Gluten Free Double Chocolate Biscotti
Indulge in the perfect balance of crunch and chocolatey decadence with these Gluten-Free Double Chocolate Biscotti. Packed with rich cocoa flavor and studded with semi-sweet chocolate chips, this recipe is a chocolate lover’s dream that's both gluten-free and irresistibly satisfying. The biscotti are baked twice to achieve their signature crisp texture, making them the ideal companion for a hot cup of coffee, tea, or cocoa. With just 20 minutes of prep time, these delightful treats are surprisingly easy to make, and optional almond extract adds a subtle layer of sophistication. Whether you're gifting them or savoring them yourself, these gluten-free biscotti deliver bakery-style perfection in every bite!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour blend
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Almond extract (optional)
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, and salt until well combined.
In a separate large bowl, beat the granulated sugar and eggs using an electric mixer on medium speed until thick and pale, about 2-3 minutes.
Add the vanilla extract and almond extract (if using) to the egg mixture and mix until incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing until a thick dough forms. Stir in the semi-sweet chocolate chips until evenly distributed.
Transfer the dough to the prepared baking sheet and, using wet hands, shape it into a long, slightly flattened log approximately 12 inches long and 4 inches wide.
Bake the log in the preheated oven for 25 minutes, or until firm to the touch and slightly cracked on top. Remove from the oven and let it cool on the baking sheet for 10 minutes.
Once cooled slightly, use a sharp serrated knife to slice the log diagonally into 3/4-inch thick slices. Arrange the slices cut side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip each piece over and bake for another 10 minutes, or until dry and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 472.1 g | 172% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 221.1 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 218 mg | 17% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 1974 mg | 42% | |
*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.
