These crunchy cookies are perfect with a steaming hot cup of coffee. 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
- 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.
- 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.
- They're also great to make ahead of time! They're meant for dunking in coffee, so they get nice and crispy.
- No mixer is required. Just a few bowls and a whisk.
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
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.
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.
Shape and First Bake
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 1/2 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! Bake at 350°F for 30-35 minutes then take it out of the oven to cool slightly, leaving the oven on.
Second Bake
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. 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. While they're cooling, melt the chocolate in 30 second increments until melted and smooth and dip half of each biscotti in melted chocolate and sprinkle with chopped almonds if desired. We've also made these with white chocolate and chopped pistachios and they're delicious!
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.
Make-Ahead and Storage Instructions
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.
If you make this recipe, I’d love for you to give it a star rating ★ below. I'd love to hear from you! You can also tag me on Instagram so 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
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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Servings: 12 cookies
Calories: 149kcal
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
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- Egg wash: 1 large egg beaten with 1 Tablespoon dairy free milk
- Chocolate topping: 1/2 cup dark chocolate chips
- Chopped almonds for topping
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 1/2 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.
- Melt the chopped chocolate in the microwave. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Sprinkle with chopped almonds. Allow chocolate to set in the refrigerator or at room temperature.
Notes
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!
J says
not seeing the amaretto?
Molly Thompson says
It's the almond extract! I updated it so it isn't too confusing!
Kim says
I struggled. The biscotti burned so I’m not sure if it is the egg wash or not. Still tasted perfect though! Used sprinkles instead of almonds to garnish.
Brenda says
What do you recommend as a substitute for tapioca flour?
Molly Thompson says
You could try arrowroot flour!
Abi says
Ummm this is not vegan?? Eggs are an animal product.
Molly Thompson says
Hey!! The biscotti themselves are vegan. You can just use the vegan option of brushing with milk on the top instead of using the egg. Thanks!
Evan says
This tasted great and was easy to make
Molly Thompson says
Thanks, Evan!
Jen O'Malley says
I made these over Christmas. Super easy to make and absolutely delicious!! Thank you for this recipe!
Marie says
I so regret making this. They are extremely sweet and taste bad. I did sub honey for the maple syrup.
Cindy says
The bottom seemed overdone during the first bake. I would recommend decreasing the bake time.
Molly Thompson says
Thanks for your feedback, Cindy! Sometimes bake times vary based on everyone's oven. It's a great idea to keep an eye out for baked goods a little early for tips like this. Thanks!
Margarete Ditzel says
I'm amazed, I must say. Seldom do I encounter a blog that's both equally educative and engaging, and let me tell you, you have hit the nail on the head. The issue is something that too few people are speaking intelligently about. Now i'm very happy I stumbled across this during my search for something regarding this.|
Roger Youmans says
lol.......
Jode says
Oh my goodness….a recipe that not works….AND is super delicious. I’ve tried many gluten free biscotti recipes, even by doctors, that are not even close to the texture and taste of this recipe. My son has autoimmune disorder…and very limited diet…but the ingredients worked for him…he loved this recipe and asked me to make more….now I use this recipe as my base biscotti, and just toss in different extracts and add ins. Thank you for sharing a REAL recipe that’s been tested and true.
Jode says
I meant….Not Only works….sorry….
Molly Thompson says
Thank you so much, Jode! This is the best compliment! I'm so glad you love it:) What a great idea to add different extracts and toppings! Grateful you took the time to share it means so much!
Hayley Feland says
My hubby (and me) loves these! I made them with dried blueberries and pecans and drizzled white chocolate on top! And wow. Be warned, they do get stale-ish quickly. I left them in an open ziplock bag and they lasted okay for 4 days. But we ate them all up anyway. Totally recommend!
Kate says
My first try making biscotti and they are very good! I love the texture and my house smells so good!
It's the perfect batch for a small family. I got 10 cookies out of my dough. I also ate both ends because I love the crispy brown ends 🙂 Definitely a recipe I will make again and again.
Kate says
Ok I had to hijack and post again.....I have been making this recipe almost every day! I am in big trouble because it is so good that I have to have some....I have made them now with cranberries, pecans, chocolate chips, you name it, it's in there and it ALWAYS turns out fantastic. I have a tip, I use my pastry/dough cutter/slicer to slice through the cookies and it works like a charm. I could eat them all day! LOVE this recipe.