• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fearless Dining
  • New? Start Here
  • Recipe Index
  • Cookbooks
  • GF Resources
    • Pantry
  • The Gluten Free Resource Guide: Everything You Need To Know About Gluten Free Living
  • Reader Testimonials
menu icon
go to homepage
  • Home
  • Resources
    • My Pantry
  • Testimonials
  • Recipes
  • Cookbooks
  • About
subscribe
search icon
Homepage link
  • Home
  • Resources
    • My Pantry
  • Testimonials
  • Recipes
  • Cookbooks
  • About
×
Home Recipes Cookies and Bars

Gluten Free Biscotti: An Easy Base For Your Favorite Mix-Ins

Published: Jul 14, 2023 by Sandi Gaertner · 7 Comments · This post may contain affiliate links

  • Facebook
  • Yummly
  • Flipboard
Jump to Recipe
a pinterest collage of a series of biscotti pictures

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.

The top view of a plate of gluten free chocolate chip biscotti.
Jump to:
  • Why This Recipe Is Great:
  • Ingredient Notes:
  • Tips For Sucess:
  • Flavor Variations:
  • How To Make Gluten Free Biscotti:
  • Storage:
  • Recipe FAQ:
  • More Gluten Free Cookie Recipes:
  • 📖 Recipe
  • Fearless Dining
  • 💬 Comments

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:

  1. These gluten free biscotti are the ultimate in crunchy cookies, and it can be tough to get gluten free cookies to turn out crunchy!
  2. You can customize this biscotti recipe any way you like.
  3. The step-by-step directions are really easy to follow.
  4. 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.
A baking tray with slices of chocolate chip biscotti.
Top Pick
King Arthur, Measure for Measure Flour 3 lbs
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.)

Buy Now
We earn a commission if you make a purchase, at no additional cost to you.

Ingredient Notes:

Photos of the biscotti ingredients.
  • 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.
a wooden spoon full 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.

  1. Cinnamon - Add 1 teaspoon of ground cinnamon to the dry ingredients to make these cinnamon flavored.
  2. Chocolate Orange - Add 1-2 tablespoons of orange zest to the wet ingredients. Dip the baked biscotti in chocolate.
  3. 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!!

The biscotti dry ingredients in a bowl.

Step 1: Preheat your oven to 350º F. In a large mixing bowl, add the dry ingredients and use a wire whisk to blend.

A photo of the whisked wet ingredients in a bowl.

Step 2: In a smaller bowl, add your wet ingredients and mix well. I partially melt the butter so they are easy to blend.

The wet and dry ingredients with chocolate chips in a bowl ready to be mixed.

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!

The biscotti dough pressed into a circle.

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.

The biscotti dough with cut lines.

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.

Partially baked biscotti sliced and getting turned on its side.

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.

Gluten free chocolate chip biscotti next to a coffee mug. A plate of biscotti is also behind the mug.

Recipe FAQ:

Why are biscotti so hard?

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!

How do you know when the biscotti are done baking?

Biscotti are done baking when they are crisp on both sides.

Why did the biscotti turn out soft?

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:

  • Cut maple walnut bars. One is tilted sideways so you can see the inside.
    Irresistible Maple Walnut Cookie Bars
  • A bowl filled with scoops of edible cookie dough.
    Edible Gluten Free Cookie Dough {Dairy-Free Option!}
  • Baked gluten free cake mix cookies on a baking tray.
    Quick and Easy Gluten Free Cake Mix Cookies
  • A lemon bar on a small white plate in front of the pan.
    Creamy Paleo Lemon Bars

📖 Recipe

slices of gluten free chocolate chip biscotti on a plate next to a cup of coffee

Gluten Free Biscotti

Sandi Gaertner
If you love biscotti, this crunchy gluten free biscotti is one of the best recipes! It is perfect to serve with a cup of coffee, tea, or enjoy it as a snack.
5 from 7 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Print Recipe Pin Recipe Save RecipeSaved!
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Gluten Free Cookies and Bar Recipes
Cuisine American
Servings 6
Calories 190 kcal

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

  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. If you use Nameste gluten free flour blend or another higher starch blend, you will need to add 2 tablespoons of butter.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. 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

Serving: 1gCalories: 190kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 78mgPotassium: 81mgFiber: 2gSugar: 12gVitamin A: 273IUCalcium: 49mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!
Share by Text

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.

Fearless Dining

Looking for more? Get my FREE Gluten Free Lemon Desserts E-Cookbook when you sign up for my weekly recipe newsletter!

Get Free Recipes To Your Inbox
Buy My Cookbook
Join My Facebook Group
  • Instagram
  • Bandcamp
  • Twitter
  • Twitch

More Gluten-Free Cookie & Bar Recipes

  • The top view of a tray full of chocolate oat cookies.
    The Best Chocolate Gluten Free No Bake Cookies
  • Two gluten free lemon oat bars stacked on top of each other.
    Easy Gluten Free Lemon Oat Bars
  • Gluten free vanilla chocolate cookies on a cooling rack.
    Easy Gluten Free Chocolate Vanilla Cookies
  • A gluten free funfetti cookie on a small white plate.
    Easy Gluten Free Funfetti Sugar Cookies
  • Facebook
  • Yummly
  • Flipboard

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Becky

    April 04, 2022 at 10:59 am

    5 stars
    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.

    Reply
    • Sandi Gaertner

      April 04, 2022 at 12:42 pm

      I am so excited you loved this Becky. I know other readers will be glad to know that psyllium husks work!

      Reply
  2. Pam

    July 11, 2021 at 7:12 am

    On the note about adding 2 tbsp butter if using Namaste flour, does that mean two additional tablespoons or only two tablespoons? Thanks!

    Reply
    • Sandi Gaertner

      July 11, 2021 at 8:31 am

      Hi Pam, it is two additional tablespoons 🙂

      Reply
  3. Allison

    July 27, 2020 at 10:46 am

    Perfect with my morning coffee. Thanks for sharing!

    Reply
    • Sandi Gaertner

      July 27, 2020 at 1:21 pm

      It really is!!

      Reply
  4. Taryn

    July 27, 2020 at 8:44 am

    Crispy and delicious! Thanks!

    Reply

Primary Sidebar

  • Amazon
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • TikTok
A picture of my face standing in front of landscape bushes

Welcome to my blog! I am so glad you are here. If you have Celiac Disease, are gluten intolerant, or have a wheat allergy, you've come to the right place. With years of extensive experience in recipe development, I am dedicated to assisting you on your gluten free journey. As a seasoned gluten free cookbook author and recipe developer, I specialize in creating easy, family-friendly recipes that rival their gluten-filled counterparts. Rest assured, my recipes undergo rigorous testing and refinement, ensuring foolproof results every time.

More about me →

Pumpkin Recipes:

  • A stack of five gluten free pumpkin pancakes on a white plate. Maple syrup is being drizzled over the top.
    Fluffy Gluten-Free Pumpkin Pancakes (Dairy-Free Too!)
  • A whole gluten free pumpkin cheesecake on a table.
    The Best Gluten Free Pumpkin Cheesecake
  • Baked gluten free pumpkin cinnamon rolls.
    Gluten Free Pumpkin Cinnamon Rolls
  • two pumpkin whoopie pies stacked on a white stand.
    Gluten Free Pumpkin Whoopie Pies
  • A plate of pumpkin waffles with syrup and pecan halves.
    Fluffy Gluten Free Pumpkin Waffles
  • A stack of pumpkin molasses cookies.
    Easy Gluten Free Pumpkin Molasses Cookies

More Pumpkin Recipes!

A glass bowl filled with my gluten free flour blend.

Try My DIY Gluten Free Flour Blend Recipe! It is also gum-free!

Trending Gluten Free Recipes:

  • Two slices of gluten free bread on a plate.
    Bake the Best Gluten Free Bread with Your Bread Machine
  • A baked pie crust in a pan.
    How to Make a Homemade Gluten Free Pie Crust
  • two bowls of chicken soup with a garlic press and garlic cloves next to the bowls
    Grandma's Chicken Soup From Scratch
  • a biscuit cut in half on a plate with butter
    The Best Flaky Gluten Free Biscuits

Footer

^ back to top

About

  • About Me
  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up!

Contact

  • Contact
  • Work With Me
  • Web Stories

Copyright © 2013-2023 Fearless Dining, LLC.