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.
Video: How to Make Gluten-Free Biscotti
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.
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
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 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.
You also might like this dark chocolate almond biscotti.
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
One of the reasons these gluten-free almond biscotti are so great is that they keep for awhile! You can store the biscotti in an airtight container at room temperature for up to 2 weeks.
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 and dipping them in white chocolate.
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.
More Gluten-Free Cookie Recipes
The Best Gluten-Free Biscotti
Video
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
Nutrition
This gluten-free biscotti post was originally published in December 2018. It was updated with new photos and a new recipe in December 2021.
My dough was too wet also so added 1/4 c of gf flour. Still loose compared to other biscotti recipes I’ve used, but this baked up nicely with excellent flavor. Thank you.
Hi, have you tried dark chocolate instead of semi sweet?
Yes that will work great!
Ok, make sure your eggs are not extra large – way too much liquid. Added more of dry ingredients so they would keep their shape. Now I understand better why European recipes call for weight or liquid equivalents.
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!
Mmmm…love dipping these in hot chocolate!! Love the crunch & how delicious they are! Of course, the dipped end is my favorite!!
This was really good and my GF friends were so happy I made one for them!
I followed this recipe for my first time eating making Biscotti and they turned out beautiful and delicious.
I noticed that this held together very well, it cut easily and baked great! My family loved it!
I don’t think that would work! Sorry about that.
Yes! You can use vegetable oil if you prefer. I haven’t tried this recipe with real eggs but I think adding 2 might work.
This was AMAZING!!! They turned out perfect & delicious.
These gluten free biscotti received rave reviews from my very picky Italian- American husband! They have a nice crunch, but not overly so, and the flavor is fantastic. I used less chocolate chips and added 1/2-C shredded, unsweetened coconut. Delicious!! I’ve never made biscotti before, and it will be tough convincing the husband to ever buy it again now that he knows how delicious gf biscotti can be.
I’m so glad the recipe turned out for you! Thanks for the comment 🙂
I used raw organic cocoa powder to replace 1/4 cup of flour instead of the chocolate chips and these turned out great! They were not rock hard like the ones I used to make with regular flour.
Hi! I want to make these but I wasn’t sure if I can use the all purpose gluten free flour I have. I’m not able to find “measure for measure”. Any suggestions??
Have you made these with any other flour? I can’t have any white flours, I can only have ancient grain or nut flours. I understamd these are gluten free but I really love the other ingredients you used and would love to be able to make them. Thanks
I haven’t! Sorry about that. I think oat flour would be a good thing to try though!
I’ve made a lot of biscotti recipes over the years but none have an egg wash. Just curious what the purpose is and is it optional?