2018 at 8:13 am

      do you use an electric mixer for the dough?

      Reply
      • valentina

        December 31, 2018 at 1:14 pm

        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!

        Reply
    9. Rosanne

      November 11, 2020 at 6:22 pm

      Hi this recipe calls for almond meal is it ok to use almond flour in place of that?

      Reply
      • valentina

        November 12, 2020 at 1:11 pm

        Hi Rosanne. Thanks for writing in. While I haven't tested the recipe with almond flour, I think it should work. Enjoy! 🙂 ~Valentina

        Reply
    10. Marissa

      November 06, 2021 at 9:49 am

      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!

      Reply
      • valentina

        November 11, 2021 at 12:07 pm

        Thanks, Marissa. Hope you love them. I love white chocolate biscotti with cried cranberries. 🙂 ~Valentina

        Reply
    11. Liz

      November 07, 2021 at 5:05 am

      I love making biscotti for holiday hostess gifts. You can't beat triple chocolate!!!

      Reply
      • valentina

        November 11, 2021 at 12:08 pm

        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

        Reply
    12. 2pots2cook

      November 07, 2021 at 11:38 pm

      Biscotti are so delicious ! Your triple chocolate version is definitely a keeper ! Thank you Valentina !

      Reply
      • valentina

        November 11, 2021 at 12:08 pm

        Thanks, Davorka. Enjoy! 🙂 ~Valentina

        Reply
    13. Dawn

      November 08, 2021 at 10:00 am

      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!!

      Reply
      • valentina

        November 11, 2021 at 12:09 pm

        So delicious with coffee. a morning or afternoon treat. Thank you, Davorka. 🙂 ~Valentina

        Reply
    14. Kathy @ Beyond the Chicken Coop

      November 08, 2021 at 12:47 pm

      I do love biscotti and the triple chocolate is triple delicious!

      Reply
      • valentina

        November 11, 2021 at 12:10 pm

        Indeed! Thank you, Kathy. 🙂 ~Valentina

        Reply
    15. David Scott Allen

      November 09, 2021 at 6:25 am

      These are now on my Christmas cookie list. Thank you! (How long earth did I miss this in 2016?)

      Reply
      • valentina

        November 11, 2021 at 12:12 pm

        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

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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