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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
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



  • 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.


Calorie count is only an estimate.
Keywords gluten-free cookies, gluten-free desserts, chocolate recipes
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