Gluten-Free Chocolate Buckwheat Biscotti

These biscotti have a crumbly texture when they emerge from the first baking, so allow the logs to cool and cut them carefully, about 1/2 inch thick (if you cut them too thin they can fall apart). Buckwheat flour is a great backdrop for the chocolate; it doesn’t dominate but seems rather to show off the chocolate.


  • 88 grams (approximately 3/4 cup) buckwheat flour
  • 37 grams (approximately scant 1/3 cup) cornstarch (or omit cornstarch and use 125 grams total buckwheat flour)
  • 120 grams (approximately 1 cup) almond flour
  • 60 grams (approximately 1/2 cup) unsweetened cocoa
  • 10 grams (2 teaspoons) instant espresso powder or coffee extract
  • 10 grams (2 teaspoons) baking powder
  • 4 grams (1/2 teaspoon) salt
  • 55 grams (2 ounces) unsalted butter
  • 125 grams (approximately 2/3 cup, tightly packed) organic brown sugar
  • 110 grams (2 large) eggs
  • 10 grams (2 teaspoons) vanilla extract
  • 100 grams (1 cup) walnuts, chopped
  • Nutritional Information
    • Nutritional analysis per serving (45 servings)

      66 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 11 milligrams cholesterol; 57 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

3 1/2 to 4 dozen biscotti


  1. Preheat the oven to 300 degrees. Line a baking sheet with parchment. In a medium bowl, mix together the buckwheat flour, cornstarch (if using), almond flour, cocoa, instant espresso powder (if using), baking powder and salt.
  2. In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, coffee extract (if using) and vanilla extract. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater. Add the flour mixture and beat at low speed until well blended. Add the walnuts and beat at low speed until mixed evenly through the dough.
  3. Divide the dough and shape 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high. Make sure they are at least 2 inches apart on the baking sheet. Place in the oven on the middle rack and bake 40 to 45 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for 20 minutes or longer.
  4. Place the logs on a cutting board and carefully cut into 1/2-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven until the slices are dry, 30 to 35 minutes. Remove from the oven and allow to cool.
  • Advance preparation: You can bake the logs a day ahead and slice and double bake the cookies the next day. Biscotti keep for a couple of weeks in a tin or a jar.

About 2 hours

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