Gluten Free Biscotti


5 from 180 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 180 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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Recipe Rating


  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?

  9. Ohhhhhh! I’m not normally a crunchy cookie person, but I could never turn down biscotti and coffee! It’s the best cookie for dunkin’ since it doesn’t get all soft and fall into your mug. I’m curious about this softer version though…since coffee’s not always around…and I’d rather not traumatize the roof of my mouth!

    Favorite nut in a cookie? I think I’d have to go with walnuts on that one!

    1. Hmm.. I can see your point. The softer version is in contrast to the traditional biscotti- so it’s probably still abit rough!

      I don’t think I’ve ever had a cookie with walnuts in it!

  10. I’m taking a stab at these this morning because they sound amazing! Though I may be adding some fruit in because I can’t follow directions 😉

    1. Go for it, my friend! If you do add fruit, maybe half the nuts and add half fruit to balance the measurements! 🙂

  11. I love biscotti, but I haven’t had it in YEARS. I need to try to make your mom’s recipe gluten free!!

    1. Ooo I was telling Lindsay that I’ve tried it with oat flour before- tasted great but didn’t ‘rise’ as much- maybe try it with GF oats 🙂

  12. I love macadamias in cookies I think they add a delicious extra crunch without being too crunchy!!

    Behind on my blog reading so catching up! This recipe looks delicious. I love anything Donna Hay makes and this adaption sounds yum and a great recipe for Christmas.

    1. Ohh Jan! you have me craving subway white chocolate and macadamia cookies!!!!!!!!!!!!!!!!!

      You take your time, my friend. PS the guy next door to me at this hotel is hiding a CAT!!!

  13. These look absolutely divine. I will be baking these once I am able to get back into the kitchen! 🙂

    1. Well, my corny friend. I tried this with oat flour and it lacked the ‘rise’ but it tasted very similar- so maybe grind up GF oats? Unfortunately I’m not sure how other flours would fare!

  14. You doubled the nuts. That’s genius and I love a good pistachio nut.

    As much as I love fresh fruit, I’m real picky when I eat dried fruit. I’ll eat raisins in things, but never alone. Cranberries are ok, but that’s about it. I’m just not a fan of the texture but crunchy, salty nuts, now those I get handle. 😉

    1. There is no nut better than a salted nut. Seriously, screw sodium bull$hi!. I LOVE salted nuts.

      Dried fruit on their own is blah. Seriously? You could eat a baseball size of raisins and it’d be comparable to air.

  15. You know you owe me a batch of these. I stole some ballz from the kewaza kitchen. Tradesies?!

  16. Oh man… I used to -hate- dried fruit when I was a kid. My mom would always put raisins into chocolate chip oatmeal cookies, and do you know how hard it is to tell a raisin apart from a chocolate chip when you’re trying to dissect the cookie!? Impossible. And people that gave out box of raisins on Halloween? Deserved to have their house egged. Nowadays, though? LOVE dried fruit. I can go through raisins like nobody’s business, and dates, cranberries, cherries, and blueberries aren’t safe either. Funny how those tastes change…

    1. Imagine how much money we could save if we bought multi packs of fruit and nut mixes. You keep the fruit, I keep the nuts. Why am I so smart?

      My mum and sister can go through dried pears, peaches and apricots like it’s their job. Can I egg your house?

  17. 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!

    1. Thanks, Shashi! I used to love Vanilla froyo with a black coffee..the sweet and the bitter. Perfect!

      Hope your having a good weekend, friend!

  18. 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!

    1. I think YOU should be the pioneer to try that recipe out in her honour 😉 Ohhh a chocolate chip version sounds so good- even better with almonds!

      That’s the best thing about dipping biscotti in doesn’t disintegrate like other cookies!

  19. i have been waiting for this recipe for a while now – thanks Arman, I cant raisins but others I will have take it..and nuts, I am crazy about them. I will be making them soon.

    1. Thanks, Dixya! This recipe is so adaptable, you can add any nuts in it! sometimes I like almonds and chocolate chips!

  20. 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.

      1. I know, I am that girl who hates nuts and nut butters but pistachios I do adore

  21. 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.

  22. 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 🙂

  23. 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!

  24. 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.

  25. 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. 😉

  26. 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.

  27. 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!

  28. 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.

  29. 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 🙂

  30. 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 😉

  31. 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!

  32. 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.

  33. 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.

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