Gluten Free Biscotti
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My gluten-free biscotti recipe yields perfectly crispy, crunchy biscotti, fit for all your dunking needs. They’re easy to make and fun to customize!
You’ll always find biscotti on my mom’s kitchen counter. It’s her go-to cookie for dipping over a warm cup of almond milk hot chocolate, and she doesn’t mess around with her recipe.
In an effort to make more gluten-free treats, I figured, why not start with a crispy cookie? I drew inspiration from my mom’s original biscotti recipe, and with minimal substitutions, they turn out crunchy and sweet without being too crumbly or overpowering.
The trick is to use the right kind of gluten-free flour. If you’ve baked with it before, you’ll know that every single brand is different. I tried at least 4 mainstream brands (there’s no point in recommending one that no one can access), and only one resulted in the ideal biscotti texture: Bob’s Red Mill!
Table of Contents
Why I love this gluten free biscotti recipe
- Fun to customize. My base recipe has pistachios, almonds, and cranberries, but there is plenty of wiggle room to add other fruits, nuts, and flavorings.
- The perfect texture. Gluten-free cookies get a bad rap for being dry and crumbly, but these biscotti have the perfect balance of crispness and snap without being overly dry.
- Great for gifts. During the holidays, I always make a triple batch to share with family and friends. My gluten-free version is requested as much (if not more) than my almond flour biscotti!
Ingredients needed
- Gluten-free flour. Opt for a gluten-free flour blend that contains added xanthan gum. I recommend Bob’s gluten-free baking flour for its best texture. King Arthur Baking flour turned out a little too gummy, and Pilsbury was too crumbly.
- Baking powder. The leavening agent that gives the biscotti stability and rise.
- Salt. Just a pinch to balance out the sweet flavors.
- Olive oil. I used extra virgin olive oil.
- White sugar and brown sugar. A combination of both sugars helps give the biscotti crisp edges while the middle is nice and crumbly.
- Vanilla extract and almond extract. Ensures every bite has a subtle vanilla and almond taste.
- Eggs. Room temperature eggs.
- Cranberries. Unsweetened dried cranberries.
- Pistachios and almonds. Unsalted and raw pistachios and almonds. Alternatively, you can use either one.
How to make gluten free biscotti
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 300F and line a baking sheet with parchment paper.
Step 2- Mix. In a small bowl, sift the flour, salt, and baking powder. In a large bowl, whisk together the oil and both sugars. Add the extracts, whisk, then beat in the eggs. Add the dry ingredients and mix to combine. Fold in the mix-ins.
Step 3- Shape. Divide the dough in half and form two logs about two inches thick. Place them on the lined baking sheet.
Step 4- First bake. Bake for 35 minutes or until logs are lightly golden. Remove from the oven and let them cool for 10 minutes.
Step 5 Second bake. Reduce the oven to 275F. Slice the logs into ¾-inch thick slices and place them back on the baking sheet. Bake them for 8 minutes or until dry and firm.
Arman’s recipe tips
- Chill the biscotti in between each bake. A quick 15 minutes in the fridge should be just enough time for the cookies to firm up and slice without breaking.
- Make them extra crispy. Use only white sugar.
- Swap the nuts. Try chopped pecans, walnuts, or hazelnuts.
- Or swap the dried cranberries. For dried blueberries, cherries, figs, or raisins.
- Add other mix-ins. Like orange zest, lemon zest, or white chocolate chips.
- Dunk them in melted chocolate. When I do this, I like to dunk only half of the cookie in chocolate. You can also drizzle it on top.
Storage instructions
To store: Store the biscotti in an airtight container at room temperature for up to one month.
To freeze: Place the biscotti in a freezer-safe bag and freeze them for up to six months. Let them thaw overnight.
Frequently asked questions
Your biscotti may be too crumbly if the dough lacks xanthan gum, if they were overbaked, or if the recipe doesn’t contain enough fat. Remember, biscotti firms up as it cools down.
If biscotti are underbaked, they will likely be too soft. Ideally, they should be baked until firm and the edges lift from the baking sheet.
Gluten Free Biscotti
Ingredients
- 1 3/4 cup gluten free flour * See notes
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup olive oil
- 1/2 cup + 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 2 large eggs
- 1/2 cup dried cranberries
- 1 cup pistachios shelled
- 1/2 cup almonds
Instructions
- Preheat the oven to 300F. Line a large baking tray with parchment paper.
- In a small bowl, sift the flour, salt, and baking powder and mix well. In a mixing bowl, whisk together the oil, white sugar, and brown sugar. Mix in the extracts, then beat in the eggs. Add the dry ingredients and slowly mix everything together. Fold through the cranberries, pistachios, and almonds.
- Divide the dough in half and form two logs, around two inches in thickness, and place them on the lined baking tray.
- Bake for 35 minutes, or until logs are lightly brown. Remove from the oven and let them cool for 10 minutes.
- Reduce the oven heat for 275F. Slice the logs into pieces of biscotti. Place them back on the lined baking tray and bake for 8 minutes, until dry.
- Remove from the oven and let them cool completely.
Notes
- Gluten-free flour: Use a gluten free flour blend that contains added xanthan gum. I like using Bob’s Red Mill baking flour.
- Leftovers: Keep at room temperature for up to 4 weeks or in the freezer for 6 months.
Nutrition
More gluten-free cookie recipes to try
Originally published November 2021
Absolutely delicious
I was a little nervous because making the logs was so gooey, but they turned out perfect
Thanks Patty! Definitely not the smoothest dough to work with, but I’m so glad they turned out delicious in the end!