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    Home » Cookies

    Gluten Free Biscotti With Chocolate Drizzle

    Published: Feb 9, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · 32 Comments

    Jump to Recipe

    My gluten free biscotti with chocolate drizzle is crunchy on the outside with a bit of softness on the inside, and pairs SO perfectly with a cup of coffee. We're making this biscotti without eggs and almonds, so they're allergy-friendly and Just As Tasty!

    Biscotti topped with chocolate drizzle on a glass plate.
    Love a good chocolate drizzle!

    I've always been a biscotti lover. You probably know by now that I'm a huge fan of soft and cakey cookies, but there's just something about biscotti that I simply can't resist.

    I had never tried to make biscotti from scratch, so when I set out to develop a gluten free biscotti recipe (not to mention without eggs and almonds), I was genuinely curious to see what my end result would be. Thankfully, this one's a winner!

    Did you know that biscotti means "twice baked?" Yes, we will be baking these delicious cookies twice -- first as one big rectangular log, and then, after slicing, you'll bake again to get that perfect crunch.

    My gluten free biscotti is crunchy but also have a a soft and tender center, which maybe is not like other biscotti you've tried... but I'm not claiming that this is a truly "authentic" recipe. For one thing, traditional biscotti calls for eggs... and you know my biscotti is made without eggs 🙂

    Close-up of biscotti on a glass plate.
    Slightly crunchy on the outside, tender on the inside, the texture on these is just perfect.

    I've also learned that there is a difference between Italian biscotti and American biscotti. Italian biscotti is much crunchier, making it extra good dipped in coffee or tea, while American biscotti tends to be softer. So there you have it!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes and Substitutions
    • Step-by-Step Instructions...
    • Expert Tips
    • Frequently Asked Questions
    • Related Recipes You Might Like
    • 📖 Recipe

    Why You'll Love This Recipe

    • It's worth mentioning again that the texture is simply perfect. No one wants a super hard or dry cookie, and this gluten free biscotti is far from it.
    • It's a super simple process and made in one bowl. You don't even need a mixer for this one!
    • It's a flexible recipe, meaning you can try using this recipe as a base and mixing in your own add-ins.

    Ingredient Notes and Substitutions

    Gluten free biscotti ingredients.
    See below for my ingredient notes.
    • Gluten free flour: My go-to gluten free flour blend has always been Bob's Red Mill 1 to 1. I highly recommend using this blend if you can, but any gluten free blend should work. Just make sure the flour you're using contains xanthan gum.
    • Brown sugar: You can use light or dark brown sugar for this recipe. Either one will be delicious!
    • Applesauce: This is our egg substitute here. Make sure you're using pure, unsweetened applesauce with no added ingredients.
    • Chocolate: You can get creative with your chocolate drizzle! Feel free to use semisweet chocolate chips, milk chocolate, dark chocolate... any chocolate will work great.

    Step-by-Step Instructions...

    STEP ONE: Combine your dry ingredients. Unlike many cookie recipes, this also includes your brown sugar. Whisk it all up.

    STEP TWO: Add in cubes of cold, unsalted butter. Use a pastry blender to cut the butter into the flour mixture. The resulting texture should be crumby, and you will likely have pea-sized bits of butter still in your mixture. That's a good thing!

    Steps to make biscotti.
    Here's what the mixture should look like after incorporating the butter and, later, the wet ingredients.

    STEP THREE: Add the wet ingredients. Mix in the applesauce, vanilla extract, and canola oil until it all comes together. The dough shouldn't be overly sticky or wet. If you need to, gently knead the dough with your hands just a bit to bring it all together.

    STEP FOUR: Shape the dough. Place the dough onto a lined baking sheet and use your hands to form it into a large, rectangular log. Flatten the log slightly with your hands so that it's about ¾ in. thick.

    STEP FIVE: Bake on 350ºF for 25 minutes, then remove from the oven and let it cool for 15 minutes. You will want it to be cool enough so that it doesn't fall apart when you are slicing, but not too cool to where it hardens. Make sense?

    Steps for making biscotti.
    The biscotti will be slightly crumbly, so it's important to be gentle and wait for them to cool a bit before slicing.

    STEP SIX: Slice diagonally into individual pieces. Once you've sliced, flip each piece onto its side and pop back into the oven for another 12 minutes. Remove, flip each piece, then back in the oven for another 8 minutes.

    STEP SEVEN: Drizzle on the melted chocolate. Cool completely before topping the biscotti with chocolate drizzle and a pinch of sea salt. Once the chocolate has set, pour yourself a big mug of coffee and enjoy!

    Expert Tips

    • My #1 baking tip is to weigh your flour using a scale. This is the best way to ensure accuracy, and the reason I include weigh measurements in my recipes.
    • If you don't have a pastry blender, you can use two butter knives to cut the butter into the dry mix.
    • This is a dry and crumbly dough. It's important to wait 15 minutes to slice up into individual pieces (after the first bake). If they're too warm when you slice, it'll just turn into a mess. You can see from my photo above that they still crumbled on me a little, but they didn't fall apart. Just be gentle and patient with this step.
    Three biscotti on a glass plate.
    I love pairing this biscotti with some espresso or coffee.

    Frequently Asked Questions

    Can biscotti dough be refrigerated?

    Yes, you can make the dough ahead of time and store in the refrigerator to bake later. I wouldn't recommend keeping the dough longer than a day. If you need to store it for longer, I'd recommend freezing.

    How do you cut biscotti without breaking it?

    Carefully! In all seriousness, it's important to let the biscotti cool after baking. You don't want it to be completely cooled, but you can't slice too soon, either. Also, I recommend using a serrated knife.

    Why are my biscotti so hard?

    Over-baking will result in hard biscotti. I recommend using an oven thermometer to make sure your oven is accurate. Also, to my point above, don't wait TOO long to slice after baking. The longer the biscotti sit out, the harder they will get.

    How should I store biscotti?

    You can store your gluten free biscotti in an airtight container at room temperature for up to 5 days. They're best served the day they're made.

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    Did you make my gluten free biscotti? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes straight to your inbox.

    Related Recipes You Might Like

    • Best Ever Espresso Chocolate Chip Cookies
    • Espresso Shortbread Cookies - Gluten Free, Eggless
    • Ultimate Triple Chocolate Chip Cookies (Gluten Free)
    • Easy Tiramisu Cupcakes

    📖 Recipe

    Gluten Free Biscotti With Chocolate

    Print Recipe
    The BEST salted chocolate biscotti that's crisp on the outside but softer in the middle!
    Course Dessert, Snack
    Cuisine American, Italian
    Keyword biscotti, chocolate, eggless, gluten free, sea salt
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Servings 12 cookies
    Calories 212
    Author Taleen Benson

    Ingredients

    • 2 cups (296g) gluten free flour blend (I use Bob's Red Mill 1 to 1 flour)
    • ⅔ cup (133g) brown sugar packed
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • 4 tablespoons (57g) unsalted butter cold, cubed
    • ⅓ cup (85g) unsweetened applesauce
    • 3 tablespoons vegetable or canola oil
    • 1 teaspoon vanilla extract
    • 2 ounces dark or milk chocolate melted
    • pinch of sea salt

    Instructions

    • Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
    • In a medium bowl, whisk the flour, brown sugar, baking powder, and salt together. Cut the butter into the mixture using a pastry blender or two knives, until a crumby dough forms.
      2 cups (296g) gluten free flour blend, ⅔ cup (133g) brown sugar, 1 ½ teaspoons baking powder, ¼ teaspoon salt, 4 tablespoons (57g) unsalted butter
    • Add the applesauce, oil, and vanilla extract into the dry ingredients and stir. The dough will be slightly dry.
      ⅓ cup (85g) unsweetened applesauce, 3 tablespoons vegetable or canola oil, 1 teaspoon vanilla extract
    • Transfer the dough to the prepared baking sheet and, using slightly moist hands, form the dough into a rectangular log and flatten slightly (it should be about ¾ in. thick). Bake for 25 minutes.
    • Remove sheet from the oven and allow to cool for 15 minutes, then slice diagonally into individual pieces. Flip each piece so that it lays flat on its side. Place back into the oven for 12 minutes. Remove, flip each piece, and bake for another 8 minutes. Cool completely before drizzling with melted chocolate and sea salt.
      2 ounces dark or milk chocolate, pinch of sea salt

    Notes

    If you enjoyed this recipe, you have to try my espresso chocolate chip cookies! 

    Nutrition

    Calories: 212kcal

    More Gluten Free Cookie Recipes

    • Halloween Chocolate Chip Cookies
    • Easy Air Fryer Cookies
    • Chocolate Chip Cookie Cups
    • Easy Red Velvet Chocolate Chip Cookies

    Reader Interactions

    Comments

    1. Amanda Marie Boyle says

      August 24, 2020 at 9:08 am

      This biscotti is amazing! I made it fro a GF friend and she loved it!

      Reply
      • Taleen says

        August 24, 2020 at 9:58 am

        Thank you!!

        Reply
    2. Sarah James says

      August 24, 2020 at 9:36 am

      5 stars
      Yum - I think I might have eaten more than one or two. I love biscotti and your gluten free and egg free looks delicious, a great recipe.

      Reply
      • Taleen says

        August 24, 2020 at 10:01 am

        Thanks so much!

        Reply
    3. Emily Flint says

      August 24, 2020 at 9:37 am

      5 stars
      This salted caramel biscotti recipe is so yummy and you are right, the texture is spot on! I can't wait to make these with applesauce too!

      Reply
      • Taleen says

        August 24, 2020 at 10:01 am

        Thank you, Emily!

        Reply
    4. Sue says

      August 24, 2020 at 9:44 am

      5 stars
      I think you could drizzle chocolate on just about anything and I would start drooling. But on biscotti? *swoon*
      Will have to try this VERY soon!

      Reply
      • Taleen says

        August 24, 2020 at 10:01 am

        Thanks, Sue!

        Reply
    5. Andréa Janssen says

      August 24, 2020 at 12:53 pm

      5 stars
      What a great recipe for biscotti with chocolate. I can't wait to try the first one!

      Reply
      • Taleen says

        August 24, 2020 at 1:23 pm

        Thank you!

        Reply
    6. Robyn says

      August 24, 2020 at 3:00 pm

      5 stars
      Biscotti has to be one of my all time favourites - and that was before you added salted chocolate! Yum!

      Reply
      • Taleen says

        August 24, 2020 at 7:15 pm

        Thanks, Robyn!

        Reply
    7. kerri says

      August 24, 2020 at 3:16 pm

      5 stars
      this was my first time making biscotti! it was so easy! reminded me of watching my grandfather making it for me when i was a kid!

      Reply
      • Taleen says

        August 24, 2020 at 7:14 pm

        That's so great to hear! Thanks, Kerri!

        Reply
    8. Alexandra says

      August 24, 2020 at 4:34 pm

      5 stars
      These are absolutely delicious, and perfect to enjoy with my morning coffee!

      Reply
      • Taleen says

        August 24, 2020 at 7:13 pm

        Thank you!

        Reply
    9. Akiko says

      August 24, 2020 at 5:44 pm

      5 stars
      Yum! Can't wait to try these biscotti with my coffee!! Love the easy recipe, too! Thanks for sharing!

      Reply
      • Taleen says

        August 24, 2020 at 7:13 pm

        Thank you, Akiko! This will go great with coffee.

        Reply
    10. Meesha says

      August 24, 2020 at 9:30 pm

      5 stars
      I swap the butter with vegan butter, and it still turns out to be really good !

      Reply
      • Taleen says

        August 24, 2020 at 9:59 pm

        That’s great to hear, thanks Meesha!

        Reply
    11. Marina says

      August 25, 2020 at 12:40 am

      Love salted biscotti recipe, they are absolutely amazing with the hot cup of coffees

      Reply
      • Taleen says

        August 25, 2020 at 8:36 am

        Thanks, Marina!

        Reply
    12. Swathi says

      August 25, 2020 at 5:56 pm

      5 stars
      This salted chocolate biscoti soudns delicious I would love to try it.

      Reply
      • Taleen says

        August 25, 2020 at 7:45 pm

        Thank you, Swathi!

        Reply
    13. Mama Maggie's Kitchen says

      August 26, 2020 at 4:07 am

      5 stars
      This dish looks so good. I wish I could eat that right now!

      Reply
      • Taleen says

        August 26, 2020 at 8:50 am

        Thank you!

        Reply
    14. Lathiya says

      August 29, 2020 at 1:59 pm

      5 stars
      The salted chocolate biscotti sounds great. It pairs perfectly with coffee.

      Reply
      • Taleen says

        August 29, 2020 at 2:04 pm

        Thank you!

        Reply
    15. Rebecca says

      December 02, 2023 at 2:05 pm

      Can this be made with dairy free butter?

      Reply
      • Taleen Benson says

        December 03, 2023 at 2:34 pm

        I haven't tested it but it should work! Please let me know if you try.

        Reply
    16. Lily Jones says

      January 18, 2024 at 10:41 am

      5 stars
      I made these last night with + 1/4th tsp almond extract.
      and 2 bobs red mill egg replacement eggs and a splash of oat milk because I didn’t have applesauce.
      They turned out perfect!!

      Reply
      • Taleen Benson says

        January 18, 2024 at 7:41 pm

        Yay, I'm so happy to hear that!

        Reply
    4.80 from 5 votes (4 ratings without comment)

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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