Meet the biscotti of your DREAMS: Chocolate and almond marry together perfectly in these undetectably vegan and gluten-free, easy-to-make treats. It’s the ultimate crunchy, sweet, dippable companion for your favorite cozy beverage.
Plus, just 1 bowl and 10 ingredients required. Let’s do like the Italians do and bake some biscotti!
How to make gluten-free chocolate almond biscotti
Wanna know the secret to excellent biscotti?
- The dough should be sturdier than cookie dough, and oil-based vs. butter-based for a signature crispy texture.
- The double bake is essential for that quintessential crunch.
The rest is pretty straightforward!
The dough calls for pantry staples like coconut oil, cane sugar, and applesauce to form the base. Almond extract adds that signature almond flavor! (Though vanilla extract can be used in a pinch.)
For dry ingredients, we combined brown rice flour for structure, almond flour for lightness and cakey flavor, and tapioca starch for binding and crunch. Baking powder keeps the biscotti light and provides a little rise.
Last but not least, we added finely chopped chocolate, which contrasts perfectly with sea salt. Chocolate + salt = dream team.
Form your dough into a log shape, bake, and let cool slightly.
Slice into rectangles with a serrated knife, flip on their sides, and bake again until crisp and golden brown.
Option to top with melted dark chocolate and toasted flaked almonds — and why wouldn’t you!?
We hope you LOVE this chocolate chip almond biscotti! It’s:
Crunchy on the outside
Slightly tender on the inside
& SO delicious!
Make a batch to leave out for Santa (yes, we still believe), share with family and friends this holiday season, or keep them all to yourself (no judgment, we know how good they are — embrace your inner Scrooge).
Pair with a cup of coffee, tea, or our 5-Minute Mushroom Latte for the ultimate chilly weather duo!
More sweet treats to pair with coffee
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Note: recipe updated 12/12/2022 to address reader issues with a crumbly texture.
Servings 16 (Biscotti)
- 1/2 cup cane sugar (ensure organic for vegan-friendly)
- 1/2 cup melted coconut oil
- 1/2 cup applesauce
- 1 tsp almond extract
- 1 ¼ cup brown rice flour (NOT superfine)
- 1 cup tapioca starch (also called 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 (ensure vegan-friendly as needed // we like Enjoy Life)
FOR TOPPING optional
- 1/4 cup sliced almonds, toasted
- 1/4 cup semi-sweet chocolate chips or chunks, melted (ensure vegan-friendly as needed // we like Enjoy Life)
Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the sugar and melted coconut oil until thoroughly combined. Add the applesauce and almond extract. Whisk until well incorporated.
Add the brown rice flour, tapioca starch, almond flour, baking powder, and salt. Stir until no flour pockets remain. Add in the chopped chocolate and give it a good stir. The dough should be thick and moist.
Let the dough rest in the refrigerator for 5 minutes. It’s okay if it seems a little oily — this makes it less fragile when cutting.
When ready to bake, divide the dough into two equal amounts. Place each amount onto the parchment-lined baking sheet and shape into long skinny logs (~3 inches wide and 1 inch tall). Try to make them as uniform in size and shape as possible so they bake evenly.
Bake for 28-30 minutes – the edges should be golden and the center should be set with some give when touched. Remove the biscotti from the oven and set a timer for 5 minutes.
When the timer goes off and the biscotti is still very warm (don’t wait or your biscotti may be crumbly!), slice biscotti into 1-inch thick slices. To do this, use a very sharp knife to saw the outer crust of the biscotti until you reach the center. Next, gently and slowly press down to fully cut. Be very patient at this point and if the crust of the biscotti begins to separate, you can gently press it back into the softer center. Place the biscotti back onto the baking sheet and bake again for 8-10 minutes on each side, until golden brown (16-20 minutes total).
While the biscotti is baking, you can toast the optional sliced almonds (for topping). Heat a small skillet over medium heat. Add the sliced almonds to the pan and toast until they are golden and fragrant. Move the almonds around the pan frequently to prevent burning. They toast quickly.
Remove the biscotti from the oven and let cool.
Meanwhile, if drizzling the biscotti with chocolate (optional), add the chocolate chips to a small glass or metal bowl. Carefully place the bowl on top of a saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate in a heat-proof bowl in the microwave in 30-second increments until melted. Remove chocolate from heat.
Once the biscotti have cooled, drizzle the melted chocolate across the top of them and sprinkle with toasted almonds. Place on a parchment-lined baking sheet or plate so the chocolate can set. To speed setting, pop in the freezer. Otherwise, let sit at room temperature until completely cooled.
Store covered at room temperature for 3-4 days (we found a large jar is ideal for storage). Will keep in the freezer for up to 1 month if well sealed.
Serving: 1 biscotti Calories: 227 Carbohydrates: 28.7 g Protein: 2.4 g Fat: 12 g Saturated Fat: 7.4 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g 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