Gluten Free Biscotti Bites

Yesterday I posted about our recent cocktail party, where one of the desserts served was a bite-sized biscotti.

Calling these cookies a biscotti is a bit of a stretch, since they don’t have the double-baked technique that makes a biscotti a biscotti.

But the flavor and texture is close enough.

I originally got the recipe from Real Simple magazine, but when I tried to find it online, it was a ghost.

I had to modify the recipe to make it gluten-free, too.

Here’s what I did.

Ingredients: (Yield: about 30 cookies, depending on how much dough you eat)

  • 1 c buckwheat flour (despite the name, it’s gluten free)
  • 1/4 c almond flour
  • 1/2 t baking powder
  • 1/2 t coarse salt, plus more for garnish
  • 3/4 stick butter
  • 1 c granulated sugar
  • 2 eggs
  • 1 1/2 c shredded coconut
  • 2 T grapefruit zest (personally, I think orange would have been as good or better)
  • 8 oz bittersweet chocolate, divided
  • 2 T heavy cream
  • Sanding sugar
  • Flaky sea salt


  • Preheat oven to 350 F
  • Mix together buckwheat flour, almond flour, baking powder and salt
  • Beat butter, sugar and eggs until fluffy
  • Add flour mixture and combine
  • Stir in coconut, citrus zest and 4 oz of chopped chocolate (as chunky as you like it)
  • Generously sample dough
  • Refrigerate 30 mins
  • Continue to generously sample dough during chilling time
  • Roll into rough teaspoon-sized balls
  • Dip into sanding sugar (Turbinado sugar also works well. Steal some packets from your local coffee shop)
  • Bake 15-20 mins, until golden on the edges
  • Let cool completely
  • Melt remaining chocolate with cream to make a ganache
  • Dip cookies halfway into ganache and sprinkle with sanding sugar and flaky sea salt

Ok, these turned out great. Surprise! I pulled it off!


With all of the other desserts at the party, there were a lot of cookies left over. I rectified that problem ASAP.



Peanut Butter Cookies

I think peanut butter is something you either love or detest.

Register me under “Love.”

This recipe from Real Simple magazine is gluten-free and quite tasty.

It only requires 6 ingredients!

Even I can handle this.

What you need:

  • 2 cups creamy peanut butter
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 t baking soda
  • 1 t salt

What to do:

  • Preheat oven to 350 F.
  • Mix everything.
  • Drop spoonfuls on cookie sheet and bake 10-12 minutes.

My friend described these as “just like my grandma used to make.”

While I generally prefer a soft, chewy cookie, these are on the crispy side but still quite good – especially for being gluten-free.

Some excellent mix-ins:

  • Mini Reese’s peanut butter cups
  • Chopped salted peanuts
  • Chocolate chips
  • Peanut butter chips
  • Crushed potato chips
  • Crushed toffee bars
  • All of the above