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Crunchy, flavorful, and perfect for dipping, this Gluten Free Biscotti is a delightful treat that everyone can enjoy. Made with almond flour and sweetened with maple syrup, these biscotti are not only delicious but also a healthier alternative to traditional recipes.
I first discovered the joy of baking Gluten Free Biscotti when I was looking for a treat that my gluten-sensitive friends could enjoy. The combination of almond flour and tapioca flour creates a perfect texture that’s crispy on the outside and slightly soft on the inside. It’s become a staple in my baking repertoire, and I’m excited to share this recipe with you.
Get ready to preheat your oven and gather your ingredients. This Gluten Free Biscotti recipe is straightforward and rewarding, making it a great choice for both novice and experienced bakers.
What to Expect
- Time: Approximately 1 hour
- Difficulty: Moderate
Before You Begin
Before you start, make sure all your ingredients are at room temperature. This helps in achieving the perfect texture for your Gluten Free Biscotti. Also, line your baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Blanched almond flour | 2 cups |
| Tapioca flour | ¼ cup |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Coconut oil or grass-fed butter (cold) | 2 tablespoons |
| Maple syrup | 1/3 cup |
| Vanilla | 1 teaspoon |
| Almond extract | ½ teaspoon |
| Egg wash (1 large egg beaten with 1 Tablespoon dairy-free milk) | 1 |
Step-by-Step Guide
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together the almond flour, tapioca flour, baking powder, and salt.
- Using a pastry cutter or two forks, cut in the cold coconut oil or butter until the mixture is crumbly. Set aside.
- In a medium bowl, whisk together the maple syrup, vanilla, and almond extract.
- Pour the wet ingredients into the dry ingredients and gently mix together. The dough will be wet.
- Turn the dough out onto the prepared baking sheet and shape it into a rectangle that is 4 inches high and 9 inches long, about ½ inch thick.
- Using a pastry brush, lightly brush the top and sides with the egg wash.
- Bake in the preheated oven for 25-30 minutes, or until the top and sides of the biscotti slabs are lightly browned. Start checking around 20 minutes and tent with foil if it’s looking too brown.
- Remove from the oven, but do not turn off the heat. Allow the biscotti to cool for 10 minutes.
- Once the slab is cool enough to handle, cut it into 1-inch thick slices. Set the slices cut sides upright, ¼ inch apart on the baking sheets.
- Return to the oven to continue baking for 8 minutes. Turn the biscotti over and bake for another 8-10 minutes or until the biscotti starts to brown around the edges.
- The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools.
Pointers for Perfection & How to Store
For the best results, make sure to cut the biscotti into even slices to ensure they bake uniformly. Store your Gluten Free Biscotti in an airtight container at room temperature for up to a week. You can also freeze them for up to a month.
If you’re looking for more delicious gluten-free recipes, check out this Oatmeal Protein Cookies Gluten Free Cookies recipe.
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Gluten Free Biscotti: Easy Italian Recipe
- Total Time: 90
- Yield: 20 biscotti 1x
- Diet: Gluten Free
Description
This Gluten-Free Biscotti is an easy, authentic Italian recipe that yields perfectly crunchy, twice-baked cookies. Flavored with classic almond and vanilla, they are sturdy enough for dipping in your morning coffee but tender enough to bite without breaking a tooth. This is the perfect base recipe to customize with your favorite nuts or dried fruit.
Ingredients
— Dry Ingredients —
2 cups gluten-free all-purpose flour blend (King Arthur Measure for Measure or Cup4Cup)
¾ cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
— Wet Ingredients —
½ cup (1 stick) unsalted butter, melted and cooled slightly
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ teaspoon almond extract (gives that classic Italian bakery flavor)
— Mix-ins —
¾ cup whole almonds (toasted and roughly chopped) or pistachios
Instructions
1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Mix the Dough: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. Add Wet Ingredients: Create a well in the center. Pour in the melted butter, eggs, vanilla extract, and almond extract. Mix with a sturdy spatula or wooden spoon until a smooth, thick dough forms.
4. Fold in Nuts: Stir in the chopped almonds (or your chosen mix-ins) until evenly distributed.
5. Shape Logs: Divide the dough in half. With slightly wet hands (to prevent sticking), shape each half into a rectangular log on the baking sheet, roughly 8 inches long and 3 inches wide. Leave about 3 inches of space between the logs as they will spread.
6. First Bake: Bake for 25–30 minutes, or until the logs are light golden brown and firm to the touch in the center.
7. Cool (Don’t Skip!): Remove from the oven and reduce the temperature to 300°F (150°C). Let the logs cool on the baking sheet for at least 20 minutes. If you try to slice them while hot, they will crumble.
8. Slice: Transfer the cooled logs to a cutting board. Using a sharp serrated knife, cut diagonal slices about ½ to ¾ inch thick. Use a gentle sawing motion rather than pressing down.
9. Second Bake: Arrange the slices cut-side down on the baking sheet. Bake for 10–12 minutes. Flip the biscotti over and bake for another 10–12 minutes until they feel dry and crisp.
10. Final Cool: Transfer to a wire rack. They will harden significantly as they cool completely.
Notes
Cutting Tip: A serrated bread knife is essential for clean cuts. If the crust cracks while cutting, your knife might be dull or you are pressing too hard.
Texture: If you prefer a softer biscotti, reduce the second bake time by 5 minutes per side. For extra crunchy (classic style), bake the full time.
Variations: This dough is a blank canvas! Try adding dried cranberries, orange zest, or mini chocolate chips.
Storage: These cookies have a long shelf life. Store in an airtight container at room temperature for up to 3 weeks.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 130
- Sugar: 8
- Sodium: 65
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
- Cholesterol: 25
Your Burning Questions Answered!
- Can I use a different type of flour?
- While almond flour is recommended for this Gluten Free Biscotti recipe, you can experiment with other gluten-free flours, but the texture may vary.
- How can I make my biscotti extra crunchy?
- Bake the biscotti for a few extra minutes, but keep an eye on them to prevent burning.
Can I add nuts or dried fruit to the recipe?
Absolutely! Feel free to add your favorite nuts or dried fruits to customize your Gluten Free Biscotti.
Dig In & Enjoy!
There you have it—a delicious and easy-to-make Gluten Free Biscotti recipe that’s perfect for any occasion. Whether you’re enjoying them with your morning coffee or giving them as a gift, these biscotti are sure to impress. For more delicious ideas, follow me on Pinterest.