Deliciously Decadent Chocolate Biscotti Recipe

Welcome, my fellow foodies! Today, I have a special treat for you – a gluten-free chocolate biscotti recipe that will help you indulge in your sweet cravings without compromising on your dietary needs. Biscotti is an Italian almond biscuit that’s twice-baked to make it crisp and crunchy, perfect for dipping into your tea or coffee.

As a nutritionist and food blogger, I understand how difficult it can be to find delicious gluten-free baked goods. Most store-bought cookies and biscuits are loaded with refined sugars, preservatives, and artificial flavors that do more harm than good. Hence, I’ve created this recipe that’s not only gluten-free but also dairy-free and low in carbs.

My gluten-free chocolate biscotti is made with a blend of almond flour, coconut flour, cornflour, and potato flour. These flours are naturally gluten-free and nutritious, providing a great source of fiber, protein, and healthy fats to your diet. To sweeten the biscotti, I’ve used coconut sugar instead of white sugar. Coconut sugar has a lower glycemic index than regular sugar, which means it won’t spike your blood sugar levels as much.

Now you must be wondering – how does this chocolate biscotti taste without gluten and dairy? Trust me when I say this – it’s heavenly! The rich chocolate flavor combined with the crunchiness of the almonds will have you reaching for another piece. Plus, if you’re a fan of dark chocolate chips or hazelnuts or pistachios (who isn’t?), feel free to add them to the recipe!

So grab yourself a cup of coffee or tea and let’s get baking!

Why You’ll Love This Recipe

Chocolate Biscotti - Gluten Free
Chocolate Biscotti – Gluten Free

If you are a fan of indulging in sweet treats while still maintaining a healthy lifestyle, then this gluten-free chocolate biscotti recipe is perfect for you! You’ll love it because not only is it delicious, but it is also easy to make at home.

With the help of the right ingredients, like almond flour and gluten-free flour blend, these biscotti are packed with nutrients that will actually fuel your body rather than weigh you down. And when paired with just one cup of hot water, you can enjoy the decadent taste without sacrificing your health goals.

But the best part about this recipe? The fact that it’s gluten-free means that even those with celiac disease or gluten intolerance can indulge in a savory treat without having to worry about discomfort afterwards.

Another added bonus is the versatility of this recipe. You can substitute various ingredients to create unique variations of these yummy cookies like pistachio biscotti, chocolate hazelnut biscotti or even oat flour biscotti.

So go ahead and indulge in these triple chocolate almond biscotti cookies. Not only will they satisfy your sweet tooth, they will also leave you feeling energized and guilt-free.

Ingredient List

 Indulge in these chocolate biscotti!
Indulge in these chocolate biscotti!

Let’s talk ingredients! This gluten-free chocolate biscotti recipe requires a blend of flours and a few pantry staples. Make sure you have the exact ingredients on hand for the perfect results!

  • 2 cups Gluten-Free Flour Blend
  • 1 tsp. Xanthan Gum (only if it’s not already in your flour blend)
  • 1 tsp. Baking Powder
  • ¼ tsp. Salt
  • ¼ cup cocoa powder
  • ½ cup brown sugar
  • ⅓ cup melted coconut oil
  • 2 large eggs at room temperature
  • 1 tsp. Vanilla Extract

For the gluten-free flour blend, I like to mix together:
– ½ cup Gluten-Free Cornflour
– ½ cup Potato Flour
– 1 cup Almond Flour

To add some extra crunch and flavor, roll half the biscotti in sliced almonds or hazelnuts before baking.

And of course, don’t forget about the star ingredient: gluten-free chocolate! Use high-quality dark chocolate chips or chop up your favorite bar to add to the biscotti dough.

The Recipe How-To

 Biscotti, but make it gluten-free!
Biscotti, but make it gluten-free!

Let’s dive into the recipe, shall we? This Gluten-free Chocolate Biscotti recipe is easy to follow and takes only a few simple steps. You won’t believe how delicious and chocolaty these biscotti cookies are!


For this recipe you will need:

  • 1 cup + 2 tablespoons (160g) all-purpose gluten-free flour blend
  • 1/4 cup (21g) cocoa powder, sifted
  • 1 teaspoon gluten-free baking powder
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 cup (100g) brown sugar
  • 1 large egg
  • 1 egg white
  • 1/2 teaspoon vanilla extract

Step-by-Step Instructions

  1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, xanthan gum, and salt. Set aside.
  3. In a separate large mixing bowl, beat the brown sugar with an electric mixer until crumbly.
  4. Add in the eggs and egg white one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Gradually mix in the dry ingredients until you get a sticky dough.
  7. On a lightly floured surface or on parchment paper, shape the dough into two logs that are about 8 inches long and 2 inches wide.
  8. Place them on the prepared baking sheet and bake for about 25 minutes or until they feel firm to the touch.
  9. Let them cool on the pan for 10 minutes then use a sharp serrated knife to slice the logs into cookies that are about 1/2 inch thick.
  10. Return the sliced cookies to the baking sheet and bake for an additional 10 minutes, flipping them halfway through, until they’re crisp all the way through.
  11. Let them cool on the pan before transferring them to a wire rack to cool completely.

Tips for Success

  • Make sure to use room temperature eggs.
  • Don’t overmix the dough once you add in the dry ingredients, or your biscotti could turn out tough.
  • If your dough is too crumbly, add a splash of hot water (1 tablespoon at a time) until it comes together into a cohesive dough.
  • To achieve perfection with biscotti, slice them while still warm or they will become too hard and brittle to cut.

Now that you’ve got your fresh batch of crunchy chocolate biscotti, you can enjoy it with coffee, tea or even on its own!

Substitutions and Variations

 The perfect crispy treat, now gluten-free!
The perfect crispy treat, now gluten-free!

Are you looking to tweak this recipe to make it more suited to your taste? Or are you dealing with some dietary restrictions that require substitutions for some of the ingredients? Look no further, as I’ve got some great ideas for you!

For those who are allergic or intolerant to gluten, you can substitute the gluten-free flour blend with oat flour or rice flour. Both of these flours have a mild flavor and will work very well in this recipe. You can also use almond flour on its own, but keep in mind that your biscotti might end up a bit more fragile.

If you’re watching your sugar intake, replace the brown sugar with coconut sugar. Coconut sugar has become increasingly popular as a low-glycemic index sweetener and can be used as a healthier alternative to sugar.

If you love nuts, you can add chopped hazelnuts, almonds, or pistachios to the batter. These variations will give your biscotti an extra crunch and nutty flavor.

For a different take on the classic biscotti recipe, try adding dark chocolate chips or drizzling melted chocolate over them. You can also experiment with different cocoa powders such as Dutch-processed, raw cacao or dark cocoa powder to vary the degree of chocolateyness.

Lastly, if you want to turn this recipe into a triple chocolate delicacy, mix in some ground almonds and added cocoa powder into the dough. To boost the chocolate factor even more, drizzle melted chocolate over biscotti cookies once they are baked and cooled down.

The possibilities with this recipe are endless so don’t be afraid to get creative in the kitchen! Remember that substitutions may alter the final result so make sure you test out any substitutions before serving them to friends and family.

Serving and Pairing

 These biscotti will awaken your taste buds!
These biscotti will awaken your taste buds!

Now that you’ve made these scrumptious chocolate biscotti, it’s time to serve them up and enjoy! These biscotti make for a delightful treat on their own, but if you’re looking to pair them with a beverage or fruit, there are plenty of options.

My personal favorite pairing for these chocolate biscotti is a hot cup of coffee. The rich chocolate flavor blends perfectly with the bold, nutty notes of coffee. If you prefer something a bit milder, try steeping a cup of herbal tea with cinnamon or vanilla notes. The warm spices will complement the cocoa undertones in your biscotti for a cozy experience.

If you’re in the mood for something more refreshing, sliced pears or apples provide a sweet contrast to the rich chocolate flavor. You can also drizzle some honey on top and sprinkle with finely chopped nuts for added texture.

These biscotti are also perfect for sharing with friends and family. Arrange them attractively on a platter and serve alongside a pot of fresh-brewed coffee or tea at your next party. Guests won’t be able to resist these delicious bites!

No matter how you choose to enjoy them, these gluten-free chocolate biscotti are sure to satisfy your sweet tooth cravings.

Make-Ahead, Storing and Reheating

 Take a bite and savor the chocolate goodness!
Take a bite and savor the chocolate goodness!

As someone who loves to meal prep and make-ahead, I am happy to tell you that these gluten-free chocolate biscotti are a perfect option for advance preparation. Once the biscuits are baked and cooled, they can be stored in an airtight container or resealable bag for up to 2 weeks. Ensure that the container is tightly sealed so that there will not be any moisture trapped inside. Also, it is important to keep the biscotti in a cool, dry place to lengthen their shelf life.

Reheating the biscuits is crucial to revive their delicate texture and aroma after some time. To reheat these gluten-free chocolate almond biscotti, simply preheat your oven to 350°F and arrange the biscotti on a baking sheet. Warm them up in the oven for about 5-7 minutes until they feel slightly crispy to your touch. Alternatively, you can also enjoy biscotto by dipping them into hot liquid such as coffee or hot chocolate.

If you have extra baked gluten-free chocolate almond biscotti on hand, consider using them creatively as an ingredient in other dessert recipes. Break the hard biscuits into small pieces and use them as toppings for oatmeal bowls or ice cream sundaes. You can even incorporate biscotti crumbles in your pancake batter recipe for added crunch and flavor.

In conclusion, these gluten-free chocolate almond biscotti are a wonderful low-carb treat that can be stored easily and reheated quickly whenever you crave a sweet snack. The make-ahead nature of this recipe means it would also be great for parties or get-together with friends and families.

Tips for Perfect Results

 The ultimate gluten-free chocolate indulgence!
The ultimate gluten-free chocolate indulgence!

To achieve perfect results in making gluten-free chocolate biscotti, there are some tips and tricks that you should keep in mind. These are the following:

First, it is crucial to measure the ingredients accurately. Since gluten-free flours tend to behave differently than regular wheat flour, precise measurement is essential to ensure the consistency of your dough.

Second, do not overwork the dough. Doing so could make the biscotti tough and dense. Mix until everything is just combined and avoid kneading excessively.

Third, use room temperature eggs. Eggs that are not at room temperature can mess with the consistency of the dough.

Fourth, let the biscotti cool completely before slicing them. Cutting them while they’re still warm will cause them to crumble.

Fifth, consider using a timer when baking your biscotti. Make sure to keep an eye on them as they bake since they can go from done to burnt quickly.

Sixth, if you want your biscotti to have a crunchier texture, lower the oven temperature and bake them for a more extended period. If you want them to be crunchier, increase the oven temperature slightly but use less time baking.

Lastly, do not forget to store your biscotti correctly. Place them in an airtight container at room temperature and keep them away from humidity or moisture to remain fresh for up to two weeks.

Keeping these tips in mind will help you make gluten-free chocolate biscotti perfectly every time.

Bottom Line

In my opinion, this recipe for Gluten-Free Chocolate Biscotti is the perfect tea-time or anytime treat for those who are health-conscious but still want to indulge in a sweet delight. By using almond flour, gluten-free baking powder, and xanthan gum this recipe comes together in such a way that you won’t even miss the wheat flour.

Not only is it tasty and free from gluten, but it’s also dairy-free too! I encourage you to try out this recipe with your family and friends. And if you have any leftovers, they can be stored for up to a week in an airtight container or even frozen for later.

So go ahead, whip up a batch of Gluten-Free Chocolate Biscotti for yourself and find out why it’s a recipe that will not disappoint. I hope this article inspired you to make healthier food choices while still enjoying all the sweet things in life. Keep in mind that healthy eating doesn’t have to mean bland or boring – there are many creative ways to cook and bake nutritious foods that taste amazing!

Thank you for reading, and happy baking!

Chocolate Biscotti - Gluten Free

Chocolate Biscotti - Gluten Free Recipe

I found this recipe in Australia's number 1 food magazine, Super Food Ideas. I adore a biscotti and coffee.
No ratings yet
Prep Time 30 mins
Cook Time 55 mins
Course Dessert
Cuisine Gluten-free
Servings 35 biscotti
Calories 22.2 kcal


  • 1 cup plain gluten-free flour
  • 1/3 cup potato flour
  • 1/4 cup gluten-free cornflour
  • 1/2 cup brown sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon xanthan gum (optional)
  • 1/4 teaspoon gluten free baking powder
  • 2 tablespoons hot water
  • 2 eggs


  • Sift flours, sugar, cocoa, xanthan gum, and baking powder together in a bowl.
  • Add water and eggs, mixing well.
  • Turn dough onto gluten free floured surface.
  • Knead until smooth.
  • Shape into 2 x 30 cm logs.
  • Place on lightly greased over tray.
  • Bake in moderate oven (180c) for 35 minutes or until lightly browned.
  • Using a bread knife, cut into 3/4 cm slices.
  • Arrange in a single layer on baking tray.
  • Bake for an extra 15 to 20 minutes, or until crisp.
  • Cool on wire rack.
  • Store in an airtight container.

Add Your Own Notes


Serving: 304gCalories: 22.2kcalCarbohydrates: 4.5gProtein: 0.5gFat: 0.3gSaturated Fat: 0.1gCholesterol: 10.6mgSodium: 5.9mgFiber: 0.2gSugar: 3.1g
Keyword < 4 Hours, Australian, Brunch, Cookie and Brownie, Dessert, European, Free Of..., Grains, Oven, Weeknight
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