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