Biscotti, an Italian specialty, is a type of twice-baked cookie popular for its distinctive shape and crisp texture. Whip up a batch of this gluten free biscotti to enjoy with a cup of coffee or eat them up plain like a cookie. This is a great base recipe to add your favorite flavors and mix-ins.
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We are big biscotti fans here at the Fearless Dining household. They are not only perfect with coffee and tea, but they also 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! The whole family will love this crunchy gluten free biscotti recipe!
I think you will love making a batch of these to entertain guests, save back for breakfast or snacks. The recipe is so simple that you might already have all the ingredients in your kitchen pantry.
If you love biscotti as much as I do, try my gluten free pumpkin biscotti recipe too!
Why This Recipe Is Great:
- These gluten free biscotti are the ultimate in crunchy cookies, and it can be tough to get gluten free cookies to turn out crunchy!
- You can customize this biscotti recipe any way you like.
- The step-by-step directions are really easy to follow.
- I share several easy ways to change up the flavors below!
You can also try a cousin to biscotti called Mandelbrot. It is not quite as crunchy as biscotti, but Gluten Free Mandelbrot is made in a similar way.
WOW this recipe is AMAZING!! Thank you so much, I've missed biscotti so much and these are better than any biscotti I've ever had! Oh dear, I need to make this in bulk for my family. SO delicious!!!!!! I used my own GF mix, added ¼ t of psyllium husk powder since my mix has no gums." They did break while turning them over, but trust me, no one cares.""
Becky, blog comment
Allergen Information:
- This recipe is gluten-free, soy-free, and nut-free.
- Make it dairy-free by using plant-based butter and Enjoy Life dairy-free chocolate chips.
- Make it gum-free (xanthan and guar gum free) using my DIY Gluten Free Flour Blend.
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.)
Ingredient Notes:
- Gluten Free Flour Blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes. Note starchier gluten free flour blends may need more moisture.
- Sugar - Use cane sugar.
- Xanthan gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Baking Powder and Soda - Use aluminum-free baking powder.
- Butter - Use unsalted butter.
- Eggs - Use size large eggs.
- Vanilla Extract - I always recommend using pure vanilla extract if you can.
- Chocolate Chips - Use any flavor of chocolate chips.
Tips For Sucess:
- For best results, line your
cookie sheet with parchment paper to prevent sticking. - When you cut the biscotti after the first bake, be very careful when turning the biscotti to the side for the next bake. They are very fragile when they are partially baked.
For more tips, check out my Gluten Free Cookie Troubleshooting Guide.
Flavor Variations:
In terms of mix-in ingredients, the sky is the limit. This is a great biscotti base recipe because you can vary it so much. I have folded in chocolate chips, chopped nuts, dried fruit, chopped up Heath Bars, and even dipped my biscotti in chocolate.
- Cinnamon - Add 1 teaspoon of ground cinnamon to the dry ingredients to make these cinnamon flavored.
- Chocolate Orange - Add 1-2 tablespoons of orange zest to the wet ingredients. Dip the baked biscotti in chocolate.
- Almond - Add 1 teaspoon of almond extract to the wet ingredients and dry roasted almonds to the biscotti dough
How To Make Gluten Free Biscotti:
You will love how easy this homemade gluten free biscotti recipe is to make!!
Step 1: Preheat your oven to 350º F. In a large mixing bowl, add the dry ingredients and use a wire whisk to blend.
Step 2: In a smaller bowl, add your wet ingredients and mix well. I partially melt the butter so they are easy to blend.
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 before you mix them together. Mix into a nice workable dough.
🔑 Sandi says: Every gluten free flour blend has a different starch-to-grain ratio. This means you may need more or less flour, depending on your flour blend. If you can't shape your dough, it means there is a lot of starch in your blend, and you need to add more flour!
Step 4: Place a piece of parchment paper onto a
Step 5: Use a knife to make cut marks for each slice of biscotti. Do not cut all the way through the dough. This will make it easier for you to cut when the dough is partially baked.
Step 6: Bake at 350º F for 12-15 minutes, depending on the thickness of your biscotti.
Step 7: 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.
Step 8: Bake for 15 minutes on this side. Flip the biscotti over and bake on the other side for an additional 15 minutes.
Step 9: Remove from the oven to a cooling rack and allow the gluten free biscotti slices to cool. Dip in chocolate if you like!
If you love chocolate mint, try my Gluten Free Chocolate Peppermint Biscotti recipe.
Storage:
Store in an airtight container for up to 4 days. I prefer to store in the refrigerator because gluten free baked goods tend to spoil faster. You can also put them into a freezer bag and freeze them so you always have biscotti on hand. Be sure to squeeze the extra air out of the bag.
Recipe FAQ:
The word biscotti actually means to "cook twice" in English. The point is that you bake your cookies to be extra dry and crunchy. This makes them better for dipping into coffee or milk!
Biscotti are done baking when they are crisp on both sides.
Soft biscotti is usually due to underbaking. You will want to bake it longer on each side so it hardens.
More Gluten Free Cookie Recipes:
📖 Recipe
Gluten Free Biscotti
Ingredients
- 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
Instructions
- 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 for 15 minutes.
- Flip the biscotti over and bake for 15 minutes on the other side.
- Remove from the oven and allow to cool.
Notes
- 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.
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
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.
This post was updated from an old July 2020 post with more recipe details.
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Becky
WOW this recipe is AMAZING!! Thank you so much, I've missed biscotti so much and these are better than any biscotti I've ever had! Oh dear, I need to make this in bulk for my family. SO delicious!!!!!! I used my own GF mix, added 1/4 t of psyllium husk powder since my mix has no gums. They did break while turning them over, but trust me, no one cares.
Sandi Gaertner
I am so excited you loved this Becky. I know other readers will be glad to know that psyllium husks work!
Pam
On the note about adding 2 tbsp butter if using Namaste flour, does that mean two additional tablespoons or only two tablespoons? Thanks!
Sandi Gaertner
Hi Pam, it is two additional tablespoons 🙂
Allison
Perfect with my morning coffee. Thanks for sharing!
Sandi Gaertner
It really is!!
Taryn
Crispy and delicious! Thanks!