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Gluten-free Chocolate Biscotti

Gluten-free Chocolate Biscotti

4.7 from 3 votes
Serves: 14 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup light brown sugar or coconut sugar
  • 2 eggs
  • 2 tbsp coconut oil, use refined for a neutral taste
  • 1 tsp almond extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Top with:

  • 1/4 cup chocolate chips melted with 1 tsp coconut oil
  • Crushed pistachios

Directions

  1. Preheat your oven to 350 F
  2. In a medium sized bowl, whisk together the eggs, coconut oil, sugar and almond extract.
  3. Add in the almond flour, cocoa powder, baking powder, salt and chocolate chips and mix well until a dough forms. It should be slightly wet.
  4. Line a baking tray with parchment paper. Wet your hands, and place the dough in the center of the baking sheet forming a log, around 9″ long and 3″ wide- it should have a slight oval shape.
  5. Bake for 20-22 minutes, until the top is slightly firm to touch.
  6. Remove from oven and let it cool completely for 15-20 minutes.
  7. Lower the oven temperature to 300 F.
  8. Once the cookie cools, slice into 1/2″ sticks. You should have about 12-14 pieces. Place them back on the baking sheet onto one of the sides.
  9. Bake the cookies for 12 minutes, flip them, and bake for an additional 10-12 minutes.
  10. Remove from oven and let them cool completely, they will harden as they set.
  11. Once cool, drizzle them with melted dark chocolate and top with crushed pistachios
  12. Store them in an air tight container for up to 2 weeks, or freeze for up to 2 months.