Cooking and Serving: 60 minutes | 10 biscotti
Ingredients
Storage suggestions
Description
Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 60 minutes | Servings: 10 biscotti
Ingredients
Storage suggestions
Instructions
GLUTEN FREE BISCOTTI RECIPE
Prep Time: 10 minutes mins.
Cook Time: 50 minutes mins.
gluten free biscotti with coarse sugar dipped in chocolate.
Crispy, crunchy gluten free biscotti made with or without finely chopped.
almonds, are naturally dairy-free and turn out perfect every time.
INGREDIENTS
1 ¼ cups (175 g) all purpose gluten free flour blend.
INGREDIENTS
1 ¼ cups (175 g) all purpose gluten free flour blend.
Notes
* ½ teaspoon xanthan gum, omit if your blend already contains it
* 1 teaspoon baking powder
* ¼ teaspoon kosher salt
* ½ cup (100 g) granulated sugar
* ¾ cup (84 g) raw almonds, chopped finely (optional)
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* Coarse sugar, for coating (optional)
* Melted dark chocolate, for dipping (optional)
* Preheat your oven to 350°F. Line a small rimmed baking sheet with unbleached
parchment paper and set it aside.
* In a large bowl, place the flour blend, xanthan gum, cornstarch, baking
powder, salt, and granulated sugar, and whisk to combine well. Add the
optional chopped almonds, and mix to combine.
* Add the eggs, vanilla extract and almond extract, and mix to moisten all the
dry ingredients in the beaten eggs and extracts. It’s helpful to press down
with the bowl of the mixing spoon.
* With clean, dry hands, knead the cookie dough until smooth. It should hold
together very well after it’s all been moistened.
* Place the dough in the center of the prepared baking sheet, and shape with
wet hands into a loaf that is 7-inches long x 3-inches wide x 1-inch thick.
* If you’re using the coarse sugar, moisten the top of the raw loaf with wet
hands until it glistens. Sprinkle the coarse sugar in an even layer on top.
Press down to help the sugar adhere.
* Place the baking sheet in the center of the preheated oven and bake until
lightly golden brown and firm to the touch, about 20 minutes. If you haven’t
used the chopped almonds, the loaf will take a few minutes longer in the oven
to become firm to the touch.
* Remove the baking sheet from the oven and allow the loaf to cool for at least
10 minutes, or until only slightly warm to the touch.
* Lower the oven temperature to 300°F.
* Using a large, serrated knife, slice the loaf carefully in cross-section on
the bias into 10 to 12 pieces. Cut the slices carefully forth with the serrated knife. Each piece should be about 1/4-inch thick.
* Place the pieces back on the prepared baking sheet, cut-side down and spaced
about 1-inch apart from one another. Return the baking sheet to the oven and
* The bottoms of the biscotti will have begun to brown lightly. Flip each of
the cookies over on the baking sheet.
* Return the baking sheet to the oven to bake until the underside of the
cookies is lightly golden brown. That will take about another 10 minutes if
you’ve used almonds, 15 minutes if you haven’t.
* For crunchier cookies, bake until golden brown on both sides, flipping as
necessary and returning the baking sheet to the oven to finish baking. Do not
bake the cookies long enough that they burn.
* Remove the cookies from the oven and allow them to cool to room temperature
before serving. The cookies will crisp as they cool.
* Once cool, the biscotti can be dipped in melted chocolate on one end, one
About the gluten free flour blend.
My favorite all purpose gluten free flour blends are Better Batter’s classic
blend and Nicole’s Best multipurpose blend, with added xanthan gum. Bob’s Red
Mill’s 1-to-1 (in the blue bag) should also work here, but with an extra 1/4
teaspoon xanthan gum even though the blend already contains some, but not
For more information on the best flour blends, please see our all purpose gluten
In place of cornstarch, try arrowroot.
About the vanilla and almond extracts.
You can use any combination of pure extracts you like, but don’t use more than 1
teaspoon of almond extract as it’s quite potent. When I add chopped almonds, I
use 1 teaspoon of almond extract and 2 teaspoons vanilla extract. Otherwise, I
use 1 tablespoon vanilla extract and sometimes even add some vanilla seeds or
Nutrition information is approximate and excludes the coarse sugar and melted
Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 127mg | Potassium: 93mg | Fiber:
2g | Sugar: 11g | Vitamin A: 48IU | Calcium: 58mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Biscotti will stay fresh, unwrapped, at room temperature for 2 days, and in a
sealed glass container for at least 1 week. For longer storage, wrap them
tightly wrapped in a freezer-safe container and freeze. Defrost at room
temperature and they should regain crispness.
How do you keep biscotti from spreading?
Measure your ingredients extremely thick. It will rise up and out a bit during the first bake, and then
not at all after the loaf is sliced and baked again.
Why are my biscotti not crunchy?
If your biscotti aren’t crunchy, you probably didn’t bake them for long enough.
They also may not have cooled enough before you broke into them, as they crisp
If you store your biscotti in a plastic container or froze them after baking,
they will soften as they absorb moisture. Store them in a sealed glass container
at room temperature to maintain their texture.
Why did my biscotti crack on top?
If your original loaf of biscotti cracks during the first bake, your oven
temperature may have been too high. You want the loaf to rise slowly at 350°F.
A little crack on top isn’t a big problem, though. Just let it cool until no
longer hot to the touch, and slice it very carefully with a serrated knife before the second bake.
Is biscotti dough supposed to be sticky?
Yes! The initial biscotti dough is relatively dry, but very sticky. You can
moisten your hands a bit before shaping it, to make handling easier.
How crispy should biscotti be?
Biscotti should be as crispy as you like it! If you like it crispier, bake it
longer (but not at a higher temperature).
Biscotti on wooden surface