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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
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.