Gluten-Free Chocolate Almond Biscotti – Minimalist Baker Recipes

Meet the biscotti of your DREAMS: Chocolate and almond marry collectively completely in these undetectably vegan and gluten-free, easy-to-make treats. It’s the final word crunchy, candy, dippable companion to your favourite cozy beverage.

Plus, simply 1 bowl and 10 elements required. Let’s do just like the Italians do and bake some biscotti!

Chocolate chips, sliced almonds, baking powder, salt, almond extract, applesauce, cane sugar, almond flour, tapioca starch, and brown rice flour

Methods to make gluten-free chocolate almond biscotti

Wanna know the key to glorious biscotti?

  1. The dough needs to be sturdier than cookie dough, and oil-based vs. butter-based for a signature crispy texture.
  2. The double bake is crucial for that quintessential crunch.

The remaining is fairly easy!

Almond flour and chocolate chips next to a bowl of almond biscotti dough

The dough requires pantry staples like coconut oil, cane sugar, and applesauce to kind the bottom. Almond extract provides that signature almond taste! (Although vanilla extract can be utilized in a pinch.)

For dry elements, we mixed brown rice flour for construction, almond flour for lightness and cakey taste, and tapioca starch for binding and crunch. Baking powder retains the biscotti mild and offers a bit of rise.

Final however not least, we added finely chopped chocolate, which contrasts completely with sea salt. Chocolate + salt = dream staff.

Forming two logs of dough on a baking sheet

Kind your dough right into a log form, bake, and let cool barely.

Slice into rectangles with a serrated knife, flip on their sides, and bake once more till crisp and golden brown.

Slicing par-baked biscotti dough

Choice to high with melted darkish chocolate and toasted flaked almonds — and why wouldn’t you!?

Biscotti on a parchment-lined baking sheet and on a cooling rack drizzled with chocolate

We hope you LOVE this chocolate chip almond biscotti! It’s:

Crunchy on the skin
Barely tender on the within
Almond-infused
Completely candy
Chocolaty
& SO scrumptious!

Make a batch to depart out for Santa (sure, we nonetheless imagine), share with household and pals this vacation season, or preserve all of them to your self (no judgment, we all know how good they’re — embrace your interior Scrooge).

Pair with a cup of espresso, tea, or our 5-Minute Mushroom Latte for the final word chilly climate duo!

Extra candy treats to pair with espresso

In the event you do this recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Mug of coffee next to gluten-free almond biscotti drizzled with melted chocolate

Prep Time 45 minutes

Prepare dinner Time 45 minutes

Complete Time 1 hour 30 minutes

Servings 16 (Biscotti)

Course Dessert

Delicacies Gluten-Free, Italian-Impressed, Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days

  • 1/2 cup cane sugar (guarantee natural for vegan-friendly)
  • 1/2 cup melted coconut oil
  • 1/2 cup applesauce
  • 1 tsp almond extract
  • 1 ¼ cup brown rice flour
  • 1 cup tapioca starch (additionally referred to as tapioca flour)
  • 2/3 cup almond flour (we like Wellbee’s)
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2/3 cup finely chopped semi-sweet chocolate chips or chunks (guarantee vegan-friendly as wanted // we like Enjoy Life)

FOR TOPPING elective

  • 1/4 cup sliced almonds, toasted
  • 1/4 cup semi-sweet chocolate chips or chunks, melted (guarantee vegan-friendly as wanted // we like Enjoy Life)
  • Preheat the oven to 350 levels F (176 C) and line a baking sheet with parchment paper.

  • In a medium mixing bowl, whisk collectively the sugar and melted coconut oil till totally mixed. Add the applesauce and almond extract. Whisk till nicely included.

  • Add the brown rice flour, tapioca starch, almond flour, baking powder, and salt. Stir till no flour pockets stay. Add within the chopped chocolate and provides it stir. The dough needs to be thick and moist.

  • Let the dough relaxation within the fridge for five minutes. It’s okay if it appears a bit of oily — this makes it much less fragile when slicing.

  • When able to bake, divide the dough into two equal quantities. Place every quantity onto the parchment-lined baking sheet and form into lengthy skinny logs (~3 inches large and 1 inch tall). Attempt to make them as uniform in measurement and form as potential in order that they bake evenly.

  • Bake for half-hour, then take away from the oven and let cool barely.

  • As soon as barely cooled, use a really sharp serrated knife to chop the biscotti so they’re about 1-inch thick. Be very mild at this level. Place the biscotti again onto the baking sheet and bake once more for 8-10 minutes on all sides, till golden brown (16-20 minutes whole).

  • Whereas the biscotti is baking, you possibly can toast the elective sliced almonds (for topping). Warmth a small skillet over medium warmth. Add the sliced almonds to the pan and toast till they’re golden and aromatic. Transfer the almonds across the pan regularly to forestall burning. They toast rapidly.

  • Take away the biscotti from the oven and let cool.

  • In the meantime, if drizzling the biscotti with chocolate (elective), add the chocolate chips to a small glass or steel bowl. Rigorously place the bowl on high of a saucepan with simmering water. Warmth, stirring often with a spatula or spoon, till melted and no lumps stay (~5 minutes). It’s also possible to soften the chocolate in a heat-proof bowl within the microwave in 30-second increments till melted. Take away chocolate from warmth.

  • As soon as the biscotti have cooled, drizzle the melted chocolate throughout the highest of them and sprinkle with toasted almonds. Place on a parchment-lined baking sheet or plate so the chocolate can set. To hurry setting, pop within the freezer. In any other case, let sit at room temperature till utterly cooled.

  • Retailer coated at room temperature for 3-4 days (we discovered a big jar is right for storage). Will preserve within the freezer for as much as 1 month if nicely sealed.

Serving: 1 biscotti Energy: 227 Carbohydrates: 28.7 g Protein: 2.4 g Fats: 12 g Saturated Fats: 7.4 g Polyunsaturated Fats: 0.8 g Monounsaturated Fats: 2.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 137 mg Potassium: 78 mg Fiber: 1.7 g Sugar: 10.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 58 mg Iron: 1.1 mg