The Best Gluten-Free Biscotti

This gluten-free biscotti recipe makes the BEST biscotti I’ve ever eaten. It’s a tried-and-true family favorite recipe!

Making gluten-free biscotti from scratch will make you feel like a baking hero. (But it’s secretly EASY to make!)

I love a good not-to-sweet, crisp and flavorful biscotti to dunk in a warm beverage (like a hot cup of coffee or this dairy-free hot chocolate). Along with gluten-free almond cookies, gluten-free shortbread and gluten-free gingerbread cookies, these are some of my favorite cookies to make during the holiday season.

Making gluten-free biscotti from scratch will make you feel like a baking hero!

But you’ll be happy to know they are surprisingly easy to make!

For more gluten-free Christmas cookies, try these gluten-free sugar cookies, gluten-free thumbprint cookies or gluten-free snowball cookies.

Ingredients for Gluten-Free Biscotti

These crunchy cookies are made with easy-to-find pantry staples. Here are few a notes on the key ingredients:

• Gluten-Free 1:1 Baking Flour: Also known as gluten-free measure-for-measure flour. I like to use a gluten-free flour blend that contains xanthan gum. This is my favorite brand. 
• Almonds: Use raw, unsalted almonds for this recipe. Toasting the almonds before adding them to the dough brings out their flavor.
• Almond Extract: The secret ingredient to intense almond flavor.
• Cinnamon: A little cinnamon compliments the almond flavor of these gluten-free biscotti.
• Eggs: Room temperature eggs work best in this recipe.

How to Make Gluten-Free Biscotti

Make the Dough

• In a large bowl, whisk together the dry ingredients – gluten-free free flour blend, 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 flour mixture and stir with a rubber spatula until just combined.
• Fold in almonds.

• Divide the dough in half and place 1/2 on each parchment paper or silicone mat lined 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 the biscotti logs 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.)

Bake, Then Slice, Then Bake

• Allow the logs to cool for 10 minutes. Once the rolls are cool enough to handle, use a sharp knife to cut each into 1-inch thick slices. (A sharp serrated knife works well here!) Place the slices cut sides up on the baking sheet and return to the oven for the second bake.
• Bake a second time for 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

These cookies are amazing on their own, but even more delicious when dipped in chocolate! I use a high quality chocolate like Guittard baking bars for dipping.

• Finely chop the chocolate if using a chocolate bar. (You can also use chocolate chips.) Place the chocolate in small bowl that’s microwave safe. 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 gluten-free biscotti in the chocolate. Tap off any excess and place chocolate side up on a cooling rack to harden. Enjoy!

Gluten-Free Almond Biscotti FAQ

More Gluten-Free Cookie Recipes

5 from 17 votes

The Best Gluten-Free Biscotti

Author Erin Collins

Prep Time 20 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs

Servings 24 biscotti

This gluten-free biscotti is light, crisp and perfect for dunking into coffee, warm milk, or hot chocolate. It makes a special breakfast or a light dessert – nobody will be able to tell it's gluten-free!

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Ingredients

• ▢ 1 cup almonds raw/unsalted
• ▢ 2 cups gluten-free 1:1 baking flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/2 teaspoon salt
• ▢ 4 large eggs
• ▢ 3/4 cup granulated sugar
• ▢ 1/4 cup packed brown sugar
• ▢ 1 teaspoon almond extract
• ▢ Egg wash: 1 egg + 1 tablespoon milk 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 1:1 baking 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!

Notes

MIX-INS: This is a great base recipe that you can use to create all different kinds of biscotti. I love adding orange zest and cranberry and dipping them in white chocolate.

TO STORE: Store the biscotti in an airtight container at room temperature for up to 2 weeks.

TO FREEZE: Place the biscotti in a ziploc bag or airtight container. They will keep frozen up to 3 months. Be sure they are completely cool before covering and storing to prevent them from softening. You can restore their crisp by popping them in the oven for a few minutes, and then cooling.

Nutrition

Calories: 119kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 110mg | Fiber: 1g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

This gluten-free biscotti post was originally published in December 2018. It was updated with new photos and a new recipe in December 2021.