Gluten-Free Cherry Chocolate Biscotti

These twice-baked Italian cookies pair perfectly with a steaming cup of coffee. For a healthier option, use dark chocolate with a high percentage of cacao. This recipe can be made egg-free; see instructions.


gluten free biscotti recipe

Jeff Rassmussen


1 cups sugar
cup butter or dairy-free butter alternative, room temperature
2 large eggs
teaspoon pure vanilla extract
1 cups Jules’ Homemade All-Purpose Flour Blend (below), or gluten free all-purpose flour blend of choice, more as needed
cup gluten-free cornmeal
cup gluten-free oat flour or almond meal
1 teaspoons baking powder
teaspoon salt
1 cup dried cherries, coarsely chopped
cup chopped dark chocolate, optional
Cinnamon-sugar topping (2 tablespoons sugar mixed with teaspoon ground cinnamon), optional
3 ounces premium dark chocolate, coarsely chopped


1. Preheat oven to 325F. Line 2 baking sheets with parchment paper.

2. Beat sugar and butter until light and fluffy. Add eggs and vanilla and mix until incorporated. Stir in flour blend, cornmeal, oat flour, baking powder and salt. Fold in dried cherries and 1/2 cup chopped chocolate, if using, to integrate. Dough should be somewhat sticky but should pull away from the sides of the bowl. If necessary, add more flour blend, a tablespoon at a time, to get the dough to come together.

3. Divide dough into 4 sections. Scoop each section individually into your floured hands to prevent it from sticking. Form a log with each ball of dough approximately inch high by 2 inches wide (logs will spread when baking, so leave space between them). Place 2 logs on each baking sheet. Pat the tops down gently so they’re slightly less rounded. Sprinkle with cinnamon-sugar, if desired.

4. Place in preheated oven and bake 25 minutes or until set and lightly browned. Remove to cool on a wire rack for 5 to 10 minutes. Slice at a slight angle to form -inch-thick slices. Place each slice, cut-side down, on parchment-lined baking sheets.

5. Return biscotti to preheated oven and bake 10 more minutes. Flip and bake an additional 5 minutes. Remove to fully cool on wire racks. Biscotti will harden as they cool.

6. Place 3 ounces chopped chocolate in a small, heavy saucepan. Gently heat over low flame until melted. Stir often to prevent burning. Dip one face of cooled biscotti in chocolate, allowing excess chocolate to drip back into pan. Return biscotti, chocolate-dipped sides up, to baking sheets. Refrigerate for 10 minutes or let stand 1 hour until chocolate has set. Store in airtight containers once fully cooled.

For Egg-Free Cherry Chocolate Biscotti, omit 2 eggs. In a small bowl, beat together 2 tablespoons arrowroot powder and 3 tablespoons warm water. Add to creamed butter and sugar in step 2 to replace 2 eggs.

TIP: Store biscotti for up to 2 weeks on the counter in an airtight container or in the freezer for up to 3 months.

Each biscotti contains 168 calories, 6g total fat, 3g saturated fat, 0g trans fat, 28mg cholesterol, 94mg sodium, 27g carbohydrate, 1g fiber, 11g sugars, 2g protein, 18 Est GL.

Jules’ Homemade All-Purpose Flour Blend


To make very fine rice flour, process regular rice flour in a food processor, blender or clean coffee grinder until very fine.

1 cup cornstarch, tapioca starch/flour or arrowroot powder
1 cup potato starch (not potato flour), tapioca starch or arrowroot powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
cup corn flour, millet flour, sorghum flour or brown rice flour
cup tapioca starch/flour, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum

1. Whisk ingredients together in a large bowl until well combined.

2. Refrigerate in a large zip-top bag or a sealed container until used.

Each cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrate, 4g fiber, 0g sugars, 4g protein, 74 Est GL.

Recipe by associate editor Jules Shepard.

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