From the Kitchen of Jenna McGregor
Brendan's Gluten-Free Chocolate-Dipped Biscotti
Brendan has a very specific ritual with these — he drills or dips each one in chocolate after they're completely cool, then seals them in an airtight container and waits. The chocolate seeps into the biscotti overnight, and by morning they're perfect with his coffee. He's never once shared the container without being asked twice. He also often stashes several in his pockets, while on shift, to munch on when Jenna isn’t watching. Mrs. McGregor does not recommend doing this as it has the potential to stain through your pockets when they get warm and melt. She’s helped Brendan remove the stains twice and has told him he is now on his own.
⏱ Prep Time: 20 minutes | Bake Time: 47 minutes | Yield: ~18 biscotti ✅ Gluten-Free | ✅ Celiac-Safe
INGREDIENTS
1 cup Cup-for-Cup gluten-free flour blend
1 cup Antimo Caputo Fioreglut gluten-free flour
1 tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) firmly packed light brown sugar
2 large eggs, at room temperature
½ tsp vanilla paste
1 tsp almond extract
1 cup (110g) chopped almonds
¼ cup (21g) sliced almonds
💜 Brendan's Tip: Combining Cup-for-Cup and Fioreglut gives the biscotti that perfect twice-baked crunch without the grittiness you get from a single GF blend. Don't skip the almond extract — it's the whole point.
INSTRUCTIONS
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone liner.
Combine the flour, baking powder, and salt in a bowl. Set aside.
Beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla paste and almond extract.
Add flour on low speed, mixing just until combined. Stir in the chopped almonds.
Shape the dough into a rectangle about 3½" wide and ¾" tall on the prepared pan. The dough will be slightly sticky — dust your fingertips with a little flour if needed.
Top with sliced almonds and press down lightly.
Bake 25 minutes. Remove and cool 10 minutes.
Slice crosswise into ¾" pieces using the parchment to transfer to a cutting board.
Second bake: Place cut side down on a fresh sheet of parchment. Bake 18–22 minutes until browned.
Cool on the pan 10 minutes, then transfer to a wire rack to cool completely.
Brendan's finish: Once fully cooled, dip or drizzle with melted chocolate. Seal in an airtight container overnight. By morning, the chocolate has seeped in. Worth the wait.
Love this recipe? It came straight from the back of Hotter than Coffee and a Killer Brew — and you can get the whole book right now. Meet Jenna, Lisa, Mildred, and Joe. Find out who left the body by the dumpster. Snuggle up with some biscotti, your favorite brew, and commence the dunking.
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