Go Back
Gluten Free Biscotti

Gluten Free Biscotti Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 20 biscotti
Calories: 138
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten free all-purpose flour blend
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 large eggs
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon orange zest (optional)
  • 1 cup sliced almonds, toasted

Method
 

  1. Heat oven to 350°F (175°C) and line a baking sheet with parchment. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. In a separate bowl, beat eggs with melted butter, vanilla, almond extract, and orange zest. Stir into dry ingredients until a dough forms, then fold in almonds.
  3. Divide dough in half. With damp hands, shape each half into a 12-inch log, 2 inches wide, on the prepared sheet.
  4. Bake logs for 25 minutes until light golden and firm. Cool on sheet for 10 minutes.
  5. Transfer logs to a cutting board. Using a serrated knife, slice diagonally into 1/2-inch thick pieces.
  6. Lower oven to 325°F (160°C). Arrange slices cut side down on baking sheets. Bake 12 to 15 minutes, flipping halfway, until dry and golden. Cool completely on sheets.

Notes

Keep the biscotti in an airtight container at room temperature for up to 2 weeks. If they soften from humidity, a 5-minute bake at 300°F brings the crunch back. For a chocolate-dipped variation, wait until the biscotti are completely cool before dipping.