Gluten-Free Chocolate Chip Biscotti

No ratings yet

This almond-infused gluten-free chocolate chip biscotti cookie offers a subtle almond flavor packed inside a sweet and crispy biscotti cookie.

Prep Time30

Cook Time46

Total Time1 16

Course: Breakfast, Dessert

Cuisine: Italian

Keyword: biscotti

Servings: biscotti cookies

Calories: 162kcal

Author: Jenny Levine Finke

Equipment

1 Handheld or standing mixer
1 Baking Sheet with parchment paper
1 sharp knife

Ingredients

½ cup vegetable shortening see notes
1 cup white granulated sugar
3 eggs large
½ teaspoon almond extract or vanilla extract
2½ cups gluten-free flour I used Bob’s Red Mill’s 1-to-1 Gluten-Free Flour
1 teaspoon xanthan gum omit if you are using a gluten-free flour that already has it, like Bob’s Red Mill’s 1-to-1 Gluten-Free Flour
1½ teaspoon baking powder
½ cup almond meal or ground almonds
¾ cup chocolate chips
1-2 tablespoons milk or dairy-free milk like coconut milk

Instructions

Preheat the oven to 350° F and line a baking sheet with parchment paper or silicone baking mat.
Cream the butter and sugar in a large mixing bowl using your standing or handheld mixer, then add the eggs and almond extract and mix on medium speed until smooth.
Add the gluten-free flour (and xanthan gum, if needed), baking powder, and almond meal to the butter-sugar batter. Mix until the dough is smooth. Fold in the chocolate chips by hand.
Place the dough on the baking sheet, then form it into two loaves, approximately 10”x 6” each. The dough will be sticky and is much easier to handle if you wet your hands with a little water before forming the loaves.
Brush each loaf with milk using a pastry brush and bake for 30 minutes. Allow the loaves to cool for 20-30 minutes, then slice each loaf into half-inch thick slices. Place each slice on the baking sheet.
Bake the sliced biscotti cookies for an additional eight minutes on one side, then gently flip them over, and then bake for an additional 5-8 minutes on the other side. The cookies are very fragile when warm and before the second baking is complete. Be careful when handling them so they don’t break.

Notes

Shortening vs. Butter: I used vegetable shortening to make the biscotti vegan. If you're not worried about dairy, use 1/2 cup of softened butter instead.

Milk: Use regular whole milk to brush the biscotti; however, if you're dairy-free, you can use coconut milk, almond milk, soy milk, or another vegan milk alternative.

Chocolate Chips: If dairy-free, use dairy-free chocolate chips like these from Enjoy Life.

Almond Meal vs Almond Flour: Remember to purchase almond meal or ground up your own almonds. Do not use almond flour.

Extract: You can play with this recipe to change up its flavors. One suggestion is to use orange extract and orange zest to add hints of citrus notes instead of almond extract.

Add-Ins: You could swap the chocolate chips for nuts, raisins, dried cranberries, chopped almonds, or dark chocolate pieces. You could also leave them plain for a simple biscotti cookie.

Leftovers: Store leftovers in an airtight container or zip-top bag for up to five days.

Egg-Free: I haven't tested this recipe without egg, but if you do, I suggest using Bob's Red Mill Egg Replacer.

Nutrition