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!
Bonus: our recipe is also free of dairy and gums. Woo!
Tips for Success
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.
- 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 not 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.
- 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, which you can find at shelovesbiscotti.com. 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 recipe worked for you! 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. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note 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 the Amazon Associate links provided below. 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. – Dave & Teri
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Recipe Inspiration: Our tour of Italy
Pictures by DuPree Productions
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
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring eggs to room temperature
- 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)
- Prepare loaf pans, if using
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 270g (9.5 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/2 C – 2 tsp)
- 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 (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)
- 1 tsp Pure Vanilla Extract (5 ml)
- 1 tsp Zest of Lemon or Orange (2g)
Please read prep note above before you begin, thank you!
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, 1/2″ to 3/4″ (1.25 – 2 cm) thick.
Second Bake (Some people prefer not to second bake – no problem! Skip steps 8 & 9.)
Step 8: Gently transfer cookies onto another baking sheet, (we use a rimless cookie sheet to make transfer easier.) You can either bake them “standing up” or on their side. If baking on their flat bottom side standing up, bake for about 10-20 minutes depending on how crunchy you like your cookies. We like our cookies baked for 15 minutes. If you bake cookies on their side to get a crunchier effect, gently turn cookies over to the other side after 10 minutes in the oven and bake until done. The longer you keep the cookies in the oven, the crunchier they will be.
Step 9: Remove from oven and cool on the pan for 10 minutes. Transfer to a cooling rack until fully cooled.
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.
- 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 almond fruit italian cookies