Blog
Gluten-Free Biscotti That Actually Taste Good (Yes, Really!)
Sep
Gluten-Free Biscotti That Actually Taste Good (Yes, Really!)
A Story from My Life Coaching Days
Back when I worked as a life coach, my assistant was celiac. She often told me how hard it was to find gluten-free snacks that actually tasted good.
Cookies were her biggest frustration. She loved a good chocolate cookie, but every gluten-free cookie she tried was either:
- Dry and chalky
- Overly sweet
- Or completely lacking in flavor
That chocolate almond biscotti became the foundation of our Gluten-Free Collection. With almond flour and tradition, you can have biscotti that are crisp, flavorful, and satisfying without ever tasting gluten-free.
Why Most Gluten-Free Biscotti Miss the Mark
The challenge with gluten-free baking is texture. Without wheat flour, many recipes fall flat:
- Dry and crumbly
- Too soft instead of crisp
- Lacking depth of flavor
Our biscotti solve this with almond flour, real ingredients, and traditional twice-baking. The result is a crisp snap, rich flavor, and the perfect dunk in coffee.
Our Gluten-Free Bestsellers
How to Enjoy Gluten-Free Biscotti
- Dunk into espresso or cappuccino
- Pair with herbal teas
- Crumble over yogurt or ice cream
- Serve as a light dessert with fruit
Want to Try Making It Yourself?
Here is a simple recipe you can bake at home. It will not taste quite like ours, but it is a fun way to bring the tradition of biscotti into your kitchen.
🍪 Gluten-Free Almond Biscotti Recipe
Ingredients
- 1 ½ cups almond flour
- 1 ½ cups gluten-free all-purpose flour blend
- 1 ½ cups sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup dark chocolate chips (optional)
- ½ cup roasted almonds, roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- In a bowl, whisk almond flour, gluten-free flour, sugar, baking powder, and salt.
- In another bowl, whisk melted butter, eggs, vanilla, and almond extract.
- Stir wet into dry until a soft dough forms. Fold in roasted almonds and chocolate chips if using.
- On the prepared sheet, shape dough into a 10 inch by 3 inch log. Smooth the top with damp hands.
- Bake 25 to 30 minutes until firm and lightly golden. Cool 10 minutes.
- With a serrated knife, slice ½ inch thick. Lay slices flat on the sheet.
- Bake 10 to 15 minutes more, flipping once, until crisp and dry. Cool completely.
Variations: Add dried cranberries, swap almonds for pistachios, or dip ends in melted dark chocolate.
The Biscotti Company Difference
Homemade biscotti are fun. If you want to skip the mixing and twice-baking, we have done the hard work for you. Our gluten-free biscotti are handcrafted in small batches and baked for a crisp, flavorful finish. Satisfaction is guaranteed.
