Gluten-Free Double Chocolate Biscotti
This gluten-free double chocolate biscotti is a healthier twist on the classic Italian treat. Made with almond flour, cocoa powder, and gluten-free chocolate chips, these crunchy twice-baked cookies are perfect for dunking in coffee, lattes, or hot chocolate.
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.
Notes
Do not skip the second bake, as it creates the signature biscotti crunch. Let the loaf cool for about 10 minutes before slicing to prevent crumbling. For a dairy-free version, substitute the butter with 1/4 cup avocado oil. Store in an airtight container at room temperature for a couple of days or freeze for longer storage. Refresh stored biscotti in a 325°F oven for 5 minutes before serving.