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.
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
- brown or coconut sugar
- coconut oil
- almond extract
- baking powder
- 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 🙂
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
This recipe looks very good. Can’t wait to try it!