Double Chocolate Mocha Biscotti

These Double Chocolate Mocha Biscotti are egg-free and gluten-free.  Because eggs are a main component of biscotti, I haven't seen a lot, if any egg-free recipes, for this type of cookie.  My favorite thing about these gluten-free biscotti, however, is how simple they are to make.  Just throw everything in the food processor and you're already halfway there.

Double Chocolate Mocha Biscotti

Ingredients
Serves:
14biscotti
Print Recipe
Instructions
  1. In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt, and baking soda
  2. Pulse until ingredients are well combined
  3. Pulse in honey until the dough forms a ball
  4. Remove dough from food processor and work in chocolate chips with your hands
  5. Form dough into 2 logs on a parchment paper lined baking sheet
  6. Bake at 325°F for 25 minutes, then remove from oven and cool for 1 hour
  7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  8. Spread slices out on a baking sheet and bake at 300°F for 12-15 minutes
  9. Remove from oven and allow to cool, set, and become crispy
  10. Serve
This is an excellent recipe that accomplishes gluten-free, and not-too-sweet with just a few ingredients --the best.

I want to give a hearty thank you to all of my readers!  It's so important to me to provide a space where people can be themselves and honestly share their opinions, even if they differ completely from mine.  In all of my relationships I consider honesty the highest form of regard and respect.  Of course, it's always a bonus when a person communicates in a compassionate way (and somewhat easier to connect to the person) however, I still consider honesty the first priority.

I love writing healthy, organic, gluten-free recipes and it's a very nice bonus to hear that so many people are enjoying them, benefiting from them and finding them useful.  Thanks again to my wonderful readers!

Comments

80 responses to “Double Chocolate Mocha Biscotti”

  1. Returning again to say that this recipe is still one of the very best ever – husbands (gluten-afraid) of wife friends (gluten-free desiring) love it every time I make it! And it travels so well to distant loved ones. The quality with a minimum of ingredients and fuss can’t be beat. If the first batch doesn’t come out perfectly, the second will with just a bit of learning.
    Now would so love to see your talents used for a gluten-free rugelach (cinnamon, of course) please?

    • PJ, I LOVE your comment! Thanks for letting me know that your crowd loves it every time. And yes, I do need to create a grain-free rugelach recipe :-)

  2. This is one of my favourite recipes, and I’ve lost count how many times I’ve made it. It is perfect for my family members who don’t eat gluten free too. I recommend your website to everyone I know who is starting on a gluten free journey.

  3. This is an excellent recipe that accomplishes gluten-free, and not-too-sweet with just a few ingredients – the best. I skipped the chocolate chips and mixed in slivered almonds instead. The batter took some mixing (by hand), but did work. Made 3 “logs” instead of 2, planning to have smaller biscotti. The first baking took significantly longer. The slicing was fine, and the second baking also took a lot longer. Next time I plan to slice on an even steeper diagonal, and thinner. I prefer biscotti on the stiff, crunchy side, though once the dough is cooked, the second baking could be less for something softer. These came out perfect while having a great “chew” feel in the mouth. Making these again to send off for a Valentine’s package to far-away son and fiance. Would love to see a “classic” non-chocolate anise-infused version of this recipe (one always has the add-ins options).

  4. These turned out fabulously – I made them for my neighbour who can’t eat eggs. Instead of adding chocolate chips I added a 1/2 cup mix of unsulphured, organic coconut flakes and cocao nibs for crunch. It made around 20 small biscotti that are super crunchy and great with a cup of coffee. Will definitely make theses again.

    • Sue, thanks so much for letting me know these turned out fabulously! They’re one of our favorites too :-)

  5. Thank you, Elana! This recipe was a success! ALL of my children like these which is a huge challenge. I made these yesterday and they were all gone before bedtime. I am so grateful! Thank you, thank you, thank you!

  6. These are phenomenal! I made them with pecan meal/flour (can’t have almonds) and used maple syrup (allergic to honey. I’m a pain) and they came out just beautifully. I made the lemon ones with the same substitutions and they also rock.

    Elana, yours is a site I know I can rely on for tasty, healthful recipes free of gluten and dairy. Many sites have recipes, but they are hit or miss. When I direct someone your way, I know they’ll find what they need AND be pleased with the outcome. I also have your book and the nut free flourless brownies are a hit with everyone.

  7. Hi!

    Thanks for another great recipe! Do you think I can do s a direct substitute of chestnut flour for the almond flour?

  8. I have made these several times. Substituted Honeyville Almond Meal (have used Trader Joe’s in the past successfully too), a simple syrup because I was out of honey (Cook equal parts water to organic cane sugar, added vanilla for flavor, then cool to use in this recipe), added additional 1/2 tsp baking powder just for fun, Decaf instant coffee, and Enjoy Life chocolate chunks. Perfect!

  9. Look forward to making these but could not find arrowroot powder locally, even in Whole Foods. Can I substitute cornstarch? Thanks for a gluten free biscotti recipe!

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Recipes » Desserts » Double Chocolate Mocha Biscotti