Vegan Gluten-Free Chocolate Hazelnut Biscotti
These twice-baked Italian cookies combine rich cocoa with crunchy hazelnuts in a naturally gluten-free version made with almond meal and coconut. The maple syrup adds gentle sweetness while maintaining the classic crisp texture that makes biscotti perfect for dunking in coffee or tea. This healthier take on traditional biscotti delivers all the satisfying crunch and deep chocolate flavor without refined flour or sugar, making it ideal for afternoon coffee breaks or as a thoughtful homemade gift.
Ingredients
- 1 ½ cups almond meal
- ¼ cup unsweetened shredded coconut
- ¼ cup tapioca starch
- ¼ cup unsweetened cocoa powder
- 1 t salt
- 1 t baking powder
- ½ cup maple syrup
- 1 T maple syrup
- ½ cup hazelnuts
Instructions
- 1
Preheat oven and line a baking sheet with silpat or parchment paper
- 2
Combine almond meal, shredded coconut, tapioca starch, cocoa powder, baking powder, and salt in a large mixing bowl
- 3
Add maple syrup and mix very well until you get a dough
- 4
Fold in the hazelnuts with a wooden spoon or your hands
- 5
Form the dough into a rectangular log and place on the prepared baking sheet
- 6
Bake for 15 minutes then remove from oven and let cool completely
- 7
Reduce heat and cut the cooled log into slices with a sharp knife
- 8
Place slices on their sides on the baking sheet and bake another 15 minutes
- 9
Allow biscotti to cool completely before serving
Tips
Use your hands to fold in hazelnuts as the dough will be very sticky and easier to work with manually than using utensils.
Let the first bake cool completely for at least 30 minutes before slicing to prevent crumbling and ensure clean cuts.
Use a sharp knife when slicing the cooled log to maintain clean edges and prevent the biscotti from breaking apart.
Good to Know
Store in airtight container at room temperature for up to 1 week
Can be made 2-3 days ahead and stored in airtight container
Serve with coffee, tea, or dessert wine for dipping
Common Mistakes
Cool completely between bakes to avoid crumbly slicing
Use sharp knife to avoid breaking the biscotti when cutting
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without hazelnuts?
Yes, substitute with chopped walnuts, almonds, or omit nuts entirely for a simpler chocolate biscotti.
How long do these keep fresh?
Store in an airtight container for up to one week at room temperature or freeze for up to 3 months.
Can I use a different sweetener?
Honey works well but use 25% less as it's sweeter than maple syrup. Avoid dry sweeteners as they won't bind the dough properly.