Chocolate Dipped Orange Gluten-Free Biscotti

Celiac.com 10/31/2025 - Biscotti began as practical travelers biscuits, twice baked to keep well on long journeys along Italy's trade routes. Over time, bakers transformed the sturdy keepsake into a café favorite, crisp enough to dunk yet fragrant with citrus, nuts, or spice. This gluten-free version leans on almond flour, which echoes biscotti's nutty roots while keeping the crumb pleasantly crisp.

Here, bright orange zest lifts the almond base, and a half-dip in melted chocolate adds a glossy finish worthy of an espresso bar. The method remains true to tradition: shape, bake, slice, then bake again until the edges sing with crunch. A short rest between bakes ensures clean slices and a shattering bite.

Ingredients

• 2 cups fine almond flour (about 200 g)
• ½ cup tapioca starch (60 g)
• ⅓ cup granulated sugar (65 g)
• ¼ cup light brown sugar, packed (50 g)
• 1 tsp baking powder (gluten-free)
• ½ tsp fine sea salt
• 2 large eggs, room temperature
• 2 Tbsp extra virgin olive oil
• 1 Tbsp orange zest (from 1 large orange)
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional, but lovely)
• ½ cup sliced almonds (lightly toasted)
• 6 oz dark or semisweet chocolate, chopped (or chips)
• 1 tsp neutral oil (for shinier chocolate, optional)

Instructions

1. Heat oven to 325°F (165°C). Line a baking sheet with parchment.
2. In a large bowl whisk almond flour, tapioca starch, granulated sugar, brown sugar, baking powder, and salt.
3. In a second bowl whisk eggs, olive oil, orange zest, vanilla, and almond extract until smooth.
4. Stir wet ingredients into dry until a soft but cohesive dough forms. Fold in sliced almonds.
5. Scrape dough onto the sheet and, with lightly damp hands, shape into a log about 10 inches by 3 inches, roughly ¾ inch thick. Smooth the top.
6. Bake 25–28 minutes until lightly golden and set. The center should feel firm to the touch. Cool on the sheet 20 minutes to reduce crumbling.
7. Reduce oven to 300°F (150°C). Transfer the log to a cutting board. Using a sharp serrated knife, slice on a slight diagonal into ½ inch thick pieces with a gentle sawing motion.
8. Arrange slices cut-side down on the sheet. Bake 10 minutes, flip each piece, and bake 8–12 minutes more until dry and crisp to your liking. Cool completely on a rack.
9. Melt chocolate with the neutral oil in a heatproof bowl set over barely simmering water, or in short microwave bursts, stirring until smooth.
10. Dip one end of each biscotti halfway into the chocolate, letting excess drip back into the bowl. Set on parchment to firm. For a quicker set, chill 10 minutes.

Baker's Notes

• For extra orange aroma, rub the zest into the sugars with your fingertips before mixing. The oils perfume the dough.
• Clean slices come from a short rest after the first bake and a serrated knife used with minimal pressure.
• For a dairy-free finish, choose chocolate labeled dairy-free and verify all ingredients are gluten-free to avoid cross-contact.
• Crunch control: extend the second bake by a few minutes for extra crispness, especially in humid climates.

Serving and Storage

• Makes about 16–20 biscotti.
• Store airtight at room temperature up to 1 week. Freeze plain slices (before dipping) up to 2 months; dip in chocolate after thawing.

Conclusion

Celiac.com Sponsor (A12):
These chocolate dipped orange biscotti bring together the best of tradition and modern gluten-free baking: a clean citrus aroma, almond warmth, and a satisfying snap that stands up to coffee or tea. The twice-baked method rewards a little patience with café-level crunch, while the glossy chocolate dip turns every slice into a giftable treat.