Gluten-Free Double Chocolate Biscotti
These gluten-free double chocolate biscotti are crisp, rich, and deeply chocolatey with cocoa powder and gluten-free chocolate chips in every bite. Made with almond flour and white rice flour, they deliver the classic crunchy biscotti texture without gluten and pair perfectly with coffee, tea, or hot chocolate.
Servings: 18 biscotti
Calories: 145kcal
Cost: 3
Equipment
- mixing bowls
- whisk
- electric mixer
- baking sheet
- parchment paper
- wire cooling rack
- sharp knife
Ingredients
- 1 cup blanched almond flour
- 3/4 cup white rice flour
- 1/2 cup gluten-free cocoa powder
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/4 cup room-temperature butter
- 1/2 cup raw sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup gluten-free chocolate chips
Instructions
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, white rice flour, cocoa powder, xanthan gum, baking powder, and sea salt.
- In a large bowl, cream the butter until smooth. Beat in the raw sugar, then add the eggs and vanilla extract and mix until smooth.
- Add the dry ingredients to the wet ingredients and stir until a dough forms. Fold in the gluten-free chocolate chips.
- Press the dough into a long flat log on the prepared baking sheet, about 4 inches wide and 3/4 inch tall.
- Bake for 30 minutes. Remove from the oven and cool on a wire rack for about 10 minutes.
- Using a sharp knife, slice the loaf crosswise into 1/2-inch thick pieces. Arrange the slices on the baking sheet.
- Bake the sliced biscotti for another 20 minutes.
- Transfer to a wire rack and cool completely before serving. The biscotti will continue to crisp as they cool.
Notes
For a dairy-free version, replace the butter with 1/4 cup avocado oil. For a decorative finish, drizzle cooled biscotti with melted gluten-free dark chocolate. If biscotti soften during storage, refresh them in a 325°F oven for 5 minutes. Freeze sliced biscotti after the first bake and finish baking directly from frozen when needed.