Gluten Free Biscotti


5 from 117 votes
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This gluten free biscotti is perfectly crispy and crunchy and ready to dunk in your favorite hot beverage! Easy to make and using simple ingredients, no one will know it’s made without gluten!

gluten free biscotti

Biscotti is something you’ll always find on my mom’s kitchen counter. As she has European roots, it’s only natural for her to reach for one when she has a hot drink, as they make the perfect cookie for dunking.

She doesn’t play favorites and enjoys other variations, like almond flour biscotti and gingerbread biscotti. However, since she’s been diagnosed with celiacs disease, she adapted her classic recipe to make it gluten free!

This gluten free biscotti recipe looks and tastes like any good biscotti out there, swapping out the traditional white flour for a gluten free blend. It’s perfectly crispy and crunchy, and pleasantly sweet, without being overpowering. It’s so easy to make and you can add your favorite nuts and dried fruits to them.

Gluten free desserts and cookies have a poor reputation for having odd textures but this recipe proves otherwise- We served these at a recent afternoon tea and no one knew we made it without gluten!

How do you make gluten free biscotti? 

The Ingredients

  • Gluten free flour– Use a gluten free flour blend that contains added xanthan gum. I recommend Bob’s gluten free baking flour. 
  • Baking powder– Leavening agent used to give the biscotti some stability and rise. 
  • Salt– Just a pinch to balance out the sweet flavors. 
  • Olive oil– Light olive oil. 
  • White and brown sugar– A combination of both sugars helps give the biscotti the crisp edges while the middle is nice and crumbly. 
  • Vanilla and almond extract– Ensures every bite has a subtle vanilla and almond flavor. 
  • Eggs– Room temperature eggs. 
  • Cranberries– Unsweetened dried cranberries. 
  • Pistachios and almonds– Unsalted and raw pistachios and almonds. You can use just one of each type. 

The Instructions

Start by whisking together the flour, baking powder and salt in a small bowl. In a mixing bowl, whisk together the olive oil and sugars. Add the extracts, then the eggs. Slowly add the dry ingredients and slowly mix everything together. Fold through the cranberries, pistachios, and almonds at the end.

Now, divide the dough into two logs, and place them on a lined baking sheet. Bake the two logs for 30-35 minutes, until they are light brown on the outside. Remove them from the oven and allow them to cool for ten minutes.

Finally, reduce the oven heat. Using a sharp knife, slice the logs into pieces of biscotti. Place them back onto the baking tray and cook for 8-10 minutes, or until they are crispy. 

how to make gluten free biscotti

Tips to make the best recipe

  • Use a very sharp knife when slicing the biscotti, as the dough will be quite fragile.
  • For ultra crispy biscotti, use all white sugar, not a mix of white and brown.
  • Switch out the cranberries for raisins or other dried fruits. 

Storing and freezing instructions

  • To store: Biscotti will keep at room temperature, covered, for up to 4 weeks. 
  • To freeze: Place biscotti in a ziplock bag and store it in the freezer for up to 6 months. 

Frequently Asked Questions

Is biscotti a bread or a cookie?

Biscotti is definitely a cookie and not a bread. They are designed to be enjoyed dunking in hot beverages like tea or coffee.

Are biscotti healthy?

Compared to other cookies, biscotti is a healthier option. It has less sugar and also has no butter or excess oil.

Why is biscotti so hard?

Biscotti is crispy and firm, as it is baked twice and also thinly sliced. The term ‘biscotti’ refers to the process of baking them twice.

gluten free biscotti recipe

Gluten Free Biscotti

5 from 117 votes
This gluten free biscotti is twice baked to give it the most perfect crispy and crunchy texture! Made with simple ingredients and SO delicious!
Servings: 40 biscotti
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes



  • 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.


* Use a gluten free flour blend that contains added xanthan gum.
TO STORE: Biscotti will keep at room temperature, covered, for up to 4 weeks.
TO FREEZE: Place biscotti in a ziplock bag and store it in the freezer for up to 6 months. 


Serving: 1biscottiCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSodium: 29mgPotassium: 49mgFiber: 1gVitamin A: 26IUVitamin C: 1mgCalcium: 19mgIron: 1mgNET CARBS: 9g
Course: Dessert
Cuisine: American, Italian
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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      1. okay, now I feel kind of dumb… at least i’ll soon have some biscotti to make me feel happy!

  1. 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 😉

    1. Have I had dates? Oh my gee, my mum is Persian, dates are like her adopted child. We would have them with tea instead of sugar growing up!

      Lemon poppyseed bread does indeed count….so good!!!! Especially with more poppyseeds. Drugs and all.

  2. Ooooo pistachios are my favorite! I love to have scones with tea….obviously because I think I’m British. 😉
    My go-to cookie as a young child was either shortbread or the good ol’ sugar cookie. Complex, I know.

  3. 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!

  4. My favorite sweet pairing with coffee is a cinnamon roll. Sadly, Cinnabon doesn’t fit very nicely into my healthy lifestyle anymore!

    I really like biscotti too though, and have never made my own. Think I could sub the regular flour for wheat in these?

    1. You definitely can sub whole wheat flour for regular- it will just look darker!

      Cinnamon rolls…oh my yum. Please recreate a healthy version 😉

  5. 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 🙂

  6. I LOVEEE biscotti. I crave it. I blame it on being Italian. This coffee shop by my office has RED VELVET BISCOTTI. It’s life changing.

    And I used to hate dried fruit.. now I love it. But really it was fruit in general for me.

  7. 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.

    1. LOL! How ironic! Oh my…whenever I have pancakes I need an extra strong coffee- the bitter VS the sweet. Perfection!

  8. 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.

  9. 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 😉

    1. YES!!!! Thank you- everyone is all I HEART DRIED FRUIT but you not being a fan = awesome!

      You need some pancakes to go with coffee. 😉

  10. 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!

    1. Loaded oatmeal cookie? Is that like a loaded baked potato? e.g. everything but the kitchen sink in it?

      Mum’s tend to have their own special chocolate chip recipe- made with love. and butter. Lots of butter.

  11. 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.

    1. YES! That is why my mum enjoys it semi baked because then it hardens like a normal cookie!

      …..Macadamia and whit chocolate cookies are my favourite ever. Especially from Subway!

  12. 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 🙂

  13. 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.

  14. so funny story, I am not a big nut girl. just don’t dig them. but pistachios I could house. so the fact that more pistachios than actually asked for makes me super happy.