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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
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!