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Close up of chocolate biscotti on parchment paper.

Paleo Chocolate Biscotti (Gluten Free)

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  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 biscotti 1x


This paleo chocolate biscotti is made with cassava flour and dipped in dark chocolate.  It's crispy, crunchy and perfectly sweet!  Paleo, gluten free, dairy free and nut free. 



Chocolate Biscotti

Chocolate Coating

  • 3/4 cup dark chocolate chips
  • 1 tsp coconut oil


  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine the dry biscotti ingredients, leaving out the chopped chocolate chips.  This includes the cassava flour, tapioca starch, cacao powder, coconut sugar, baking soda and salt.
  3. In a smaller mixing bowl, combine the wet ingredients.  This includes the melted shortening, egg and vanilla.
  4. 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.
  5. Once the dough is combined, fold in the chopped chocolate.
  6. Place the biscotti dough on the lined baking sheet and form into a rectangle, about 8 inches long and 4 inches wide. Brush the biscotti with the egg wash (you won't use all of it).
  7. Place the biscotti in the oven and bake at 350 degrees for 25 minutes.
  8. After baking, let the biscotti cool for 10 minutes, then cut it into 8 even slices. Lay the biscotti on its side and place it back into the oven for 10 minutes.
  9. Remove the biscotti from the oven and flip each one over, then cook a final 10 minutes at 350 degrees.
  10. 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.
  11. 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.)

  12. 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.


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.