Chocolate Biscotti (Pistachio option too)
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
Preheat oven to 350°F and line a cookie sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
In a mixing bowl, beat softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well and scraping down the sides of the bowl.
Slowly add the dry ingredients to the butter mixture and mix until a stiff dough forms.
Stir in pistachios (if using) and chocolate chips.
Transfer dough to the prepared cookie sheet and form it into a 12x4-inch log.
Bake for 25 minutes until slightly firm.
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.
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!
