Biscotti is the perfect cookie to make on chilly, rainy days because they are perfect for dipping in your favorite hot beverage! Whether you’re sipping tea, coffee, or hot chocolate, that crisp, crunchy cookie is the perfect dipping companion!
Aside from their admirable dip-ability, their texture lends them perfectly for making ahead, for gifting, for storing, for saving for later (more on that later).
What is Biscotti?
Biscotti are dry, crunchy, hearty twice-baked cookies originating from Italy. Typically biscotti are an almond flavor but they can really vary with different flavors and add-ins.
Ingredients for Gluten Free Biscotti
Flour. I used 1:1 gluten free flour. Any brand works – Bob’s Red Mill is one of my favorites!
Coconut Sugar. For some sweetness! If you don’t have coconut sugar or want to sub in something else, another granular sweetener works! Brown sugar has a similar rich, caramel flavor to coconut sugar so I would suggest subbing in that if you need/want to.
Baking Powder & Salt. For some baking magic. You always need a little lift and a little salt to bring out the sweet flavor.
Hazelnuts. I love the hazelnut and chocolate combo but if you want to sub in another nut, you definitely can! Almonds are always a biscotti hit!
Chocolate. Really, you can use whatever chocolate you like! Dark chocolate, milk chocolate, or even white chocolate would all work!
Eggs. To bind everything together! I haven’t tested this recipe using flax eggs or vegan eggs so if you do any experimenting, leave a comment below and let other readers know how it goes!
Ways to customize and make this recipe your own!
Nuts. I love hazelnuts but you can also think of almonds, walnuts, cashews, or sesame seeds would be fun! Pine nuts. I vote for pine nuts if you’re up for it!
Chocolate. I mean, chocolate is always a welcome ingredient in my house but you can leave it out or play around with different kinds of chocolate. Chop up your favorite chocolate bar or even candy bar and mix it into the dough.
Dried Fruit. Add some golden raisins, dried cranberry, apricot, or candied oranges to the mix!
Extract. Almond extract can really bump up the almond flour for a delicious almond biscotti everyone will love!
Espresso. Add some espresso powder to give your biscotti a coffee punch.
Ginger. Grate some fresh ginger into the mix for a fun zing to your biscotti.
How to Make Gluten Free Biscotti
Prep the mixture
In a large bowl, add the gluten free flour, baking powder, coconut sugar, salt, chopped hazelnuts and chopped chocolate. Mix!
In a small, separate bowl, whisk together the 2 eggs until they are slightly foamy and combined – no separate whites and yolks!
Add the eggs to the dry mixture and stir with a spoon, your hands or a hand mixer for ease! This will come together in a thick, sticky dough.
Arrange the dough
Flour your hands and use them to arrange the dough in a large rectangle shape in the middle of the parchment paper. It will spread! The square will be about 10-12 inches long and roughly ½ an inch thick before baking.
Bake your gluten free biscotti
Bake for 25 minutes and remove from the oven, allowing the biscotti to cool for one full hour.
Most Important Step
Leave the biscotti to cool for an entire hour on the baking sheet. To achieve that perfect biscotti texture, you must allow it to cool for a full hour before slicing!
Slice the biscotti
Once the hour is passed, using a serrated knife, slice the biscotti on an angle into desired thickness of cookie.
Bake again
Lay the cookies flat on the baking sheet and return to the oven for another 15-25 minutes, depending on thickness of cookies. Don’t worry, these will not burn! They will just get crunchier and crunchier – as biscotti should!
Once baked, allow to cool.
Dip & Sprinkle!
If desired, melt chocolate with a tsp of coconut oil and dip the ends of the biscotti. Top with more chopped hazelnuts + enjoy! Want an in step by step melty chocolate tutorial? Check out my post How to Melt Chocolate Chips!
How to Serve Gluten Free Biscotti
Since biscotti is usually a dry, crunchy texture, it is customarily served with a beverage so you can dunk it! I love dipping my biscotti into a hot beverage! Try it with your favorite tea or coffee.
Or, if you’re feeling festive, serve biscotti alongside this Homemade Gingerbread Hot Chocolate, this Slow Cooker Spiked Hot Chocolate or this Mocha Mexicana! This Homemade Gingerbread Latte or this Dairy Free Cashew Mocha Latte are so fun too!
Gift Some Biscotti!
Because of its texture, biscotti is hearty and shelf life, they gift really well! Package some biscotti into vintage tins or wrap them in plastic bags with a cute bow! Attach a tag with a tea bag or gift card and bam! A perfect gift for anyone, really!
How to Store Leftover Biscotti
These cookies can be stored at room temperature in an airtight container. Be SURE that they are completely cooled before packing them away. Any moisture in the container will soften the biscotti, which isn’t what we want.
These biscotti should last a few weeks as long as stored properly! They also freeze beautifully to pull out one at a time as desired.
Recipe
Chocolate Hazelnut Gluten Free Biscotti
Gluten free biscotti are perfectly crunchy, loaded with chopped hazelnuts, chocolate and perfect for dipping in your favorite hot drink.
Ingredients
Biscotti:
- 1 1/4 cup 1:1 gluten free flour
- 3/4 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup chopped hazelnuts
- 1/2 cup chopped dark chocolate (or any chocolate!)
- 2 eggs
Optional Toppings:
- 1/2 cup chocolate
- 1 tsp refined coconut oil
- More chopped nuts
Instructions
- Preheat the oven to 350F degrees and line a baking sheet with parchment paper.
- In a large bowl, add the gluten free flour, coconut sugar, baking powder, salt, chopped hazelnuts and chopped chocolate. Mix!
- In a small, separate bowl, whisk together the 2 eggs until they are slightly foamy and combined – no separate whites and yolks!
- Add the eggs to the dry mixture and stir with a spoon, your hands or a hand mixer for ease! This will come together in a thick, sticky dough.
- Flour your hands and use them to arrange the dough in a large rectangle shape in the middle of the parchment paper. It will spread! The square will be about 10-12 inches long and roughly ½ an inch thick before baking.
- Bake for 25 minutes and remove from the oven.
- Turn the oven down to 300F degrees.
- MOST IMPORTANT STEP: Leave the biscotti to cool for an entire hour on the baking sheet. (I promise, I tried this a million different ways + it fails every time if you don’t allow it to cool before slicing!)
- Once the hour is passed, using a serrated knife, slice the biscotti on an angle into desired thickness of cookie.
- Lay the cookies flat on the baking sheet and return to the oven for another 15-25 minutes, depending on thickness of cookies. Don’t worry, these will not burn! They will just get crunchier and crunchier – as biscotti should.
- Once baked, allow to cool. If desired, melt chocolate with a tsp of coconut oil and dip the ends of the biscotti. Top with more chopped hazelnuts + enjoy!
Tips
Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.
** These cookies can be stored at room temperature in an airtight container. Just be SURE that they are completely cooled before packing them away. Any moisture in the container will soften the biscotti, which isn’t what we want. These should last a few weeks as long as stored properly! They also freeze beautifully to pull out one at a time as desired.
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 82
- Sugar: 9.5g
- Sodium: 68mg
- Fat: 3.4g
- Saturated Fat: 1.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12.2g
- Fiber: 0.5g
- Protein: 1.4g
- Cholesterol: 17mg
What is 1;1 gluten free flour. Can I use almond meal?
just regular gluten free all-purpose flour 🙂