These Easy-Peasy and Pleasing Chocolate Almond Biscotti are nothing like the kind you find in the grocery store, or even the bakery. They hold their shape and have the typical crunch that most biscotti have, but they are soft and buttery on the inside. Perfect as a mid-afternoon snack or as something sweet to eat with your coffee. No matter how you have these, they will delight you through the final crumb.

One of my friends adopted a baby and I offered to host a baby shower. I had never done this before, so I started thinking of any and every type of food one could want for a baby shower. I got ham, biscuits, cookies, coffee, tea and I made homemade biscotti. I found a few recipes online, and adapted them to my preference and came up with the base Chocolate Almond Biscotti Recipe. The people went crazy! They absolutely loved them and asked me what bakery these came from (the ultimate compliment).

Tell Me More About These

Now that we started this wonderful GF blog, where we aim to make Gluten Free Recipes that rival or trounce their wheat flour counterparts, I knew I had to adapt my Chocolate Almond Biscotti Recipe. I got a winner! Oh my are these DELICIOUS. They are slightly crunchy on all of the surfaces, soft and buttery on the inside. Then of course, they have even more crunch from the sliced almonds, still balanced by a creamy and rich chocolate drizzle. Serve this with a cup of coffee and you will be added to everyone’s brunch list.

For Those Who Think Biscotti Is Just a Dry Cookie

Not usually a fan of biscotti? I think that’s because you haven’t tried these. Even though I made my batch for the baby shower, I didn’t really like biscotti until I made them. The store bought ones are just dry and tasteless. They may suffice for those who absolutely love biscotti and will settle for almost anything – but that’s about it. These are for those of us with higher standards 😉 These biscotti still hold up their shape when dunked in coffee, but they really shine with layers of flavor and tenderness of bite.

What Do I Need To Know About Making These?

Overall, the creation portion is very similar to a cookie dough (just add a little extra flour). The real difference is in how you bake them. You create a long roll and then flatten it. Then you bake the roll for about 20-25 minutes. Next, you let the log cool long enough to cut into it at a diagonal direction. Slice your biscotti, turn them on their side and then bake them again for 10-12 minutes of until they reach the crispness level you desire.

Tips and Tricks for Making Easy-Peasy and Pleasing Chocolate Almond Biscotti – Gluten Free

• *You can use slivered or sliced almonds for this recipe. If you only have whole almonds, you can put them in a large ziplock and beat them to crumbles.

• For Non-Gluten Free, replace the almond flour and 1:1 gluten free flour with 2 cups of white flour.

• I like mini chocolate chips for this recipe because they are cute and fill the dough, but if you have something else on hand and don’t want to run to the store, that’s OK, it won’t effect the flavor.

• ***I know it’s a SMALL amount of almond extract, but even though it’s a small amount, it’s a mighty flavor. Don’t skip it – it’s SOOOO good while not being overpowering.

• I have used the baking time that suits me. If you like your biscotti more crunchy, bake the first roll for 25-28 minutes, then each biscotti for 7 minutes on each side (for a total of 14). This will be very crunchy, but still very flavorful.

• This recipe is SUPER easy to double or even triple. I always feel like sweet recipes give you too many, so this is a half recipe that yields about 10 biscotti.

• Vanilla is extremely expensive and I love the flavor! My solution: This Molina Mexican Vanilla. The flavor and results are very similar to what regular vanilla extract provides at a fraction of the cost.

• These biscotti will be good in a sealed container for 2 weeks. If they start to get too hard, place a slice of bread in the container.

If You Like These, You May Also Like

• Decadent White Chocolate Oatmeal & Salted Caramel Ice Cream Sandwiches
• GF Scrumptious Olive Oil Orange Cake
• Gluten Free Fluffy, Moist Lemon Poppyseed Muffins

Easy-Peasy and Pleasing Chocolate Almond Biscotti – Gluten Free

5 from 2 votes

Course: Side, Dessert, Brunch, BreakfastDifficulty: Easy

Servings

10

servings

Prep time

12

minutes

Cooking time

30

minutes

These Easy-Peasy and Pleasing Chocolate Almond Biscotti are nothing like the kind you find in the grocery store, or even the bakery. They hold their shape and have the typical crunch that most biscotti have, but they are soft and buttery on the inside. Drizzled with creamy, rich chocolate and you have a winner!

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Ingredients

• 4 Tbsp 4 Butter, Salted and Soft

• 1/2 Cup 1/2 White Sugar

• 1 1 Egg, Large

• 1 tsp 1 Vanilla Extract

• 1/4 tsp 1/4 Almond Extract ***See Tips and Tricks

• 1 Cup 1 King Arthur M:M Gluten Free Flour

• 1 Cup 1 Almond Flour

• 1 tsp 1 Baking Powder

• 1/4 tsp 1/4 Himalayan Pink Salt

• 1 Cup 1 Mini Chocolate Chips **See Tips and Tricks

• 1/2 Cup 1/2 Sliced Almonds *See Tips and Tricks

• 1 Cup 1 Chocolate Wafers or Chips for Drizzle

Directions

• Preheat Oven to 350° F and Line Cookie Sheet with Parchment Paper
• Cream butter and sugar. Add egg, vanilla extract and almond extract. Mix well. Sprinkle 1:1 gluten free flour and almond flour evenly across the top of the wet ingredients. Repeat for salt and baking powder. Mix everything well. Add Chocolate chips and sliced almonds. Stir with a spoon until completely incorporated.
• Roll the entire dough into a long log and place on parchment paper. Use your fingers (slightly wet fingers help avoid stickiness) and press the dough down slightly until it is about 1 inch thick. You should have a wide rectangle (about 5 inches long and 12-14 inches wide). Place in center rack of oven for 20-22 minutes. (If you like very crunchy biscotti, see tips and tricks for baking times).
• Remove from oven and let sit for 12-15 minutes, or until you can easily touch the pan. Slice the dough diagonally with a sharp knife, straight down in 1/2-1 inch slices. If you want longer biscotti, use a greater angle, for short, the opposite. You should get about 10-12 biscotti. Turn the biscotti on their side (they can be touching each other for balance) and bake again for 10-12 minutes or until biscotti are slightly browned. Remove from oven and let cool.
• Melt chocolate wafers in microwave (I do 45 seconds, stir well and then another 30 and stir until everything is melted). Use a spoon and drizzle chocolate over biscotti. Let the chocolate set and enjoy!

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