Gluten Free Biscotti

Name: Gluten Free Biscotti
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 24 cookies
Cuisine: Italian
Ingredients: 2 cups gluten free all-purpose flour (ensure it's a blend with xanthan gum); 1 cup granulated sugar; 1 tsp baking powder; 1/4 tsp salt; 3 large eggs (room temperature); 1 tsp vanilla extract; 1 tsp almond extract; 1 cup whole almonds (toasted and coarsely chopped)

70 min 24 cookies Medium

All Recipes

Crunchy, nutty, and perfectly sweet, these gluten free biscotti are a delightful treat for coffee or tea time.

Prep

20 min

Cook

50 min

Total

70 min

Servings

Difficulty

Medium

Biscotti are classic Italian cookies that are twice-baked to achieve their signature crunch. Traditionally made with flour, this version is specially crafted for those who are gluten intolerant, without compromising on the texture or flavour that biscotti are known for. These gluten free biscotti are perfect for anyone looking to enjoy a crunchy, sweet treat with their coffee or tea. Whether you're gluten intolerant or just exploring new recipes, this biscotti will win you over with its nutty richness and subtle sweetness.

Instructions

Preheat the oven

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Pro tip: Ensure the oven is fully preheated before baking to ensure even cooking.

Mix dry ingredients

In a large bowl, whisk together the gluten free flour, sugar, baking powder, and salt.

Pro tip: Use a whisk to fully combine the ingredients and break up any clumps.

Combine wet ingredients

In another bowl, beat the eggs with the vanilla and almond extracts until well blended.

Pro tip: Room temperature eggs will mix more smoothly with the extracts.

Form the dough

Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Fold in the chopped almonds.

Pro tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time.

Shape the biscotti logs

Divide the dough in half and shape each half into a log approximately 30 cm (12 inches) long and 5 cm (2 inches) wide. Place the logs on the prepared baking sheet.

Pro tip: Dampen your hands slightly to prevent the dough from sticking while shaping.

First bake

Bake the logs in the preheated oven for 25 minutes or until set and lightly golden. Remove from oven and let cool for 10 minutes.

Pro tip: The logs should feel firm to the touch before slicing.

Slice the biscotti

Reduce the oven temperature to 160°C (325°F). Using a serrated knife, slice the logs diagonally into 1.25 cm (1/2 inch) thick slices.

Pro tip: A sharp serrated knife will prevent the biscotti from crumbling.

Second bake

Arrange the slices cut side down on the baking sheet and return to the oven. Bake for 15 minutes, then flip the slices and bake for another 10 minutes until crisp.

Pro tip: For extra crunch, you can bake each side an additional 2-3 minutes.

💡

Tips & Tricks

Use a sharp serrated knife for clean cuts.
Let the biscotti cool completely before storing.
Experiment with different nuts or dried fruits.

Frequently Asked Questions

How do I make gluten free biscotti?

To make gluten free biscotti, use a gluten free all-purpose flour blend that contains xanthan gum. Follow the traditional biscotti process of twice-baking for a crunchy texture.

What is the best flour for gluten free biscotti?

A gluten free all-purpose flour blend with xanthan gum is ideal for gluten free biscotti, providing the necessary structure and texture.

Can I freeze gluten free biscotti?

Yes, you can freeze baked gluten free biscotti for up to three months. Thaw them at room temperature before serving.

How long do gluten free biscotti last?

Stored in an airtight container, gluten free biscotti can last up to two weeks at room temperature.

What is the calorie count for gluten free biscotti?

Each gluten free biscotti has approximately 110 calories.

Serving Suggestions

Serve these gluten free biscotti with a hot cup of coffee or tea for a delightful snack any time of day. They also make wonderful gifts when wrapped in pretty packaging. Store them in an airtight container at room temperature for up to two weeks. If you wish to make them ahead, you can freeze the baked biscotti for up to three months and thaw them as needed.

Nutrition per serving

110

Calories

Protein

Fat

18g

Carbs

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