These Gluten-Free Chocolate Pistachio Biscotti are a rich and indulgent twist on the classic Italian cookie — with a chewy, brownie-like center and crisp edges. While traditionally twice-baked, we love skipping that second bake for a softer, chocolatey texture that makes them feel more like a decadent chocolate bread. Whether you leave in the pistachios or keep it nut-free, this recipe is a delicious addition to your gluten-free baking lineup and perfect with a cup of coffee or tea.

📝 Ingredients

• 2 cups gluten-free 1:1 flour like Bob’s Red Mill Gluten-Free 1-to-1

• ½ cup unsweetened cocoa powder

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 6 tablespoons unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 cup shelled pistachio nuts (optional—we usually skip these!)

• ½ cup chocolate chips

👩‍🍳 Instructions

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.

2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.

3. In a mixing bowl, beat softened butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well and scraping down the sides of the bowl.

5. Slowly add the dry ingredients to the butter mixture and mix until a stiff dough forms.

6. Stir in pistachios (if using) and chocolate chips.

7. Transfer dough to the prepared cookie sheet and form it into a 12x4-inch log.

8. Bake for 25 minutes until slightly firm.

9. Optional Traditional Step: Let cool 5 minutes, then reduce oven temperature to 300°F. Slice the log diagonally into 1-inch thick slices and lay flat on the baking sheet. Bake an additional 8 minutes for crisp biscotti.

10. Our Favorite Twist: Skip the second bake for softer, chocolate bread-style slices—so delicious with coffee or hot chocolate!

🛒 Tips

• You can skip the pistachios for a nut-free version.

• This dough is sturdy enough to freeze after shaping into a log. Just thaw and bake when you're ready.

• Want more chocolate? Drizzle with melted chocolate after baking!