Erin’s Recipe Rundown
Texture: Light, crunchy, and perfect for dunking.
Taste: Toasty with just the right amount of sweetness.
Ease: These seem harder than they are. They’re actually not too difficult to make!
Top Tips: Dipping them in chocolate is optional, but so worth it! Opt for high quality chocolate for the best flavor.
Recommended GF Flour: I like to use King Arthur Flour Gluten-Free Measure-for-Measure Flour for this recipe.
Would I make these again? Absolutely! I love dunking these gluten-free biscotti in a hot cup of coffee or this dairy-free hot chocolate. The pairing makes for a cozy holiday treat — for breakfast or dessert!
xoxo erin
This post was originally published in December 2018. It was updated with new photos and instructions in October 2024.
This gluten-free biscotti recipe is one of my favorites to make during the holiday season. The cookies look fancy and complicated, but they’re actually easy to make.
Take a batch of biscotti to any gathering and watch them disappear! Nobody will be able to tell they’re gluten-free.
Featured Comment
From Olivia: “These turned out perfect! First time making biscotti and it was so much easier than I had thought. I love dipping it in my coffee in the morning!“
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- No oil or butter?
- How to Make Gluten-Free Biscotti
- Toast the Almonds
- Make-Ahead/Storage/Freezing Instructions
- Can the gluten-free biscotti be made dairy-free?
- Can I add other mix-ins to this recipe?
- What does the egg wash do?
- How can I avoid crumbling and breaking when I slice the gluten-free biscotti?
- More Gluten-Free Christmas Cookies
- Gluten-Free Biscotti (Best Recipe!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free biscotti. Jump to the recipe card below for the exact measurements
- Gluten-free flour: I highly recommend using a high-quality gluten-free measure-for-measure flour that contains xanthan gum. This is my favorite brand.
- Almonds: Almonds are key in this recipe. They add flavor and crunch. Use raw, unsalted almonds for this recipe and toast them before adding them to the dough to bring out their flavor.
- Almond Extract: The extract intensifies the almond flavor and complements the toasted almonds so that the taste of the biscotti really pops.
- Cinnamon: A little cinnamon adds warmth and pairs nicely with the almond to enhance the overall flavor.
- Eggs: The eggs act as a binding agent to hold the biscotti together. They add moisture and structure to the cookies for the most enjoyable texture. Room temperature eggs work best!
For more gluten-free Christmas cookie ideas, check out this full list of Christmas cookie recipes!
No oil or butter?
That’s right! Classic Italian biscotti doesn’t have oil or butter. Be sure to lightly grease the baking surface so the biscotti doesn’t stick to the pan during the first bake. This also makes this naturally dairy-free! Try dunking them in dairy-free hot chocolate.
How to Make Gluten-Free Biscotti
Here’s an overview of how to make this biscotti. You can jump to the recipe for the full instructions!
Toast the Almonds
One of the keys to this almond biscotti recipe is to toast the almonds before adding them to the dough. It gives the almonds great flavor and is worth the extra effort!
Make the Dough
- In a large bowl: Whisk together the flour, baking powder/soda, cinnamon, and salt.
- In a medium bowl: Whisk together the eggs, granulated/brown sugars, and almond extract until smooth.
- Add wet to dry: Use a rubber spatular to mix the wet mixture into the dry ingredients. You want to stir until it’s just combined.
- Add almonds: Fold the toasted almonds into the dough.
- Divide and egg wash: Divide the dough in half. Place each half on its own prepared baking sheet. Wet your hands and shape each half into a log. You want the logs to be about 8-9 inches long and patted down to about 1/2 inch thick. Brush the egg wash on top of each log.
Bake, Then Slice, Then Bake
- Bake the logs: Bake the dough logs for 20-25 minutes on 350°F. Rotate the pans halfway through. When the tops and sides are lightly brown, remove from the oven — just don’t turn the oven off!
- Slice into biscotti: Allow the logs to cool until they’re cool enough to handle (about 10 minutes), then cut into 1 inch thick slices. I like to use a serrated knife for easier slicing!
- Bake again: Place the slices, cut sides up, on the prepared baking sheets. Bake for 12 minutes, flip them all over, then bake for another 10-12 minutes. You want the biscotti to look golden brown. Remove from the oven and let the biscotti cool for 5 minutes, then transfer to a wire rack to cool the rest of the way.
To Dip in Chocolate
These cookies are amazing on their own, but even more delicious when dipped in chocolate! I highly recommend using a high-quality chocolate for the best flavor.
- Chop the chocolate: If using a chocolate bar, finely chop it. You can also use chocolate chips and skip the chopping.
- Melt the chocolate: Microwave the chocolate in a microwave-safe bowl in 20 second increments on 50% power. Stir between intervals. It’s done when the chocolate is melted and smooth. You can also melt it in a double boiler on the stovetop!
- Dip the biscotti: Spread the chocolate into a shallow dish or plate. Dip a side of each biscotti in the chocolate. Tap off any excess chocolate and place the biscotti chocolate side up on the wire rack to harden. Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: You can prep the dough up to 24 hours before baking. Just wrap the bowl tightly in plastic wrap or store in an airtight container, then place the dough in the fridge until it’s time to bake. You can also freeze the dough for more advanced prep.
To Store: Store the baked biscotti in an airtight container at room temperature for up to 2 weeks.
To Freeze (dough): Shape the dough into logs and wrap tightly in plastic wrap. Store in an airtight container or freezer bag and freeze for up to 3 months. Thaw in refrigerator overnight, then bake per recipe’s instructions.
To Freeze (baked): Cool completely, then place in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature. You can restore their crispiness by popping them in the oven for 5-10 minutes on 350°F. Cool before serving.
Can the gluten-free biscotti be made dairy-free?
Yes! Classic biscotti is naturally dairy-free. The only adjustments you’ll need to make apply to the egg wash and chocolate dip, if you opt to add the chocolate. Use a dairy-free milk in the egg wash and dairy-free chocolate chips for the dip.
Can I add other mix-ins to this recipe?
Absolutely! This is a great base recipe that you can use to create all different kinds of biscotti. I love adding dried fruit, lemon zest, orange zest and cranberry, then dipping them in white chocolate.
What does the egg wash do?
The egg wash helps the biscotti develop a shiny, golden brown finish as they bake. While mainly for color and overall looks, the egg wash can also help toppings stick to the biscotti if you decide to get creative with extra additions.
How can I avoid crumbling and breaking when I slice the gluten-free biscotti?
Using a serrated knife makes a big difference! Let the biscotti cool a little so you can handle it comfortably, just don’t slice it when it’s at more extreme temperature. Cutting it when it’s too hot may cause it to squish and makes it hard to handle with your hands. Slicing it when it has cooled completely may cause crumbling and breaking as the biscotti won’t cut as cleanly when cold.
More Gluten-Free Christmas Cookies
Gluten-Free Biscotti (Best Recipe!)
Video
Ingredients
- 1 cup (142g) almonds raw, unsalted
- 2 cups (300g) gluten-free measure-for-measure flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 4 large eggs
- 3/4 cup (150g) granulated sugar
- 1/4 cup (53g) brown sugar
- 1 teaspoon almond extract
- Egg wash: 1 large egg + 1 tablespoon milk of choice whisked together until smooth
- high-quality semi-sweet chocolate for dipping optional but delicious
Instructions
- Preheat the oven to 350F. Spread the almonds out on a small baking sheet and bake 10-15 minutes, until toasted and fragrant. Let the almonds cool, then coarsely chop.
- Line 2 large baking sheets with parchment paper or silicone baking mats and grease with cooking spray. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together the eggs, granulated sugar, brown sugar and almond extract until smooth. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Fold in almonds.
- Divide the dough in half and place 1/2 on each prepared baking sheet. Using wet hands, shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Brush the top of each log with the egg wash.
- Bake in the biscotti for 20-25 minutes, rotating the pans halfway through. When the top and sides of the biscotti slabs are lightly browned, remove them from the oven. (Do not turn off the heat.)
- Allow the logs to cool for 10 minutes. Once the rolls are cool enough to handle, cut each into 1-inch thick slices. (A serrated knife works well here!) Place the slices cut sides up on the baking sheet and return to the oven. Bake 12 minutes more then flip each biscotti and bake for another 10-12 minutes or until golden. Let the biscotti cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
TO DIP IN CHOCOLATE:
- Finely chop the chocolate if using a chocolate bar. (You can also use chocolate chips.) Place the chocolate in a microwave-safe dish. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).
- Spread the chocolate into a shallow dish or plate and dip the side of each biscotti in the chocolate. Tap off any excess and place chocolate side up on a cooling rack to harden. Enjoy!
Just made this recipe in an almond sea salt caramel chocolate flavor and a lemon pistachio flavor. Both are delicious. Thank you!
Those flavors sound delicious, Laur! We’re so pleased you loved the biscotti recipe. Thank you for sharing your positive feedback!
Can this recipe be made with almond flour instead of the King Arthur flour?
Hi Debra, we haven’t tried substituting almond flour and don’t recommend it, since it may change the biscotti texture from light and crispy to more dense and crumbly. If you do try it, let us know how it works out!
If I wanted to do a Pistachio cranberry biscotti, would I replace the almonds with the same amount of pistachios or would that ratio be different? How many cranberries would you add? Thank you!
Hi Hannah, we haven’t tested it ourselves, but we’d try replacing the almonds with pistachios at a 1:1 ratio, then adding about 2/3 cup of dried cranberries (you’ll need to chop them if they’re large). We’d love to hear how it goes!
This was the absolute BEST biscotti recipe ever. The wet dough kind of threw me off at first but its was perfect. I think it’s a matter of trusting the process. It was very easy to slice. It came out delicious and it looked beautiful. Thank you for this amazing recipe.
We’re so glad you loved the biscotti, Laurel! Yes, when it comes to gluten-free baking sometimes it totally is a matter of trusting the process. Thank you for sharing your positive experience!
Why is there no fat or butter in this recipe?
Hi Janine, classic biscotti doesn’t typically use oil or butter. Instead, this biscotti gets its structure and crisp texture from the eggs, gluten-free flour, and other ingredients. We hope this helps!
These are absolutely delicious. I cut my long pieces in half and dipped some in white chocolate. In excited to try this with anise in place of the almond extract next time!
Yay! We’re so glad you loved the recipe and we hope you enjoy the anise next time too! Thank you for sharing your positive feedback with us. Happy baking!
Love this recipe ! Thank you . They came out great, despite the very sticky GF dough .
We’re so glad you loved it, Kate! Thanks for sharing your experience with us. Happy baking!
What is the liquid weight of the eggs. My eggs are from a farm and are very large. so my batter is very wet.
Large eggs are typically around 2 oz. per egg. If the farm eggs are much larger, they could definitely be adding to your liquid content and need to be scaled back to get the ideal consistency. We hope this helps!