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.
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.
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Notes
Modifications / substitutions
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.
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, 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.