Gluten-Free Chocolate Biscotti
Indulge in the perfect blend of rich cocoa and irresistible crunch with this Gluten-Free Chocolate Biscotti recipe! Crafted with gluten-free all-purpose flour and a hint of velvety cocoa, these twice-baked Italian cookies are the ideal treat for coffee or tea lovers. With the added decadence of gluten-free chocolate chips, each bite offers a delightful balance of sweetness and texture. These biscotti are easy to make and require just 20 minutes of prep time before baking to crisp perfection. Whether you enjoy them dunked or as-is, these gluten-free chocolate biscotti are a delectable twist on a classic, making them perfect for gluten-sensitive or health-conscious snackers.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Unsalted butter, softened
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cups Chocolate chips (gluten-free)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated and a dough forms.
Fold in the gluten-free chocolate chips by hand using a spatula or wooden spoon.
Divide the dough in half and form each half into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet.
Bake for 25 minutes, or until the logs are firm but still slightly soft in the center.
Remove from the oven and reduce the oven temperature to 325°F (160°C). Let the logs cool on the baking sheet for 10 minutes.
Transfer the logs to a cutting board. Using a sharp serrated knife, slice each log diagonally into 1/2 inch thick biscotti.
Place the slices cut side down back onto the baking sheet. Bake for an additional 10-12 minutes.
Flip the biscotti over and bake for another 10-12 minutes, or until they are dry and crisp.
Remove from the oven and allow to cool completely on a wire rack before serving or storing. Enjoy!
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 432.2 g | 157% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 223.8 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 258 mg | 20% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1248 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
