Triple Chocolate Gluten-Free Biscotti

Gluten Free Chocolate Biscotti drizzled with melted chocolate on parchment paper

5 from 7 votes

This Triple Chocolate Gluten-Free Biscotti Recipe creates a crisp, sweet and super chocolatey cookie, perfect for dipping into coffee, cocoa and dessert wine.

Prep Time15

Cook Time1

Cooling Time2

Total Time3 15

Course: Dessert

Cuisine: Italian

Keyword: gluten-free cookies, gluten-free desserts, chocolate recipes

Servings:

Calories: 285kcal

Author: Valentina K. Wein

Equipment

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 pure vanilla extract
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 a 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 and vanilla.
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 1-inch slices. Line the baking sheet with a new sheet of parchment (unless the one you used wasn't cut while 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 offset 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 stovetop. 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 for about 3 months.

Notes

Flour: I use Cup4Cup Gluten-Free Flour in this recipe. If you use a different gluten-free flour that does not contain xanthan gum, add 1 teaspoon of it to the recipe.

Shaping: The dough is thick and on the dry side. Placing a sheet of plastic wrap on top and pressing down with the palms of your hands is really helpful when you're shaping it.

Slicing: A serrated knife is best for slicing the biscotti. Do so slowly and gently to avoid crumbling.

Storage: Be sure they're completely cool and dried first. You can store them in a tightly sealed container layered with parchment or wax paper, preferably a tin, for about a week at room temperature, or freeze them for up to about three months. Don't refrigerate, as they'll lose their crispness.

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition