Gluten Free Chocolate Peppermint Biscotti (Perfect Holiday Gift)

During the holiday season, there is nothing quite as satisfying as a crisp, flavorful cookie ready for dunking into your morning coffee or evening hot cocoa. This Gluten Free Chocolate Peppermint Biscotti brings together the rich depth of cocoa, the satisfying crunch of a double-baked Italian cookie, and the cool, festive zing of peppermint.

Traditional biscotti is naturally hard and crunchy, but making it gluten-free often results in a crumbly texture. Our recipe has been carefully perfected to yield a sturdy, crisp cookie that holds its shape beautifully and delivers on classic, intense flavor. Dipped in white chocolate and sprinkled with crushed candy canes, it’s not just a cookie—it’s a holiday experience.

Why this gluten free chocolate biscotti recipe is so good:

• Perfectly Crisp: The signature double-baking process ensures a sturdy, crunchy texture ideal for dunking.
• Intense Flavor: Uses cocoa powder and espresso powder to deepen the chocolate flavor.
• Holiday Ready: Peppermint and chocolate are a classic, festive combination.
• Excellent for Gifting: Biscotti lasts for weeks, making it a perfect homemade holiday present.

Ingredient Notes:

Gluten-Free Flour Blend: Use a reliable 1-to-1 or cup-for-cup gluten-free flour blend that contains xanthan gum. Biscotti needs a bit of structure to prevent crumbling when sliced.

Cocoa Powder: Use unsweetened natural cocoa powder (or Dutch-processed for a darker color).

Espresso Powder (Optional): A small amount of instant espresso powder doesn’t make the biscotti taste like coffee, but it significantly enhances the flavor of the chocolate.

Peppermint Extract: Use this sparingly! Peppermint extract is potent, and a small amount goes a long way.

White Chocolate: Choose a high-quality white chocolate or melting wafers for the smoothest drizzle.

How to Make Gluten Free Chocolate Peppermint Biscotti (Step-By-Step)

1. Mix Dry Ingredients: Whisk together the GF flour, cocoa, baking soda, salt, and espresso powder.
2. Mix Wet Ingredients: Cream the butter and sugar. Beat in the eggs, then the vanilla and peppermint extracts.
3. Form Dough: Gradually add the dry ingredients to the wet ingredients to form a stiff, slightly sticky dough.
4. First Bake (The Log): Shape the dough into a flat log ($1.5$ inches high) on a parchment-lined sheet. Bake for 25-30 minutes until set.
5. Slice & Second Bake (The Crisp): Let the log cool slightly, then carefully slice it diagonally into 1/2-inch thick cookies. Lay the cookies cut-side up on the baking sheet. Bake again for 10-15 minutes per side until fully dry and crisp.
6. Cool & Decorate: Let the biscotti cool completely. Drizzle with melted white chocolate and sprinkle with crushed candy canes.

Best ways to measure gluten free flour:

For consistency in baking, always spoon and level your GF flour. Lightly spoon the flour into your measuring cup until overflowing, then use the back of a knife to level it off. Never scoop the cup directly into the flour bag, as this compacts the flour, resulting in a dry, crumbly dough.

Try these fun flavor variations!

• Orange Chocolate: Replace the peppermint extract with $1$ teaspoon of orange zest and 1/2 teaspoon of orange extract.
• Cinnamon Spice: Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the dry ingredients, and drizzle with milk chocolate.

Frequently Asked Questions:

• Why is my biscotti crumbly? This is often due to overbaking the log (first bake) or too much flour. Ensure your GF flour is measured correctly (spoon and level!).
• How long does biscotti last? Stored in an airtight container at room temperature, undecorated biscotti can last for up to 3 weeks. Decorated biscotti is best within 1-2 weeks.
• Can I use melted butter? No, you must use softened, creamed butter. This process incorporates air, which is essential for the texture of the dough.

H3: Love This Recipe?

(Please leave a comment and five-star rating below!)

Gluten Free Peppermint Biscotti

Equipment

• Large baking sheet
• Parchment paper
• Sharp serrated knife (for slicing)

Ingredients 1x2x3x

• 2 cups GF All-Purpose Flour Blend (with xanthan gum)
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2tsp instant espresso powder (optional)
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract (or less, to taste)

Drizzle and Topping:

• 4 oz white chocolate or vanilla melting wafers
• 2 Tbsp vegetable oil or coconut oil (to thin chocolate)
• 1/4 cup crushed candy canes

Instructions

1. Prep: Preheat oven to $350F ,175C. Line a baking sheet with parchment paper.
2. Mix Dry: In a medium bowl, whisk together the GF flour, cocoa powder, baking soda, salt, and espresso powder.
3. Mix Wet: In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and peppermint extracts.
4. Form Dough: Gradually add the dry ingredients to the wet ingredients and mix until a stiff dough forms.
5. First Bake (The Log): Shape the dough into a log approximately 10 inches long, 3 inches wide, and 1.5 inches high on the prepared baking sheet.
6. Bake: Bake the log for 25-30 minutes until set and firm to the touch. Let cool on the sheet for 10 minutes.
7. Slice: Reduce the oven temperature to 300F ,150C. Carefully slice the warm log diagonally into 1/2-inch thick cookies using a serrated knife.
8. Second Bake (The Crisp): Lay the slices cut-side up on the baking sheet. Bake for 10-15 minutes, flip, and bake for another 10-15 minutes, or until the biscotti are completely dry and crisp.
9. Decorate: Let cool completely. Melt the white chocolate with the oil until smooth. Dip or drizzle one side of each biscotti with chocolate and immediately sprinkle with crushed candy canes. Let set on parchment paper before serving.

Notes

• Log Shape: Ensure the log is slightly flattened 1.5 inches high) to get the classic oval slice shape.
• Storage: Store finished biscotti in an airtight container for best crispness.

SPECIAL NOTE

To ensure the freshest flavor, crush the candy canes just before sprinkling them onto the chocolate. Pre-crushed candy canes tend to stick together in humid conditions.

Nutrition

(Note: This nutritional analysis is an estimate for one piece of biscotti, assuming 20 total pieces.)

Nutrient	Amount per Serving (Estimated)
Calories	140 kcal
Protein	2g
Fat	7 g
Saturated Fat	4g
Carbohydrates	18 g
Fiber	1 g
Sugar	12g
Cholesterol	20 mg
Sodium	60 mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 20 equal servings. Values may vary significantly depending on the specific GF flour blend, brand of chocolate, and amount of topping used. This information is for general guidance only.