Chocolate Anise Biscotti Recipe (Gluten-Free)

Our newest biscottini flavor is here—Chocolate Anise Biscotti. This one was born out of love, feedback, and a few persistent emails from our gluten-free fans. Last week after we announced the Lemon Biscottini launch, our inbox filled with messages like:

“Hey… did you forget about your gluten-free customers?”

“Looks great but I need gluten-free!!”

“Can you make Lemon Biscottini in gluten-free? The Anise and Amaretto would also be great!”

So here we are—introducing Chocolate Anise Biscottini, a gluten-free recipe inspired by your requests and crafted to meet our promise: our gluten-free biscotti must taste just as good as our regular ones.

Why Chocolate Anise?

Not every flavor translates perfectly into gluten-free. Blueberry Lemon, for example, loses its balance when reformulated. But Chocolate Anise? It’s a match made in heaven. Cocoa and anise complement each other beautifully—rich, aromatic, and perfectly crisp.

We’ve made other gluten-free favorites before, like Pumpkin Spice with Walnuts (still one of our best sellers) and even Double Chocolate Salted Caramel—which, surprisingly, didn’t take off. We also offered a Fig Walnut & Bittersweet Chocolate Biscotti that will return next spring.

But today, it’s all about tradition and a flavor my grandmother would have loved.

A Family Tradition with Anise

Growing up, I watched my mother and grandmother bake side by side. One reached for the anise extract; the other reached for anise seeds. I once asked what the difference was. My mother shrugged, as if to say “not much.” My grandmother frowned and said, “Without the seeds, it wouldn’t be anything.”

So we’re honoring both. This recipe uses anise extract and anise seeds—because that’s how Nonna Vincenza would have done it.

Chocolate Anise Biscotti (Gluten-Free) Recipe

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 cup almond flour
• ½ cup cocoa powder
• 1½ cups sugar
• 38 grams shortening (Crisco)
• 3 extra-large eggs
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon anise seeds
• 2 teaspoons vanilla extract
• 1 teaspoon anise extract

Instructions

1. Cream together sugar and shortening until light and fluffy—almost like snow.
2. Add eggs one at a time, mixing well after each addition.
3. Blend in the vanilla and anise extracts.
4. Sift the cocoa into the batter and mix briefly—don’t worry if it’s not fully combined.
5. Sift in the gluten-free flour, baking powder, and salt. Add the anise seeds.
6. Mix until the dough just comes together. Do not overmix.
7. Shape into logs and bake at 350°F until firm. Cool, slice, and bake again for that perfect biscotti snap.

Let them cool completely before storing. Like all our biscotti, these are best enjoyed within a week of opening—or sealed in an airtight container to keep that signature crunch.

When and Where to Get Them

Chocolate Anise Biscottini now open for Pre-orders

Dairy-free. Small-batch. Always delicious.