These gluten-free chocolate biscotti are the perfect cookie to pair with a warm cup of coffee or tea. The have a rich chocolate flavor and are topped with melted dark chocolate and crushed pistachios for a delicious flavor combo.
Chocolate Biscotti
The first time I baked my almond flour biscotti, I fell in love with the twice baked crunchy cookies. It was a labor of love, but was truly the perfect cookie for my daily iced coffee.
These gluten-free chocolate biscotti are, dare I say, even better than the originals. They have a rich chocolate flavor, enhanced by chocolate chips mixed into the batter and a light chocolate drizzle.
The crushed pistachios are the perfect added crunch that pair so well with all the chocolate flavor.
These cookies are gluten-free, dairy-free and so delicious to keep around for your sweet tooth.
Ingredients you’ll need for gluten-free chocolate biscotti:
- almond flour
- unsweetened cocoa powder
- eggs
- brown or coconut sugar
- coconut oil
- almond extract
- baking powder
- salt
- chocolate chips
These simple ingredients come together to form the perfect chocolatey cookie!
To make biscotti, you’ll start by preparing the dough. Form that into a log shape and bake it for around 20 minutes. Before slicing the cookies into bars, you’ll need to let the log cool.
Once its cool, slice your biscotti and bake each side on a lower temp for another 10-12 minutes. Let them cool one more time to really crisp up, then top them with your toppings.
These delicious chocolate biscotti are twice-baked to give them that perfect crunch. You guys are going to love this recipe! I can’t wait to hear what you think.
Tag me on Instagram if you try them, and be sure to leave a rating and review below if you loved them 🙂
If you love all things chocolate, check out some of these other chocolate recipes:
Chocolate Chia Pudding
Vegan Chocolate Pudding Parfait
Chocolate Banana Bread
Gluten-free Chocolate Biscotti
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup light brown sugar or coconut sugar
- 2 eggs
- 2 tbsp coconut oil, use refined for a neutral taste
- 1 tsp almond extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Top with:
- 1/4 cup chocolate chips melted with 1 tsp coconut oil
- Crushed pistachios
Directions
- Preheat your oven to 350 F
- In a medium sized bowl, whisk together the eggs, coconut oil, sugar and almond extract.
- Add in the almond flour, cocoa powder, baking powder, salt and chocolate chips and mix well until a dough forms. It should be slightly wet.
- Line a baking tray with parchment paper. Wet your hands, and place the dough in the center of the baking sheet forming a log, around 9″ long and 3″ wide- it should have a slight oval shape.
- Bake for 20-22 minutes, until the top is slightly firm to touch.
- Remove from oven and let it cool completely for 15-20 minutes.
- Lower the oven temperature to 300 F.
- Once the cookie cools, slice into 1/2″ sticks. You should have about 12-14 pieces. Place them back on the baking sheet onto one of the sides.
- Bake the cookies for 12 minutes, flip them, and bake for an additional 10-12 minutes.
- Remove from oven and let them cool completely, they will harden as they set.
- Once cool, drizzle them with melted dark chocolate and top with crushed pistachios
- Store them in an air tight container for up to 2 weeks, or freeze for up to 2 months.
No I did not add!
Delicious! I bake them softer and dunk them in milk or coffee. If you freeze them they makean quick, light breakfast that’s absolutely amazing!
I adjusted the sugar and doubled the batch. I also used my own ground almonds with the dark skins. Ivery tasty. Little dry. So i will put choc late and salt. Maybe a caramel