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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. Line a large baking tray with parchment and pre-heat the oven.
  2. Put the flour, sugar, almonds, baking powder and xanthan gum into a mixing bowl and stir to combine.
  3. Break the egg into another bowl, add the vanilla and water and beat together.
  4. Pour the egg mixture into the mixing bowl and mix well.
  5. Using your hands bring everything together to form a soft dough.
  6. Add the chocolate chips, kneading them into the dough.
  7. Shape the dough into a log, lay on the prepared baking tray and shape it into a 75x200mm/3x8” rectangle.
  8. Bake for 25 minutes.
  9. Remove from the oven and leave to cool.
  10. Cut the biscotti dough into 10mm/⅜” thick slices.
  11. Lay the biscotti slices on the baking tray and bake for a further 20 minutes.
  12. When cold store the biscotti in an airtight container.


Baking tray, parchment lined and mixing bowl


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25 minutes plus an extra 20 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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