Crunchy gluten-free almond biscotti that’s studded with chopped almonds, baked till golden brown, and perfect for snacking on with a steeping mug of tea or a big cup of coffee. Make a batch or two of this almond biscotti recipe for homemade gifts or just for enjoying during the Christmas and holiday season! These Italian twice-baked cookies are dairy-free too, but honestly, no one would even know!
- Preheat and Line: Preheat oven to 350F (180C) and line a baking sheet with a silpat or parchment paper.
- Whisk Dry Ingredients: In a large bowl, whisk the almond flour, gluten-free all-purpose flour, baking powder, and light brown sugar until combined.
- Prepare Dough: Add the beaten eggs and mix well until you get a homogeneous and sticky dough.
- Add Chopped Almonds: Stir in the chopped almonds until they are evenly distributed.
- Shape Dough into Rectangle Log: Transfer the dough to the silpat-lined/parchment-lined baking sheet and shape it into a rectangle log approximately 5-inches wide. Smooth the top of the dough with a wet spatula.
- First Bake: Bake for 25 to 30 minutes until the dough feels firm to the touch, then remove it from the oven and let cool for 10 minutes. Turn the oven down to 280F (140C).
- Second Bake: Once the log is cool enough to handle, use a sharp knife to cut it into 1-inch thick slices. Place the pieces on one side on the silpat-lined/parchment-lined baking sheet and bake for 10 minutes. Flip the biscotti and bake for another 10 minutes on the other side until firm and golden brown.
- Let Cool: Let the gluten-free biscotti cool completely before serving or storing.
Almond Flour: I used blanched almond flour in this biscotti recipe, but you can also use homemade almond meal for this. Just bear in mind that almond meal will make the biscotti slighter browner in color as compared to blanched almond flour. If you are allergic to almonds, you may swap out the almond flour for equal amounts of brown rice flour.
Gluten-Free All-Purpose Flour: I like using a gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) which results in a lighter texture. I do NOT recommend using a blend made of heavier flours such as garbanzo bean flour as that will result in a denser texture. To make this recipe completely grain-free, you can substitute the GF all-purpose flour with 1/2 cup almond flour and 1/2 cup tapioca starch.
Baking Powder: This gluten-free biscotti uses baking powder as its leavening agent to help the dough rise, so make sure you add it in! If you are Celiac or gluten intolerant, make sure to use gluten-free baking powder.
Sugar: I used light brown sugar in this almond biscotti recipe, but feel free to use normal white sugar or dark brown sugar if you prefer. If you are diabetic or insulin-resistant, I strong recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index, and will not raise your blood sugar).
Eggs: Eggs are required as a binder in the recipe, but I believe you should be able to use an egg-replacer or aquafaba to replace the eggs if you cannot eat eggs.
Chopped Almonds: I wanted to really bring out the taste of almonds in this biscotti recipe so I used chopped almonds, but feel free to replace them with other chopped nuts.
Storing the Biscotti: To store the biscotti, place them in an airtight container at room temperature for up to 1 week.
Freezing the Biscotti: To freeze the biscotti, place the baked and cooled biscotti in a freezer-safe container or ziplock bags and freeze for up to 3 months. Let thaw overnight in the refrigerator before eating. You can also toast the biscotti for 10 minutes at 300F in the oven to get them to crisp up slightly.
Adapted from: London Bakes
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Snacks
- Method: Baking
- Cuisine: Italian
Keywords: gluten-free almond biscotti