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This easy paleo biscotti recipe is made with cassava flour and dipped in white chocolate. In addition, this recipe for biscotti is gluten free, dairy free and nut free. It's perfect with a mug of coffee or tea, or eaten as an after-dinner dessert.
I've been wanting to add a biscotti recipe to the blog forever and finally got around to it!
This paleo biscotti is so easy to make - trust me, I'm not into complicated recipes. It has a crisp, crunchy, slightly crumbly texture and simple vanilla flavor.
The dough is made with cassava flour and tapioca starch, sweetened with coconut sugar and dipped in paleo white chocolate. Quite honestly the best gluten free biscotti!
What you need to know about this easy biscotti recipe
- paleo friendly - made with real, whole food ingredients
- gluten free - this is a cassava flour biscotti, making it gluten free, grain free and even nut free
- refined sugar free - sweetened with coconut sugar
- dairy free - made without butter and without milk
- crisp and crunchy - they have the perfect biscotti texture
My family is head over heels in love with this easy vanilla biscotti! You'd never know it was gluten free and paleo friendly.
Ingredients
This paleo biscotti recipe is made with gluten free, grain free and dairy free ingredients. It's even nut free since it uses cassava flour! Here's a list of what you'll need:
- cassava flour
- tapioca starch
- coconut sugar
- baking powder
- salt
- non-hydrogenated shortening (or butter)
- large eggs
- water
- vanilla extract
- white chocolate
To make this biscotti paleo, gluten free and nut free, I decided to use cassava flour and a little tapioca starch. In combination, these two create a crisp, crunchy biscotti. I have not tried any substitutions, but a gluten free flour blend should work in place of the cassava flour (measured 1:1 by weight).
This recipe requires three eggs. One egg and one egg white for the biscotti dough and one egg for the egg wash (which consists of one egg and one tablespoon water).
My favorite dairy free butter alternative is Nutiva's non-hydrogenated shortening. It's made with organic coconut oil and palm fruit oil and has a fairly neutral flavor. However, if you aren't dairy free, then using a grass fed butter should work as an alternative.
The only paleo friendly white chocolate I know of is from Evo Hemp. Not only is their white chocolate paleo friendly, but it's keto and vegan too! Once melted, it's a bit runnier than your average chocolate, so I dipped the biscotti in it twice to give them a thicker chocolate coating.
How to Make Paleo Biscotti
This paleo biscotti is twice baked to give it a crispy, crunchy texture.
First, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Make the biscotti dough
In a medium-sized mixing bowl, combine all dry ingredients for the biscotti dough. Then, mix in the shortening or butter until it is in small chunks. It won't be thoroughly combined.
In a separate bowl, whisk together the egg, egg white and vanilla extract. Pour the egg mixture into the dry mixture and mix first with a spatula, then with your hands. The dough may appear too dry at first, but keep mixing and kneading with your hands until you can form the dough into a ball.
Press the dough onto the lined baking sheet and mold it into a flat, rectangular shape. It will be about 8 inches long and 4 inches wide.
Top with an egg wash
Next, make the egg wash. Whisk together one egg and one tablespoon of water. Coat the top of the biscotti with the egg wash, using either a brush or your hands.
Bake the biscotti
Place the biscotti in the oven and bake at 350 degrees for 22 minutes or until golden brown.
Cool the biscotti
After the first bake, remove the biscotti from the oven and cool at room temperature for 10 minutes. Then, use a sharp knife to cut the biscotti into 8 equal pieces, each about 1 inch wide.
Bake the biscotti again
Flip the biscotti pieces on their side. You'll bake them for 16 more minutes, flipping half way through. (So, 8 minutes on each side.)
After baking, cool the biscotti to room temperature.
Dip the paleo biscotti in white chocolate
Once cooled, melt the white chocolate then dip each biscotti half way into the chocolate. I suggest pouring the melted chocolate into a slender cup to make dipping easier, but it's not required.
Set the dipped biscotti back on the lined baking sheet. Place the biscotti in the fridge or freezer to harden the chocolate. If you have leftover chocolate, you can double dip the biscotti for a thicker coating (I did).
Storage
You may store this gluten free vanilla biscotti a few different ways. Once the biscotti has completely cooled, place it in an air tight container. Store either at room temperature, in the fridge or freezer.
The biscotti is best eaten after three days at room temperature, one week in the fridge or one month in the freezer.
More Paleo Recipes with Cassava Flour
Baked Banana Donuts
Chocolate Chip Tahini Cookies
Paleo Biscotti Recipe (Easy, Gluten Free)
5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review
- Author: Katie
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Total Time: 53 minutes
- Yield: 8 biscotti 1x
Description
This easy paleo biscotti recipe is made with cassava flour and dipped in white chocolate. Gluten free, dairy free and refined sugar free!
Ingredients
Scale
- 1 cup cassava flour (140g)
- ¼ cup tapioca starch (32g)
- ⅓ cup coconut sugar (56g)
- 1 tsp paleo baking powder
- ¼ tsp salt
- ¼ cup non-hydrogenated shortening (48g), room temp*
- 1 large egg
- 1 large egg white
- egg wash: 1 egg + 1 Tbsp water, whisked
- ¾ cup paleo white chocolate
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine the cassava flour, tapioca starch, coconut sugar, baking powder and salt. Mix in the shortening until it is in small chunks. It won't be thoroughly combined.
- In a separate bowl, whisk together the egg, egg white and vanilla extract. Pour the egg mixture into the dry mixture and mix first with a spatula, then with your hands. The dough may appear too dry at first, but keep mixing and kneading with your hands until you can form the dough into a ball.
- Press the dough onto the lined baking sheet and mold it into a flat, rectangular shape. It will be about 8 inches long and 4 inches wide.
- Coat the top of the biscotti with the egg wash, using either a brush or your hands.
- Place the biscotti in the oven and bake at 350 degrees for 22 minutes or until golden brown.
- Remove the biscotti from the oven and cool at room temperature for 10 minutes. Then, use a sharp knife to cut the biscotti into 8 equal pieces, each about 1 inch wide.
- Flip the biscotti pieces on their side. You'll bake them for 16 more minutes, flipping half way through. (So, 8 minutes on each side.)
- After baking, cool the biscotti to room temperature.
- Melt the white chocolate in a small sauce pan, over low heat (or in the microwave at 20-30 second intervals). Dip each biscotti half way into the chocolate. I suggest pouring the melted chocolate into a slender cup to make dipping easier, but it's not required.
- Set the dipped biscotti back on the lined baking sheet. Place the biscotti in the fridge or freezer to harden the chocolate. If you have leftover chocolate, you can double dip the biscotti for a thicker coating (I did).
- Store biscotti in a sealed container, up to 3 days at room temperature, 1 week in the fridge, or 1 month in the freezer.
Notes
*To keep my recipes dairy free, I like using Nutiva's non-hydrogenated shortening. It is made from organic coconut oil and palm fruit oil and has a very neutral flavor. Grass-fed butter or another vegan butter should work as an alternative.
