Gluten-Free Chocolate Almond Biscotti

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Holding a chocolate-drizzled almond biscotti over a jar with more biscotti

Meet the biscotti of your DREAMS: Chocolate and almond marry together perfectly in these undetectably vegan and gluten-free, easy-to-make treats. It’s the ultimate crunchy, sweet, dippable companion for your favorite cozy beverage.

Plus, just 1 bowl and 10 ingredients required. Let’s do like the Italians do and bake some biscotti!

Chocolate chips, sliced almonds, baking powder, salt, almond extract, applesauce, cane sugar, almond flour, tapioca starch, and brown rice flour

How to Make Gluten-Free Chocolate Almond Biscotti

Wanna know the secret to excellent biscotti?

  1. The dough should be sturdier than cookie dough, and oil-based vs. butter-based for a signature crispy texture.
  2. The double bake is essential for that quintessential crunch.

The rest is pretty straightforward!

Almond flour and chocolate chips next to a bowl of almond biscotti dough

The dough calls for pantry staples like coconut oil, cane sugar, and applesauce to form the base. Almond extract adds that signature almond flavor! (Though vanilla extract can be used in a pinch.)

For dry ingredients, we combined brown rice flour for structure, almond flour for lightness and cakey flavor, and tapioca starch for binding and crunch. Baking powder keeps the biscotti light and provides a little rise.

Last but not least, we added finely chopped chocolate, which contrasts perfectly with sea salt. Chocolate + salt = dream team.

Forming two logs of dough on a baking sheet

Form your dough into a log shape, bake, and let cool slightly.

Slice into rectangles with a sharp knife, flip on their sides, and bake again until crisp and golden brown.

Slicing par-baked biscotti dough

Option to top with melted dark chocolate and toasted flaked almonds — and why wouldn’t you!?

Biscotti on a parchment-lined baking sheet and on a cooling rack drizzled with chocolate

We hope you LOVE this chocolate chip almond biscotti! It’s:

Crunchy on the outside
Slightly tender on the inside
Perfectly sweet
& SO delicious!

Make a batch to leave out for Santa (yes, we still believe), share with family and friends this holiday season, or keep them all to yourself (no judgment, we know how good they are — embrace your inner Scrooge).

Pair with a cup of coffee, tea, or our 5-Minute Mushroom Latte for the ultimate chilly weather duo!

More Sweet Treats to Pair with Coffee

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Mug of coffee next to gluten-free almond biscotti drizzled with melted chocolate

Note: recipe updated 12/12/2022 to address reader issues with a crumbly texture.

Gluten-Free Chocolate Almond Biscotti

Easy almond biscotti bursting with chopped chocolate flakes. Vegan, gluten-free, and perfectly sweet and crunchy. Just 10 ingredients required!
Author Minimalist Baker
Holding a gluten-free chocolate almond biscotti over a glass jar
4.38 from 8 votes
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 16 (Biscotti)
Course Dessert
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1/2 cup cane sugar (ensure organic for vegan-friendly)
  • 1/2 cup melted coconut oil
  • 1/2 cup applesauce
  • 1 tsp almond extract
  • 1 ¼ cup brown rice flour (NOT superfine)
  • 1 cup tapioca starch (also called tapioca flour)
  • 2/3 cup almond flour (we like Wellbee’s)
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2/3 cup finely chopped semi-sweet chocolate chips or chunks (ensure vegan-friendly as needed // we like Enjoy Life)

FOR TOPPING optional

  • 1/4 cup sliced almonds, toasted
  • 1/4 cup semi-sweet chocolate chips or chunks, melted (ensure vegan-friendly as needed // we like Enjoy Life)


  • Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  • In a medium mixing bowl, whisk together the sugar and melted coconut oil until thoroughly combined. Add the applesauce and almond extract. Whisk until well incorporated.
  • Add the brown rice flour, tapioca starch, almond flour, baking powder, and salt. Stir until no flour pockets remain. Add in the chopped chocolate and give it a good stir. The dough should be thick and moist.
  • Let the dough rest in the refrigerator for 5 minutes. It’s okay if it seems a little oily — this makes it less fragile when cutting.
  • When ready to bake, divide the dough into two equal amounts. Place each amount onto the parchment-lined baking sheet and shape into long skinny logs (~3 inches wide and 1 inch tall). Try to make them as uniform in size and shape as possible so they bake evenly.
  • Bake for 28-30 minutes – the edges should be golden and the center should be set with some give when touched. Remove the biscotti from the oven and set a timer for 5 minutes.
  • When the timer goes off and the biscotti is still very warm (don't wait or your biscotti may be crumbly!), slice biscotti into 1-inch thick slices. To do this, use a very sharp knife to saw the outer crust of the biscotti until you reach the center. Next, gently and slowly press down to fully cut. Be very patient at this point and if the crust of the biscotti begins to separate, you can gently press it back into the softer center. Place the biscotti back onto the baking sheet and bake again for 8-10 minutes on each side, until golden brown (16-20 minutes total).
  • While the biscotti is baking, you can toast the optional sliced almonds (for topping). Heat a small skillet over medium heat. Add the sliced almonds to the pan and toast until they are golden and fragrant. Move the almonds around the pan frequently to prevent burning. They toast quickly.
  • Remove the biscotti from the oven and let cool.
  • Meanwhile, if drizzling the biscotti with chocolate (optional), add the chocolate chips to a small glass or metal bowl. Carefully place the bowl on top of a saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate in a heat-proof bowl in the microwave in 30-second increments until melted. Remove chocolate from heat.
  • Once the biscotti have cooled, drizzle the melted chocolate across the top of them and sprinkle with toasted almonds. Place on a parchment-lined baking sheet or plate so the chocolate can set. To speed setting, pop in the freezer. Otherwise, let sit at room temperature until completely cooled.
  • Store covered at room temperature for 3-4 days (we found a large jar is ideal for storage). Will keep in the freezer for up to 1 month if well sealed.



*Adapted from our Gluten-Free Biscotti with Ginger & Chocolate.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 16 servings)

Serving: 1 biscotti Calories: 227 Carbohydrates: 28.7 g Protein: 2.4 g Fat: 12 g Saturated Fat: 7.4 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 137 mg Potassium: 78 mg Fiber: 1.7 g Sugar: 10.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 58 mg Iron: 1.1 mg

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My Rating:


    I just made your GF Chocolate Almond Biscotti and like many other reviewers commented, the taste is fantastic but they completely fell apart! I followed the ingredients as given (although I used refined coconut oil) and the instructions exactly, including using a serrated knife when the dough was still warm from the oven. I will certainly devour these but I wouldn’t serve them to guests looking like this. One thing I might try is to shape them shorter so maybe they will hold their shape without crumbling. Have you done any other troubleshooting since posting this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deana! We would suggest using a sharp knife that isn’t serrated! We found the serrated knife breaks this biscotti apart too much! So glad you enjoyed the flavor and hope the texture is better for you next time! xo

  2. Margaret says

    Can I use grapeseed oil in place of the coconut oil? I can usually use this interchangeably without any problem in other recipes, but wanted to make sure with this one before doing that.

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margaret, we haven’t tried it so we aren’t sure, but if you’ve had success elsewhere it might work. Let us know how it goes!

  3. Atara Dahan says

    Made it without the chocolate.
    Dough was very sticky and melted as soon as I put it in the oven.
    I think that was because I put a tiny bit too much oil in. But even after taking it out of the oven, adding a lot more flour, and refrigerating again, the dough was still sticky and spread a lot in the oven.
    After baking, the outside was very crispy and the inside was pretty soft, so the outside fell off and pieces crumbled apart when I cut them.
    Tasted amazing, but wish to find a solution for the crumblyness for next time.

  4. Atara Dahan says

    1. Do you know how much baking soda and lemon juice would be a sub for 2 tsp baking powder?
    2. What does “not superfine” mean? I make my own rice flour in a blender.
    3. When I bake in a toaster oven and not an oven, I find that things bake more quickly. Is it better to bake this for 30 mins but on a lower temp or to bake it at 175 but for less time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Atara, perhaps 1/2 tsp baking soda + 1 tsp lemon juice. There are some superfine brown rice flour products on the market that are super absorbent. If blending at home, that shouldn’t be an issue! Do you have an oven thermometer you could use to test whether the temperature is higher than it says? If not, we’d say just go with less time.

  5. Leah says

    These turned out amazing! My first time making biscotti and i’m delighted. I substituted coconut sugar for the cane sugar at a 1:1 to ratio and it worked perfectly. Next time will add a bit more almond extract, as the almond flavour was subtler than I wanted. Thanks the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rima! We haven’t tried this recipe with coconut sugar and can’t guarantee results, but we think it might make them a little less sweet and more crumbly. Let us know if you try it!

  6. Kelly says

    I made these today and they turned out perfect. I’m so happy. I can’t wait to deliver them to my daughter and looking forward to making another batch.
    The only change I did was I used white rice flour instead of brown.

  7. Marcus says

    These were soooo goood! Having them with my afternoon espresso was one of my favorite moments this past week. Need to make more for the family because we are already out. Thanks so much! Can’t believe they are gluten free!!!

  8. Pamela Haupt says

    This would be far to sweet for my family when we eat very little sugar. What can I use instead of 1/2 cup of cane sugar.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pamela, the cane sugar provides structure here so we aren’t sure how to make the biscotti work without it, unfortunately!

  9. Leah says

    Hi I found the dough to be too crumbly as well. I was very gentle when slicing, but it just fell apart anyway. Next time I’m going to try a flax egg in place of some of the apple sauce and see if that makes a difference. Feeling like it maybe this needs a bit more of some kind of binder. The taste is really yummy. Hoping to make it work. Thanks so much for all you do!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leah, thanks so much for sharing your experience and sorry to hear they crumbled for you. We did some troubleshooting today and provided some more tips for success. Hope that helps for next time!

  10. Jess says

    I made these and mine crumbled everywhere after the initial bake. I used olive oil instead of coconut oil so maybe that was the problem? They tasted very dry as well. I normally love all the minimalist baker recipes but this one I wouldn’t make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess, we’re so sorry that was your experience! Olive oil is likely the issue. Or is it possible you were using superfine brown rice flour? That would make it more dry!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jan, we haven’t tested with other flours, but the closest would probably be sorghum flour. However, it is more prone to being crumbly, so we can’t guarantee it will turn out the same. Let us know if you try it!

  11. Jill says

    Hi, just made these a little while ago and while the flavor was delicious they completely fell apart into a crumbly mess. I just can’t figure out what went wrong. I took them out of the oven at 30 minutes, let cool slightly then when trying to cut they began crumbling. I was very gentle. I managed to get a little over 1/2 to hold firm placed back in oven and when it came time to turn after the 8 minutes they all just fell apart. I would really like to attempt these again and would so appreciate any advice this go around.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jill! So sorry these crumbled on you! They are a very delicate cookie, so its best to cut them when they are still pretty warm. Did you use a serrated knife to cut them?

      • Jill says

        Hi, yes I used a serrated knife and they were still warm. The outsides were crunchy but the inside did seem softer than they should have. I’ve made countless biscotti through the years but this is my 1st encounter where they just fudge cooperate. The dough seemed just right to me as well so I never expected any issue.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Is it possible you were using superfine brown rice flour? That’s the only other thing that’s coming to mind! We did some troubleshooting today and provided some additional tips for success. Again, so sorry you had a negative experience with this one. Let us know if you give it another try!

  12. Tracy says

    These are fantastic! Note in advance: this review contains similar substitutions, due to my pantry stock, which means this recipe is, at least somewhat, forgiving.
    I ran out of brown rice flour so substituted white rice flour for part of it, and also had some cassava flour to use up so I used this in place of the tapioca. (Cassava has a slightly nuttier taste and also slightly more nutritious than tapioca.) I also substituted half coconut sugar for the cane sugar and used some light brown sugar for the rest. We live in Europe, and our country has not mastered processed apple sauce, so I opened a jar of naturally sweetened apple butter I had picked up on a recent trip to the states. I also left them plain on top, as the chocolate chunks were more than rich enough to satisfy.
    I can say these were fantastic. They were not the hard crunch like the store-bought variety usually is, but SO much better tasting! It’s been a long time since I made biscotti, and I thought I would have to give it up due to going gluten free, but WOW. Our diet has changed over the past six months due to autoimmune issues, but I have been baking for 30+ years and refuse to compromise taste in my recipes. If I don’t like the taste, I won’t eat it. This gal’s recipes rock!! Her pumpkin soup has been a staple of mine for years, also.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for the lovely review and for sharing your modifications, Tracy! We are so glad these worked for you!

    • ht says

      I just made the almond biscottis. Unbelievably delicious! I substituted apple sauce with ripe mashed bananas. Banana purée, apple sauce, and flaxseed “egg” are often used interchangeably in vegan recipes. I usually substitute overripe bananas, as I often have them available. This is a great way to add a natural sweetener to a recipe, as well as use overripe fruit that no one likes to eat. The biscotti dough is extra delicate to cut. I used large very sharp cutting knife (not serrated one). I was very careful and patient, sawing the dough in perfect pieces. All stayed intact and beautiful. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diana! We haven’t tried other flours in this recipe yet and don’t think cassava or coconut flour would work very well in this recipe because they are such absorbent flours. However other readers have had success replacing some of the tapioca flour with cassava flour and some of the brown rice flour with white rice flour. Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Coconut flour wouldn’t work in this recipe for brown rice flour because of how absorbent coconut flour is! We do think cornstarch would work in place of the tapioca flour though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dana! Thank you for the support. We haven’t tried another oil but we think that should work!

  13. Monica L Gordon says

    What can I replace the coconut oil with? ( high cholesterol) also what can I use instead of Tapioca starch/flour, brown rice flour and the almond flour, ? it doesn’t need to be gluten free for me. Can I use whole wheat pastry flour for all above?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Monica! We haven’t tested any ingredient variations in this recipe yet and can’t guarantee results, however we think you could replace the coconut oil with another oil! As for the flours, we think you could use wheat or all-purpose flour for the brown rice flour and tapioca starch, however we still suggest keeping the almond flour in the recipe for the texture to be correct! Hope this helps. xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy! We haven’t tried this recipe without coconut oil, but we think another oil could work in it’s place!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Porsche, if they can handle cashews or tigernuts, those flours are a great option! Otherwise we suggest using a lesser amount of another flour like sorghum or more brown rice flour. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chaya! We haven’t tried this recipe without brown rice flour and can’t guarantee results, however you could try replacing the brown rice flour and tapioca flour with a gluten-free flour blend. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sophie! We haven’t tried this recipe without the brown rice flour and can’t guarantee results, but you could try replacing the brown rice flour and tapioca flour with a gluten-free flour blend. Let us know if you try it!

  14. Alexis says

    I’ve been wanting to make biscotti! But I hate the flavor of almond extract. Do you think it would be tasty with vanilla instead of almond?