Almond Chocolate Chip Biscotti

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Almond Chocolate Chip Biscotti

Gluten free, Lactose free, FODMAP-friendly—and can also be made eggless

Source: Life coach and GF chef Karen Ore

Prep time: 2 hours 30 mins

GF chef and life coach Karen Ore gave me this recipe, which is another gem from her test kitchen. My webmaster and I, plus a friend, tested these one evening while watching most of Downton Abbey Season #3 on DVD. These wonderful biscotti took some of the sting out of the fictional tragedies. If you have friends coming for a movie evening, a double batch of biscotti is likely to disappear before your friends go home. Two batches fit comfortably on a single cookie sheet, too.


  • ½ cup whole almonds
  • ¼ cup mini chocolate chips (Karen uses the Enjoy Life brand—I like regular semisweet chocolate chips)
  • ¾ cup sorghum flour (Karen recommends Bob’s Red Mill sweet white sorghum)
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup white granulated sugar
  • ¼ cup non-dairy milk (soy or almond) or 1 large egg
  • 1 tsp vanilla extract
  • ¼ tsp almond extract


  1. Preheat oven to 350°F.
  2. Line a cookie sheet with parchment paper.
  3. Chop the almonds coarsely and measure out the chocolate chips. Set aside.
  4. Measure the sorghum flour by spooning the flour into ¾ cup dry measure cup, then sweeping the excess flour off with a knife. Add it to a small bowl and then add the xanthan gum, baking powder and salt. Stir well to combine the dry ingredients.
  5. In a medium size bowl, stir together the nondairy milk or large egg and the sugar, add the vanilla and almond extracts, and stir to combine.
  6. Add the flour mixture and stir with a sturdy spoon or spatula. The dough will be heavy and sticky. Add the almonds and chocolate chips, and stir until evenly mixed.
  7. Lightly moisten your hands with water and lift the dough out of the bowl. Place it on the parchment paper covered cookie sheet and form into a log about 12 inches long. Smooth the sides and top. Flatten the log slightly if you like your biscotti oblong-shaped.
  8. Bake for 30 to 40 minutes, until light brown and firm.
  9. Remove from the oven and let cool for at least ½ hour.
  10. Reset oven temperature to 300 °F.
  11. When the log is cool enough to handle, remove from the cookie sheet to a cutting board and slice it thinly on the diagonal with a sharp serrated knife or electric knife.
  12. Place the biscotti with a cut side down on the cookie sheet. Bake for 15 minutes, then turn over onto the other cut side and bake for another 15 minutes (longer if thickly cut)
  13. Cool on a rack with good air circulation, then store at room temperature or freeze.


Walnut and Cranberry Variation


Substitute the following ingredients for almonds and chocolate chips:

  • ½ cup coarsely chopped walnuts
  • ¼ cup coarsely chopped dried cranberries


  1. Proceed as for the Almond Chocolate Chip Biscotti
  2. Use ½ cup coarsely chopped walnuts and ¼ cup coarsely chopped dried cranberries, instead of the almonds and chocolate chips.
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