Gluten-Free Almond Biscotti

Easy Gluten-Free Almond Biscotti Recipe

Growing up in a bustling kitchen always gave me a deep appreciation for food that not only tastes good but also nourishes the body and soul. My journey from a restaurant owner to sharing my culinary adventures from home has taught me the importance of adapting recipes for everyone to enjoy, regardless of their dietary needs.

One of my favorite treats to share with friends and family, especially when we gather for a cozy afternoon, is biscotti. They’re perfect for dipping into a hot cup of coffee or tea. However, I noticed some of my friends couldn’t enjoy the traditional recipes due to dietary restrictions. This inspired me to create a version that everyone can enjoy—hence, my Gluten-Free Almond Biscotti.

Making these biscotti isn’t just about replacing regular flour with a gluten-free alternative; it’s about maintaining that delightful crunch and rich almond flavor. I’ve experimented in my kitchen, blending different types of gluten-free flours and adjusting the baking times to get them just right. And let me tell you, the result is a biscotti that brings a smile to everyone’s face, whether they’re gluten-free or not.

I hope this biscotti brings as much joy to your table as it has to mine. Happy baking!

Chef’s Notes – Gluten-Free Almond Biscotti

• Room Temperature Ingredients: Ensure your eggs are at room temperature before mixing. This helps them incorporate better into the batter, resulting in a smoother dough.
• Zesting Tip: When zesting lemons, avoid the white pith as it can be bitter. Use only the outer yellow part for a fresh, citrusy flavor.
• Mixing the Zest and Sugar: Rub the lemon zest into the sugar with your fingertips to release the oils and maximize the lemon flavor.
• Alternative Ingredients: Coconut oil can be used instead of butter for a dairy-free option. If using coconut oil, make sure it’s in its liquid state for easy mixing.
• Chilling the Dough: Chilling the dough for at least 15 minutes makes it easier to shape and handle, preventing it from sticking to your hands.
• Shaping the Logs: Wet your hands slightly to prevent the dough from sticking while shaping it into logs.
• Uniform Slices: Use a sharp, serrated knife for slicing the logs into biscotti. This helps in achieving even, clean cuts without breaking the biscotti.
• Double Baking: Baking the biscotti twice ensures they are crispy and crunchy. Make sure to flip them halfway through the second bake for even browning.
• Storage: Store the biscotti in an airtight container to keep them crisp. If they soften over time, you can re-bake them at a low temperature (about 250°F) for 10-15 minutes to restore their crunch.
• Adding Flavors: For extra flavor, consider adding a handful of dried cranberries or chocolate chips to the dough. These add-ins complement the almond and lemon flavors well.
• Serving Suggestions: Serve the biscotti with a hot beverage like coffee, tea, or even hot chocolate. They also make great gifts when wrapped in a decorative bag or box.

Gluten-Free Almond Biscotti

5.0 from 1 vote

Dive into the delightful crunch of these Gluten-Free Almond Biscotti! Perfectly crisp and packed with the zesty flavor of lemon and the nutty goodness of almonds, these biscotti are a must-have for your cookie jar. Whether you’re enjoying them with your morning coffee or gifting them during the holidays, this recipe is sure to impress. Follow my expert tips to ensure your biscotti turn out flawless every time!

Course: Dessert, SnackCuisine: ItalianDifficulty: Medium

Print

Servings

20

biscotti

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Calories

120

kcal

Resting Time

35

minutes

Total time

2

hours 

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 cup + 2 1/2 tbsp light brown sugar

• Zest of 2 lemons (preferably organic) lemon zest

• 1 stick (1/2 cup), melted and slightly cooled unsalted butter

• 2 large, at room temperature eggs

• 2 tsp (or 1 tsp vanilla bean paste) vanilla extract

• 2 1/3 cups (without xanthan gum) gluten-free flour blend

• 1 tsp (reduce to 1/2 tsp if flour blend contains xanthan gum) xanthan gum

• 1 tsp baking powder

• 1/2 tsp salt

• 1 cup whole raw almonds

• Alternative Ingredients:

• Light brown sugar can be replaced with coconut sugar.

• Lemon zest can be substituted with orange zest.

• Unsalted butter can be replaced with coconut oil for a dairy-free option.

• Eggs can be substituted with flax eggs for a vegan version.

• Almonds can be replaced with pistachios or hazelnuts.

Directions

• Mixing Ingredients – In a large mixing bowl, combine the light brown sugar and lemon zest. Use your fingertips to rub the zest into the sugar to release the essential oils.
• Combining Wet Ingredients – Add the melted butter and eggs to the sugar mixture and whisk until smooth and well combined. Stir in the vanilla extract.
• Preparing Dry Ingredients – In a separate bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, and salt.
• Forming Dough – Gradually add the dry ingredients to the wet mixture and mix until a smooth dough forms. Fold in the raw almonds until evenly distributed.
• Chilling Dough – Chill the dough in the refrigerator for about 15 minutes to make it easier to handle.
• Shaping Biscotti – Preheat your oven to 350°F (175°C). Divide the dough into two equal portions and shape each into a log about 12 inches long and 2 inches wide on a parchment-lined baking sheet.
• First Bake – Bake the logs for 25-30 minutes until they are firm to the touch and lightly golden. Remove from the oven and let them cool for about 10 minutes.
• Slicing Biscotti – Reduce the oven temperature to 300°F (150°C). Using a sharp chef’s knife, slice the logs diagonally into 1/2-inch thick slices.
• Second Bake – Arrange the slices cut side down on the baking sheet and bake for an additional 20-25 minutes until they are dry and crisp. Flip halfway through for even baking.
• Cooling – Allow the biscotti to cool completely on a wire rack before serving or storing.

Equipment

• mixing bowls
• digital scale
• baking sheet
• chef’s knife
• cutting board
• measuring cups and spoons

Nutrition Facts

• Calories: 120kcal
• Carbohydrates: 18g
• Protein: 3g
• Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 20mg
• Sodium: 80mg
• Potassium: 50mg
• Fiber: 1g
• Sugar: 8g
• Vitamin A: 100IU
• Vitamin C: 1mg
• Calcium: 20mg
• Iron: 0.5mg

FAQ – Gluten-Free Almond Biscotti

Can I use a different flour blend for this recipe?

Yes, you can use any gluten-free flour blend, but ensure it doesn’t contain xanthan gum if you’re adding it separately. If your blend includes xanthan gum, reduce the amount in the recipe to 1/2 tsp.

Can I make these biscotti dairy-free?

Absolutely! Substitute the unsalted butter with an equal amount of coconut oil for a dairy-free version.

What can I use instead of almonds?

You can replace almonds with other nuts like pistachios or hazelnuts. Just ensure they are raw and whole for the best texture.

Can I add any other flavors to the biscotti?’

Yes, you can add dried cranberries, chocolate chips, or even a teaspoon of almond extract for extra flavor.

How do I store these biscotti?

Store your biscotti in an airtight container at room temperature. They should stay crisp for up to two weeks.