This gluten free biscotti recipe is a perfect treat to accompany a coffee, or even a glass of milk. Filled with chocolate and heath bits, it is the perfect balance. Watch the video tutorial to see a step by step guide as to how to make this delicious snack!
Which flour is best for biscotti?
I tend to use the King Arthur Measure for Measure gluten free flour. I find it to be the best for cookies, biscotti, and cake. Pie crust is a different story but for the sake of biscotti and for this recipe, I definitely advise King Arthur.
How do you make gluten free cookies (and biscotti) not fall apart?
It really is making sure you are using the right flour, levels of baking soda (or powder) and liquid to a recipe. I advise for this recipe using King Arthur as that is what I used, and remember when you are baking, all gluten free flour mixes will yield different results!
Troubleshooting: How can I make my biscotti less hard? Why did my biscotti spread?
Your biscotti could be too hard for two reasons: 1) the mixture was too stiff and did not have enough liquid in it, and or 2) you have baked it too long or at too high of a heat.
The reason for your biscotti spreading could be that you put too much liquid into your mixture, forgot baking soda, or simply forgot an ingredient! Typically, biscotti is a stiff dough and it is not one too spread so long as you follow the recipe!
Storage Tips:
The biscotti will keep in an airtight container on the counter for 5 days – 1 week. If you wish to freeze it, that is totally fine, just mark a date on the container. They should keep for around 3 months!
What do you need for this easy gluten free biscotti recipe?
- 8 tbsp butter, softened
- 2 large eggs
- 2 3/4 cups gluten free flour, I used King Arthur Measure for Measure
- 1 cup sugar
- 3/4 cup heath bits
- 3/4 cup chocolate chips, I used semi sweet
- 1/2 tsp baking soda
- 2-3 tbsp milk, do one at a time and see if you feel your mixture needs more
How do you make it?
Super easily! Which is why this recipe is the best!
- Preheat your oven to 350°F. In a bowl, add your dry ingredients and mix together (flour and baking soda) Set aside. In the bowl of a stand mixer, cream together your butter and sugar. Once it has been fully incorporated (make sure to scrape down the sides of the bowl), add the eggs on at a time.
- Add the dry ingredients, allow to incorporate, then add the milk. Then, add the chocolate and heath. The mixture should be stiff but not rock hard. On a parchment (or baking sheet) lined pan, press the biscotti into a log. Proceed to bake for 27 minutes. Remove from the oven and allow the biscotti to cool completely (around 30 minutes). Slice them on a diagonal, and place back in the oven for 8 minutes. Once done, remove from the oven and allow them to cool before serving.
Looking for something similar?
Chocolate Heath Bar Cookies
Heath Bar Cheesecake
Double Chocolate Chip Cookies
All Cookie Recipes Here!
Gluten Free Biscotti Recipe
Ingredients
- 8 tbsp butter softened
- 2 large eggs
- 2 3/4 cups gluten free flour I used King Arthur Measure for Measure
- 1 cup sugar
- 3/4 cup heath bits
- 3/4 cup chocolate chips I used semi sweet
- 1/2 tsp baking soda
- 2-3 tbsp milk do one at a time and see if you feel your mixture needs more
Instructions
- (flour and baking soda) Set aside. In the bowl of a stand mixer, cream together your butter and sugar. Once it has been fully incorporated (make sure to scrape down the sides of the bowl), add the eggs on at a time.
- Add the dry ingredients, allow to incorporate, then add the milk. Then, add the chocolate and heath. The mixture should be stiff but not rock hard. On a parchment (or baking sheet) lined pan, press the biscotti into a log. Proceed to bake for 27 minutes. Remove from the oven and allow the biscotti to cool completely (around 30 minutes). Slice them on a diagonal, and place back in the oven for 8 minutes. Once done, remove from the oven and allow them to cool before serving.
Video
Nutrition
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