gluten free biscotti

A gingery, chocolate-dipped, orange-infused take on classic Italian biscotti! Gluten-free, vegan, and just 10 ingredients required!

Gluten-Free Biscotti with Ginger &amp; Chocolate

coconut oil, melted

organic cane sugar

applesauce

tsp vanilla extract ((optional))

brown rice flour

tapioca starch*

cornmeal (or sub more brown rice flour)

tsp baking powder

tsp sea salt

tsp orange zest ((optional))

ginger ((or crystallized ginger))

vegan semi-sweet chocolate chips

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

In a medium mixing bowl, whisk together the melted coconut oil and sugar until thoroughly combined. Add the applesauce and optional vanilla. Whisk until well incorporated.

Add the brown rice flour, tapioca starch, cornmeal, baking powder, salt, and optional orange zest. Stir until no flour pockets remain. Add in the chopped candied ginger and give it a good stir. The dough should be thick and moist.

Let the dough rest in the fridge 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 30 minutes, then remove from the oven and let cool slightly.

Once slightly cooled, use a very sharp serrated knife to cut the biscotti so they are about 1 inch thick. Be very gentle at this point — the candied ginger can get in the way of the knife. 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).

Remove the biscotti from the oven and let cool.

Meanwhile, 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 20-second increments until melted. Remove chocolate from heat.

Once biscotti are cool, you can dip them into the chocolate for a more classic look or drizzle the chocolate across the whole biscotti.

Place on a parchment-lined baking sheet to set the chocolate. To speed setting, pop in the freezer. Otherwise, let sit at room temperature until completely set.

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. Enjoy with hot tea, coffee, hot toddies, hot chocolate, or a pumpkin spice latte or chai latte!

https://www.youtube.com/watch?v=ZInEpbQIIeg

A gingery, chocolate-dipped, orange-infused take on classic Italian biscotti! Gluten-free, vegan, and just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/gluten-free-biscotti-with-ginger-chocolate/

Biscotti is a sweet, dry, crunchy, oval-shaped cookie that originated in a city in Tuscany, Italy called Prato. There, it’s more commonly known as cantuccini and is often served with a dessert wine called Vin Santo.
 
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Gluten-Free Biscotti with Ginger & Chocolate | Minimalist Baker Recipes

The classic Italian almond biscuits made low carb! This sugar free cookie recipe is super simple and produces wonderfully crunchy biscotti. See the post for plenty of tips and variations!

Extra Crispy Keto Biscotti

almond flour

granulated erythritol

sea salt

almond extract

Preheat the oven to 175 C / 350 Fahrenheit.

Mix the dry ingredients in a bowl - almond flour, granulated erythritol, baking powder, whole pistachios, crushed pecans and the pinch of salt.

Add the wet ingredients - beaten egg and almond extract - and stir, then knead until a dough forms.

Roll the dough into a log shape. Mine was 28 cm long. Flatten into a biscotti shape.

Bake on the middle shelf for around 25-30 minutes until lightly browned.

Remove from the oven and let cool completely. The log will firm up. Then cut into biscotti with a serrated knife and lay down flat next to each other on the baking sheet.

Reheat the oven to 175 C / 350 F and return to the oven for another 12-15 minutes to allow the biscotti to crisp up.

https://content.jwplatform.com/videos/0HKrg5kE.mp4

Wonderfully crisp and crunchy and brimming with nutty flavour, these Keto biscotti are the perfect partner for a hot cup of tea or coffee at any time of year.

Easy almond biscotti bursting with chopped chocolate flakes. Vegan, gluten-free, and perfectly sweet and crunchy. Just 10 ingredients required!

Gluten-Free Chocolate Almond Biscotti

cane sugar ((ensure organic for vegan-friendly))

coconut oil

tapioca starch ((also called tapioca flour))

chocolate

almonds,

chocolate chips

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.

Once slightly cooled, use a very sharp serrated knife to cut the biscotti so they are about 1-inch thick. Be very gentle at this point. 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.

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.

https://www.youtube.com/watch?v=Hn6iHDwfcV0

Easy almond biscotti bursting with chopped chocolate flakes. Vegan, gluten-free, and perfectly sweet and crunchy. Just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/gluten-free-chocolate-almond-biscotti/
 
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Gluten-Free Chocolate Almond Biscotti | Minimalist Baker Recipes

These gluten-free, paleo biscotti are made from almond flour and filled with dried cranberries and whole almonds.

Cranberry Almond Biscotti (gluten-free, paleo)

eggs

honey

vanilla

lemon

tbsp arrowroot flour

tsp baking soda

cranberries

almonds (roughly chopped)

Preheat the oven to 350 degrees Fahrenheit.

Combine the eggs, honey, vanilla and lemon zest together in a medium bowl. Using a hand mixer, mix on high for 30 seconds, until frothy.

Add the flours, baking soda and sea salt to the mixing bowl and stir until a dough forms. Add the cranberries and almonds and stir to combine.

Place parchment paper on a baking sheet. Spoon out the dough to create a long rectangle, approximately, 4 inches by 12 inches.

Cook for 18-20 minutes, or until golden. Remove from the oven and let cool for 1 hour. Once cooled, slice the biscotti approximately an inch thick on a slight diagonal and lay them on their side.

Place the biscotti back in the oven and cook for an additional 15-20 minutes, until crunchy.

I’m now doing the recipe for a second time because I loved it so much the first time. I opted to leave out the cranberries and instead put unsweetened flakes coconut. It came out so good. I prefer a less sweet biscotti and that did the trick!!

Just made it!!! Amazing!!! This is definitely my go to. Sorry Trader Joe’s,

Hi Lisa,
I would love to make your Cranberry Biscotti recipe but was wondering could I use Chia eggs instead of the two eggs in your recipe. They look delicious. Also I am going to try your Chia Crackers. Can hardly wait to taste them. Love your amazing recipes so very much. Thanks!

Thanks for the tip!  I also substituted the honey with brown sugar.  The biscotti came out beautifully and super crunchy!

Woww!!!! Just Yummm thank you Lisa amazing recipe all the family enjoyed it throughly!!!! Tagging you on insta as well..they were all finished in a go.. 

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The most viewed gluten free biscotti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine