Imagine a crisp, chocolatey treat that combines the rich depth of cocoa with a bright, zesty orange twist - all without gluten or dairy! These Italian-inspired biscotti are not just a cookie, they're an experience that will transport you to a cozy café in Rome, while catering to your dietary needs. Perfect for dunking in your morning coffee or enjoying as an afternoon treat, these biscotti prove that dietary restrictions never mean compromising on flavor or texture.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 12 biscotti
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup dairy-free chocolate chips
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the biscotti from sticking and make for easier cleanup.
- In a large mixing bowl, combine the gluten-free all-purpose flour, cocoa powder, baking powder, and salt. Whisk these dry ingredients together until well combined, ensuring there are no lumps.
- In another bowl, mix together the coconut sugar, maple syrup, orange zest, and vanilla extract. Stir until the mixture is smooth and the sugar is well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough begins to form. The dough should be thick and slightly sticky. If it seems too dry, you can add a teaspoon of water or more maple syrup as needed.
- Fold in the dairy-free chocolate chips until they are evenly distributed throughout the dough.
- Transfer the dough onto a lightly floured surface (using gluten-free flour) and shape it into a log about 12 inches long and 3 inches wide. Place the log onto the prepared baking sheet, making sure to leave some space around it as it will spread slightly during baking.
- Bake the log in the preheated oven for about 25 minutes, or until it is firm to the touch and slightly cracked on top. The edges should be set while the center may still feel a bit soft.
- Once baked, remove the log from the oven and let it cool on the baking sheet for about 10 minutes. This will make it easier to slice.
- After cooling, use a sharp knife to slice the log diagonally into 1/2-inch thick pieces. Arrange the slices cut side down back on the baking sheet.
- Bake the biscotti slices for an additional 10-15 minutes, turning them halfway through, until they are crisp and firm. Keep an eye on them to prevent burning.
- Once done, remove the biscotti from the oven and let them cool completely on a wire rack. They will continue to harden as they cool.
- Store the cooled biscotti in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Tips
- Always use fresh, high-quality gluten-free flour blend to ensure the best texture
- Don't skip the cooling period between baking stages - this helps develop the signature crisp biscotti crunch
- Use a sharp serrated knife when slicing to get clean, even biscotti pieces
- For extra flavor intensity, consider adding a light drizzle of dairy-free dark chocolate over the cooled biscotti
- Store in an airtight container to maintain crispness and extend shelf life
- If the dough seems too dry, add liquid gradually - gluten-free flours can absorb moisture differently
- Toast your biscotti slices until they're golden and crisp for the most authentic texture
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
