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 make other flavors of biscotti with. Crunchy and sweet, this gluten free biscotti recipe is perfect dipped in coffee or hot cocoa.
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!
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!
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 on the same premise.
- Gluten free flour blend - 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.
- Xanthan gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Butter - Feel free to use vegan butter if you are dairy-free.
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 325º 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 15 minutes on this side. Flip the biscotti over and bake on the other side for an additional 15 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. This is a great biscotti base recipe because you can vary it so much. I have folded in chocolate chips, chopped nuts, dried fruit, and even dipped my biscotti in chocolate.
- Cinnamon - Add 1 teaspoon cinnamon to the dry ingredients to make these cinnamon flavored.
- Chocolate Orange - Add 1-2 tablespoons orange zest to the wet ingredients. Dip the baked biscotti in chocolate.
- Almond - Add 1 teaspoon almond extract to the wet ingredients and dry roasted almonds to the biscotti dough
Store in an air-tight container for up to 4 days. 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.
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.
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 I think you will like:
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 for 15 minutes.
- Flip the biscotti over and bake for 15 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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