Gluten-Free Biscotti Recipe (Almond Flour)

This gluten-free biscotti recipe bakes up crisp and crunchy, not cakey. The keys are simple. Use a trustworthy gluten-free blend with xanthan gum and pair it with almond flour. Keep the second bake gentle, then let the slices cool fully for that classic snap.

Jump to: Ingredients | Step-by-Step | Pro Tips for Crunch | Variations | Storage | FAQs | Prefer to buy gluten-free biscotti?

Ingredients

• 1 1/4 cups (150 g) almond flour
• 1 1/4 cups (160 g) gluten-free all-purpose flour blend (with xanthan gum)
• 3/4 cup (150 g) sugar
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 large eggs, room temperature
• 2 tbsp neutral oil or melted butter
• 1 tsp pure vanilla extract
• Zest of 1 orange (optional)
• 3/4 cup total mix-ins (optional) such as dried cranberries and shelled pistachios

Step-by-Step Instructions

1. Heat oven to 325°F. Line a baking sheet with parchment.
2. Whisk almond flour, GF flour, sugar, baking powder, and salt in a bowl.
3. Beat eggs with oil and vanilla. Stir wet into dry until a soft dough forms. Fold in optional mix-ins.
4. Divide dough into two logs about 10 x 2 inches. Smooth tops with damp hands.
5. Bake 25 to 28 minutes until set and lightly golden. Cool 10 minutes.
6. Reduce oven to 300°F. Slice logs on a slight angle into 1/2-inch pieces. Lay pieces cut side down.
7. Second bake 10 to 12 minutes per side until dry and crisp. Cool fully on a rack.

Note: Cooling is part of the bake. Steam needs to escape so the biscotti stay crisp.

Pro Tips for Crunch

• Use a GF blend with xanthan for structure. Almond flour boosts flavor and shape.
• Keep the second bake gentle. Drying the slices is what locks in the crunch.
• Let them cool before storing. Warm biscotti in a closed container will lose crispness.

Want more technique help? Read How to Bake Perfect Crispy, Crunchy Biscotti.

Variations

• Orange Chocolate: Add orange zest and mini chocolate chips.
• Cranberry Pistachio: Use dried cranberries and shelled pistachios.
• Nut-Free: Replace almond flour with more GF blend. Texture will change.
• Dairy-Free: Use oil instead of butter.
• Make-ahead: Freeze baked, un-sliced logs. Thaw, slice, and do the second bake when ready to serve.

Storage

Store at room temperature in an airtight container. Best within a week once opened. Unopened, a sealed bag is best within six months of the production date printed on the bag bottom.

Frequently Asked Questions

Prefer to buy gluten-free biscotti?

Want bakery-fresh gluten-free biscotti delivered? See our Gluten-Free collection. While there, check our newest gluten-free flavor chocolate anise biscottini. You can also browse all flavors in the shop. If you are new here, try our fan favorite Cranberry Pistachio Biscotti or see what biscotti are all about in What Are Biscotti?