Gluten Free Biscotti
Gluten free biscotti has arrived! We are thrilled to share our recipe for this delicious, twice-baked, Italian delight. While in Italy, Dave and I had a difficult time finding biscotti made with gluten free flour. I came home determined to create a tasty version that we could eat. Presto! We love our version as the cookies are light, crispy, and full of texture and flavor. No need to visit the dentist afterwards because you chipped a tooth. (Have you ever had biscotti that was so rock hard that you could hammer nails with it?) Our biscotti is enamel safe. Ha!
Twice-baked, with a bonus. Our gluten free biscotti recipe does not contain any added dairy or gums. We discovered that the neither ingredient was necessary to create the perfect cookie. We also discovered that biscotti is easily adaptable to include your favorite add-ins. The combinations are numerous! Just pick a craving – pistachio nuts and chocolate chips or almonds and dried cherries. We have made this recipe so many times in crazy ways. Our biscotti always comes out tasting amazing!
Dunk, Nibble & Enjoy: Successful Baking
Making biscotti is so EASY! Really, do not let the process intimidate you, at all. However, we discovered a few tricks that help to make the recipe successful, gluten free, and delicious.
- Toast the nuts. Toasting not only enhance the flavor, but the toasted nuts do not soak up the moisture and dry out the cookie.
- Use the manual method of combining – a sturdy spoon! No need to beat the dough into light and fluffy heights. You want a denser texture.
- Use wet hands to shape the dough into logs, and do not bake more than two logs on a regular, parchment lined baking sheet. Logs will spread!
- If you choose to put the dough into loaf pans, increase the baking time by a several minutes and use 9×5′ loaf pans. It also helps to liberally grease your loaf pan, and line with parchment if it is prone to sticking.
- We discovered that once the log has baked and spread out, it is easier to cut when cooled. You may cut it after it settles for about 10-15 minutes out of the oven if you are in a hurry, but note that the log may crumble a bit. You can avoid this by adding a bit of xanthan gum to the mix, but I did not find the few extra crumbs to be worth the addition.
- Twice-baked does not mean burnt or “hard as hockey pucks.” A gentle convection heat for 10 minutes during the second bake makes delightfully crispy cookies.
- VIP! Cut the cookies from one side to the other instead of directly cutting down from the top for best results.
- Feel free to add a few ounces of your favorite add-ins. You may also vary the type of nuts used. We love the combinations of almond/cranberry, pistachio/cherry and hazelnut/chocolate.
This recipe is an adaptation of Maria Vannelli’s Almond Biscotti recipe. She was gracious enough to share her Italian family’s recipe with her readers. What changes did we make? We used Flour Farm Organic Gluten Free Flour Blend for starters! Also, we downplayed the sweetness of the original recipe by substituting coconut sugar for the granulated sugar, used a bit more avocado oil instead of olive oil, and balanced out the flavors of vanilla and almond. We hope you enjoy the result as much as we do with our morning almond coffee.
Please let us know how this gluten free Biscotti recipe worked for you! Rate and leave a comment in the section provided below the recipe. We love to hear from you!
An important note: This recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please know that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Recipe Inspiration: Our tour of Italy; Photos by DuPree Productions; Recipe updated 4.20 for clarity
Gluten Free Biscotti in the Flour Farm KitchenPrint
Take a break and relax, Italian style, with our classic gluten free Biscotti and your favorite beverage. Dunk, nibble and enjoy!
Choose Gluten Free, Non-GMO & Organic Ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to substitute an ingredient? Click here for suggestions.
- 270g (9.5 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/2 C – 2 tsp spoon & level)
- 1 1/2 tsp Aluminum Free, Double Acting Baking Powder (7g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 77g (2.7 oz) Unrefined Coconut Sugar (1/2 C)
- 150g (5.3 oz) Light Brown Sugar (packed 3/4 C)
- 138g (4.7 oz) Roasted & Chopped Nuts (1 C)
- 1/2 C Chopped Dried Fruit – optional (weight will vary with fruit choice)
- 3 Large Pasture Raised Eggs (150g)
- 133 ml (4.5 fl oz) Avocado Oil, or oil of choice (1/2 C + 1 T)
- 1 tsp Pure Almond Extract (5 ml); Omit and use extract of choice or 2 tsp of vanilla
- 1 tsp Pure Vanilla Extract (5 ml)
- 1 tsp Zest of Lemon or Orange (2g)
Equipment: Digital Scale (preferred), Baking Sheets or 9×5″ Loaf Pans, Mixing Bowls (m, l), Whisk, Sturdy Mixing Spoon, Measuring Spoons & Cups, Cutting Board, Sharp Knife, Unbleached Parchment, Cooling Rack
Before You Dive In – Prep: Please read!
- Bring eggs to room temperature (preferred)
- Toast nuts & cool (bake in a single layer on a baking sheet at 325 F/163 C for 10-15 minutes)
- Roughly chop nuts to desired size
- Zest a lemon or orange
- Move oven rack to center
- Preheat oven to 325 degrees Fahrenheit (163 C)
- Place unbleached parchment on baking sheet and grease/spray lightly, or grease loaf pans (try our non-stick baking Goop)
Step 1: Whisk together dry ingredients in a medium size bowl.
Step 2: Whisk in nuts and dried fruit (if using). Set aside.
Step 3: In a separate large bowl, whisk together eggs, oil, extracts and zest.
Step 4: Add flour mixture to wet mixture and thoroughly combine with a heavy spoon.
Step 5: Scoop out the dough into two even vertical logs on a parchment lined baking sheet. Shape dough with wet hands into two smooth logs (see pics). Leave about 4 inches between each log, and keep the height of each log at about 1.5″ (3.8 cm). Alternatively, scoop dough evenly into two 9×5″ prepared loaf pans.
Step 6: Bake for 30 minutes. Remove from the pan and cool the entire pan on a cooling rack for 30 min to 1 hour.
Step 7: Move logs, one at a time, to a cutting board (I cut the parchment in half and move the log on the parchment to the cutting board.) Cut cookies at an angle or straight, 1/2″ to 3/4″ (1.25 – 2 cm) thick. Take care to use a side to side rocking motion with the knife to make the job easier with less crumbling.
Second Bake (Some people prefer not to second bake – no problem! Skip steps 8 & 9.)
Note: If you have a convection oven – switch from bake mode to convection mode 325 F/163 C. (preferred method)
Step 8: Gently transfer cookies onto another baking sheet, (we use a rimless cookie sheet to make transfer easier.) Bake cookies bottom side down for about 10 minutes if using convection, 10-15 minutes if using a regular bake cycle. The longer you keep the cookies in the oven, the crunchier they will be. Cookies will appear a deep golden brown when done.
Step 9: Remove from oven and cool on the pan for 10 minutes. Transfer to a cooling rack until fully cooled. Cookies stay delicious when stored for several days on the counter or frozen for up to a month.
Fruit Tips: We like to use unsweetened fruit whenever possible. The tartness of dried, unsweetened cranberries can be a bit much for some people. To remedy this, I soak my berries for about 15 minutes in 1 cup of hot water with a teaspoon of dissolved sugar. Squeeze excess water out of berries before adding to recipe.
Fun Idea: Melt chocolate and dip or drizzle over biscotti for a decadent treat.
Nutrition information provided below is for the recipe as written using organic almonds and cranberries sweetened in 1 tsp of dissolved monk fruit sugar.
- Category: Cookies
- Method: baking
- Cuisine: Italian
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: gluten free biscotti Italian cookies
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