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Gluten-Free Biscotti Recipe: How to Make Delicious and Crispy Treats at Home
Feb
Gluten-Free Biscotti Recipe (Almond Flour)
Crisp, crunchy gluten-free biscotti made with almond flour and a reliable GF flour blend. Step-by-step method, variation ideas, and storage tips.
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Ingredients |
Instructions |
Pro Tips |
Variations |
Storage |
FAQs |
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Why This Recipe Works
- Almond flour adds flavor and helps the biscotti hold shape without getting gummy.
- A GF blend with xanthan gum gives the structure wheat flour normally provides.
- The low, slow second bake locks in the crunch without drying out the flavor.
Pro tip: cooling is part of the bake. Steam needs to escape so the biscotti stay crisp — do not store them warm.
Ingredients
- 1 1/4 cups (150 g) almond flour
- 1 1/4 cups (160 g) GF all-purpose flour blend (with xanthan gum)
- 3/4 cup (150 g) sugar
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 2 large eggs, room temperature
- 2 tbsp neutral oil or melted butter
- 1 tsp pure vanilla extract
- Zest of 1 orange (optional)
- 3/4 cup mix-ins (optional) — dried cranberries and pistachios work well
Step-by-Step Instructions
- Heat oven to 325°F. Line a baking sheet with parchment.
- Mix dry ingredients. Whisk almond flour, GF flour, sugar, baking powder, and salt in a bowl.
- Mix wet ingredients. Beat eggs with oil and vanilla. Stir wet into dry until a soft dough forms. Fold in optional mix-ins.
- Shape logs. Divide dough into two logs about 10 x 2 inches. Smooth tops with damp hands.
- First bake. Bake 25 to 28 minutes until set and lightly golden. Cool 10 minutes.
- Slice. Reduce oven to 300°F. Slice logs on a slight angle into 1/2-inch pieces. Lay pieces cut side down.
- Second bake. Bake 10 to 12 minutes per side until dry and crisp. Cool fully on a rack.
Pro Tips for Crunch
- Use a GF blend with xanthan for structure. Almond flour boosts flavor and shape.
- Keep the second bake gentle at 300°F. Drying the slices is what locks in the crunch.
- Let them cool fully before storing. Warm biscotti in a closed container will go soft.
Want more technique help? Read How to Bake Perfect Crispy, Crunchy Biscotti.
Variations
- Orange Chocolate: Add orange zest and mini chocolate chips.
- Cranberry Pistachio: Use dried cranberries and shelled pistachios.
- Nut-Free: Replace almond flour with more GF blend. Texture will change.
- Dairy-Free: Use oil instead of butter.
- Make-Ahead: Freeze baked un-sliced logs. Thaw, slice, and do the second bake when ready to serve.
Storage
Store at room temperature in an airtight container. Best within a week once opened. Unopened, a sealed bag is best within six months of the production date printed on the bag bottom.
Frequently Asked Questions
Which gluten-free flour works best?
Use a reliable GF blend that contains xanthan gum for structure. Adding almond flour improves flavor and shape.
How do I keep them crunchy?
Second bake at a lower temperature to dry the slices, then cool fully before storing.
Can I skip nuts?
Yes. Replace almond flour with more GF blend, but the texture will be different.
What mix-ins work well?
Dried cranberries, pistachios, chocolate chips, or orange zest. Keep total mix-ins to about 3/4 cup.
How long will they keep?
About a week once opened if stored airtight. Unopened, best within six months of production.
Prefer to buy gluten-free biscotti?
Want bakery-fresh gluten-free biscotti delivered? Browse our full gluten-free collection, including our newest gluten-free flavor.
Recipe doesnt say how many biscotti it makes.
It makes about 5 biscotti loaves, each weighing 220g. The number of cookies you get from each loaf will depend on how thick you slice them.