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 BiscottiHere 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 DoughWhisk 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 BakeLine 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! Bake at 350°F for 30-35 minutes then take it out of the oven to cool slightly, leaving the oven on.
Second BakeOnce 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 InstructionsMake 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
- 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
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- Egg wash: 1 large egg beaten with 1 Tablespoon dairy free milk
- Chocolate topping: ½ cup dark chocolate chips
- Chopped almonds for topping
- Sheet Pan
- 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.
- 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.