Gluten Free Biscotti With Chocolate Drizzle - Just As Tasty (2024)

Published: Feb 9, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · 32 Comments

Jump to Recipe

My gluten free biscotti with chocolate drizzle is crunchy on the outside with a bit of softness on the inside, and pairs SO perfectly with a cup of coffee. We're making this biscotti without eggs and almonds, so they're allergy-friendly and Just As Tasty!

I've always been a biscotti lover. You probably know by now that I'm a huge fan of soft and cakey cookies, but there's just something about biscotti that I simply can't resist.

I had never tried to make biscotti from scratch, so when I set out to develop a gluten free biscotti recipe (not to mention without eggs and almonds), I was genuinely curious to see what my end result would be. Thankfully, this one's a winner!

Did you know that biscotti means "twice baked?" Yes, we will be baking these delicious cookies twice -- first as one big rectangular log, and then, after slicing, you'll bake again to get that perfect crunch.

My gluten free biscotti is crunchy but also have a a soft and tender center, which maybe is not like other biscotti you've tried... but I'm not claiming that this is a truly "authentic" recipe. For one thing, traditional biscotti calls for eggs... and you know my biscotti is made without eggs 🙂

I've also learned that there is a difference between Italian biscotti and American biscotti. Italian biscotti is much crunchier, making it extra good dipped in coffee or tea, while American biscotti tends to be softer. So there you have it!

Why You'll Love This Recipe

• It's worth mentioning again that the texture is simply perfect. No one wants a super hard or dry cookie, and this gluten free biscotti is far from it.
• It's a super simple process and made in one bowl. You don't even need a mixer for this one!
• It's a flexible recipe, meaning you can try using this recipe as a base and mixing in your own add-ins.

Ingredient Notes and Substitutions

• Gluten free flour: My go-to gluten free flour blend has always been Bob's Red Mill 1 to 1. I highly recommend using this blend if you can, but any gluten free blend should work. Just make sure the flour you're using contains xanthan gum.
• Brown sugar: You can use light or dark brown sugar for this recipe. Either one will be delicious!
• Applesauce: This is our egg substitute here. Make sure you're using pure, unsweetened applesauce with no added ingredients.
• Chocolate: You can get creative with your chocolate drizzle! Feel free to use semisweet chocolate chips, milk chocolate, dark chocolate... any chocolate will work great.

Step-by-Step Instructions...

STEP ONE: Combine your dry ingredients. Unlike many cookie recipes, this also includes your brown sugar. Whisk it all up.

STEP TWO: Add in cubes of cold, unsalted butter. Use a pastry blender to cut the butter into the flour mixture. The resulting texture should be crumby, and you will likely have pea-sized bits of butter still in your mixture. That's a good thing!

STEP THREE: Add the wet ingredients. Mix in the applesauce, vanilla extract, and canola oil until it all comes together. The dough shouldn't be overly sticky or wet. If you need to, gently knead the dough with your hands just a bit to bring it all together.

STEP FOUR: Shape the dough. Place the dough onto a lined baking sheet and use your hands to form it into a large, rectangular log. Flatten the log slightly with your hands so that it's about ¾ in. thick.

STEP FIVE: Bake on 350ºF for 25 minutes, then remove from the oven and let it cool for 15 minutes. You will want it to be cool enough so that it doesn't fall apart when you are slicing, but not too cool to where it hardens. Make sense?

See Also

Secret On How To Make The Best Keto Cream Cheese CookiesGluten-Free Marshmallow BrowniesAlmond Flour Biscuits (Keto, Gluten-Free)Moist Gluten-Free Banana Muffins

STEP SIX: Slice diagonally into individual pieces. Once you've sliced, flip each piece onto its side and pop back into the oven for another 12 minutes. Remove, flip each piece, then back in the oven for another 8 minutes.

STEP SEVEN: Drizzle on the melted chocolate. Cool completely before topping the biscotti with chocolate drizzle and a pinch of sea salt. Once the chocolate has set, pour yourself a big mug of coffee and enjoy!

Expert Tips

• My #1 baking tip is to weigh your flour using a scale. This is the best way to ensure accuracy, and the reason I include weigh measurements in my recipes.
• If you don't have a pastry blender, you can use two butter knives to cut the butter into the dry mix.
• This is a dry and crumbly dough. It's important to wait 15 minutes to slice up into individual pieces (after the first bake). If they're too warm when you slice, it'll just turn into a mess. You can see from my photo above that they still crumbled on me a little, but they didn't fall apart. Just be gentle and patient with this step.

Frequently Asked Questions

Did you make my gluten free biscotti? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes straight to your inbox.

📖 Recipe