Gluten-Free Biscotti (Best Recipe!)

Ingredients

• 142 g (1 cup)raw, unsalted almonds
• 300 g (2 cups)gluten-free measure-for-measure flour
• 5 ml (1 teaspoon)baking powder
• 2.5 ml (1/2 teaspoon)baking soda
• 2.5 ml (1/2 teaspoon)ground cinnamon
• 2.5 ml (1/2 teaspoon)kosher salt
• 4 largeeggs
• 150 g (3/4 cup)granulated sugar
• 53 g (1/4 cup)brown sugar
• 5 ml (1 teaspoon)almond extract
• 1 large egg + 15 ml (1 tablespoon) milk of choice, whisked until smoothegg wash
• To tastehigh-quality semi-sweet chocolate, optional

Instructions

1. 1

   Toast the almonds

   Heat the oven to 177°C (350°F). Spread the almonds on a small baking sheet and bake for 10–15 minutes, until toasted and fragrant. Cool them, then chop coarsely.

2. 2

   Mix the dry ingredients

   Line two large baking sheets with parchment paper or silicone baking mats and grease them with cooking spray. Whisk the gluten-free flour, baking powder, baking soda, cinnamon and salt together in a large bowl.

3. 3

   Combine the dough

   In a medium bowl, whisk the eggs, granulated sugar, brown sugar and almond extract until smooth. Add the wet mixture to the dry ingredients and stir with a rubber spatula just until combined. Fold in the almonds.

4. 4

   Shape the logs

   Divide the dough in half, placing one half on each prepared baking sheet. With wet hands, shape each portion into a roll 20–23 cm (8–9 inches) long and pat it to about 1.3 cm (1/2 inch) thick. Brush the tops with egg wash.

5. 5

   Bake the logs

   Bake for 20–25 minutes, rotating the pans halfway through. Remove them when the tops and sides are lightly browned, and leave the oven on.

6. 6

   Slice and bake

   Cool the logs for 10 minutes, until they are manageable, then cut each into slices about 2.5 cm (1 inch) thick; a serrated knife works well. Arrange the slices cut-side up on the baking sheets and bake for 12 minutes. Turn each biscotti over and bake for another 10–12 minutes, until golden. Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

7. 7

   Melt the chocolate

   If using a chocolate bar, chop it finely; chocolate chips can also be used. Put the chocolate in a microwave-safe dish and heat in 20-second intervals at 50% power, stirring between each, until smooth. Alternatively, melt it in a double boiler on the hob.

8. 8

   Dip the biscotti

   Spread the melted chocolate in a shallow dish or on a plate and dip one side of each biscotti into it. Tap off excess chocolate and set the biscuits chocolate-side up on a cooling rack to harden.

What are biscotti?

Biscotti are Italian twice-baked biscuits, traditionally shaped into a long log, sliced and baked again to make them dry and crisp. This American gluten-free version follows that familiar method with measure-for-measure flour and almonds.

Toasting the almonds first deepens their flavour, while the second bake gives the slices their characteristic dunkable crunch. The optional chocolate coating adds a sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 112 calories, 3g protein, 17g carbs, 4g fat.

The flour and sugars provide most of the carbohydrates, while the eggs and almonds contribute protein and the almonds, eggs and optional chocolate contribute fat. Pair a biscotti or two with yoghurt or fruit for a more rounded snack.

Choose the right flour

Measure-for-measure flour: use a gluten-free blend intended to replace wheat flour directly. Different blends can behave differently, so the dough may feel a little different from one brand to another.

Almonds: raw, unsalted almonds are toasted before they go into the dough. Let them cool before chopping and folding them in.

Shape with wet hands

Wet hands: the dough is shaped into two logs, and damp hands help keep it from sticking while you pat each one to an even thickness. Aim for logs about 20–23 cm long and 1.3 cm thick.

Egg wash: brush it over the tops of the logs before baking. It helps give the surface colour as the first bake sets the dough.

Slice after a short rest

Cool the logs for 10 minutes before slicing so they are firm enough to handle but not fully cooled. A serrated knife can help cut through the almonds cleanly.

Cut each log into slices about 2.5 cm thick and turn them cut-side up for the second bake. If a slice crumbles, handle the remaining pieces gently as you arrange them on the tray.

Look for golden edges

First bake: the tops and sides should be lightly browned after 20–25 minutes. Rotate the pans halfway through for more even baking.

Second bake: bake the slices for 12 minutes, flip them, then bake for another 10–12 minutes until golden. They will continue to firm as they cool on the rack.

Serve with a dunk

Biscotti are a natural match for coffee, espresso or tea, since their crisp texture softens pleasantly when dunked. They also work well on a biscuit plate alongside other small treats.

For the chocolate finish, dip one side and let the coating set with the chocolate facing upwards. Leave the chocolate off if you prefer a simpler almond biscuit.

Recipe notes & tips

• Use wet hands when shaping the dough to reduce sticking.
• Rotate the baking sheets halfway through the first bake.
• Let the logs rest for 10 minutes before slicing.
• Use a serrated knife to cut through the almonds.
• Cool the biscotti completely on a wire rack before storing.
• Stir the chocolate between microwave intervals so it melts evenly.

Variations

• Leave them plain: skip the chocolate dip for a simple almond finish.
• Change the nuts: replace the almonds with another chopped nut in the same quantity.
• Use chocolate chips: melt them in place of a chopped chocolate bar.
• Adjust the spice: omit the cinnamon for a more straightforward almond flavour.

Common mistakes to avoid

• Dry shaping hands: the dough may stick; dampen your hands before forming the logs.
• Uneven logs: sections may bake at different rates; pat both logs to a similar thickness.
• Slicing too soon: warm logs can be difficult to cut neatly; give them the full 10-minute rest.
• Skipping the turn: the second bake may be uneven; flip each slice after the first 12 minutes.
• Stopping while pale: the slices may not reach the intended crispness; bake until golden, using the stated time as a guide.

How to store

Once completely cool, store the biscotti in an airtight container at room temperature. If dipped, allow the chocolate to harden fully before packing them away.

Frequently asked questions