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

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Servings 14 biscotti


  • In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt, and baking soda
  • Pulse until ingredients are well combined
  • Pulse in honey until the dough forms a ball
  • Remove dough from food processor and work in chocolate chips with your hands
  • Form dough into 2 logs on a parchment paper lined baking sheet
  • Bake at 325°F for 25 minutes, then remove from oven and cool for 1 hour
  • Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  • Spread slices out on a baking sheet and bake at 300°F for 12-15 minutes
  • Remove from oven and allow to cool, set, and become crispy
  • Serve
Prep Time 10 mins
Cook Time 37 mins
Total Time 47 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!

This is an excellent recipe that accomplishes gluten-free, and not-too-sweet with just a few ingredients --the best.


80 responses to “Double Chocolate Mocha Biscotti”

  1. Hi-Thank you for the great recipe Elana, are you using instant coffee or just regular coffee grounds?

  2. This recipe is a winner! I’ve been looking for an egg-free biscotti recipe, using almond flour, and this is it. Not too sweet (I used maple syrup), no nasty after-taste of (too much) baking soda. The touch of espresso-ground coffee beans is subtle but delicious. I didn’t bother with the chopped chocolate chunks, but now I have a “keeper” recipe, I’ll play with it. This is a very good base from which to build.

  3. I made this recipe and made several modifications, which worked for me.
    I recall that Elana doesn’t care for Bob’s almond flour, but I had it on hand to finish up, so I used 2 cups; then I added almost 1/2 cup of Honeyville’s almond flour; the kind that has the almond flecks in it; then rounded up the 1/2 cup with 2T coconut flour.

    I had some unopened KingArthur’s espresso ground coffee, which I had not used and was a little leary of how concentrated it was, but it worked fine. I know of no other retail supplier of this type of espresso grind coffee. I do have an super-duper burr grinder for espresso, but didn’t want to change my grind setting.

    I really don’t like to use agave, so I have been substituting honey in all Elana’s recipes I’ve made so far, and it always has worked.
    I tend to not make those recipes that call for so much honey, as the honey I have in my larder is limited. I do have a local supplier though.

    So, I added to 1/4 cup honey, 1/8 cup of stevia to make up the difference in the amount of agave called for.

    I used Scharffen berger cocoa. But for the chocolate I used 100% Valhrona which I chipped off in various sizes of the pieces. Even so As these were not as big as a chocolate piece chip, most retained their shape, but were not big enough to taste really bitter.

    My modifications still made 14 biscotti which were delicious.

  4. These are excellent! I used agave and thought the sweetness was just right. I added 1/4 cup cacao nibs instead of chips because of this. I also used ground almonds instead of blanched almond flour. So deliciously crunchy. Will recommend!

  5. I just made these and love them. I have to keep my “sugar” intake at a minimum, so I used just 1 TBS of agave and 1/4 C of water to get the dough to form a ball. I find that when I do this I end up having to bake them a bit longer to get them dry and crunchy.
    Thank you so much for this recipe. I have baked your lemon biscotti as well using the same method. I usually substitute almond extract for the lemon and sometimes add bits of dark chocolate.

  6. What is arrowroot powder? Never heard it before. My doctor recently took me off glutten and diary. I’m trying to be optimistic about my new diet that I have to be on. A friend recommended your website, so far very impressed, but just had that question that i need answered.

    Thank You, Jennie

  7. Funny story:
    I was on vacation last month in Dubai, UAE and went to a local farmers market where I came across a vendor that sold gluten-free baked goods. I am totally grain-free so generally I just look at all the yummy treats for fun…but she had a basket on her table with some biscotti made only with almond flour! Jackpot! I snatched up a package of them to enjoy with my afternoon coffee while my husband was indulging in his treats! They were SO good. Once I got back to the USA I did a search for grain-free chocolate biscotti and of course the first link was to this recipe (I should have known…), her ingredient list matched the ingredient list in this recipe so I’m sure it’s the same one! I had never really cared for biscotti when I was consuming gluten so I was never interested in trying any gluten/grain-free biscotti recipes…Well, I’ve changed my mind about that for sure!
    I just thought you might find it flattering that someone 10 time zones away is sharing your wonderful recipes and creations with a whole new world of people!

  8. I just had to tell you that this is my brother’s FAVORITE thing that I bake. And I bake a lot. But any time I ask him what he wants me to bake, he always, without fail, says he wants these. Good thing they’re so healthy! :) Thank you for this wonderful recipe.

  9. Hi. One more comment. I didn’t have parchment so I used a silicon sheet, and the lemon biscotti browned too much (burnt slightly) on the bottom, so I flipped them on the second baking, still delicious! I ordered some natural parchment paper for future recipes. Just checked the chocolate biscotti, with the first baking the bottom is perfect! Just something to be aware of if you have silicon baking sheets and no parchment!

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Recipes » Desserts » Double Chocolate Mocha Biscotti