Go Back

Gluten-Free Biscotti Recipe

Biscotti biscuits are traditionally almond-flavored, and this recipe honors that, I have added a hint of vanilla to give the flavor more depth and make the biscuit more suitable for coffee and wine.
This recipe follows the twice-baked traditional method. That means that the cookie dough doesn't contain any butter, which makes them extremely crispy indeed.
Top Tip: The trick to making gluten-free biscuits brilliantly is in the flour you choose to make them with. I like to use the Better Than Cup4Cup flour blend, but you can use something else if you have your own gluten-free favorite.


  • 1 tsp. baking powder
  • 1 1/2 cup all-purpose gluten-free flour of your choice
  • 1/4 tsp. kosher salt
  • 1 cup finely chopped almonds
  • 1/2 cup sugar
  • 1 tsp. almond extract
  • 2 tsp. vanilla extract
  • 3 medium-sized egg


  • Preheat the Oven
    Preheat the oven to 350 degrees Fahrenheit. Make sure to do this before you start preparing and mixing the ingredients to give the oven plenty of time to heat up before baking the biscotti.
  • Prepare the Baking Tray
    Line your baking tray with bleach-free baking paper to prevent the biscuits from sticking to the pan. Baking paper works better than buttering your pan for these particular biscuits, as the butter will change the texture and consistency of the biscuits.
  • Combine the Dry Ingredients
    Pour all of the dry ingredients into a bowl and mix them well; you can do this with a spoon. You want all of the dry ingredients to be mixed together even before you add any wet ingredients.
  • Finely Chop Almonds
    Either purchase ready-chopped almonds or chop them at home with a large, sharp knife. You want the almonds to be about a centimeter wide so that they still have a bit of bite to them when they are in the biscuit.
  • Incorporate the Wet Ingredients
    Whisk the eggs thoroughly and add them and the other wet ingredients to the dry mixture. The dough should look very wet; this is brilliant, so don’t be tempted to dry it out with more flour.
  • Kneed With Wet Hands Until Smooth
    Wet your hands with water and knead the dough until it is smooth. Be careful not to over-knead the dough as it will make it very elastic and dense.
  • Bake the Loaf for 20 Minutes
    Shape the dough into a long loaf and bake it for 20 minutes. The loaf should be golden on the outside and soft to touch when you take it out of the oven.
  • Let it Cool for 10 Minutes and Lower the Oven Temperature
    Once the loaf has cooked for 20 minutes, take it out of the oven and let it rest for about 10 minutes. This gives the loaf time to harden a little ready for slicing. Lower the oven temperature to 300 degrees Fahrenheit as the next bake won’t need to be quite as hot.
  • Slice
    Slice the loaf diagonally so that you get nice long pieces of biscotti that are stick-like. Do this with a sharp ridged knife to avoid breaking the loaf. A thickness of ½ an inch is ideal for these biscuits.
  • Bake on Both Sides Until Golden Brown
    Lay the biscuit slices on a lined baking tray and bake them until golden brown. Make sure you turn the biscuits over to get an even golden brown bake on both sides. The biscotti will still be a little soft when you take them out of the oven but don’t worry, they harden as they cool.
Course: Dessert
Keyword: Gluten-Free Biscotti