This post may contain affiliate links. See my disclosure policy.
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!
Need more gluten-free desserts? Try my gluten-free cinnamon rolls, vegan gluten-free cupcakes, and gluten-free blueberry cobbler next.
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 cookie made to be crispy? With minimal substitutions, they turn out crunchy and sweet without being too crumbly or overpowering.
What are biscotti?
Biscotti are a type of Italian cookie originating in Tuscany. The name ‘biscotti’ translates to ‘twice cooked,’ referring to the process of baking the cookies once, then slicing them and baking them individually a second time.
Table of Contents
Why I love this 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 wrap for being dry and crumbly, but these biscotti have the perfect balance of crispy yet snappable 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.
- 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 just one or the other.
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.
More gluten-free cookie recipes to try
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
Nutrition
Originally published November 2021, updated and republished September 2024
Thanks for creating a biscotti gluten free without butter. Can you tell me if flax eggs can be substituted for the eggs?
Excellent! I’m not a baker, especially since needing to go GF. These came out delicious. I used pistachio and cherries. Next time I will chop half of the pistachios and add a smidge more vanilla extract.
Biscotti are so Italian food. I always buy then hehhe.
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 ,
Adriana
Holy yumminess! I made these last week for the first time and I can’t wait to make them again. My colleagues and family members loved them! Such a simple but delicious recipe. Thank you!
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!
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.
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.
The best gluten free biscotti recipe out there. I make them and no one can tell the difference.
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!
Way too many nuts in this recipe but otherwise good 👍
Excellent. I have missed biscottis since being GF/DF. These are just as good as the gluten and dairy free ones I used to make. I used KA measure for measure. I needed a longer first bake, made up for it on the second bake…and am so enjoying these biscotti.
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!
Are u sure these are supposed to be 2 inches thick? Usually biscotti are about 1/2 in thick.
2 inches is really thick.
Would it work to make just 1 log in order to get bigger biscotti? Would that affect baking time?
Simply adore this gluten free biscotti recipe!
These were SO good.
Hellooooo, I just made these but omitted the oil – came out amazing… what is the oil for? By mistake added a little too much sugar – but even so, they are delicious and crunchy!!!
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?
No idea, I only use the pre-made mix.
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!
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!
WHAT?! Omg, you need a cranberry walnut oatmeal cookie in your life STAT! Make Amanda’s…you and I BOTH know they’ll be delicious! 😉
https://www.runningwithspoons.com/2013/12/16/chewy-white-chocolate-cranberry-oatmeal-cookies/
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 😉
Go for it, my friend! If you do add fruit, maybe half the nuts and add half fruit to balance the measurements! 🙂
I love biscotti, but I haven’t had it in YEARS. I need to try to make your mom’s recipe gluten free!!
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 🙂
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.
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!!!
These look absolutely divine. I will be baking these once I am able to get back into the kitchen! 🙂
Naww hope it’s VERY soon! 🙂
You ArTHEMan! Damn your recipes CRUSH!! Speaking of crush, I can’t do white/refined sugar at all as my brain feels like it’s in agony and being crushed to death- blame it on too many sports concussions. Rugby anyone?;) Hate to think of breaking up with my biscotti obsession so what other sweetner can I use? …and can I reduce it to half even if it requires adding more fat to the mix?
alright, dare i ask….. can i use GF flour??think it will work? maybe brown rice flour?
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!
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. 😉
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.
You know you owe me a batch of these. I stole some ballz from the kewaza kitchen. Tradesies?!
YES. I’ll make a double batch if you deliver it in person…..
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…
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?
I’d def go for the crispy version of this. It looks so easy!
Sooo easy. Go for it, Champ!
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!
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!
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!
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 tea..it doesn’t disintegrate like other cookies!
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.
Thanks, Dixya! This recipe is so adaptable, you can add any nuts in it! sometimes I like almonds and chocolate chips!
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.
No way? Not a nut fan? As long as pistachios are there, then it makes things a-ok!
I know, I am that girl who hates nuts and nut butters but pistachios I do adore
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.
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 🙂
Always my friend! Oh cashews….they MAY be my favourite nut!
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.
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!
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!
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.
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 😉
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. 😉
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?
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.
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.
LOL! How ironic! Oh my…whenever I have pancakes I need an extra strong coffee- the bitter VS the sweet. Perfection!
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.
Red velvet biscotti?! Yum!
Ironically, my Italian uncle is the one who ate 3/4 of the biscotti my mum made lol!
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 🙂
You could half bake them and NOT break the teeth 😉
You like dried fruit? Have you heard of larabars? :p
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?
You definitely can sub whole wheat flour for regular- it will just look darker!
Cinnamon rolls…oh my yum. Please recreate a healthy version 😉
Can I sub coconut sugar instead?
Yes!
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 🙂
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!
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.
Scones + cream + jam + a tea cup + a pinky finger up = bliss.
Shortbread? You really must be British at heart!
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 😉
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.
I love biscotti with coffee! I have never made it before though. Is castor suga regular sugar?
It’s quite easy to do! Castor sugar is like fine milled sugar- you can definitely sub it for regular sugar!
okay, now I feel kind of dumb… at least i’ll soon have some biscotti to make me feel happy!
Don’t feel dumb!! I had to google it 😉