Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (2024)

Updated: | Published on: - Molly Thompson23 Comments

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Enjoy this crispy, crunchy, and flavorful gluten-free biscotti with a hot cup of coffee. Use simple ingredients like almond flour and maple syrup to create the classic cookie, without any grains or flour.

Do you need more gluten-free cookies? Try oat flour chocolate chip cookies, flourless monster cookies, or coconut flour chocolate chip cookies.

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These crunchy cookies are perfect with a steaming hot cup of coffee (or cinnamon dolce latte). When you dunk these crunchy cookies into your coffee it soaks up all the flavor and kind of melts in your mouth when you take a bite.

They're naturally gluten-free and refined sugar-free, with a dairy-free option (triple win), so you don't have to miss out on your favorite cookies if you suffer from allergies or choose to eat a specific way.

Our holiday season isn't complete without a batch of these and our paleo chocolate peppermint cookies.

Reasons to Love Gluten-Free Biscotti

  1. We're swapping out traditional flour for a mixture of almond flour and tapioca flour (starch) to make this almond biscotti recipe healthier and grain free.
  2. No processed ingredients! We're also used raw maple syrup instead of granulated sugar and you can use either grass fed butter, coconut oil or ghee.
  3. They're also great to make ahead of time! They're meant for dunking in coffee, so they get nice and crispy.
  4. No mixer is required. Just a few bowls and a whisk.
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How to Make Gluten-Free Biscotti

Here are the step-step instructions to make this gluten-free biscotti recipe. Jump down to the recipe card below for the full, printable recipe.

Make the Dough

Dry ingredients: Whisk the dry ingredients in a small bowl then add the cold butter or coconut oil and use a pastry blender or two knives to cut it into the flour mixture until it's crumby.

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Wet ingredients: In a separate bowl, whisk together the wet ingredients then add the flour mixture to it and mix until just combined. The dough will be wet.

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Shape and First Bake

Shape the dough: Line a large baking sheet with parchment paper and turn the biscotti dough out onto it. Use a rubber spatula to form the dough into a flat log about 4x9 inches and ½ inch thick. Use a pastry brush to brush the egg wash on the top and sides. This helps create a golden brown crust on the outside!

First bake: Bake at 350°F for 30-35 minutes then take it out of the oven to cool slightly, leaving the oven on.

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Cut andSecond Bake

Slice the gluten-free biscotti: Once it's cool enough to handle, transfer the cookies to a cutting board and use a sharp knife to cut the biscotti into one-inch slices and flip the biscotti logs on their side so the cut side is facing up before they go into the oven the second time.

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Bake again and serve:Place them back in the oven for 10 minutes then rotate to the other side and bake for an additional 10 minutes, or until golden brown and crispy. Cool them on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.

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Why are biscotti so hard?

Yes! Biscotti is supposed to be hard. It's should be hard and crunchy on the outsides and edges and a little soft in the middle. It's a cookie made for dunking in warm coffee or tea, so when it's hard it's easier to soak up that flavor without getting soggy. Biscotti means "twice baked" and gets its name and texture from the second bake. Your biscotti won't feel as hard when you take it out of the oven but it will get harder while it cools.

Is Biscotti Gluten Free?

Traditionally biscotti are not gluten-free because they're made with refined white flour, which contains gluten. However, this recipe is made with almond flour and tapioca flour so it is gluten-free!

Is Biscotti Dairy Free?

Most biscotti recipes aren't considered dairy free because they contain butter. But lucky for us, this recipe has the option to make it with coconut oil so you can easily make a dairy-free version.

How to Store and Freeze

Make sure your almond biscotti recipe is completely cooled before storing. Cookies will stay fresh in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks, though they may lose some of the crispness. Gluten-free biscotti freezes well for up to 3 months.

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If you make this recipe, I’d love for you to give it a star ratingbelow. I'd love to hear from you! You can alsotag me on Instagramso I can see it!

More Gluten Free Cookies

  • Coconut flour cookies
  • Flourless monster cookies
  • Double chocolate peppermint cookies
  • Flourless almond butter cookies
  • Gluten free dairy free sugar cookies
  • Chocolate crinkle cookies

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Gluten-Free Biscotti Recipe

This healthy almond biscotti recipe is the best! It's gluten free and it's made with almond flour and almond extract. If you need an easy cookie recipe for Christmas, this is it!

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Course: Dessert

Cuisine: American, Italian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 12 cookies

Calories: 149kcal

Author: Molly Thompson

Ingredients

  • 2 cups blanched almond flour
  • ¼ cup tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons coconut oil or grass fed butter cold
  • cup maple syrup
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • Egg wash: 1 large egg beaten with 1 Tablespoon dairy free milk

Recommended Equipment

  • Sheet Pan

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.

  • ​Whisk the almond flour, tapioca flour, baking powder and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the butter or coconut oil until the mixture is crumbly. Set aside.

  • In a medium bowl, whisk the maple syrup, vanilla and almond extract together. Pour into the flour/butter mixture and gently mix together.The dough will be wet.Turn dough out onto prepared baking sheet and shape into a rectangle four inches high and 9 inches long. About ½ inch thick. Using a pastry brush, lightly brush the top and sides with egg wash.

  • Bake in preheated oven for 25-30 minutes, or until the top and sides of the biscotti slabs are lightly browned. Start checking the biscotti around 20 minutes and tent it with foil if it's looking too brown.

  • Remove from the oven, but do not turn off the heat. Allow the biscotti to cool for 10 minutes. Once the slab is cool enough to handle, cut it into 1-inch thick slices. Set slices cut sides upright, ¼ inch apart on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn the biscotti over and bake for another 8-10 minutes or until the biscotti starts to brown around the edges.

  • ​The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.

Notes

Chocolate coating: Ad 8-10 ounces of semi-sweet chocolate and 1 teaspoon of coconut oil in a microwave safe bowl or tall glass. Heat in 30 second increments, stirring after each, until melted and smooth. Transfer to a tall glass and dip half of each cookie in the chocolate. Follow the same instructions to melt white chocolate and drizzle on top once the semi-sweet chocolate is set, if desired.

Vegan option: use milk without the egg wash for the tops of the biscotti

Nutrition

Serving: 1cookie (without chocolate) | Calories: 149kcal | Carbohydrates: 9.8g | Protein: 2.7g | Fat: 5.3g | Cholesterol: 5.1mg | Sodium: 99mg | Fiber: 0.7g | Sugar: 6g

Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (2024)

FAQs

Is butter better than oil in biscotti? ›

Yes, you can substitute oil for butter in biscotti. However, there are a few things to keep in mind: The texture and flavor of the biscotti may be slightly different with oil. Butter has a richer flavor and can contribute to a crisper texture, while oil may result in a softer, less crispy biscotti.

Should you refrigerate biscotti dough before baking? ›

You guessed it, add the dry ingredients to the large bowl with the wet ingredients. Fold in the pistachios, cardamom, and vanilla extract. Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.

What's the difference between a biscuit and a biscotti? ›

The word biscotto, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the Medieval Latin word biscoctus, meaning 'twice-cooked'. It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time.

What does baking soda do in biscotti? ›

Make sure that your baking powder isn't expired. Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe.

Are biscotti healthier than cookies? ›

In terms of health regular cookies are a high-calorie treat because of their higher moisture content, which also causes them to contain more fats and sugars. However, because of their drier texture, biscotti usually have lower fat and sugar content. However, it is vital to practice portion control, for both options.

What is a substitute for vegetable oil in biscotti? ›

Melted butter also works as a 1:1 swap for vegetable oil in baked goods — try browning the butter for even more flavor! If you are cutting calories or fat from your diet, here's another great sub for vegetable oil: In baked goods, replace up to half of the vegetable oil with plain unsweetened applesauce.

Why do my biscotti crumble when I cut them? ›

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

What makes a great biscotti? ›

12 Tips For Making The Absolute Best Biscotti
  1. Use room-temperature ingredients. ...
  2. Boost the flavor with spices, extracts, and zest. ...
  3. Toss in some add-ins for flavor and texture. ...
  4. Let the dough chill before shaping. ...
  5. Use floured or greased hands to shape the dough. ...
  6. Shape the dough into a smaller loaf than you want.
May 29, 2023

Why do you cut biscotti diagonally? ›

Slicing the logs: the angle of the cut matters

How you cut them determines both how long your finished biscotti will be, and exactly how many you'll end up with. The greater the angle of the diagonal, the longer your cookies will be (and the smaller the yield).

Are cantucci the same as biscotti? ›

Biscotti cookies, also known as cantucci, are traditional Italian cookies. They are known for their long shelf life and crisp texture. They can be enjoyed with coffee or tea, dipped in wine, or used as a dessert topping.

What is the nickname for biscotti? ›

Biscotti, also known as cantucci, are twice-baked Italian cookies made of almonds and originated in Prato, Tuscany, in the 14th-century, where almonds were abundant.

What do Italians call American biscotti? ›

Italians use the word biscotti when referring to products that Americans call cookies. The word cantucci is used by Italians when referring to the product Americans call biscotti.

What happens if you forget baking powder in biscotti? ›

Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.

How sticky should biscotti dough be? ›

The dough.

Biscotti dough is inherently sticky. I recommend adequately flouring your hands before working the dough, and if it's still too sticky to handle, add a little flour at a time but just enough so you can work with it.

What are you supposed to dip biscotti in? ›

The Vino Dunk – Purists would say the only liquid to dip your biscotti in is wine. As they do in Tuscany, you can dip your biscotti into rich red wines, especially those on the sweeter side. Marsala wine and Vin Santo are the wines of choices for dipping.

Which is better for baking cookies butter or oil? ›

The most common fat called for in chocolate chip cookie recipes is room temperature butter, and for a good reason! It yielded the best results in terms of appearance, texture, and flavor.

Is it better to use butter or oil in cookies? ›

Indeed, cookies made with butter are usually softer and more tender than those made with oils. And last but not least, butter in cookies helps achieve that perfect texture. That's because butter melts at a lower temperature than other fats, allowing cookies to spread evenly while baking.

Is it better to use vegetable oil or butter in cookies? ›

The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.

Why is it better to use butter instead of oil? ›

Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.

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