Gluten Free Chocolate Dipped Almond Biscotti

If you think biscotti is hard to make, think again. This gluten free chocolate dipped almond biscotti is surprisingly simple and turns out perfectly crunchy every single time.

It’s made with almond flour and tapioca starch instead of regular wheat flour, so it’s completely gluten free. You won’t miss the gluten at all here.

The almond flavor in these is incredible. Between the almond flour, whole almonds, and a touch of almond extract, every bite is packed with nutty goodness.

And then there’s the chocolate. Dipping one end in melted semi-sweet chocolate takes these from great to absolutely irresistible.

These are perfect with a cup of coffee or tea. They also make a really nice homemade gift if you want to impress someone.

Why You’ll Love This Recipe

Perfectly Crunchy Without Gluten – Biscotti is one of those treats that people assume you can never get right without regular flour, but the combo of almond flour and tapioca starch gives these the exact same satisfying crunch and snap you expect from a classic Italian biscotti.

Double Almond Flavor – Between the almond flour base, whole almonds folded in, and a hit of almond extract, every bite delivers a rich, toasty almond flavor that makes these taste like they came from a fancy bakery.

The Chocolate Dip Takes Them Over the Top – That layer of semi-sweet chocolate on one end adds just enough sweetness and richness to balance the crispy, nutty biscotti without making them too heavy or overly sweet.

Ingredients

• 2 cups Almond Flour
• 1/2 cup Tapioca Starch
• 1/2 cup Granulated Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 2 Large Eggs
• 1 tsp Vanilla Extract
• 1 tsp Almond Extract
• 3/4 cup Whole Almonds
• 6 oz Semi-Sweet Chocolate Chips
• 1 tsp Coconut Oil

How to Make

Step 1

Preheat your oven to 325 degrees F and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, tapioca starch, granulated sugar, baking powder, and salt.

Step 2

In a small bowl, whisk the eggs, vanilla extract, and almond extract together. Pour into the flour mixture and stir with a spatula until a sticky dough forms. Fold in the whole almonds.

Step 3

Transfer the dough to the prepared baking sheet. With damp hands, shape it into a log about 12 inches long and 3 inches wide, smoothing the top and sides. The dough will be sticky, so keep your hands damp.

Step 4

Bake for 28 to 30 minutes until the log is firm and lightly golden on top. Remove from the oven and let it cool on the baking sheet for 15 minutes. Reduce the oven temperature to 300 degrees F.

Step 5

Transfer the log to a cutting board. Using a serrated edge, carefully slice the log diagonally into 1/2-inch thick slices. Lay the slices cut-side down on the parchment-lined baking sheet.

Step 6

Bake for 10 minutes, flip each biscotti over, and bake for another 10 minutes until dry and crisp on both sides. Transfer to a wire rack and let cool completely.

Step 7

Melt the chocolate chips with coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip one end of each cooled biscotti into the melted chocolate and place back on the parchment paper. Refrigerate for 15 minutes until the chocolate is set.

My Tips

Keep Your Hands Wet When Shaping

This dough is way stickier than regular biscotti dough because almond flour and tapioca starch don’t behave like wheat flour. If you try to shape the log with dry hands, the dough will stick to your fingers and you’ll end up with a lumpy mess instead of a smooth log.

Keep a small bowl of water nearby and re-wet your hands every few seconds as you shape. You want your hands damp the entire time, not just at the start.

Take your time smoothing the top and sides of the log so it’s even. If the log is thicker in some spots, those parts will still be soft in the middle while the thinner parts overbake.

Let the Log Cool Before Slicing

That 15 minute rest after the first bake isn’t optional. Gluten free biscotti is more fragile than the traditional kind because there’s no gluten holding everything together. If you try to slice it while it’s still hot, the slices will crumble apart on you.

But don’t let it cool too long either. If it gets completely cold, it becomes too hard and brittle to slice neatly. The 15 minute window is the sweet spot where the log is firm enough to hold its shape but still soft enough to cut cleanly.

Don’t Skip the Second Bake Flip

Flipping the biscotti halfway through the second bake is what gives you that dry, crunchy texture on both sides. If you only bake one side, you’ll get biscotti that’s crispy on the bottom but still a little soft and chewy on top.

Be gentle when you flip them since they’re still fragile at that point. A fork or a thin spatula works well for turning them over without breaking them.

After the full second bake, they might still feel slightly soft when you take them out. That’s normal. They firm up a lot as they cool on the wire rack, so don’t be tempted to bake them longer or they’ll end up too hard.

More Tasty Recipes

• Gluten Free Espresso Chocolate Chip Cookies
• Gluten Free Coconut Macaroons
• Gluten Free Classic Shortbread Cookies
• Gluten Free Chocolate Hazelnut Tart
• Gluten Free Raspberry Almond Tart

FAQ

Can I skip the tapioca starch or replace it with something else?

The tapioca starch is pretty important here because it gives the biscotti structure and that classic crunch. Without it, the almond flour alone would make the cookies crumbly and too soft to slice.

If you don’t have tapioca starch, you can try arrowroot powder as a 1:1 swap since it behaves very similarly in baking. Potato starch can also work, though the texture may be slightly different.