Light, Crispy Gluten-Free Biscotti Recipe

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.

Prep Time 10

Cook Time 40

Total Time 50

Servings

Author Melissa Erdelac

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

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.

Nutrition