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Home » Gluten Free Sweet Treats » Biscuits & Cookies » Double Chocolate, Coconut & Macadamia Biscotti (gluten free)

Biscuits & Cookies Christmas Gluten Free Sweet Treats

Double Chocolate, Coconut & Macadamia Biscotti (gluten free)

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A couple of weeks back I had a real hankering for biscotti………. specifically, chocolate ones. And I wanted them to be rich with the taste of coconut and crunchy with nuts. Not just any old chocolate biscotti……. these needed to fit my very picky criteria.

In the absence of any recipe that would suffice, I set to work creating my own, thinking that gluten free chocolate biscotti would be a cinch! I wish!!! I’m not sure whether I was having a bad day, or lost my touch, but for some reason, they were a real pig to create.

Sure I could make chocolate biscuits and sure, my first couple of attempts were tasty…….. but they lacked the required biscotti ‘crunch’ and ‘snap’ and somehow (to me) tasted a bit bland. Three batches (and a pile of discarded biscotti) later and I finally had what I wanted.

Made with coconut oil, coconut flour and some desiccated coconut, they definitely tick the ‘coconut’ box…….. Full of cocoa and melty chocolate chunks, they are unmistakably ‘chocolate’……… The ground almonds and macadamia nuts provide that craved nutty bite…….. They are twice-baked and then dried in a warm oven slowly and carefully so that they have the characteristic biscotti bite. Tick, tick, tick, tick….. done!

And all those left over biscotti experiments? Whilst some of them ended up in our tummies as we um’d and ah’d over which we liked best…… the rest were put to work creating something new and exciting! Watch this space……..

These crunchy little devils are the perfect accompaniment to a cup of coffee, a good book and a sunny seat in the garden. Enjoy!

Double Chocolate, Coconut & Macadamia Biscotti

Ingredients

80g coconut flour
40g corn flour
40g buckwheat flour
30g ground almonds 
55g sorghum flour
¾ teaspoon xanthan gum
45g cocoa powder
2 teaspoons baking powder
½ teaspoon bicarbonate of soda 
¼ teaspoon fine sea salt
60g coconut oil – melted
100g golden caster sugar
40g soft light brown sugar
3 large eggs – room temperature
2 teaspoons vanilla extract
150g chocolate chunks (mixed)
30g desiccated coconut
40g macadamia nuts (crushed) – optional
3 tablespoons (approx) almond milk

Method

  1. Pre-heat the oven to 170 C/325 F/Gas 3.
  2. Line two baking sheets with baking paper.
  3. Weigh and mix together in a medium sized bowl the flours, almonds, xanthan gum, cocoa, baking powder, bicarbonate of soda, and salt, making sure any lumps are completely broken down.
  4. Cream together the coconut oil and sugars, until light and well combined.
  5. Add the eggs one at a time and beat thoroughly and then add the vanilla extract and beat. 
  6. Add the flour mix, chocolate chunks, desiccated coconut, crushed macadamia nuts and almond milk and mix well until the ingredients come together to form a kneadable dough. If it feels too dry, add a little more almond milk and knead until smooth.
  7. Split the dough into three or four equal-sized balls and roll each into a sausage shape, 5 cm/2 inches in diameter.
  8. Place each on the baking trays, leaving space between each roll of dough. Slightly flatten the top of each sausage using the palm of your hand.
  9. Bake for 30 minutes and then remove and allow to cool for about 20 minutes.
  10. Place on a chopping board and cut into slices diagonally about 2 cm/½ inch thick. 
  11. Place each slice back on the baking sheets flat side down, turn the oven down to 150 C/300 F/Gas 2, and bake for a further 20 to 30 minutes until dry. Turn over each slice half way through and keep an eye to ensure they do not burn. If you are concerned, turn the oven down a little further. 
  12. Once you are happy that the biscuits are crisp and dry enough, you can remove from the oven to cool, although I tend to turn the oven off and leave mine in as the oven cools to make sure they dry out as much as possible.
Gluten Free Alchemist © 2013-14 unless otherwise indicated
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This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Stuart Vettese says

    04/08/2014 at 9:27 pm

    I love making biscotti Kate, and I love all the additions to your variety. Bookmarked!

    Reply
    • Kate Glutenfreealchemist says

      06/08/2014 at 12:59 pm

      Cheers Stuart. Me too!

      Reply
  2. The Caked Crusader says

    03/08/2014 at 3:26 pm

    They look really rich and chocolatey (both big ticks!). Really tasty looking.

    Reply
    • Kate Glutenfreealchemist says

      06/08/2014 at 12:58 pm

      Thanks CC. They were as tasty as they looked!

      Reply
  3. Katie says

    01/08/2014 at 5:43 am

    I love biscotti not had any for ages, I must bake some soon. These look fabulous. Not sure I've ever made chocolate based ones. I'm not normally a fan of crunchy biscuits, but biscotti are the exception, they are just so good to nibble on. Love your add-ins

    Reply
    • Kate Glutenfreealchemist says

      06/08/2014 at 12:58 pm

      Thanks Katie

      Reply
  4. Baking Addict says

    31/07/2014 at 10:47 pm

    I'm not a fan of coconut but I love chocolate and macadamia. I always love reading about your gluten free experiments and feel ever so grateful that I can eat gluten! This post has reminded me that it's been a very long time since I made biscotti and now I want some with my cup of tea tomorrow!

    Reply
    • Kate Glutenfreealchemist says

      06/08/2014 at 12:57 pm

      Thanks Ros…. hope you got to make some!

      Reply
  5. Alida says

    31/07/2014 at 10:32 am

    Mmm.. I could never say no to good crunchy and moreish biscotti. Fab idea adding macadamia!! And chocolate with coconut are a match made in heaven. Very nice. I would love them with a good cup of espresso 🙂

    Reply
    • Kate Glutenfreealchemist says

      06/08/2014 at 12:56 pm

      Thanks Alida. Chocolate, coconut and macadamia are perfect with espresso!

      Reply

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Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
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