If you’d love to enjoy gluten-free biscotti cookies again, then this homemade recipe, made with gluten-free all purpose flour and other simple ingredients, is your easy baking win! These crisp, crunchy golden brown baked biscotti includes modifications for different flavors, as well as the secrets my Italian mother taught me! Yields 24 biscotti cookies.
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My Favorite Gluten-Free Biscotti Recipe
Every December, my mom made, and continues to make, an alarming 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 all the sweet homemade treats, my mother can pass it all up for her favorite treat – homemade biscotti. Her first-generation Italian roots made her produce every type of biscotti cookie recipe under the sun!
My version of gluten-free biscotti 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! She approves of these as much as my homemade recipe for gluten-free savoiardi.
When I created this recipe for biscotti with all-purpose GF flour, I wanted it to resemble the same taste and texture I grew up with. That is always the goal with recipes in my gluten-free cookie collection, but homemade biscotti holds a special place in my heart so I especially wanted to deliver.
And don’t forget the best part of biscotti – dunking! Just like my famous gluten-free pizzelle recipe and tender gluten-free shortbread, I wanted the texture to have the same light, crispy crunch. When it holds up to being dunked into a hot cup of coffee or tea or to simply enjoy it as a crunchy afternoon snack.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Quick, simple GF biscotti dough
In a mixing bowl beat tother the butter with sugar. You’ll want to beat it long enough to get nice and creamy. Mix in add the eggs, extracts (I use vanilla and almond, but this can be switched out however you please), and orange zest, if using.
Time for mix-ins and yummy choices
After adding the dry ingredients -baking powder, baking soda and the gluten-free then it’s time to add in any mix ins. You can do up to 3/4 cup of chopped nuts, mini chocolate chips, dried cherries, cranberries, whatever your heart is tell you!
Let’s shape
This recipe will make two logs. Divide the dough in half shape into two flat logs on a silicone or parchment-lined baking sheet. I like to make them about 9 inches long X 3 inches wide X ¾ inches tall to get an accurate baking time. If they are thinner or thicker, the baking time will have to be adjusted.
Now, here’s a trick from my mom – brush on an egg wash to make the biscotti shiny. Pop it in the oven for the first bake, about 25 minutes in 350℉ oven, or until a toothpick comes out clean.
Slice and second bake
Let it cool slightly, about 10 minutes, so the biscotti doesn’t fall apart when slicing. Here’s another thing my mom always does – slices them at a diagonal to get bigger cookie slices. Use a serrated knife and gently saw back and forth.
Bake the slices on the lined baking sheet in a lower 325℉ for 8 minutes, flip and bake for 8 minutes longer. Cool on a wire rack before dipping in chocolate.
Pro Tips For Dipping 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 or white chocolate chips work well as long as they are not overheated. I recommend microwaving them until about 75% melted and then stirring until smooth.
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 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. Decorating 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, or microwave for 30-45 seconds, tossing halfway through.
One Dough Makes All Mom’s Favorite Versions!
Lemon Poppy Seed Biscotti – Replace the orange zest with 4 teaspoons lemon zest. Omit the sliced almonds and add 1 tablespoon poppy seeds. You can also swap the almond extract with lemon.
Chocolate Biscotti – Stir in 1/2 cup miniature chocolate chips. Bonus points for dipping in chocolate too!
Pistachio Cranberry or Cherry – Replace the almonds with chopped pistachios and add 1/2 cup dried cranberries or cherries.
White Chocolate Almond Biscotti – Add 1/2 cup dried cranberries or cherries and dip in melted white chocolate instead.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Light, Crispy Gluten-Free Biscotti Recipe
Ingredients
- ⅓ cup (76 g) unsalted butter, softened
- ⅔ cup (134 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon orange zest, plus optional additional for decorating (see recipe notes)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 ½ cups (370 g) gluten-free all purpose flour, Cup4Cup gluten-free flour highly recommended
- ¾ cup (70 g) sliced or slivered almonds
- (optional) egg wash – 1 egg whisked with 1 tablespoon water
- 1 cup semi-sweet chocolate chips, for chocolate dipped biscotti
Equipment
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the butter with sugar. Add the eggs, vanilla extract, almond extract, and orange zest. Mix until well combined.⅓ cup unsalted butter, ⅔ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 tablespoon orange zest
- Mix in the baking powder, baking soda and 1 cup gluten-free flour. 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.1 teaspoon baking powder, ½ teaspoon baking soda, 2 ½ cups gluten-free all purpose flour, ¾ cup sliced or slivered almonds
- 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 the top and sides to make the biscotti shiny.(optional) egg wash – 1 egg whisked with 1 tablespoon water
- Bake for 25 minutes, or until a toothpick comes out clean. Cool the logs on a wire rack for 10 minutes before slicing. Turn down the oven to 325°F.
- Cut the slightly cooled biscotti diagonally in 1 inch slices. Transfer the slices back onto the prepared baking sheet (you will probably need a second sheet to fit them all). Bake for 8 minutes, flip, and then bake for 8 minutes longer. Transfer to a wire rack to cool before dipping in chocolate.
- In a small microwave-safe bowl, melt the chocolate for 45-60 seconds, stirring in 15 second increments, until the chocolate is smooth. Dip one end of the biscotti in the chocolate or spread on both sides with the back of a spoon. (TIP: 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.) Transfer to a lined baking sheet and sprinkle with additional almonds or slightly-dried out orange zest (see recipe notes).1 cup semi-sweet chocolate chips
- Let the dipped biscotti sit at room temperature for 30-60 minutes for the chocolate to harden before storing or serving.
Notes
storing and freezing
To store biscotti, place in an airtight container or tin at room temperature up to 3 weeks. Avoid refrigerating biscotti. To store longer, it 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. Let 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.Different Versions
- 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.
- 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.
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I made these biscotti using Cup4Cup flour, and they turned out delicious. They were crisp, flavorful, and just as good as traditional biscotti. Great recipe…I highly recommend.
Thank you so much! I’ll be making these again soon. They are perfect for Christmas!
Best,
Melissa
I followed this recipe exactly. I can bake. When I tried to slice them after the first bake, the tops just crumble- I can’t get a clean slice. I’ve made hundreds of biscotti using regular non-GF flour and never had this issue. And yes, I used a serrated knife, of course. They taste delicious, but I can’t serve there at Xmas.
Hello,
So sorry this happened! A couple questions – what brand GF flour did you use and is it possible it was underbaked from the 1st bake. GF baked goods take a little longer for moisture to evaporate and I always error on the side of slightly overbaking.
Best,
Melissa