Gluten-Free Chocolate Almond Biscotti

There’s nothing that makes a cup of coffee or tea more special than homemade gluten-free biscotti! Smothered in chocolate with a delightful almond crunch, this is a recipe you’ll want to come back to again and again.

Since I was a teenager, biscotti was one of those things I had to make every Christmas (and often a few other times throughout the year). I love drinking hot tea, and biscotti is the perfect companion to serve with it.

I’ve made it various ways over the years, but this is my all-time favorite version. It’s gluten-free and made with ingredients you can feel great about eating!

Why You’ll Love Gluten-Free Chocolate Almond Biscotti

Rich, subtly sweet flavor – With a delicious flavor that makes every cup of coffee or tea 1,000 times better, you’ll want to always have gluten-free biscotti on hand.

Easy recipe – While biscotti does take a few more steps than other cookies, this recipe is made with simple ingredients and no complicated techniques. You’ll be a pro at making biscotti right away!

Smothered in chocolate – Chocolate makes everything better, and gluten-free biscotti is no exception.

Unique cookie – If you’re looking for something that’s a little more special than the typical cookie recipe, biscotti is the perfect way to mix things up!

Perfect for dunking – The crunchy texture is delicious dunked in hot coffee, tea, or even milk.

How to Serve Gluten-Free Biscotti

Traditionally, biscotti is served in Italy alongside a dessert wine. However, everywhere else it’s typically eaten with a hot cup of coffee or black tea.

If I’m in the mood for biscotti but don’t have time to sit down with a cup of tea, I will even dunk it in milk for a quick, tasty snack!

How to Store Gluten-Free Biscotti

Gluten-free biscotti can be stored in an airtight container in the fridge for up to 7 days. Remove it from the fridge and let it come to room temperature before serving,

While biscotti made with wheat flour is best stored at room temperature, recipes made with oat flour keep much better in the fridge.

Can I Freeze Gluten-Free Biscotti?

Yes, this is a perfect recipe to freeze for later! Simply place in an airtight container and store in the freezer for 2-3 months.

When you’re ready to eat it, let it thaw in the fridge.

FAQs

How do I cut biscotti without it crumbling? – First, make sure it cools completely before slicing it. When it’s time to cut it, I’ve found that a sharp santoku or chef’s knife works best.

Do I have to use slivered almonds? – No, you can use chopped almonds, substitute any other type of chopped nuts, or leave them out all together.

Tools You May Need

Measuring cups and spoons

Cutting board

Mixing bowl

Silicone spatula

Whisk

Baking sheet

Cooling rack

Knife

Small saucepan or double boiler (A double boiler is the safest way to melt chocolate, but I usually just use a small saucepan and stir constantly.)

Spatula

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Ingredients for Gluten-Free Chocolate Almond Biscotti

Oat flour – This is my favorite simple gluten-free flour. It bakes similar to wheat flour and doesn’t have a grainy texture. If you need this biscotti to be gluten free, make sure to use gluten-free oat flour. You can make it yourself or buy it.

Coconut oil – You can substitute butter if you don’t need this recipe to be dairy free.

Coconut sugar – A great refined sugar substitute! You can substitute white sugar if you prefer.

Maple syrup – Adds delicious rich flavor and a little more sweetness.

Egg – To bind everything together.

Slivered almonds – You can substitute finely chopped almonds or other nuts.

Baking soda – To help the biscotti rise.

Vanilla – Adds wonderful flavor.

Salt – Sea salt or Himalayan

Chocolate chips – Semisweet chocolate chips are my favorite for biscotti, but you could use milk, dark, or even white chocolate instead. If you need this recipe to be dairy free, make sure to use dairy-free chocolate chips.

How to Make Gluten-Free Chocolate Almond Biscotti

First, preheat your oven to 350 degrees.

Then whisk the oat flour, baking soda, and salt together.

Next, stir in the coconut sugar, maple syrup, coconut oil, eggs, and vanilla. Finally stir in 3/4 cup of the almonds.

Place the dough in the fridge for 10-20 minutes. This will allow the oat flour to soak up some of the moisture and make the dough easier to handle. Due to the nature of oat flour, this is an important step that shouldn’t be skipped.

Line a baking sheet with parchment paper, and remove the dough from the fridge. Using your hands, form two logs about 10 – 12 inches long, 3 inches wide, and 1 1/2 inches high, and place them on the baking sheet.

Bake for 20 minutes until the logs are golden brown. Remove the biscotti from the oven and turn it down to 300 degrees.

Once the biscotti has fully cooled (don’t try to cut it warm), use a santoku or chef’s knife to slice it into approximately 3/4 inch wide slices. Biscotti is a delicate cookie, so you’ll need to be careful not to break it.

Place the slices back on the baking sheet, cut side down, and bake for 20-25 minutes, flipping halfway through.

Now put the biscotti on a cooling rack while you prepare the chocolate. In a double boiler or small saucepan, melt the chocolate chips over low heat. If you use a saucepan, make sure to stir constantly to prevent burning.

Once the biscotti are fully cooled, dip the tops of the cookies into the chocolate and sprinkle the rest of the slivered almonds on top. Depending on how large the almond pieces are, you may want to slightly crush them with your fingers.

Let the chocolate completely harden before eating or storing them.

Enjoy your delicious homemade biscotti with a hot cup of tea or coffee!

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome

More Gluten-Free Cookie Recipes

Gluten-Free Chocolate Chip Oatmeal Cookies without Eggs

Simple Banana & Date Oatmeal Cookies