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

This post may contain affiliate links. Read our disclosure policy.

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.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (1)

Table of Contents

  • Reasons to Love Gluten-Free Biscotti
  • How to Make Gluten-Free Biscotti
    • Make the Dough
    • Shape and First Bake
    • Cut andSecond Bake
  • Why are biscotti so hard?
  • Is Biscotti Gluten Free?
  • Is Biscotti Dairy Free?
  • How to Store and Freeze
  • More Gluten Free Cookies
  • Gluten-Free Biscotti Recipe Recipe

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.
Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (2)

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.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (3)

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.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (4)

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 4×9 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!

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

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (5)

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.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (6)

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.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (7)

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.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (8)

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

Tap stars to rate!

3.79 from 215 votes

Gluten-Free Biscotti Recipe

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

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!

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (9)

Save

PinPrint

Molly Thompson

Save this Recipe!

Enter your email and we’ll send it directly to you.

Molly Thompson

Servings: 12 cookies

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

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.

Last step! If you make this, please leave a review letting us know how it was!

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

Equipment

  • Sheet Pan

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

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

FAQs

What is the secret to making 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

Is biscotti better with oil or butter? ›

Despite their centuries-old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others swear by butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.

Should you chill biscotti dough before baking? ›

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 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.

How do you keep homemade biscotti crispy? ›

Just keep them at room temperature but in an airtight container. Biscotti that are baked with butter can be frozen, but they may lose some of their crunchiness when thawed.

What happens if you forget baking powder in biscotti? ›

Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat. Baking powder makes dough rise because it contains both a base and an acid in dried form.

What is the difference between American and Italian biscotti? ›

Here it is, a biscotti recipe everyone can enjoy — unlike classic Italian biscotti, which are quite hard, these are light and crunchy. Biscotti bake twice rather than once, and thus take a bit longer start-to-finish than normal drop cookies.

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.

How long will homemade biscotti last? ›

How Long Does Biscotti Last? Your homemade biscotti will last for up to one month in an airtight container at room temperature. If you want to keep the biscotti longer, you can freeze it for up to three months.

Why do my biscotti crumble when I slice it? ›

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.

Can you overmix biscotti dough? ›

Just like biscuits, you can't overmix the dough. I found that if the dough is mixed too much, the biscotti becomes dense and heavy.

Why cut biscotti diagonally? ›

If you stand up your slices on the baking pan, with a little space in between, they crisp up better. The thing that makes biscotti biscotti is baking them in a log, slicing them on the diagonal, and then baking them a second time so they are crispy all the way through.

How sticky should biscotti dough be? ›

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.

Why is my biscotti rock hard? ›

Sifting your ingredients together help avoid the hard middle in your biscotti! Don't overbeat the eggs. You want just enough air pockets to add some crispiness and texture, but not so many that you get a lot of crumble in your biscotti instead. Don't overmix the batter.

What makes a great biscotti? ›

Oil: This biscotti recipe uses vegetable oil instead of butter, which results in a lighter and crispier finished product. Eggs: Eggs add moisture and help bind the biscotti dough together. Anise extract: Flavor the homemade biscotti with anise extract. Flour: All-purpose flour gives the biscotti dough structure.

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 method is commonly used to achieve the desired light-airy texture in biscotti? ›

To make these cookies, start by whipping eggs and a couple of extra egg yolks together with sugar, vanilla, and almond extract. This step is key to making biscotti that are crisp but not hard. Get the mixture very pale, thick, and airy. All that air will help lighten the biscotti.

Top Articles
Latest Posts
Article information

Author: Saturnina Altenwerth DVM

Last Updated:

Views: 5653

Rating: 4.3 / 5 (64 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Saturnina Altenwerth DVM

Birthday: 1992-08-21

Address: Apt. 237 662 Haag Mills, East Verenaport, MO 57071-5493

Phone: +331850833384

Job: District Real-Estate Architect

Hobby: Skateboarding, Taxidermy, Air sports, Painting, Knife making, Letterboxing, Inline skating

Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.