This homemade gluten-free biscotti recipe gets a crunchy, buttery crumb from a few gluten-free flours studded with candied hazelnuts. Dip them in chocolate for a classy coffee break treat. Thanks to Bob’s Red Mill for sponsoring this post!
A Lifetime of Biscotti Love
Biscotti hold a special place in my heart. Maybe it’s because I grew up in 1990’s coffee shop culture, where there was a jar of chocolate covered cookies on every counter. Or maybe it was because my paternal grandmother baked them along with rugelach every year for the holidays. Or maybe it’s because they remind me of the Jewish equivalent mandelbrot that my maternal grandfather would share with me after school.
Whatever the reason, biscotti were one of the first “fancy” recipes I learned to bake as a teen from a tiny cookbook called Biscotti containing only a few dozen recipes for the Italian-style slice-and-bake cookies. I loved the process of baking biscotti – mixing the dough, shaping it into logs, baking, slicing, baking again. I always felt so professional when finishing them with chocolate.