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! You can customize this biscotti recipe any way you like.
I like to vary the flavors, like in this gluten free gingerbread biscotti recipe. Flavors typical for holidays are good all year long when it comes to biscotti! The whole family will love this crunchy gluten free biscotti recipe!
If you love biscotti as much as I do, try my gluten free pumpkin biscotti recipe too! You can also try a cousin to biscotti called Mandelbrot. It is not quite as crunchy as biscotti, but Gluten Free Mandelbrot is made similarly.
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.”
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.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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 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 Success
1. For best results, line your cookie sheet with parchment paper to prevent sticking.
2. 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. 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
You may also want to make this Gluten Free Ginger Biscotti or this Gluten Free Almond Biscotti recipe.
Step-By-Step Photos and Directions:
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.
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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 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.
Frequently Asked Questions:
The word biscotti 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:
- Easy Gluten Free Chai Snickerdoodles
- These Gluten Free Crumbl Snickerdoodle Copycat Cookies get rave reviews.
- The Best Gluten Free Chocolate Chip Cookies.
- Soft Gluten Free Peanut Butter Cookies.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Biscotti
Equipment
Ingredients
- 1 cup gluten free flour blend * see note
- ⅓ cup cane sugar
- 1 teaspoon baking powder
- dash salt
- 4 tablespoons unsalted butter melted (**see note)
- 1 teaspoon pure vanilla extract
- 1 large egg
- optional chocolate chips and/or nuts
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Instructions
- Preheat the oven to 350º F.
- In a large bowl, add 1 cup gluten free flour blend, 1/3 cup cane sugar, 1 teaspoon baking powder, dash salt, and whisk to blend.
- In a smaller bowl, add room temperature 4 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, 1 large egg, and mix well.
- Pour the wet ingredients into the dry ingredients and add optional chocolate chips and/or nuts 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
I used King Arthur flour. I had the dough in the fridge for over a week. It actually traveled in the raw state. It’s the first time I made it crunchy, thanks to your recipe & advice. I will definitely be making it again.
Wow, it is good to know the dough kept for that long. I am so glad you loved this biscotti recipe!
These were amazing and lovely with coffee!
We didn’t have chocolate chips or anything, so we made plain mini ones. This will definitely be a go-to recipe!
We were thinking about trying lemon biscottis next; do you think 1-2 tbsps of lemon zest would work? Thanks. 🙂
I am so glad you loved this biscotti! Plain is great too! For lemon, I would add a little lemon juice or extract for more pop!
Excellent recipe! So easy and only takes a few mins to put together. I made chocolate chip the first time and I’m baking cranberry orange today.
I am really glad you enjoyed this biscotti! Orange and cranberry also sound incredible! I love this base is so easy to customize!
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.
I am so excited you loved this Becky. I know other readers will be glad to know that psyllium husks work!
On the note about adding 2 tbsp butter if using Namaste flour, does that mean two additional tablespoons or only two tablespoons? Thanks!
Hi Pam, it is two additional tablespoons 🙂