Paleo Chocolate Biscotti (Gluten Free)

This paleo chocolate biscotti recipe is made with cassava flour, sweetened with coconut sugar and dipped in dark chocolate. It's crisp and crunchy, just like a traditional biscotti, but completely grain free, gluten free and dairy free.

I remember getting biscotti as a kid and only liking the dipped chocolate part! I thought the cookies were bland and dry.

But every bit of this paleo chocolate biscotti is delicious! It has a crisp, crunchy texture just like traditional biscotti. And a rich chocolate flavor, much better tasting than the ones I remember as a kid.

This healthier chocolate biscotti is made with cassava flour, making these cookies both grain free and nut free!

Why You'll Love this Chocolate Biscotti

• paleo friendly - made with healthy, minimally processed ingredients
• gluten free and grain free - made with cassava flour
• dairy free - uses palm shortening instead of butter
• nut free - paleo friendly, but made without almond flour
• triple chocolate biscotti - chocolate cookie filled with chopped chocolate and dipped in dark chocolate
• easy to make - no difficult steps or fancy baking equipment

Ingredients

Here's what you need to make this triple chocolate biscotti recipe:

• cassava flour
• tapioca starch
• cacao powder
• coconut sugar
• baking soda
• salt
• palm shortening (or butter)
• egg
• vanilla
• chopped dark chocolate
• egg wash (egg and water)
• dark chocolate
• coconut oil

Since I wanted this recipe to be both paleo friendly and nut free, I used cassava flour. No other flours have been tested and I cannot recommend a good paleo swap. That being said, if making these paleo doesn't concern you, then a gluten free flour blend or all purpose flour should work in place of the cassava (measured at a 1:1 ratio by weight).

How to Make Paleo Chocolate Biscotti

This chocolate biscotti takes quite a few steps to make since it is baked more than once, but each step is simple and straightforward. Here's what you need to do.

First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the dry biscotti ingredients, leaving out the chopped chocolate chips.

In a smaller mixing bowl, combine the wet ingredients.

Pour the wet mixture into the dry mixture and mix with a spatula, then use your hands to knead the dough. The dough may seem too dry at first, just keep kneading it.

Once the dough is combined, fold in the chopped chocolate.

Place the biscotti dough on the lined baking sheet and form into a rectangle, about 8 inches long and 4 inches wide. Top the biscotti with the egg wash.

Place the biscotti in the oven and bake at 350 degrees for 25 minutes.

After baking, let the biscotti cool for 10 minutes, then cut it into 8 even slices. Lay the biscotti on it's side and place it back into the oven for 10 minutes.

Remove the biscotti from the oven and flip each one over, then cook a final 10 minutes at 350 degrees.

After baking, allow the biscotti to cool at least 10 minutes before transferring to a wire cooling rack. As the biscotti cools it will firm up and have a crunchier texture.

You can enjoy the biscotti as is, or dip in dark chocolate. To dip, place the chocolate and coconut oil in a small saucepan and melt over low heat on the stovetop. (Or melt in a microwave at 20 second intervals.)

Once the chocolate is melted, dip each biscotti into the mixture, then let rest on a parchment lined baking sheet. You can choose to dip the bottoms, sides or ends of the biscotti - whichever you prefer.

Storage

These biscotti can be stored in a sealed container at room temperature for up to 3 days. After that, keep them in the fridge up to 10 days.

Frequently Asked Questions

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