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Chocolate Peanut Biscotti – They’re Gluten Free!

Chocolate Peanut Biscotti – They’re Gluten Free!

Decadent and Delicious! These bake up crispy with a deep-chocolate flavor. Feel free to use any nuts you like. Gluten Free.. you would never guess.

Chocolate Peanut Biscotti – They’re Gluten Free!

These biscotti are only a tad sweet and can be ground for the crust of a cheesecake!

Chocolate Peanut Biscotti – They’re Gluten Free!


3 tablespoons unsalted butter, room temperature (I used organic)

¼ cup pure cane sugar

¼ cup coconut palm sugar, can use light brown sugar

1 large egg PLUS 1 egg white
(1 tablespoon will be for glazing)

1 ¼ teaspoon pure vanilla

⅓ cup dark cocoa powder
(I used Hershey’s)

¾ cup gluten free flour blend
(I used King Arthur’s 1 to 1)

¼ cup fine almond flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon sea salt

⅓ cup dry roasted peanuts, chopped almost fine



Add butter and both sugars to a large bowl and cream with a wire whisk until light.
Absolutely can use a stand mixer too.
Add 1 egg, mix in. Take 1 tablespoon of egg white and place in a small bowl for the glaze later.
Add the rest of the egg white to the bowl – mix in.


Add the vanilla and cocoa powder and mix in with a rubber spatula.
Add the remaining ingredients: gluten free flour, almond flour, baking soda, baking powder, salt and chopped peanuts.
Mix well with a rubber spatula until all is combined well.


Preheat the oven to 350 degrees.
Add a sheet of parchment paper to a cookie sheet (can use a silat liner.)
Add the dough to the pan and shape it into a long flattened log; 5″ wide X 12″ long.
Shape the dough so the center is raised, and the sides slightly slopped.

Let stand a few minutes while the oven heats.


Whisk the reserved egg white 30 seconds until frothy. Brush on top of the biscotti dough for a glaze with a pastry brush. Top all over with 2 teaspoons of cane sugar.
Cook for about 30 minutes. The top should feel firm and not soft.
Remove from the oven and cool for 10 minutes.


Add the biscotti to a cutting board and using a serrated knife, cut; even 1/3 inch slices.

Lay the biscotti on the parchment lined cookie sheet and bake again in the oven until very firm and crispy – about 10 minutes.

Cool completely and store in an airtight container.

These are good keepers and makes a great gift too!
They make a fabulous crust for a cheesecake!

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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