Whip up a batch of this gluten free biscotti to enjoy with a cup of coffee or eat them up plain like a cookie. Crunchy and sweet, this gluten free biscotti recipe is sure to make your coffee better :-).
I think you will love making a batch of these to entertain guests, save back for breakfast or snacks. The recipe is so simple and you might have all the ingredients in your kitchen pantry already.
If you love biscotti as much as I do, you will want to try my gluten free pumpkin biscotti recipe too!
We are big biscotti fans here at the Fearless Dining household. They are not only perfect with coffee and tea, they make a delicious crunchy snack! I like to vary up the flavors like in this gluten free gingerbread biscotti recipe. Flavors that are typical for holidays are good all year long when it comes to biscotti!
You can also try a cousin to biscotti called Mandelbrot. It is not quite as crunchy as biscotti, but gluten free mandelbrot is made on the same premise.
Why this recipe is great:
Biscotti are the ultimate in crunchy cookies and it can be tough to get gluten free cookies to turn out crunchy. I am so excited to share this recipe because these biscotti are crunchy like the real thing!! This easy homemade biscotti recipe is a win-win! You can customize this biscotti recipe any way you like.
What you need to make this:
- Gluten free flour blend - I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Mix-ins like nuts, chocolate chips, and dried fruit
- Chocolate (if you would like to dip your biscotti in chocolate)
Recipe step by step directions:
You are going to love how easy this homemade gluten free biscotti recipe is to make!!
Step 1: Preheat your oven to 350º F. In a bowl, add the dry ingredients and whisk to blend.
Step 2: In a smaller bowl, add your wet ingredients and mix well.
Step 3: Pour the wet ingredients into the dry ingredients. You can use bowls and elbow grease to mix your batter or a standing mixer. Add your mix-ins. Mix well.
Step 4: Place a piece of parchment paper onto a cookie sheet. Take your biscotti dough and shape it into a round circle. Press until it is about 1 to 1 ½ inches thick.
Step 5: Use a knife to make cut marks for each slice of biscotti. Do not cut all the way through the dough.
Step 6: Bake at 350º F for 15 minutes. Remove the biscotti from the oven and slice on the cut lines you made earlier. Cut all the way through. Turn each biscotti slice onto its side. Bake for 10 minutes on this side. Flip the biscotti over and bake on the other side for an additional 10 minutes.
Step 7: Remove from the oven and allow to cool. Dip in chocolate if you like!
In terms of mix-in ingredients, the sky is the limit. I have folded in chocolate chips, chopped nuts, dried fruit, and even dipped my biscotti in chocolate. Feel free to play around with it and see what you enjoy most.
Expert Tips and Recipe FAQ:
The word biscotti actually means to "cook twice" in English. The point is that you bake your cookies so that they are extra dry and crunchy.
You will see I use cold butter in this recipe. If you are looking for a dairy-free version, reach for a vegan stick butter to substitute. It will work well with the biscotti dough and bake up nicely.
Biscotti are done baking when they are crisp on both sides.
Store in an air-tight container up to 4 days. You can also put them into a freezer bag and freeze them so you always have biscotti on-hand.
Soft biscotti is usually due to underbaking. You will want to bake it longer on each side so it hardens.
Here are some more gluten free cookie recipes I think you will like!
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Gluten Free Biscotti
- 1 cup gluten free flour blend * see note
- ⅓ cup sugar
- 1 teaspoon baking powder
- dash salt
- 4 tablespoons butter melted (**see note)
- 1 teaspoon pure vanilla extract
- 1 egg
- optional chocolate chips and/or nuts
- Preheat the oven to 350º F.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and add the chocolate chips and mix.
- Put parchment paper on a cookie sheet.
- Add the dough and press down the dough into a circle about 1 inch thick.
- Use a knife to make slash cuts for slices on the dough.
- Bake for 15 minutes.
- Remove from the oven and use a knife to cut the biscotti all the way through along the lines.
- Tilt each biscotti slice on its side and bake 10 minutes.
- Flip the biscotti over and bake 10 minutes on the other side.
- Remove from the oven and allow to cool.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- If you use Nameste gluten free flour blend or another higher starch blend, you will need to add 2 tablespoons of butter.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- This gluten free biscotti will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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