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

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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.

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!

Email 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
  • Use room-temperature ingredients. ...
  • Boost the flavor with spices, extracts, and zest. ...
  • Toss in some add-ins for flavor and texture. ...
  • Let the dough chill before shaping. ...
  • Use floured or greased hands to shape the dough. ...
  • Shape the dough into a smaller loaf than you want.
May 29, 2023

What makes biscotti too crumbly? ›

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.

Why is my biscotti not crispy? ›

If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently.

Why is my biscotti dough dry? ›

If it's really dry, you may need to add an extra egg or some other liquid related to the recipe such as extract or liqueur.

Should you refrigerate 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.

Can I use baking soda instead of baking powder in biscotti? ›

If you can't find baking powder you can make you own.

Baking soda is a common leavener used in baking, cookies muffins and biscotti when certain ingredients are also included.

How sticky should biscotti dough be? ›

The dough will be sticky; wetting your hands before forming the loaves will help you shape them without having to add more flour. Form biscotti loaves as big or small as you like—create dainty little tea cookies or jumbo dunking-sized coffee companions.

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 to tell when biscotti are done? ›

If the biscotto feels soft, like a piece of cake, give it another 5 minutes in the oven. If it feels firm but still gives a bit when you poke it, take it out for rather soft-textured but still crunchy biscotti.

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

While some recipes use oil, I like to use butter for a better flavor and texture. Use unsalted, softened (not melty!) butter. Sugar. Since they are cookies, biscotti should be sweet!

What is the difference between Italian and American 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.

How wet should biscotti dough be? ›

The dough can be wet to touch, and flouring your hands and benchtop will save you when shaping into logs. Cooling time. 10 minutes is the perfect time to slice the biscotti.

How can I make my biscotti less hard? ›

I make Biscotti all the time and for a softer version just cook them less time.. I bake the log for 15 minutes at 375 F then remove from oven let cool. then slice put back in oven for just five minutes standing up... Remove and you are done!

How do you keep biscotti from getting soft? ›

To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in.

How do you keep biscotti from crumbling when cutting? ›

For crumble-free cutting, spray baked biscotti logs with water. Once your biscotti logs are baked it's time to slice them — hopefully without crumbling! I like to mist the logs with water and wait 5 minutes, then cut.

References

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