Best Gluten-Free Biscotti with All-Purpose GF Flour

Learn how to make gluten-free biscotti cookies at home with this easy-to-follow recipe. This recipe uses all-purpose gluten free flour which produces deliciously crunchy, golden brown baked biscotti, plus includes many modifications for different flavors. Yields 24 biscotti cookies.

best gluten-free biscotti recipe 

Every December, my mom made, and continues to make, an obscene amount of Christmas cookies and treats. Baking sheets pile up on every surface and stacks of cookie tins make towering fortresses in our dining room.

While we anticipated the peanut brittle, Chex Mix, and monster cookies, my mom could pass it all up for her favorite treat – biscotti. Her first-generation Italian roots made her produce every type of biscotti cookie recipe under the sun!

This gluten-free biscotti recipe takes all my favorite parts of her creations, crunchy almonds, a hint of orange flavor, and the best bit – a thick chocolate dip – and rolls it into the best Italian cookie!

When making biscotti with all-purpose GF flour, especially with the included easy gluten-free baking techniques, it resembles the same taste and texture as traditional wheat flour recipes. When I’m looking for gluten-free cookie ideas I want my baked goods to replicate what I grew up enjoying, so I never feel like I’m missing out!

While gluten-free all-purpose flour aims to mimic wheat flour, experimenting with alternative flours has a tasty upside. For instance, biscotti cookies made with almond flour have a slightly chewy pleasing texture and an enhanced sweet, nutty flavor. I love this unexpected take on a classic!

And don’t forget the best part of biscotti! Just like gluten-free pizzelles and tender gluten-free shortbread, it’s amazing dunked into a hot cup of coffee or tea to soak up the flavor, or simply enjoy it as a crunchy snack.

Below you will learn not only how to make biscotti, but the best ingredients for success, creative ideas to modify the recipe for different flavors, and many more expert tips and tricks! Anyway you slice it, this recipe is guaranteed to be the best biscotti you’ve ever had!

Ingredients notes 

Recipes for gluten-free biscotti are completely adaptable to your own preferred tastes. This recipe includes an almond orange flavor, dipped in chocolate. However, see the Modifications and Substitutions section for many ways this recipe may be modified!

• Unsalted butter – The butter needs to be softened before beginning. To do this quickly place it in the microwave at 20% power for 30-45 seconds.
• Extracts – I like a combination of vanilla and almond extract to enhance the almond biscotti flavor.
• Orange zest – Not an overpowering flavor, but gives an extra pizzazz. It may be omitted or replace with an additional teaspoon of vanilla extract.
• Gluten-free flour – I use and recommend Cup4Cup gluten-free flour, which I find mimics the taste and texture of wheat flour the best, without any grittiness. However, see my gluten-free flour guide for other recommended brands.
• Almonds – Use sliced, slivered almonds, or substitute another preferred nut, such as macadamia, pistachios, pecans or hazelnuts.

How To Make gluten-free biscotti

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. In a large mixing bowl, beat the butter with sugar. Add the eggs, extracts, and orange zest. Mix until well combined.
2. Add the dry ingredients -baking powder, baking soda and 1 cup gluten-free flour blend. Slowly mix in the remaining flour. Beat in as much as you can with a mixer, stirring the rest in by hand, if necessary. Stir in the sliced almonds. 
3. Divide the dough in half. Shape into two flat logs (9 inches long X 3 inches wide X ¾ inches tall). If desired, press additional almonds on top. Brush on the optional egg wash on both the top and sides to make the biscotti shiny. Bake for 25 minutes or until a toothpick comes out clean.
4. Cut the slightly cooled biscotti diagonally in 1 inch slices. Bake the slices on the prepared baking sheet for 8 minutes, flip and bake for 8 minutes longer. Transfer to a wire rack to cool before dipping in chocolate.
5. In a small microwave-safe bowl, melt the chocolate until smooth. Dip one end of the biscotti in the chocolate or spread on both sides with a spoon. Transfer to a wax-paper lined baking sheet and sprinkle with additional almonds or orange zest.

How to slice biscotti

After the biscotti has initially baked allow it to cool enough to handle. If pressed for time, you can always allow the log to cool completely and come back to slice and bake it again.

When ready for the second baking, use a long serrated knife to slice the logs. I highly recommend using a serrated knife because you will have to gently saw back and forth.

For shorter uniform-sized cookies, slice perfectly horizontal, like bread slices. To make biscotti longer, or in various lengths, slice the log at a diagonal.

Modifications / substitutions

If you prefer a different flavor than orange almond, you are in luck! Use the gluten-free dough to morph this biscotti cookie into many different flavors!

• Lemon Poppy Seed Biscotti – Replace the orange zest with 4 teaspoons lemon zest. Omit the sliced almonds and add 1 tablespoon poppy seeds.
• Chocolate Biscotti – Stir in 1/2 cup miniature chocolate chips
• Pistachio Cranberry – Replace the almonds with pistachios and add 1/2 cup dried cranberries
• White Chocolate Almond Biscotti – Add 1/2 cup dried cranberries or cherries and dip in melted white chocolate instead.

Dipping biscotti in chocolate

Of course your treat can be enjoyed immediately after it has been baked a second time. But, if you really want to wow your tastebuds or impress company, consider making chocolate-dipped biscotti!

First you will need to choose a good melting chocolate. Chocolate chips work well as long as they are not overheated. I recommend microwaving them until about 75% melted and then stirring until smooth.

White chocolate also compliments a lot of biscotti flavors. Refer to this white chocolate bark post for recommend brands that melt well.

Either dip one end in the chocolate or line up the biscotti and push them together so the tops are facing up. Use a fork to drizzle chocolate over the top. If you find the chocolate is too thick, add a dash of canola oil and stir.

As you are working the chocolate may become thicker. It’s fine to intermittently reheat the chocolate for a few seconds. Just be sure to not allow it to become hot or it will eventually seize.

Immediately sprinkle with any toppings, such as dried orange zest, chopped nuts, or sprinkles.

storing and freezing biscotti

Biscotti’s longevity was another reason my mom made so much it around the holidays. She could enjoy it in her morning coffee weeks after Christmas was over!

To store biscotti, place in an airtight container or tin at room temperature up to 3 weeks. Avoid refrigerating biscotti.

To store longer, gluten-free biscotti may also be frozen. If it is chocolate-dipped place strips of wax paper between stacks of two or three. Wrap the stacks in plastic wrap and transfer to a ziplock freezer bag. Freeze up to three months.

The biscotti can be dipped into coffee while still frozen or sit at room temperature for 20-30 minutes before enjoying.

Sometimes freezing biscotti might make the texture slightly soft. If they have not been dipped in chocolate, they can easily be re-toasted to bring back the crunch.

Place on parchment paper lined baking sheet standing up, so both sides are exposed the the hot air. Transfer to a 250ºF oven and then turn the oven off. Let the biscotti sit in the cooling oven to gently re-toast.

More baking tips and tricks

While these tips are covered in greater detail above, below highlights some important biscotti tips!

1. Line the baking sheet with parchment paper or a silicone baking mat for the first bake. This prevents the dough from sticking.
2. For clean slices with fewer crumbs, be sure to use a serrated knife.
3. Decorating the chocolate with orange zest works best if it is slightly dried out. Either spread out extra zest on a paper towel to dry for about 1 hour. For faster drying, microwave for 30-45 seconds, tossing halfway through.
4. The egg wash is optional, but gives the biscotti a nice glossy sheen.
5. Slicing biscotti diagonally makes each serving longer with more to enjoy!
6. If the chocolate is too thick for dipping, it may be thinned out with 1/2-1 tsp oil or rewarm slightly in the microwave.
7. After cooling, dip biscotti in coffee, tea, or as they do in Italy, dunked into dessert wine.

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