Last Updated on December 22, 2024
These Gluten Free Biscotti are simple to make and use only 7 ingredients.
The gluten free flour I use in this recipe is almond flour, this gives a wonderful nutty flavor and texture!
I also like to change up the extract that I add to the recipe from time to time.
Switching between vanilla with lemon or just vanilla extract gives this twice baked cookie a different flavor each time you make it!
Switch it up by adding crushed nuts, such as pistachio or almonds to the dough.
Or add mini chocolate chips to the dough.
You can also add a frosting of your choice to this biscotti.
Try dipping or spreading a homemade chocolate or a white frosting on the biscotti.
With or without frosting, enjoy your homemade biscotti with your favorite wine, plant based milk, iced or hot tea, hot cocoa, or freshly brewed coffee!
Ingredients for the biscotti
- Gluten Free Flour – I used an almond flour as my gluten free flour. I love the flavor and the texture of this flour for this twice baked cookie.
- Sugar – My sweetener of choice is a pure cane white sugar.
- Arrowroot – Arrowroot’s texture is similar to cornstarch. In this recipe I used it with the dense almond flour to balance out the texture of the cookie.
- Baking Powder – Baking powder is also added to these cookies to help them rise and lighten the dough.
- Salt – Salt enhances the other ingredients.
- Extracts – I always use a pure vanilla extract in these cookies. But I have also added a pure lemon extract along with the vanilla for a fresh new flavor. The extracts enhances the taste of the other ingredients as well as adding flavor to the biscotti.
- Water
How to make a Gluten Free Biscotti
Preheat the oven to 350° F.
Prepare a baking sheet with parchment paper and set aside.
In a medium sized mixing bowl, mix together the almond flour, sugar, arrowroot, baking powder, salt.
Continue by adding the water and extract, stir until well combined.
The dough should be sticky enough to stick together.
Place the dough onto the baking sheet, shape into a log that is around 10 inches long, 2 to 3 inches wide, and 1/2 inch thick.
Note : The length and the width are not that important, but try to keep the thickness to 1/2 inch.
Slide the baking sheet into the oven and bake for about 23 to 25 minutes, or until firm to the touch.
Remove from the oven, turn off the oven to cool, leave the log on the baking sheet to cool completely.
After everything is completely cooled, preheat the oven to 300° F.
With the parchment paper, lift the log onto a cutting board and slice the log into about 1/2 inch thick biscotti.
Place the parchment paper back onto the baking sheet with the sliced side down.
Slide the baking sheet into the oven and bake for 7 minutes.
After 7 minutes, remove the baking sheet, flip the biscotti to the opposite cut side and bake for about 7 minutes.
Keeping a close eye on the biscotti, modifying the timing if needed (time can vary), making sure it does not burn.
Once the biscotti is slightly browned, remove from the oven to cool completely.
Enjoy!
Gluten Free Biscotti
Ingredients
- 1 3/4 Cup Almond Flour
- 1 tsp Baking Powder
- 2 Tbsp Arrowroot
- 1/8 tsp Salt
- 1/4 Cup Pure Cane White Sugar
- 1 tsp Pure Vanilla Extract Or use 1/2 tsp vanilla extract and 1/2 tsp lemon extract.
- 3 Tbsp Water
Instructions
- Preheat the oven to 350° F.
- Prepare a baking sheet with parchment paper and set aside.
- In a medium sized mixing bowl, mix together the almond flour, sugar, baking powder, salt.
- Continue by adding the water and extract, stir until well combined.
- The dough should be sticky enough to stick together.
- Place the dough onto the baking sheet, shape into a log that is around 10 inches long, 2 to 3 inches wide, and 1/2 inch thick.
- Note : The length and the width are not that important, but try to keep the thickness to 1/2 inch.
- Slide the baking sheet into the oven and bake for about 23 to 25 minutes, or until firm to the touch.
- Remove from the oven, turn off the oven to cool, leave the log on the baking sheet to cool completely.
- After everything is completely cooled, preheat the oven to 300° F.
- With the parchment paper, lift the log onto a cutting board and slice the log into about 1/2 inch thick biscotti.
- Place the parchment paper back onto the baking sheet with the sliced side down.
- Slide the baking sheet into the oven and bake for 7 minutes.
- After 7 minutes, remove the baking sheet, flip the biscotti to the opposite cut side and bake for about 7 minutes.
- Keeping a close eye on the biscotti, modifying the timing if needed (time can vary), making sure it does not burn.
- Once the biscotti is slightly browned, remove from the oven to cool completely.
