Gluten Free Biscotti are made with nutty almonds and baked twice until golden brown and perfectly crisp. Dunked in rich chocolate.
Biscotti was one of those things we always had in our home growing up. My mom would make a huge batch of almond biscotti and stash it in a cookie jar. We would grab a cookie when we sat down with a cup of tea, or whenever we needed a sweet fix. Which was often :)
My mom’s biscotti dunked into a glass of cold milk until it softened up just enough enough to melt in my mouth is still one of my favorite food memories.
Reasons to love this recipe!
- These biscotti are perfectly crisp, buttery, and golden brown - you won't be able to tell they are gluten free!
- Long shelf life - biscotti will keep in a cookie jar for 1-2 weeks.
- They are gluten and dairy free.
Ingredients and substitutions:
- Gluten free all purpose flour - I use Bob's Red Mill 1 to 1 Baking Flour in this recipe and recommend it for best results.
- Baking powder - to create light cookies.
- Salt - just a pinch to bring out flavor.
- Sugar - I use organic cane sugar. Regular granulated works as well.
- Eggs - at room temperature.
- Oil - something neutral like avocado, grapeseed, vegetable, etc.
- Vanilla and almond extracts - for gourmet sweetness.
- Chopped almonds - for texture and flavor
- Dark chocolate - for dipping the biscotti after they are baked.
How to make gluten free biscotti:
Mix the dough: Mix together the wet ingredients, dry ingredients, and then combine them. Stir in the almonds.
Form it into logs: Scoop half the batter onto your baking sheet. Use wet or oiled hands to form it into a log. Repeat, forming a second log on the other side of your baking sheet.
Bake: Bake until the dough is cooked through. Remove from the oven and let cool.
Slice and bake again: Once cool enough to touch, slice the biscotti on a diagonal into 1 inch wide cookies. I like a sharp, non serrated, chef's knife for this job. Arrange the biscotti on the baking sheet cut side up and bake until golden.
Dunk in chocolate: Once the biscotti have cooled, dunk them in melted chocolate. Let set before serving.
Storage:
Since most of the moisture is removed from biscotti during baking, they keep very well. Store leftover biscotti in a cookie jar, or other container, on the counter for 1-2 weeks.
For longer storage, freeze biscotti for up to 3 months.
How to get crisp gluten free biscotti
The trick to perfectly light and crisp Gluten Free Almond Biscotti, without creating a dense log, is baking the cookies twice. This extra step is worth every crunchy bite.
The first time the cookies are baked, you form them into a loaf on the sheet pan. After they bake, they will need to cool and firm up for a few minutes before you slice that loaf into individual cookies. A second bake creates perfectly golden brown and crunchy Gluten Free Almond Biscotti.
Gluten free biscotti variations:
Biscotti are a versatile cookie. Adding almonds is a traditional variation, but you can omit the almonds and almond extract and try adding any of the following:
- ½ cup chocolate chips of any kind
- ½ cup dried cranberries + 1 tablespoon orange zest
- ½ cup pistachios + 1 tablespoon lemon zest
- 1 tablespoon poppyseeds + 1 ½ tablespoons lemon zest
- ½ cup chopped pecans + ½ teaspoon maple extract
The best way to eat biscotti:
Traditionally, biscotti are served with a warm liquid that you dunk the cookie into as you eat it. The warm drink softens the biscotti and makes it into a real treat. My favorite drinks to dunk biscotti into are:
- Coffee - however you normally take it. Black, cream, sugar, etc.
- Matcha Latte
- Chai
- Peppermint Mocha
- Caramel Pumpkin Spice Latte
- Vegan Eggnog
- Hot Spiced Wine - trust me on this one...
- Vegan Hot Chocolate
- Or your favorite non dairy milk - I like cold milk instead of warm here.
More gluten free cookies to make asap!
- Shortbread Cookies
- Soft Sugar Cookies
- Chocolate Chip Oatmeal Cookies
- Snickerdoodles
- Peanut Butter Blossoms
Gluten Free Biscotti
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
- Category: Sweet Things
- Method: Oven
- Cuisine: Italian
- Diet: Gluten Free
Description
Gluten Free Biscotti are made with nutty almonds and baked twice until golden brown and perfectly crisp. Dunked in rich chocolate. A wonderful Christmas cookie idea!
Ingredients
- 2 cups gluten free all purpose flour - I use Bob’s Red Mill 1 to 1 Baking Flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup sugar
- 3 eggs, at room temperature
- 2 tablespoons neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup chopped almonds
- 4 oz dark chocolate, chopped
Instructions
Preheat the oven to 300 degrees and line a sheet pan with parchment paper.
In a large bowl, whisk together the gluten free flour, baking powder, and salt.
In a medium bowl, stir together the sugar, eggs, oil, vanilla, and almond extracts until smooth.
Add the wet ingredients to the dry and mix until incorporated. Fold in the chopped almonds.
Divide the dough in half and use wet or oiled hands to form it into two rectangles on the baking sheet, about 1 inch tall and 5 inches wide. The dough will be sticky and seem too wet. Bake for 35 minutes and then remove from the oven and set aside to cool for 30 minutes.
Once the biscotti has cooled, transfer the loafs to a cutting board. Cut the biscotti into ¾ inch slices and place them back on the baking tray. I find a sharp chef's knife (not serrated) works best.
Bake for 20 minutes or until the biscotti are golden brown. Remove from the oven and the let cookies cool on the baking sheet for 5 minutes then transfer them to a cooling rack to cool completely.
Melt the chocolate in the microwave, stirring every 30 seconds. Dip the biscotti dark chocolate and place on parchment paper. Let the chocolate set before serving.
Nutrition
- Serving Size: 1 biscotti
- Calories: 70
- Sugar: 6g
- Sodium: 34mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: almond, vanilla, chocolate, Italian, cookie, eggs, Christmas, gluten free
The flavor is very good, but the cookies are very crumbly, not at all like a sturdy biscotti should be.
This recipe is missing something to hold the dough together. I tried adding an egg, but it still turned out very crumbly.
Hi RL, I agree with you completely. I actually just finished retesting this recipe, and the new version is much improved! It is scheduled to post in December, but I can send an advance copy of the recipe to your email address. Can you confirm that [email protected] is the email you would prefer it be sent to?