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Gluten-Free Chocolate Chip Biscotti

Several golden-brown slices of Gluten-Free Chocolate Chip Biscotti studded with mini chocolate chips, arranged on a light plate.
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A recipe for classic, twice-baked Italian cookies made crispy and delicious without gluten, featuring chocolate chips.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup slivered almonds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the sugar and eggs until pale and slightly thickened, about 2 minutes. Whisk in the vanilla extract and melted butter until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a stiff dough. Do not overmix.
  5. Fold in the chocolate chips and almonds, if using.
  6. Turn the dough out onto a lightly floured surface (use extra gluten-free flour). Gently form the dough into a log about 10 inches long and 2 inches wide. Place the log on the prepared baking sheet.
  7. Bake for 25 to 30 minutes, or until the log is firm and lightly golden brown.
  8. Remove the log from the oven and let it cool on the baking sheet for 10 minutes. Reduce the oven temperature to 300°F (150°C).
  9. Carefully transfer the warm log to a cutting board. Using a sharp, serrated knife, slice the log diagonally into 1/2-inch thick slices.
  10. Lay the slices cut-side up on the baking sheet.
  11. Bake for another 10 to 15 minutes. Flip the biscotti over and bake for an additional 10 to 15 minutes, until they are dry and crisp throughout.
  12. Cool completely on a wire rack before serving or storing.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients to help bind the dough.
  • For a dairy-free option, use dairy-free chocolate chips.
  • If the dough seems too sticky to handle, chill it for 15 minutes before shaping the log.
  • Store biscotti in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://delishdiarist.com/gluten-free-chocolate-chip-biscotti/