Biscotti are popular Italian cookies that are especially enjoyed during Christmas, but also loved throughout the year as they are a delicious and crunchy companion to an afternoon latte or espresso. You’re going to love this Chocolate Chip Almond Biscotti and they’re gluten free too!
Biscotti are dry and crunchy because they are twice-baked; first, they’re baked in logs, and then cooled slightly, cut and then baked again. They are the perfect accompaniment to coffee or tea as they’re dipped in to soften.
I love biscotti but being gluten-free, I wasn’t sure how substituting my own gluten-free blend of flours would work out. Luckily, these gluten-free chocolate chip and almond biscotti turned out delicious and not as hard as they would normally with regular flour!
Don’t be worried if the biscotti logs form a crack during the first bake; it’s normal and gives the top of the biscotti their cool texture. Also, they are dry cookies so don’t also fret if your biscotti crumble when you’re cutting them into slices. Just be careful when cutting and turning them onto the cut side for baking – especially the middle pieces.
These gluten-free chocolate chip and almond biscotti are great because you can easily substitute the gluten-free flours with regular flour too.
Here’s how to make chocolate chip and almond biscotti – gluten-free too!
How to Make Chocolate Chip Almond Biscotti – Gluten Free Too!
Gluten-Free Almond Chocolate Chip Biscotti
Ingredients
2 1/2 cups gluten-free flour* (use regular all-purpose flour if not gluten-free and skip the xanthan gum of course)
Add 3/4 teaspoon of Xanthan Gum if you’re using a GF flour blend that doesn’t contain xanthan gum*
2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup unsalted butter, softened
2 large eggs
1 teaspoon almond extract
1/2 cup slivered almonds
3/4 cup mini chocolate chips
Method
Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a separate bowl, mix flour and baking soda.
In a stand mixer, add butter, sugar, eggs, almond extract, and salt until well blended.
Add the flour with baking powder.
Once dough is mixed, fold in the almonds and chocolate chips.
Lightly flour a work area on a piece of parchment or wax paper.
Separate dough into two equal pieces, and form into logs about 1 1/2” thick and about 10” long. Carefully place on the parchment-paper-lined baking sheet with a couple of inches in between each log as they will spread.
Bake for 25 mins at 350°F.
Then remove from oven and allow to cool for 10 minutes.
Very carefully, slice the loaves into 1 1/2-inch biscotti. I cut them right on the baking sheet as they may crumble slightly. Place the cut side down on the baking sheet. You’ll notice the ends of the logs are easier to cut as they are baked faster than the middle; be careful when cutting the middle pieces as I find they tend to crumble a little more.
Reduce oven temperature to a 300°F oven and bake for 10 minutes.
Remove and flip the biscotti over and bake for another 10 minutes.
Notes:
*I use a blend of brown rice, sorghum, tapioca, and almond plus about 3/4 teaspoon of xanthan gum
** The rule is to use 1/4 teaspoon xanthan gum for each cup of flour used. For this recipe, 2 1/2 cups works out to be just over 1/2 teaspoon of xanthan gum.
If you have extra chocolate, dip half or one side of the cookie in melted chocolate.
How to Make Chocolate Chip and Almond Biscotti - Gluten Free Too!
These gluten-free chocolate chip and almond biscotti are crunchy and delicious, and can easily substitute the gluten-free flours with regular flour too.
Ingredients
- 2 1/2 cups gluten-free flour*
- Add 3/4 teaspoon of xanthan gum if you’re using a GF flour blend that doesn’t contain xanthan gum*
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup white sugar
- 1 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup slivered almonds
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a separate bowl, mix flour and baking soda.
- In a stand mixer, add butter, sugar, eggs, almond extract,
and salt until well blended. - Add the flour with baking powder.
- Once dough is mixed, fold in the almonds and chocolate
chips. - Lightly flour a work area on a piece of parchment or wax
paper. - Separate dough into two equal pieces, and form into logs
about 1 1/2” thick and about 10” long. - Carefully place on the parchment-paper-lined
baking sheet with a couple of inches in between each log as they will spread. - Bake for 25 mins at 350°F.
- Then remove from oven and allow to cool for 10 minutes.
- Very carefully, slice the loaves into 1 1/2-inch
biscotti. I cut them right on the baking sheet as they may crumble slightly. Place the cut side down on the baking sheet. - Reduce oven temperature to a 300°F oven and bake for 10 minutes.
- Remove and flip the biscotti over and bake for another
10 minutes.
Notes
*I use a blend of brown rice, sorghum, tapioca, and
almond plus about 3/4 teaspoon of xanthan gum
** The rule is to use 1/4 teaspoon xanthan gum for
each cup of flour used. For this recipe, 2 1/2 cups works out to be just over 1/2 teaspoon of xanthan gum.
