Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (2024)

This post may contain affiliate links. Read our disclosure policy.

Enjoy this crispy, crunchy, and flavorful gluten-free biscotti with a hot cup of coffee. Use simple ingredients like almond flour and maple syrup to create the classic cookie, without any grains or flour.

Do you need more gluten-free cookies? Try oat flour chocolate chip cookies, flourless monster cookies, or coconut flour chocolate chip cookies.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (1)

Table of Contents

  • Reasons to Love Gluten-Free Biscotti
  • How to Make Gluten-Free Biscotti
  • Why are biscotti so hard?
  • Is Biscotti Gluten Free?
  • Is Biscotti Dairy Free?
  • How to Store and Freeze
  • More Gluten Free Cookies
  • Gluten-Free Biscotti Recipe Recipe

These crunchy cookies are perfect with a steaming hot cup of coffee (or cinnamon dolce latte). When you dunk these crunchy cookies into your coffee it soaks up all the flavor and kind of melts in your mouth when you take a bite.

They’re naturally gluten-free and refined sugar-free, with a dairy-free option (triple win), so you don’t have to miss out on your favorite cookies if you suffer from allergies or choose to eat a specific way.

Our holiday season isn’t complete without a batch of these and our paleo chocolate peppermint cookies.

Reasons to Love Gluten-Free Biscotti

  1. We’re swapping out traditional flour for a mixture of almond flour and tapioca flour (starch) to make this almond biscotti recipe healthier and grain free.
  2. No processed ingredients! We’re also used raw maple syrup instead of granulated sugar and you can use either grass fed butter, coconut oil or ghee.
  3. They’re also great to make ahead of time! They’re meant for dunking in coffee, so they get nice and crispy.
  4. No mixer is required. Just a few bowls and a whisk.
Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (2)

How to Make Gluten-Free Biscotti

Here are the step-step instructions to make this gluten-free biscotti recipe. Jump down to the recipe card below for the full, printable recipe.

Make the Dough

Dry ingredients: Whisk the dry ingredients in a small bowl then add the cold butter or coconut oil and use a pastry blender or two knives to cut it into the flour mixture until it’s crumby.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (3)

Wet ingredients: In a separate bowl, whisk together the wet ingredients then add the flour mixture to it and mix until just combined. The dough will be wet.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (4)

Shape and First Bake

Shape the dough: Line a large baking sheet with parchment paper and turn the biscotti dough out onto it. Use a rubber spatula to form the dough into a flat log about 4×9 inches and 1/2 inch thick. Use a pastry brush to brush the egg wash on the top and sides. This helps create a golden brown crust on the outside!

First bake: Bake at 350°F for 30-35 minutes then take it out of the oven to cool slightly, leaving the oven on.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (5)

Cut andSecond Bake

Slice the gluten-free biscotti: Once it’s cool enough to handle, transfer the cookies to a cutting board and use a sharp knife to cut the biscotti into one-inch slices and flip the biscotti logs on their side so the cut side is facing up before they go into the oven the second time.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (6)

Bake again and serve:Place them back in the oven for 10 minutes then rotate to the other side and bake for an additional 10 minutes, or until golden brown and crispy. Cool them on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (7)

Why are biscotti so hard?

Yes! Biscotti is supposed to be hard. It’s should be hard and crunchy on the outsides and edges and a little soft in the middle. It’s a cookie made for dunking in warm coffee or tea, so when it’s hard it’s easier to soak up that flavor without getting soggy. Biscotti means “twice baked” and gets its name and texture from the second bake. Your biscotti won’t feel as hard when you take it out of the oven but it will get harder while it cools.

Is Biscotti Gluten Free?

Traditionally biscotti are not gluten-free because they’re made with refined white flour, which contains gluten. However, this recipe is made with almond flour and tapioca flour so it is gluten-free!

Is Biscotti Dairy Free?

Most biscotti recipes aren’t considered dairy free because they contain butter. But lucky for us, this recipe has the option to make it with coconut oil so you can easily make a dairy-free version.

How to Store and Freeze

Make sure your almond biscotti recipe is completely cooled before storing. Cookies will stay fresh in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks, though they may lose some of the crispness. Gluten-free biscotti freezes well for up to 3 months.

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (8)

If you make this recipe, I’d love for you to give it a star ratingbelow. I’d love to hear from you! You can alsotag me on Instagramso I can see it!

More Gluten Free Cookies

  • Coconut flour cookies
  • Flourless monster cookies
  • Double chocolate peppermint cookies
  • Flourless almond butter cookies
  • Gluten free dairy free sugar cookies
  • Chocolate crinkle cookies

Tap stars to rate!

3.79 from 215 votes

Gluten-Free Biscotti Recipe

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

This healthy almond biscotti recipe is the best! It's gluten free and it's made with almond flour and almond extract. If you need an easy cookie recipe for Christmas, this is it!

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (9)

Save

PinPrint

Molly Thompson

Save this Recipe!

Enter your email and we’ll send it directly to you.

Molly Thompson

Servings: 12 cookies

Ingredients

  • 2 cups blanched almond flour
  • ¼ cup tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons coconut oil or grass fed butter cold
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • Egg wash: 1 large egg beaten with 1 Tablespoon dairy free milk

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.

  • ​Whisk the almond flour, tapioca flour, baking powder and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the butter or coconut oil until the mixture is crumbly. Set aside.

  • In a medium bowl, whisk the maple syrup, vanilla and almond extract together. Pour into the flour/butter mixture and gently mix together.The dough will be wet.Turn dough out onto prepared baking sheet and shape into a rectangle four inches high and 9 inches long. About 1/2 inch thick. Using a pastry brush, lightly brush the top and sides with egg wash.

  • Bake in preheated oven for 25-30 minutes, or until the top and sides of the biscotti slabs are lightly browned. Start checking the biscotti around 20 minutes and tent it with foil if it's looking too brown.

  • Remove from the oven, but do not turn off the heat. Allow the biscotti to cool for 10 minutes. Once the slab is cool enough to handle, cut it into 1-inch thick slices. Set slices cut sides upright, ¼ inch apart on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn the biscotti over and bake for another 8-10 minutes or until the biscotti starts to brown around the edges.

  • ​The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.

Last step! If you make this, please leave a review letting us know how it was!

Notes

Chocolate coating: Ad 8-10 ounces of semi-sweet chocolate and 1 teaspoon of coconut oil in a microwave safe bowl or tall glass. Heat in 30 second increments, stirring after each, until melted and smooth. Transfer to a tall glass and dip half of each cookie in the chocolate. Follow the same instructions to melt white chocolate and drizzle on top once the semi-sweet chocolate is set, if desired.

Vegan option: use milk without the egg wash for the tops of the biscotti

Equipment

  • Sheet Pan

Nutrition

Serving: 1cookie (without chocolate) | Calories: 149kcal | Carbohydrates: 9.8g | Protein: 2.7g | Fat: 5.3g | Cholesterol: 5.1mg | Sodium: 99mg | Fiber: 0.7g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (2024)

FAQs

What is the secret to making biscotti? ›

12 Tips For Making The Absolute Best Biscotti
  1. Use room-temperature ingredients. ...
  2. Boost the flavor with spices, extracts, and zest. ...
  3. Toss in some add-ins for flavor and texture. ...
  4. Let the dough chill before shaping. ...
  5. Use floured or greased hands to shape the dough. ...
  6. Shape the dough into a smaller loaf than you want.
May 29, 2023

Is biscotti better with oil or butter? ›

Despite their centuries-old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others swear by butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.

What does baking soda do in biscotti? ›

Make sure that your baking powder isn't expired. Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe.

What is a gluten free substitute for almond flour? ›

Sunflower Seed Flour

A seed flower, this almond flour replacement is gluten-free and high in nutrients. As a seed, it is also good for those with nut allergies. It's made from finely ground sunflower seeds and has a mild and nutty flavor. It is coarser than other flours, so may need to be sifted for best results.

Should biscotti dough be chilled before baking? ›

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.

How do you keep homemade biscotti crispy? ›

Just keep them at room temperature but in an airtight container. Biscotti that are baked with butter can be frozen, but they may lose some of their crunchiness when thawed.

Are biscotti healthier than cookies? ›

Unlike many traditional cookies, biscotti are often lower in fat and sugar. Add some heart healthy nuts and you have a satisfying and relatively light treat! This delicious cookie can easily be made vegan & vegetarian friendly.

What is the difference between Italian and American biscotti? ›

Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.

How long will homemade biscotti last? ›

How Long Does Biscotti Last? Your homemade biscotti will last for up to one month in an airtight container at room temperature. If you want to keep the biscotti longer, you can freeze it for up to three months.

What happens if you forget baking powder in biscotti? ›

Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat. Baking powder makes dough rise because it contains both a base and an acid in dried form.

What are you supposed to dip biscotti in? ›

The Vino Dunk – Purists would say the only liquid to dip your biscotti in is wine. As they do in Tuscany, you can dip your biscotti into rich red wines, especially those on the sweeter side. Marsala wine and Vin Santo are the wines of choices for dipping.

What happens if you forgot to put baking soda in cookies? ›

Without baking soda or baking powder, these cookies will remain a little flatter then other recipes but because of the eggs and creaming of the butter and sugars in this recipe they will still puff up a little in the oven. They will have crispy edges and a soft, chewy center.

What is the closest gluten free flour to all-purpose flour? ›

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

What does almond flour do in gluten-free baking? ›

It is also a good source of protein and fiber and gives a moist texture to baked goods. Almond flour is versatile — its nutty flavor and delicate texture work beautifully in all kinds of cookies, cakes, and breads. It can also be used as a gluten-free breading or coating for fried or baked foods.

Which is better, coconut flour or almond flour? ›

They differ in nutrition, flavor, and texture. Almond flour is low in carbohydrates and rich in healthy fats, while coconut flour is higher in fiber and a good source of medium-chain triglycerides (MCTs).

Why do my biscotti crumble when I cut them? ›

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

What method is commonly used to achieve the desired light-airy texture in biscotti? ›

To make these cookies, start by whipping eggs and a couple of extra egg yolks together with sugar, vanilla, and almond extract. This step is key to making biscotti that are crisp but not hard. Get the mixture very pale, thick, and airy. All that air will help lighten the biscotti.

What makes biscotti unique? ›

The word “biscotti” comes from the Latin “bis-coctus,” which means “twice baked.” And that's precisely what biscotti are: twice-baked cookies, resulting in a crispy, crunchy texture. The original biscotti recipe called for just a few simple ingredients: flour, sugar, eggs, almonds, and anise seeds.

Top Articles
Latest Posts
Article information

Author: Ms. Lucile Johns

Last Updated:

Views: 6103

Rating: 4 / 5 (61 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Ms. Lucile Johns

Birthday: 1999-11-16

Address: Suite 237 56046 Walsh Coves, West Enid, VT 46557

Phone: +59115435987187

Job: Education Supervisor

Hobby: Genealogy, Stone skipping, Skydiving, Nordic skating, Couponing, Coloring, Gardening

Introduction: My name is Ms. Lucile Johns, I am a successful, friendly, friendly, homely, adventurous, handsome, delightful person who loves writing and wants to share my knowledge and understanding with you.