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Whether you want a treat with your cuppa or an edible Christmas gift, these easy gluten free biscotti are the answer!
These crunchy Italian biscuits are beautifully flavoured with almonds and you can even dip them in chocolate.
Baked twice, this easy gluten free biscotti recipe is actually really easy to make and they taste amazing.
They’re also great for making ahead of time as they keep really well – and they’re even dairy free.
I absolutely love dunking a gluten free biscotti into an afternoon cappuccino and they’re just the perfect bake for making around Christmas time.
I surprisingly haven’t seen any gluten free biscotti to buy, but when making your own is this easy it’s not so bad!
What is biscotti?
For those who might not have tried them before, biscotti are an Italian biscuit which are very hard and dry.
They’re baked twice – once as a whole, then again as slices, so they go super crunchy.
This makes them perfect for dipping into drinks like a cappuccino – some people also use them in tiramisu recipes too!
Biscotti are also really beautiful once packaged up and they keep really well, so they make excellent edible gift.
Why not try gifting them to a gluten free person this Christmas? They’ll love you forever!
You could even make up a hamper of different biscuits, including my gluten free lebkuchen and my white chocolate, pistachio and cranberry shortbread.
And don’t forget the other Italian favourite, my gluten free amaretti biscuits.
I have made traditional almond biscotti, but you could replace the almonds with any kinds of nuts.
Pistachio or hazelnuts work really well and you can also add dried fruit such as cherries – or chocolate chips if you like.
I hope you can use this recipe as a base to make all the gluten free biscotti you’ve dreamed of!
Almond biscotti ingredients
There’s a full printable recipe card below, but for the shopping list you will need:
- 230g plain gluten free flour
- 1 tsp baking powder
- ½ tsp xanthan gum
- 150g golden caster sugar
- 50g blanched almonds (roughly chopped)
- 2 large eggs
- 1 tsp almond extract
I used the FREEE plain gluten free flour for making these gluten free almond biscotti, but any gluten free plain or All Purpose flour blend should work.
The xanthan gum helps to improve the texture of the bake – but if it’s already in your flour mix you can omit if you like.
I used golden caster sugar but standard caster sugar will also work just as well.
This recipe is naturally gluten free and dairy free. I haven’t tried a vegan version but if you do use an egg replacer please let me know how you get on!
How to make gluten free biscotti
Making gluten free biscotti is super easy – you only need to undertake a few simple steps.
The first step is simple a case of mixing the dry ingredients together, then mixing in the wet ingredients.
You may find the dough becomes quite sticky – if it does, don’t panic!
Simple work a little extra gluten free flour into the mixture until it becomes smooth enough to pick up and handle.
You’ll need to be able to shape it into a log shape, which goes in for the first bake.
This ensures the biscotti gets cooked around the edges – and once it’s had around 20 minutes you take it out and cool it a little.
Next, slice up the biscotti and lay the slices out flat ready for their second bake.
This will ensure the biscotti gets that trademark crunchy texture, and it should come out golden and crispy.
My gluten free biscotti recipe
This gluten free almond biscotti recipe is really easy to make and absolutely worth it!
This recipe makes around 12 slices of biscotti – I’d recommend if you want to increase this that you make more than one ‘log’ before slicing it up.
Otherwise you’ll need to adjust the cooking times as it may not cook through in the centre.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Biscotti
These easy gluten free biscotti are a lovely almond biscotti which can be given as an edible Christmas gift or enjoyed with an afternoon cappuccino. Dairy free too.
Ingredients
- 230g plain gluten free flour
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 150g golden caster sugar
- 50g blanched almonds (roughly chopped)
- 2 large eggs
- 1 tsp almond extract
Optional:
- 150g dark chocolate
- Edible golden glitter
Instructions
- Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Line a baking tray with baking paper and set to one side.
- Add the gluten free flour, baking powder, xanthan gum and golden caster sugar to a large mixing bowl and stir together well using a wooden spoon. Add the chopped, blanched almonds and stir again to combine.
- Crack the eggs into a small bowl or mug and lightly beat with a fork. Pour into the flour mix along with the almond extract. Using a wooden spoon, beat together - it will start to form a sticky dough.
- Once you have a sticky dough with no lumps of flour, use floured hands to pick it up (if it's still very sticky you can work in a tiny bit more GF flour until you can handle it) and place it onto your lined baking sheet. Shape into a log-like shape.
- Place in the oven and bake for 20-25 minutes until it is firm to the touch and lightly golden on top. Remove from the oven and leave on a cooling rack for 15-20 minutes until cool enough to handle. Meanwhile turn the oven down to 140'C / Fan 120'C / Gas Mark 1.
- When the biscotti has cooled, carefully use a bread knife to cut it (on a slight diagonal) into sliced around 1-2cm thick. Lay the slices down (cut side up) on your baking sheet and return to the oven for 15 minutes, until golden brown. Carefully flip them and bake for a further 10 minutes.
- Remove from the oven and place the tray on a cooling rack, allowing the biscotti to cool completely.
- Once cooled, melt the dark chocolate over a pan of hot water, and then dip the biscotti slices into the chocolate, coating half of them, before returning back to the lined baking sheet. Alternatively you can drizzle the chocolate across them. Leave to set and finish with edible glitter.
Notes
- These gluten free biscotti will keep in an airtight container for 1-2 weeks. You can also freeze them.
- If you like, you can replace the almond extract for vanilla extract and use a different chopped nut (such as pistachios) or even chopped dried cherries instead. Experiment and have fun!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 225Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 77mgCarbohydrates: 36gFiber: 2gSugar: 19gProtein: 5g
Need some more gluten free Christmas inspiration?
If you’re after some more gluten free Christmas classics then make sure you check out my Gluten Free Christmas ebook.
From sticky toffee pudding and mince pies to bread sticks and cheese crackers, there’s something for everyone.
You can have a look at my Gluten Free Christmas ebook and purchase it here.
Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free recipes a try!
I’ve also got my gluten free Christmas page with everything you need to enjoy a safe festive season.
There are plenty to choose from – here are a couple to get you going:
- My FULL gluten free Christmas guide
- My gluten free Christmas cake
- Gluten free lebkuchen
- Classic gluten free mince pies
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
Like this Gluten Free Biscotti recipe?
Make sure you pin the recipe card below for later!
I have been searching for the reason my dough was NOT sticky! There was not enough liquid to make anything sticky. 2 eggs were the only moisture in this recipe. (unless a type-o is the problem) My bowl of dry ingredients did not look much different adding the eggs and the tiny amount of oil! I was struggling to get everything to come together. Where did i go wrong? Should I have added milk, another egg, what? I watched several youtube recipes (GF) and the dough looks batter like and sticky. I did not anywhere near a batter. HELP!