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5 from 3 votes

This gluten free almond biscotti has the perfect level of crispiness and nutty flavor! If you love almond flavor, this easy gluten free biscotti recipe is a fun baking project! I share easy, step-by-step, easy-to-follow recipe instructions to help make this biscotti recipe fool-proof.

A slice of gluten free almond biscotti sitting on the rim of a coffee cup.

Why my family loves this biscotti recipe:

  1. This almond biscotti is a delicious Italian cookie well known for its crispiness! It is full of almond flavor! It is hard to get gluten free cookies to be crunchy, so biscotti is a great alternative!
  2. What sets my recipe apart from other biscotti recipes is that I simplified the process to make this recipe. With my directions and step-by-step photos, this is a beginner-level recipe, making it fun for anyone! It is the best way to make this crunchy gluten free almond biscotti recipe! You don’t need any fancy baking tools! This recipe uses simple, easy-to-find ingredients.
  3. You can vary the toppings and mix-ins in this twice-baked cookie recipe. I share a big list below!

If you love biscotti, I have several tasty flavors of gluten free biscotti to make! You may also love this Gluten-Free Mandelbrot, which is very similar to biscotti!

Allergen Information:

This recipe is gluten-free and soy-free.

To make this dairy-free, use plant-based butter. If you need nut-free biscotti, this is not a good recipe, and I recommend using my Gluten Free Biscotti Base recipe to make another flavor.

A white plate with four chocolate dipped almond biscotti.
Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

Photos of the ingredients used to make this gluten free almond biscotti recipe.
  • Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure Flour. Other blends should work, but keep an eye on the batter consistency. Some starchy blends may need more flour added.
  • Xanthan Gum – If your blend doesn’t contain a binder, add 1/2 teaspoon of xanthan gum to the dry ingredients.
  • Cane Sugar
  • Baking Powder and Sea Salt – Use aluminum-free baking powder.
  • Unsalted Butter – Mostly melted.
  • Eggs – Use size large eggs.
  • Almond Extract
  • Almonds – I used raw, unsalted almonds. You can also use unsalted roasted almonds.
  • Chocolate Chips – Optional for a chocolate dip or drizzle.

Tips For Sucess:

  • Letting the dough chill will help your biscotti remain in its rectangular shape while baking. Avoiding the batter spreading will help keep these in a traditional biscotti shape.
  • Twice baking the biscotti is the key to crispy biscotti. If you notice the biscotti getting dark, you can cover the top with foil as it bakes on each side.
  • If you love gluten free baking, it is important to use the right type of flour blend for your baking. Here is a great list of which gluten free flour blends work in which types of recipes.

You may also love this Gluten Free Chocolate Mint Biscotti recipe!

How To Make Gluten Free Almond Biscotti:

For this simple gluten-free almond biscotti recipe, I used whole, raw, unsalted almonds and then used a chopper to chop them into medium-sized pieces.

Photos of steps 1 and 2 making the biscotti.

Step 1: In a large bowl, add the flour, sugar, baking powder, and salt. Whisk to blend. Add the chopped almonds and mix.

In a microwave-safe bowl, add the butter and microwave it for 25 seconds to soften/partially melt the butter. Add the eggs and almond extract and whisk.

Step 2: Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until a dough forms.

Step 3: Wrap the dough in plastic wrap and refrigerate it for 30-45 minutes to chill.

Photos of steps 4 and 5 making the almond biscotti.

Step 4: Preheat the oven to 350º F. Remove the almond scone dough from the refrigerator and unwrap it from the plastic wrap.

Step 5: Prepare the baking pan by lining it with parchment paper or a non-stick gluten free baking spray. cookie sheet. Divide the scone dough into two equal halves and press each into a rectangle, about 1 to 1 1/2 inches thick.

Photos of steps 6 and 7 making the biscotti.

Step 6: Bake the dough for 20 minutes and remove it from the oven. Use a sharp knife to slice through the dough into 1-inch thick slices. It is time for the second bake, which makes these thick slices of biscotti extra crunchy!

Step 7: One of the best ways to cut the biscotti is to use a big, sharp knife and slice in a careful sawing motion. You want to be gentle as you cut so you don’t break the slices.

Tip each slice over onto its side. I use a small spatula to slide space between each slice, then gently flip the slices onto their sides.

Bake on this side for 10 minutes, then remove the biscotti pan from the oven and flip the biscotti onto the other side. If you notice the biscotti getting too golden brown, you can cover them with a piece of aluminum foil.

Photos of steps 8 and 9 in making the almond biscotti.

Step 8: Let the biscotti cool on the pan for 5 minutes, then move each piece carefully to a wire cooling rack. The biscotti will be golden brown. , nutty flavor, hot cup of coffee or tea

These gluten free biscotti have a delicious nutty flavor! Serve with hot tea or coffee.

Step 9: Optional if you are dipping or drizzling chocolate over these biscotti. Melt 6 ounces of chocolate chips in a microwave-safe dish for 25 seconds. Stir and then cook again for 25 seconds. The chocolate should be melted at this point. Do not overcook your chocolate, or it can burn.

You can use bittersweet, milk, or dark chocolate chips. Place wax paper under your wire rack and drizzle the chocolate on each piece of biscotti.

Chocolate covered almond biscotti on a wire rack.

Step 10: Refrigerate to harden the chocolate. Enjoy!

Flavor Variations and Topping Ideas

  • For a more intense almond flavor, toast the slivered almonds in a dry skillet over medium heat for 5-7 minutes before incorporating them into the dough.
  • Feel free to experiment with different mix-ins, such as dried cranberries, chopped chocolate, or chopped nuts, to customize your biscotti to your liking.
  • For extra indulgence, melt the dark chocolate and drizzle it over the cooled biscotti. Before the chocolate has hardened, sprinkle chopped almonds on top for added texture and flavor.
  • Experiment with different nuts or add a hint of citrus zest.

Recipe FAQ:

Can you make the biscotti dough in a stand mixer?

Yes, you can easily mix the biscotti dough in a stand mixer. Add the wet ingredients first and whip with a whisk attachment. Then, gradually add the dry ingredients and chopped almonds.

How do you store gluten free biscotti?

Store the gluten free biscotti in an airtight container for up to 2 days. Gluten-free spoils quickly, so I recommend storing it in the freezer if you want it to last longer. It thaws quickly. Store in a freezer-safe zipper bag.

If you love biscotti over the holidays, I have the best Gluten Free Pumpkin Biscotti and Gluten Free Gingerbread Biscotti recipes to try!

A slice of almond biscotti on a small plate with a tall cup of coffee.
A slice of gluten free almond biscotti sitting on the rim of a coffee cup.

The Best Gluten Free Almond Biscotti

Sandi Gaertner
This an easy recipe to make crunchy, nutty, homemade gluten free almond biscotti.
Love this recipe?Give it a star rating!
5 from 3 votes
gluten free allergy icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 30 minutes
Total Time 1 hour 30 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Cookies and Bar Recipes, Gluten Free Snacks
Cuisine American
Servings 20 slices
Calories 140 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 1 ½ cups gluten free flour blend * see notes
  • 1 cup cane sugar
  • 2 teaspoons baking powder aluminum-free
  • ½ teaspoon sea salt
  • ½ cup unsalted butter
  • 3 large eggs
  • 1 teaspoon almond extract
  • ½ cup raw almonds chopped

Instructions
 

  • I used whole, raw, unsalted almonds and then used a chopper to chop them into medium-sized pieces. You can also use roasted almonds.
  • In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk to blend. Add the chopped almonds and mix.
  • In a microwave-safe bowl, add the butter and microwave it for 25 seconds to soften/partially melt the butter. Add the eggs and almond extract and whisk.
  • Pour the wet ingredients into the dry ingredients and use a rubber spatula to mix them until a dough forms.
  • Wrap the dough in plastic wrap and refrigerate it for 30-45 minutes to chill.
  • Preheat the oven to 350º F. Set the oven rack to the middle position in the oven. Remove the almond scone dough from the refrigerator and unwrap it from the plastic wrap.
  • Prepare the baking pan by lining it with parchment paper or a non-stick gluten free baking spray. cookie sheet. Divide the scone dough into two equal halves and press each into a rectangle, about 1 to 1 1/2 inches thick.
  • Bake the biscotti for 20 minutes and remove it from the oven. Use a sharp knife to slice through the dough into 1-inch thick slices. It is time for the second bake, which makes these thick slices of biscotti extra crunchy!
  • One of the best ways to cut the biscotti is to use a big, sharp knife and slice in a careful sawing motion. You want to be gentle as you cut so you don't break the slices.
  • Tip each slice over onto its side. I use a small spatula to slide space between each slice, then gently flip the slices onto their sides.
  • Bake on this side for 10 minutes, then remove the biscotti pan from the oven and flip the biscotti onto the other side. If you notice the biscotti getting too golden brown, you can cover them with a piece of aluminum foil.
  •  Let the biscotti cool on the pan for 5 minutes, then move each piece carefully to a wire cooling rack. The biscotti will be golden brown.
  • Optional if you are dipping or drizzling chocolate over these biscotti. Melt 6 ounces of chocolate chips in a microwave-safe dish for 25 seconds. Stir and then cook again for 25 seconds. The chocolate should be melted at this point. Do not overcook your chocolate, or it can burn.

Notes

  1. I tested this recipe with King Arthur Measure for Measure Flour. Other blends should work, but you may need to tweak the moisture level because every flour blend varies in grain-to-starch ratio.
  2. If your blend doesn’t contain a binder like xanthan gum, add 1/2 teaspoon.
  3. Store in an airtight container. Gluten-free spoils quicker, so I recommend freezing the biscotti in a freezer-safe zip bag if you don’t eat them within 2 days.

Flavor Variations and Topping Ideas

  • For a more intense almond flavor, toast the slivered almonds in a dry skillet over medium heat for 5-7 minutes before incorporating them into the dough.
  • Feel free to experiment with different mix-ins, such as dried cranberries, chopped chocolate, or chopped nuts, to customize your biscotti to your liking.
  • For extra indulgence, melt the dark chocolate and drizzle it over the cooled biscotti. Before the chocolate has hardened, sprinkle chopped almonds on top for added texture and flavor.
  • Experiment with different nuts or add a hint of citrus zest.
 

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 140kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 37mgSodium: 69mgPotassium: 78mgFiber: 1gSugar: 10gVitamin A: 177IUCalcium: 38mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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