Easy Gluten Free Biscotti Recipe

Growing up, I was never the biggest fan of dried fruit. When people called it ‘Nature’s Candy’ I thought it was false advertising…Candy it was most definitely not.

Throughout the festive season, it was commonplace for my mum to make her classic twist on Biscotti. The recipe was nothing out of the ordinary or had quirky ingredients, but it was made with love. There was one caveat though- It would take me a good 10 minutes to finish one Biscotti- purely because I would dissect each and every single piece of dried fruit in it. After having to give the house a solid vacuuming every time I ever consumed this, mum finally reached her tolerance level and realised that omitting the dried fruit would save all the hassle. To make up for the lack of dried fruit, she doubled the amount of pistachios– nothing I’d complain about!

Biscotti has the reputation for being a ‘tough’ style of cookie- more crispy than chewy. Through some testing, my mum (who enjoys cookies on the softer side) found that removing the dough from the oven whilst it is just undercooked and letting it cool completely- allows for a softer, chewier cookie! So, no excuses- get the coffee prepped and get ready for some serious dunking!

Mum’s Fruit Free Biscotti (Adapted from Donna Hay Magazine)

mum's fruit free biscotti

Easy Gluten Free Biscotti

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Servings: 30
Author: Arman @ thebigmansworld


  • • 1 cup gluten free flour plus more for kneading
  • • 1 tsp baking powder
  • • 1/4 cup caster sugar
  • • 2 eggs
  • • 1 tsp vanilla extract
  • • 2 cups shelled unsalted pistachios
  • 1. Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.


  • Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.
  • In a large mixing bowl, sift through the flour, add the baking powder and mix until combined. In a small bowl, whisk the eggs with the vanilla extract. Add the egg mixture to the flour mixture and stir until just combined. Add the shelled pistachios and ensure they are well incorporated into the dough.
  • On a floured surface, pour the dough from the bowl and lightly knead it until the clumps are removed.
  • Form the dough into a log shape and place gently on a baking tray and put in the oven for approximately 25 minutes, or until slightly firm. Keep oven turned on.
  • Remove the log shaped dough from the oven and allow to cool completely.
  • Once cooled, slice the dough into thin slices (about 1 cm each) and spread out back into the baking tray and put it back in the oven for a further 10 minutes.


Biscotti is traditionally very crispy- If you prefer it to be more soft, stop at step 5 and simply slice up. The Biscotti will remain slightly soft. Both versions can be kept in a covered container for up to 4 weeks.
Adapted from Donna Hay Magazine
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


Hope you all have a great weekend, friends- Hope to see you for this week’s Spill it, Sundays– this week’s theme details in this post!

What is your favourite sweet pairing with coffee/tea/hot beverage?

Favourite nut in a biscuit/cookie? 

Did you have a ‘go to’ biscuit/cookie recipe growing up? 

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64 thoughts on “Easy Gluten Free Biscotti Recipe

  1. I love biscotti! But I never heard of biscotti with dried fruit in it! And I really can’t imagine I would enjoy it! Adding pistachios is also new to me but it sounds yum! I just know the plain old version with almonds which I really like. I also love the crunchiness of biscotti. Dipping it into coffee is just divine 🙂
    My new go with coffee addiction is a vegan bar I made a few days ago. Almost like chocolate with popped amaranth in it. Very good! I love to have a chocolate covered roasted coffee bean along with my espresso. And sometimes you get a almost too good caramel cookie with your coffee at some coffee shops here. That’s my gulity pleasure! A few weeks ago I discovered a spread made of these cookies. I have a hard time ignoring it in the supermarket 😉

    Do you think you can substitute the sugar with agave? I have no experience with biscotti. Maybe I just try it 🙂

    1. Juli! I love chocolate covered coffee beans! One time, I forgot that the bean was full of caffeine and finished off an entire bag…let’s just say I didn’t sleep much that night.

      I don’t think it would work with agave- purely because it’s not an equal switch. You might need to increase the flour if you do try it with it!

  2. I am obsesseddddd with dried fruit! Not gonna lie, not the biggest biscotti fan as I always feel like I am going to break my teeth and there goes the year of braces. Looking forward to catching up… hope Sydney is treating you well thus far 🙂

  3. I’ve only had one biscotti that I actually really like. It was at the “Biscotti cafe” funny enough. (in PA). Other then that I haven’t cared for them much. I think chocolate chip biscotti is why I liked it so much.

    Anyways my favorite sweet pairing with coffee is pancakes. Sweet and delicious pancakes.

  4. That looks wonderful! I like biscotti….would rarely chose it over a cupcake, or cookie….but sometimes it is nice to dip in tea…..and being from England….tea is a big part of my life! Speaking of which….I love you say mum too! Of course you would being from OZ, but it made me smile….the little things 🙂

    Thanks for the recipe! With my tea, I like to enjoy custard creams….do you have those in Australia?

    1. Very true, Tina- if I had the choice I would go for a cupcake or slice of cake but with coffee…it MUST be biscotti!

      Great to see someone else understand my lingo! I LOVE custard creams…whenever we used to get the mixed biscuit packs, my sister and I would fight over those.

  5. I loooove biscotti, though I don’t eat it nearly enough. I’m also not the biggest fan of dried fruit but pistachios–I can definitely do those. Hmmmm what do I pair with coffee? You’d think this would be easy since I drink it every day but I mostly just drink it by itself. Maybe the occasional scone from Starbucks 😉

  6. I really like biscotti, but I don’t have it that often! I’m more likely to have a muffin or loaded oatmeal cookie with my coffee/tea. Growing up though my favourite recipe was my mom’s chocolate chip cookies – they were so stinking good!

  7. I like this version as traditional biscotti just eats up the top of my mouth until it’s raw!

    In most food I don’t like dried fruit or nuts added, but with things that are similar to trail mix bars I think they’re even better included.

    Macadamia Nut and White Chocolate Cookies. Our go-to cookie recipe was my cousin’s infamous frosted sugar cookies, or the chocolate chip cookies made with pudding mix that my great grandma always made us.

  8. Coffee, definitely 🙂 I love pistachios and cashews. I actually can’t remember the last time I had biscotti. I do enjoy it, it’s just something I always tend to forget about lol Thanks for linking up to #RECIPEFRIDAY 🙂

  9. Mmmm these look so good. I never really had biscotti or anything similar until I was older. Or tea for that matter. I only became obsessed with tea in the last year – crazy! As for dried fruit, I was dying at your intro, even though I was always cool with raisins. That’s how I feel about beets though. People say “nature’s candy!” I say “uhm, have you HAD candy?” People are clearly confused.

  10. Okay so I wouldn’t say all dried fruit is nature’ candy but… have you had dates? I freaking love them. They really are super sweet and satisfy me like a piece of candy does. They are the exception though.

    Can I say I love lemon poppyseed bread? Does that count? Or like poppyseed rolls. Those are ah-may-zing. I just can’t take a drug test after I eat those 😉

  11. Oh these look delicious! These bring back such memories for me because my grandma used to make biscotti all the time when I was little. She’d make a chocolate chip version and a version with almonds and anise flavor. They were amazing! Since she passed away, no one in my family has attempted to make them again. My mom has her recipe, so I should definitely try it.

    I love biscotti crispy and dipped in tea…perfection!

  12. Thank you for sharing this recipe – love the extra pistachios in it – though dried fruit I would have been fine with too. Your mom is FANTABULOUS for adapting these for you!
    Currently my fav coffee accompaniment is froyo – its so cold here that the coffee helps me keep my froyo addiction alive 😉
    And, from one nut to another – theres no way I could pick a favorite! No way!
    Have a wonderful weekend Arman!

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