If you love dessert recipes that pair perfectly with your morning coffee, this gluten-free double chocolate biscotti is a must-try. It’s rich, crunchy, and packed with melty chocolate chips in every bite.
Made with almond flour and cocoa powder, this is a healthier twist on a classic Italian treat. It’s easy to make at home and tastes just as good as anything from a coffee shop.
Whether you’re gluten-free by necessity or just love a good chocolate cookie, this recipe is one you’ll want on repeat.
Why You’ll Love This Chocolate Biscotti
This easy dessert recipe brings together simple ingredients for a crunchy, chocolatey treat.
- Gluten-free: Made with almond flour and rice flour, this biscotti is naturally gluten-free without sacrificing texture.
- Healthy twist: Almond flour adds protein and nutrients, making this a more wholesome chocolate dessert option.
- Rich chocolate flavor: Cocoa powder and chocolate chips create a deep, double-chocolate taste in every bite.
- Easy to make: This recipe comes together with simple pantry staples and basic mixing techniques.
- Perfect with coffee: The crunchy texture makes this biscotti ideal for dunking into coffee, lattes, or hot chocolate.
If you’re looking for a simple, yummy dessert that’s also gluten-free, this chocolate biscotti is exactly what you need.
Common Mistakes (And How to Avoid Them)
A few small details make a big difference with biscotti.
- Skipping the second bake. The second baking is what gives biscotti its signature crunch. Don’t skip this step, even if the cookies look done after the first bake.
- Slicing too thick or too thin. Aim for about half-inch slices for the perfect balance of crunch and texture.
- Cutting while too hot. Let the loaf cool on a wire rack for about 10 minutes before slicing to prevent crumbling.
- Using the wrong chocolate chips. Always check labels, as some chocolate chips can contain hidden gluten.
- Overmixing the dough. Stir the wet and dry ingredients together just until combined to keep the texture light.
Following these simple tips ensures your biscotti turns out crisp and delicious every time.
Key Ingredients for Gluten-Free Chocolate Biscotti
Here’s why each ingredient matters in this healthy dessert recipe.
- Almond flour: This forms the base of the dough, adding a slightly nutty flavor and keeping the recipe gluten-free.
- White rice flour: This works alongside almond flour to create the right texture and structure for slicing.
- Cocoa powder: This provides the deep chocolate flavor that makes this biscotti truly “double chocolate.”
- Xanthan gum: This helps bind the gluten-free ingredients together so the dough holds its shape.
- Raw sugar: A less-refined sugar option that sweetens the dough while adding a subtle caramel note.
- Butter: Creamed with the sugar, butter adds richness and helps create a tender crumb.
- Gluten-free chocolate chips: These add pockets of melty chocolate throughout every slice.
Each ingredient works together to create a rich, crunchy, chocolate-packed biscotti.
How to Make Gluten-Free Double Chocolate Biscotti
Follow these easy steps for crunchy, chocolatey biscotti at home.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, white rice flour, cocoa powder, xanthan gum, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until smooth.
- Beat in the eggs and vanilla extract, scraping down the sides of the bowl as needed.
- Stir the dry ingredient mixture into the wet ingredients until just combined.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- Press the dough into a long, flat shape, about 4 inches wide, on the prepared baking sheet.
- Bake for 30 minutes.
- Remove from the oven and let cool on a wire rack for about 10 minutes.
- Slice the loaf crosswise into pieces about half an inch thick.
- Lay the slices flat on the parchment paper and bake for another 20 minutes.
- Transfer to a wire rack to cool completely before serving.
Variations and Tips
This easy biscotti recipe is simple to adapt to your taste.
- Dairy-free option: Substitute the butter with a quarter cup of avocado oil for a dairy-free version. Some bakers find this even crisper.
- Add a crunch: Stir in chopped nuts like almonds or hazelnuts for extra texture.
- Drizzle for fancy presentation: Once cooled, drizzle melted chocolate over the biscotti for an elegant finishing touch.
- Make ahead: Slice the loaf after the first bake and freeze the cookies. Bake from frozen at 325°F for 20-25 minutes when ready to enjoy.
- Pro tip: The secret to perfectly crisp biscotti is always the second bake, so don’t rush this step.
FAQs
Can I make this biscotti dairy-free? Yes. Simply replace the butter with a quarter cup of avocado oil for a dairy-free version that’s just as crisp.
How should I store this biscotti? Store in an airtight container at room temperature for a couple of days, or freeze for longer storage.
How do I refresh biscotti after storing? Pop them into a preheated 325°F oven for about 5 minutes to refresh their texture.
Why is the second bake important? The second bake is the secret to that classic biscotti crunch. Slicing before the second bake exposes more surface area to crisp up perfectly.
Gluten-Free Double Chocolate Biscotti
Equipment
- baking sheet
- parchment paper
- medium mixing bowl
- Large Mixing Bowl
- electric mixer
- whisk
- wire cooling rack
Ingredients
- 2 cups almond flour
- 1 cup white rice flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup raw sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup gluten-free chocolate chips
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, white rice flour, cocoa powder, xanthan gum, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until smooth.
- Beat in the eggs and vanilla extract, scraping down the sides of the bowl as needed.
- Stir the dry ingredient mixture into the wet ingredients until just combined.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- Press the dough into a long, flat shape, about 4 inches wide, on the prepared baking sheet.
- Bake for 30 minutes.
- Remove from the oven and let cool on a wire rack for about 10 minutes.
- Slice the loaf crosswise into pieces about half an inch thick.
- Lay the slices flat on the parchment paper and bake for another 20 minutes.
- Transfer to a wire rack to cool completely before serving.