Gluten-Free Almond Chocolate Chip Biscotti

Another Christmas tradition in my family is making homemade biscotti! Biscotti is an Italian cookie that is twice baked for a super crunchy texture, that is perfect for dipping in hot coffee or tea.

Almond Biscotti (gluten-free)

Prep Time 20 mins
Cook Time 1 hr 20 mins
Chill time 50 mins
Total Time 2 hrs 30 mins


  • 2 3/4 cup all purpose gluten free flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick butter softened
  • 1 cup sugar
  • 3 eggs room temp
  • 2 1/2 tsp almond extract
  • 1 tbsp water
  • 3/4 cup roasted almonds chopped
  • 1 cup chocolate chips


  • Preheat oven to 350F
  • Whisk together flour, baking powder and salt in medium bowl
  • Cream butter and sugar in a large bowl or electric mixer until light and fluffy
  • Beat in eggs, 1 at a time, then beat in almond extract and water
  • Gradually add dry mixture at a low speed
  • Fold in almonds and chooclate chips
  • Divide dough into two and using your hands, form each half into a loaf on parchment paper on a baking tray (the dough is super sticky so put your fingers with water to form the loaves)
  • Refrigerate until firm, about 2 hours
  • Bake for 50 minutes or until golden
  • Reduce oven temperature to 275°
  • Cool loaves on a wire rack for 5 minutes
  • Place loaves on a cutting board and, with a serrated knife, slice at a 45° angle into 1/2-inch-thick slices
  • Lay slices on the baking sheet on their side and bake until golden and hard, about 30 minutes
  • Store in an airtight container (they stay good for a long time)
Course: Dessert

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