Gluten Free Biscotti


5 from 181 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. 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 181 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 Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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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5 from 181 votes (175 ratings without comment)

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  1. Hello,
    I accidentally used my last name in comment from Adriana Naccarato. This is second time I’m asking you to please remove my comment. I don’t want my last name on internet. I will write another comment about cookies once u have removed. I would treat her not contact the BBB SO PLEASE REMOVE.

    Thanks ,

  2. 5 stars
    These biscotti turned out amazing!
    The dough was a bit too soft and needed some extra flour. This was my first try at making gluten free cookies and because of your wonderful recipe, not only was I successful but my family loved them and couldn’t believe they were gluten free!

  3. 5 stars
    Excellent GF base recipe. I used pecans, dried cherries and orange Jammie bits, mixed vanilla with Fiori Di Sicilia extract (KAF). I had to bake mine a bit longer than instructions. Let cool before cutting for second bake – helped avoid crumbling. Easy to adjust flour if needed.

  4. 5 stars
    I do love these biscotti. I only issue is that they’re falling apart which seems to be a common issue with gluten-free flour and making cookies. I did add the xanthan gum according to directions on the xanthan gum because I didn’t have gluten-free flour that had xanthan gum in it. Maybe you can tell me what might have gone wrong. Great Cookie though. Made for my daughter-in-law’s birthday.

  5. 5 stars
    Made this recipe October 4, 2023 for a group meeting and got rave reviews. Did not have cranberries on hand, nor time enough to shell an entire cup of pistachios so it ended up being 3/4 cup pistachios and 1/4 cup chopped walnuts. I will make this again, being sure to have the dried cranberries on hand. Thank you for sharing this wonderful recipe from your Mom!

  6. Before I got Celiac, I used to make these Biscotti cookies that I found in a magazine. Rachael Welch Anise Biscotti Sticks.
    They taste like our traditional Biscochito cookie made during Christmas in Albuquerque (all of New Mexico). They are the best and I thought I would try making them from the same recipe with GF flour and see if they are any good. Will have to dig into my recipes and see if I still have it!

  7. Are u sure these are supposed to be 2 inches thick? Usually biscotti are about 1/2 in thick.
    2 inches is really thick.

  8. Hi , If I add any flour and then xantum Separately, what is the proportion that I need to maintain between the flour and xanthum gum?

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