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–+ servings
a plate with four chocolate peppermint biscotti slices.

Gluten Free Peppermint Biscotti

Sandi Gaertner
Crunchy delicious homemade gluten free peppermint biscotti is perfect for dipping into milk, coffee, or tea!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 8 slices
Calories 460 kcal

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • 1 cup sugar
  • ½ cup cocoa powder
  • 2 teaspoons baking powder * use aluminum free
  • ¼ teaspoon salt
  • ¾ cup butter softened
  • 1 teaspoon peppermint extract
  • 2 eggs large

Drizzle and Topping:

  • ½ cup white chocolate
  • ⅓ cup crushed candy canes

Instructions
 

  • Preheat the oven to 325º F.
  • Add your dry ingredients to a bowl. Use a whisk to blend it together.
  • Add the wet ingredients to a small bowl and mix. Pour the wet ingredients into the dry ingredients to make the biscotti dough.
  • Place the dough onto a piece of parchment paper and form it into a rectangle. Use a sharp knife to cut score lines into the dough.
  • HINT: Do not cut all the way through the dough, I cut about 1/4 of the way down. These lines will make it easier to cut the dough mid-way through baking.
  • Bake the biscotti for 15 minutes then remove it from the oven.
  • Use a sharp knife to cut all the way through the cut marks. Gently turn each slice of biscotti on its side on the tray. Be sure there is some space around each slice.
  • Bake on the side for 15 minutes, then carefully flip the biscotti slices over to bake on the other side. Bake for 15 minutes. After this, your biscotti should be hard. (If your slices are really thick it may take longer for it to bake.)
  • When the biscotti are cooled, melt the white chocolate in the microwave. Microwave it at 20-second intervals, stirring between each. Reduce the microwave time to 10 seconds when the white chocolate starts to melt. This is important to prevent it from burning.
  • Drizzle on the white chocolate and then sprinkle the crushed candy cane on top of the biscotti while the chocolate is still melted.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter. Also use dairy-free white chocolate.
  4. This biscotti will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
To measure your gluten free flour:
I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 460kcalCarbohydrates: 65gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 88mgSodium: 250mgPotassium: 228mgFiber: 5gSugar: 38gVitamin A: 594IUVitamin C: 1mgCalcium: 98mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.