Grab your cup of coffee and a Chocolate Chip Teff Biscotti for a few moments of at-home bakery bliss! A gluten-free, nut-free, allergy-free, and vegan healthy recipe so you can enjoy this Italian classic once again without sacrificing flavor or crunch!
First off, is biscotti and cookie or a biscuit? According to Italian tradition, it’s defined as a biscuit or cracker. That also leads me to question if it’s considered a breakfast, brunch, dessert, or “tea time” item. I’m going to go with anytime where this is a hot cup of coffee or tea involved, a little crunchy biscotti is appropriate! It’s a little nuisancey but as long as we have a dry, crunchy, oblong semi-sweet…”thing” and that warm drink in hand…we can have a biscotti break. (Calling biscotti a cracker sounds so wrong in American sense…)
Biscotti brings to mind weird feelings and memories for me. I’m not sure how many (very few) times I’ve even had biscotti. I would never go forth and grab one of those dry sticks for the heck of it off the Italian cookie platter. They remind me of wealthy old people…and elementary school. Before you call me crazy just hold on a second and let me explain.
When I was younger, the most “fun” thing my friends and I liked to do in school was “clean our classroom”. Not even joking, when you are in the same classroom for those 6 hours with the same 20-35 kids and teacher, you find joy in the weirdest things. Your classroom becomes your “second home” so to speak. Whenever we had indoor recess or when we finished work/projects early, we could start organizing and cleaning the classroom. From books to shelves, the cubbies and color organizing the crayons, to even Windexing the windows and scrubbing down the desks.
All those markers, crayons, pencils, etc. were always stored in those old-school tin and metal butter cookie, or in this case “biscotti”, containers. It never failed and every year, every classroom, grade school teachers would use those old metal cookie tins for storage (not like they were given much of a classroom budget as we all know!) The earliest memories I have and the thing that always pops into my mind first when I think about biscotti is those metal cookie tins and cleaning/organizing my elementary school classroom.
You know, we actually used to fight each other to get to see who could be the first to ask the teacher if we could use our free time to “tidy up”? I guess school was that boring that cleaning was better 😛 But, really, does it take that long to do a word search puzzle with our 10 spelling words? I don’t think so! Those cookie tins, though….they were everywhere. Sadly, when you opened them, they were not filled with cookies, biscuits, or biscotti. They were filled with dried up Crayola markers and stubby crayons. So my dear biscotti memories come from 2nd grade, cookie tins filled with crayons, and my old teachers who supplied them (I mean really…who actually buys those tins of cookies anymore?)
I knew biscotti were not stubby crayons and wanted to make a gluten-free, vegan, and allergy-free version to finally try all these years later. Biscotti are meant to be dipped in a hot beverage due to the fact that they are “twice-baked” so they come out dry, crunchy, and crumbly, (like a cracker…but sweeter). In a sense, “stale sticks”. But wait! They taste good! I used some lovely light and delicately flavored teff flour which also added a nice lightly brown color. Of course, we had to make these biscotti with some chocolate too! Using my favorite allergy-free chocolate chips from Enjoy Life Foods, of course! Enjoy Life dark chocolate chips, a hint of vanilla extract, the teff flour, and your choice or tea or coffee. These will be a perfect gluten-free and allergy-free “biscuit” to add to that brunch cookie platter! If you bake them and put them in an old metal cookie tin to give to a loved one this holiday season, I’ll give you bonus points 😉
Chocolate Chip Teff Biscotti
Chocolate Chip Teff Biscotti
Grab your cup of coffee and a Chocolate Chip Teff Biscotti for a few moments of at-home bakery bliss! A gluten-free, nut-free, allergy-free, and vegan healthy recipe so you can enjoy this Italian classic once again without sacrificing flavor or crunch!
- Yield: 10 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
- 1 1/4 Cup Teff Flour
- 1/2 Cup Gluten-Free All Purpose Flour
- 1/4 Cup Arrowroot Starch
- 1 Tsp Baking Powder
- 1/2 Cup Unsweetened Applesauce
- 1/4 Cup Enjoy Life Dark Chocolate Chips
- 1/4 Cup Plain Stevia Syrup
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/4 Tsp Cinnamon
- Allergy-Free Chocolate Sprinkles (optional topping)
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all ingredients and mix until it forms a dough. Knead the dough with your hands when you can no longer mix.
- Now, form an 8-inch long flattened log with the dough (about 1/2-inch thick).
- Place the long on a Silpat or parchment paper lined baking sheet and bake for 10 minutes. Remove and let cool.
- Now, slice the log into about 10 biscotti slices and space them out a bit. Sprinkle with the chocolate sprinkles if desired.
- Place them back in the oven and bake for another 20 minutes. Remove and let cool completely before serving or storing in a closed tin.
- Remove
Nutrition
- Serving Size: 1
Double-baking them with periods of letting them cool off makes them perfectly crisp and crunchy as a biscotti should be! When dunked in a mug of coffee, I think you’ll be quite pleased! A Chocolate Chip Teff Biscotti break after a long day of cleaning the classroom sounds rather rewarding to me, don’t you think? I really do this gifting these up in a metal tin would make a perfect holiday treat, by the way. I was not joking about that suggestion!
So tell me:
+ Have you ever had biscotti?
+ Did you have a lot of free and down time in elementary school?
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Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell**Thank you Enjoy Life Foods for partnering with me on this “Free-From” holiday recipe so ALL can celebrate! Be sure to follow along on social media with the hashtag #BakeFreely for even more “Free-From” holiday inspiration all season long!**
Luisa says
January 2, 2017 at 12:54 pmI only have all purpose flour, does it make a difference which flour we use?
And what can we substitute for stevia syrup?
Thank you
Rebecca @ Strength and Sunshine says
January 2, 2017 at 2:41 pmYou can, but you’ll be sacrificing taste and the quality I created. I have not tested anything else.
You can use any liquid sweetener, but it will need to be reduced.
Sasha @ Eat Love Eat says
December 29, 2016 at 5:44 amI absolutely love biscotti! And your version looks really virtuous! Yum 🙂
Rebecca @ Strength and Sunshine says
December 29, 2016 at 6:25 amHaha, virtuous?
Sasha @ Eat Love Eat says
December 29, 2016 at 6:39 amLol yes! No sugar = definitely virtuous in my book.
Michelle says
December 27, 2016 at 12:50 pmI love having biscotti with coffee and so glad you made this version so everyone can have it!
Rebecca @ Strength and Sunshine says
December 27, 2016 at 2:16 pmRight? It is the best!
Çitra Kale @Çitra's Home Diary says
December 23, 2016 at 8:38 amI am not a biscotti person…but this is looking good !
Rebecca @ Strength and Sunshine says
December 23, 2016 at 11:21 amThese will change you mind!
Nikki Frank-Hamilton says
December 13, 2016 at 11:17 amI absolutely love the stories that you tell with the recipe. Your blog is one of my favorite food blogs because I not only get a great recipe, I get to know you better! Biscotti is one of my favorite things and I’ve really missed them with my morning coffee! Thanks for experimenting in the kitchen to bring back one of my most missed gluten filled treats! Merry Christmas to me!
Rebecca @ Strength and Sunshine says
December 13, 2016 at 12:37 pmHaha, some of the most random life stories you will ever read! Cheers to biscotti!
Audrey says
December 6, 2016 at 6:37 pmMy husband actually eats them without dunking! What?! But this reminds me I haven’t made any in awhile.
Rebecca @ Strength and Sunshine says
December 7, 2016 at 6:34 amAs long as he still likes them!
Ruth @ Doctor Visits to Home in India says
December 6, 2016 at 5:44 amI do like Biscotti especially soaked in coffee and also these look yum! I know exactly what I’m making as a Christmas mid-day treat!!! Many thanks so much for this recipe.
Rebecca @ Strength and Sunshine says
December 6, 2016 at 6:15 amCoffee dunking is a must!
kimmythevegan says
December 5, 2016 at 10:59 pmI’ve never been a huge biscotti fan… probably because I’m not a huge fan of crunchy cookies and I don’t drink coffee and didn’t like to dunk them in my tea. BUT these bad boys are gluten free AND have chocolate chips. You may change my mind!
Rebecca @ Strength and Sunshine says
December 6, 2016 at 6:13 amYou’ll like these!
Deborah @ Confessions of a mother runner says
December 5, 2016 at 8:47 amBiscotti is one of my fave treats!
Rebecca @ Strength and Sunshine says
December 5, 2016 at 10:29 amThanks!
Midgie says
December 4, 2016 at 2:15 pmOooh I do love Biscotti especially dunked in coffee and these look yum!
Rebecca @ Strength and Sunshine says
December 4, 2016 at 2:27 pmCoffee dunking is a must!
Evi @ greenevi says
December 4, 2016 at 6:49 amVegan biscotti!! I know what I’m making as a Christmas afternoon snack!!! Thanks so much for this recipe 🙂
Rebecca @ Strength and Sunshine says
December 4, 2016 at 10:29 amHaha, thank you dear! Tis the season for biscotti!
Amanda says
December 2, 2016 at 7:14 pmFirst, I love the story with the tins. 🙂 Second…I love biscotti. They are perfect for hot chocolate dipping. These sound amazing. I haven’t used much teff flour before. My mom would so love these for Christmas! Now, third…down time in school. Up to 6th grade we had some time for lunch, maybe recess in the lower grades. Then we moved and I was homeschooled. Down time? LOL. It was 365 days a year. Always going, learning, doing something.
Rebecca @ Strength and Sunshine says
December 3, 2016 at 6:48 amHaha! Well if you did have downtime, you should have made biscotti at home 😉 You know….”home ec.” class 😉
Nayna Kanabar says
December 2, 2016 at 4:31 pmYour Biscotti looks o lovely and delicious. I have never baked with teff flour so I am going to head to the health food store to check it out.
Rebecca @ Strength and Sunshine says
December 2, 2016 at 5:37 pmAwesome! Let me know how it works for you!
Raia says
December 2, 2016 at 3:04 pmBiscotti have been on my list for a while now. I tried them once when I first went gluten-free and failed miserably. I’ve been a tad nervous to give them a second chance since then. I think your recipe sounds easy enough, though. Plus, it’s chocolate chip… 😉
Rebecca @ Strength and Sunshine says
December 2, 2016 at 4:20 pmDo it!!! Don’t let one fail scare you!
Marla says
December 2, 2016 at 11:52 amHI Rebecca,
I have never tried or used Teff but this sure looks good. Pinned & tweeted!
Rebecca @ Strength and Sunshine says
December 2, 2016 at 1:19 pmYou must now!
Mel |avirtualvegan.com says
December 2, 2016 at 11:37 amI have eaten teff in the form of Injera at my local Ethiopian restaurant but have never tried cooking with it myself at home. I love biscotti though dipped into really strong black coffee. Perfect!
Rebecca @ Strength and Sunshine says
December 2, 2016 at 1:17 pmGet some teff flour!!! You’ll love baking with it! Like a much lighter, less sticky buckwheat!
Emily says
December 2, 2016 at 8:50 amYUMMY! 🙂 I love biscotti.
Rebecca @ Strength and Sunshine says
December 2, 2016 at 1:16 pmI hope you give them a try!
nadia says
December 2, 2016 at 8:11 amYUM! I haven’t had biscotti in such a long time and have never made it myself, I so need to after seeing this!! 😀
Rebecca @ Strength and Sunshine says
December 2, 2016 at 1:14 pmI’m shocked!!! I know you could whip up some killer biscotti!
Vicki Montague says
December 2, 2016 at 6:00 amThese look fabulous! I’ve never come across stevia syrup before…I’ll have to keep an eye out for that. Thanks for sharing the recipe…I love teff. In fact it is a key ingredient in my wholegrain gluten and rice free flour blend!
Rebecca @ Strength and Sunshine says
December 2, 2016 at 7:49 amIsn’t teff the best? I wish more people knew about it!
Michelle says
December 2, 2016 at 2:19 amI used to think of biscotti as wealthy old people food when I was younger too! Thanks for the recipe. I’ll try it this weekend 🙂
Rebecca @ Strength and Sunshine says
December 2, 2016 at 5:58 amHaha, isn’t it so funny! I hope you enjoy them 😀
Megan @ MegUnprocessed says
December 2, 2016 at 12:04 amThat sounds and looks delish!!!
Rebecca @ Strength and Sunshine says
December 2, 2016 at 5:57 amThanks!
Alisa @ Go Dairy Free says
December 1, 2016 at 11:31 pmI’ve never baked with teff flour, but this looks like the perfect recipe to start with! I’m a big fan of hearty grains.
Rebecca @ Strength and Sunshine says
December 2, 2016 at 5:56 amTeff is a lovely one to add!
Sharon @What The Fork says
December 1, 2016 at 7:48 pmI love your recipe! The photos are amazing as well!
Rebecca @ Strength and Sunshine says
December 2, 2016 at 5:53 amThank you!
Bethany says
December 1, 2016 at 7:37 pmThe biscotti looks delicious, and I love your story to go along with it! My mom made biscotti occasionally when I was growing up, and I never liked it then. I do appreciate it now, though. 🙂
Rebecca @ Strength and Sunshine says
December 2, 2016 at 5:53 amIt must be a grown-up treat 😉 Takes age to appreciate the glory!
Julie says
December 1, 2016 at 4:16 pmI love biscotti but haven’t used teff flour ret. Great idea!
Rebecca @ Strength and Sunshine says
December 1, 2016 at 6:09 pmI hope you give it a try then!
Sophia | Veggies Don't Bite says
December 1, 2016 at 12:59 pmI freaking LOVE biscotti! That crunchy texture gets me every time. YUM
Rebecca @ Strength and Sunshine says
December 1, 2016 at 1:31 pmAh, awesome!! I love the biscotti enthuthaism 😉
Celeste says
December 1, 2016 at 11:26 amThis looks great Rebecca! I love the idea of using Teff.
Rebecca @ Strength and Sunshine says
December 1, 2016 at 1:30 pmThank you!
Sabrina | The Tomato Tart says
December 1, 2016 at 7:34 amThis biscotti is perfect with coffee or tea,, love the uniqueness of your recipe. Sounds delicious and really have to try this on.
Rebecca @ Strength and Sunshine says
December 1, 2016 at 8:23 amThank you so much, Sabrina!
Shashi at RunninSrilankan says
December 1, 2016 at 7:20 amRebecca, the biscotti with dark chocolate chips, a hint of vanilla extract, and teff flour would have been wonderful with my morning coffee! Awesome job making a GF version!
Haha – I still use those cookie tins to store stuff – so here’s to finding joy in the wierdest things this season!
🙂
Rebecca @ Strength and Sunshine says
December 1, 2016 at 8:22 amI’m glad you’re a cookie tin user 😉 I want to buy a tin (throw away the cookies) just for this storage!
Choclette says
December 1, 2016 at 5:46 amHow gorgeous are these? Love that you’ve used teff flour, but definitely a biscuit 😉
Rebecca @ Strength and Sunshine says
December 1, 2016 at 6:04 amHaha, thank you, friend!
Nico @ yumsome says
December 1, 2016 at 5:18 amThese biscotti look lovely, and I love that they’re made with teff… I happen to have a load of it in my cupboard, that I use for injera!
We used to have metal biscuit tins in our class too. And yes, I was one of those pupils who loved to organise the crayons and the books. No actual cleaning though! LOL!
Rebecca @ Strength and Sunshine says
December 1, 2016 at 6:04 amHaha! I think we should have been rewarded with biscotti for our organizing!
Nico @ yumsome says
December 6, 2016 at 6:00 amI couldn’t agree more, Rebecca! :-p
dixya @food, pleasure, and health says
November 30, 2016 at 10:35 pmbiscotti is my fav too..i have never tried baking with teff flour though..and double baking makes it so much better.
Rebecca @ Strength and Sunshine says
December 1, 2016 at 12:56 amLol, well you can’t make biscotti without double baking…you’d just have….cookies?!
Mandy says
November 30, 2016 at 10:02 pmHaha!! I totally remember those empty metal tins in elementary school! Or I should say biscotti-less tins filled with crayons. My Mom actually used to make biscotti quite a bit when we were kids and I honestly couldn’t tell you the last time I had one. But after seeing this post, I want some with a big cup of tea ❤️ And chocolate chip biscotti…even better!! These look wonderful!
Rebecca @ Strength and Sunshine says
December 1, 2016 at 12:55 amHahaha! They were just “one of those things” that stood the test a time! A staple of every childhood!
I think you need to ship up some special biscotti soon 😉
Chrystal @ Gluten-Free Palate says
November 30, 2016 at 4:31 pmI love biscotti! Thank you for the simple recipe.
Rebecca @ Strength and Sunshine says
November 30, 2016 at 4:53 pmThanks, Chrystal!
Ashley@CookNourishBliss says
November 30, 2016 at 4:22 pmBiscotti are a holiday staple at our house! These look fantastic! I really need to try using teff flour!
Rebecca @ Strength and Sunshine says
November 30, 2016 at 4:52 pmWoohoo! You will love baking with teff!
Beth (OMG! Yummy) says
November 30, 2016 at 3:56 pmI’ve heard a lot of great things about teff flour! these look terrific – it’s taken me a while to learn to love “stale” biscotti but now I am a fan — with a hot cup of coffee. Aaaahhhh.
Rebecca @ Strength and Sunshine says
November 30, 2016 at 4:51 pmI love teff! It’s such a light soft flour!
Haha, it does take some time, but it can be enjoyable 😉
Beth (OMG! Yummy) says
November 30, 2016 at 5:18 pmP.S. – In Jewish baking, there is a cookie called mandelbrot that is almost identical to biscotti and it has taken me as long to learn to love that but now I am also a fan.
Mary says
November 30, 2016 at 3:07 pmThis is the perfect time of the year for Biscotti. Love your recipes Rebecca.
Rebecca @ Strength and Sunshine says
November 30, 2016 at 4:50 pmI think so! Thank you, Mary!
Sarah- A Whisk and Two Wands says
November 30, 2016 at 1:35 pmLove biscotti, especially this time of year! We over did it a couple years ago making dozens of batches of biscotti! Definitely on our list to make again this year.
Rebecca @ Strength and Sunshine says
November 30, 2016 at 2:09 pmGood! Biscotti should always be on the menu!
Igor @ Cooking The Globe says
November 30, 2016 at 1:27 pmI love biscotti and yours look so awesome! I can already imagine dunking them in a cup of coffee!
Rebecca @ Strength and Sunshine says
November 30, 2016 at 2:08 pmThe perfect bite for coffee!
Aish Das-Padihari says
November 30, 2016 at 12:21 pmI made a batch of biscotties but they didn’t come out good. Making a second batch today. Your biscotties look so yum.
Rebecca @ Strength and Sunshine says
November 30, 2016 at 2:08 pmWishing you biscotti success!
Lauren Gaskill says
November 30, 2016 at 11:11 amGreat use of teff flour!! Looks good my dear!
Rebecca @ Strength and Sunshine says
November 30, 2016 at 2:06 pmThank you!
Platter Talk says
November 30, 2016 at 10:35 amI need to find some Teff flour. I love this recipe because it can be eaten by everyone in our house and it looks so delicious. I want to dip one of those in a cup of tea!
Rebecca @ Strength and Sunshine says
November 30, 2016 at 2:06 pmYes! And teff is the best!
Elizabeth DiBurro says
November 30, 2016 at 10:21 amBiscottis are the perfect reason to have a cup of tea or coffee. I bet these ones taste amazing dunked into a hot beverage. Thanks for the recipe! It accommodates all our diets.
Rebecca @ Strength and Sunshine says
November 30, 2016 at 2:05 pmTotally! Thanks, Elizabeth!
Cricket Plunkett says
November 30, 2016 at 9:05 amYou’re recipes are always so unique! These look incredible!
Rebecca @ Strength and Sunshine says
November 30, 2016 at 9:42 amThank you so much!
Linda @ Veganosity says
November 30, 2016 at 8:25 amHaha! That’s a cute story. 🙂 I wouldn’t eat a biscotti from a tin because those are usually the break your teeth kind. 😉 As you know, I just posted a biscotti recipe on my blog. I need to make your chocolate cookies (yes, I call them cookies) to go with my cranberry pistachio version.
Rebecca @ Strength and Sunshine says
November 30, 2016 at 9:42 amLet’s have a biscotti party! (I’ll bring mine over in a cookie tin 😉 )
Sharon @ Bit of the Good Stuff says
November 30, 2016 at 8:11 amI don’t know why I don’t eat biscotti all year round but, for some reason, I’ve always associated it with Christmas! I’ve been meaning to try teff flour for ages, and this looks like the perfect recipe to use it in. It’ll be a lovely treat to share with my GF friends. Thanks for the recipe! xx
Rebecca @ Strength and Sunshine says
November 30, 2016 at 9:41 amYes! I think this would just be perfect then for the holidays and for any time!
Kate says
November 30, 2016 at 7:44 amI have a big bag of Teff flour but wasn’t sure what to make with it. I’ll try your biscotti!
Rebecca @ Strength and Sunshine says
November 30, 2016 at 9:40 amAh! Perfect when the stars align!