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Gluten Free Chocolate Chip Biscotti

Makes 16-18 biscotti biscuits

Serve biscotti with a cup of coffee or to accompany an ice cream or creamy mousse. These dry, crunchy biscuits keep well in an airtight tin.

Free from Gluten, Soya, Wheat


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  1. Pre-heat the oven.
  2. Rub some butter around the inside of a large baking tray or insert a baking liner.
  3. Measure the flour, bicarbonate of soda and xanthan gum into a mixing bowl, stir to combine and sieve into a mixing bowl.
  4. Add the sugar, ground almonds and chocolate chips and stir to mix.
  5. Break the egg into another bowl, add the vanilla and beat them together.
  6. Pour the mixture into the mixing bowl and stir into a soft, slightly sticky, dough.
  7. Dust the dough with flour and transfer it to the prepared tray.
  8. Using your hands, shape the dough into a flat 75 x 200mm/3 x 8” rectangle.
  9. Bake for 25 minutes.
  10. Remove from the oven and leave to cool.
  11. Cut the biscotti dough into 10mm/⅜” thick slices.
  12. Lay out the slices on the baking tray and bake for 7 minutes.
  13. Turn them over and bake for a further 7 minutes.
  14. Transfer the biscotti to a cooling rack.
  15. When cold store the biscotti in an airtight container.


large baking tray and 3 x mixing bowls


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25 minutes + 14 minutes
Turned out exactly as they should. Easy and delicious!
By Sue Goff
11 Mar 2020
This is the recipe is amazing and do easy to do
By Gemma
14 Dec 2018

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