Description
These Gluten-Free Biscotti with Hazelnuts and Chocolate are the perfect companion for your morning coffee or afternoon tea. Twice-baked to achieve that signature crisp, crunchy texture, they are packed with toasted hazelnuts and dark chocolate chips, then dipped in melted chocolate for an extra touch of indulgence.
Ingredients
— Dry Ingredients —
2 cups gluten-free all-purpose flour blend (Measure for Measure)
1 cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
— Wet Ingredients —
3 large eggs, room temperature
½ cup unsalted butter, melted and cooled (or coconut oil)
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional, enhances the nut flavor)
— Mix-ins —
¾ cup hazelnuts, toasted and roughly chopped
½ cup semi-sweet chocolate chips
— Chocolate Dip (Optional) —
4 oz dark chocolate or semi-sweet chocolate
1 teaspoon coconut oil (for shine)
Instructions
1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Toast the Hazelnuts: If raw, spread hazelnuts on the baking sheet and bake for 8-10 minutes until fragrant. Rub them in a clean towel to remove loose skins, then chop roughly. (Leave the oven on).
3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
4. Mix Wet Ingredients: In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond extract until smooth.
5. Combine: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until a sticky dough forms.
6. Fold: Stir in the chopped hazelnuts and chocolate chips until evenly distributed.
7. Shape Logs: Divide the dough in half. With wet hands (to prevent sticking), shape each half into a flattened log on the baking sheet, about 10 inches long and 3-4 inches wide. Leave plenty of space between them as they will spread.
8. First Bake: Bake for 25–30 minutes, or until the logs are light golden brown and firm to the touch. Remove from the oven and reduce the temperature to 300°F (150°C).
9. Cool & Slice: Let the logs cool on the pan for at least 15-20 minutes. (Do not slice while piping hot, or they will crumble). Transfer to a cutting board. Use a sharp serrated knife to cut the logs diagonally into ½-inch thick slices.
10. Second Bake: Arrange the slices cut-side down on the baking sheet. Bake for 10-15 minutes, flip them over, and bake for another 10-15 minutes until dry and crisp.
11. Cool: Let the biscotti cool completely on a wire rack. They will harden further as they cool.
12. Dip (Optional): Melt the 4 oz of chocolate with coconut oil in the microwave. Dip one end or the bottom of each biscotti into the chocolate. Let set on parchment paper.
Notes
Slicing Tip: Use a sawing motion with a sharp serrated knife (bread knife) to get clean cuts through the nuts and chocolate chips.
Flour Note: A blend containing xanthan gum is important here to keep the cookies from being too crumbly before the second bake.
Storage: Store in an airtight container at room temperature for up to 2 weeks. If they get soft, you can re-crisp them in a 300°F oven for 5 minutes.
Dairy-Free: Use vegan butter and dairy-free chocolate chips to make this recipe dairy-free.
- Prep Time: 20
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 140
- Sugar: 10
- Sodium: 60
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 25