- Katherine Arthurs
Gluten Free Pistachio Chocolate Chip Biscotti
How festive + cute are these?!?!
Crunchy perfection with rich chocolate + nutty pistachios! Grab a cup of coffee, tea or milk + dunk.
My afternoon snack game is really improving these days. I think this year is just turning my body into a snacking machine. SO step aside boring cheese + crackers or store bought whatever - I WANT THESE!
Simple to make - mix, form + bake, cut + bake again!
Don't want to make these gluten free? Just swap the flour out for what you have!

Gluten Free Pistachio Chocolate Chip Biscotti
2 cups gluten free flour blend
1/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
3/4 cup roughly chopped pistachio's
3/4 cup semi sweet chocolate chips d
1 cup powdered sugar
1 tablespoon milk
Preheat your oven to 350F. Place a piece of parchment paper on a baking sheet tray + set a side.
In a medium bowl, combine the flour, cocoa powder, baking soda + salt.
Using a stand mixer or hand mixer, beat together the butter + sugar in a bowl. Add in the vanilla + eggs. Beat until smooth. In batches, add the dry ingredients on low until combined.
Fold in the pistachios + chocolate chips with a spatula. Divide the dough into 2 parts. Shape each portion into a 3x12 inch flattened rectangle on the prepared baking sheet tray. Leave about 2 inches between each part.
Bake for 25-30 minutes or until set. Transfer to a wire rack + let cool for 15 minutes.
Reduce the oven heat to 325F. Cut each biscotti rectangle into 1/2 inch slices, using a serrated knife. Place the biscotti baking on the baking sheet tray, laying them on their cut side. Bake for 25-30 minutes or until completely dry to the touch. Transfer the cookies to a wire rack to cool.
Mix the powder sugar + milk together in a small bowl. With a spoon, drizzle the sugar over the cooled biscotti. Store in a sealed container for 1 week.
Enjoy!
This recipe was made #glutenfree