Biscotti grano saraceno mozzi

Biscotti grano saraceno mozzi is a gluten-free childhood favorite with global inspiration and a family variant. Attention to detail is key in making these delicious cookies.

I’m excited to share my recipe for biscotti grano saraceno mozzi, a childhood favorite that brings back warm memories. This gluten-free treat has global inspiration and a family variant that I’ll share. Attention to detail is key in making these delicious cookies.

Growing up, biscotti grano saraceno mozzi was a staple in my home. The aroma of these cookies baking in the oven always brought a smile to my face and reminded me of cozy afternoons spent with family.

Biscotti has a rich history and has been adapted in many cultures around the world. Grano saraceno, or buckwheat, is a staple in Italian cuisine and adds a unique flavor to this recipe.

My mother used to make a version of these cookies with almonds instead of hazelnuts. It’s a small variation, but it holds a special place in my heart and reminds me of her love and care in the kitchen.

Although this recipe may seem easy, attention to detail is crucial. The quality of the ingredients and the love put into making them will make all the difference in the final product.

Dificoltà moderate
Tempo di cottura 20 minutes
Adatto ai bambini


  • 150g buckwheat flour
  • 50g hazelnut flour
  • 100g sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 50g butter, softened
  • 50g dark chocolate chips


  • Preheat the oven to 180°C.
  • In a bowl, mix the buckwheat flour, hazelnut flour, sugar, baking powder, and salt.
  • Add the egg, vanilla extract, and softened butter. Mix until the dough comes together.
  • Add the chocolate chips and mix well.
  • Form the dough into a log and place it on a baking sheet lined with parchment paper.
  • Bake for 15-20 minutes, or until golden brown.
  • Remove from the oven and let cool for 5 minutes.
  • Cut the log into slices and place them back on the baking sheet.
  • Bake for an additional 5-7 minutes, or until crispy.
  • Remove from the oven and let cool completely before serving.


These biscotti are perfect with a cup of coffee or tea. They also make a great gift for friends and family.


For an extra crunch, try adding chopped hazelnuts to the dough. Make sure to let the cookies cool completely before storing them in an airtight container.

I hope you enjoy making these biscotti grano saraceno mozzi as much as I do. Remember to take your time and enjoy the process!