By Wendy Stoltz, Yuliia Stsepeleva / Last Modified On March 15, 2023

These crispy and crunchy gluten-free biscotti cookies are best for dunking. With hints of lemon flavor and a nice crunch from the pecans, these biscuits are a real treat. So, double the batch and keep them tucked away in the freezer for those days when you just need a great cookie for dunking. 

I love that you can customize this recipe with your favorite nuts or fruit and experiment with different spices. They freeze so well and make the perfect make-ahead recipe. 

If you love cookies like I do, try these 5-ingredient gluten-free shortbread cookies. If you prefer more brownie-like cookies that are extra fudgy, these gluten-free chocolate sunbutter cookies are the perfect cookie! With crunchy edges and a chewy center, no one can resist these classic gluten-free chocolate chip cookies. 

GLUTEN-FREE BISCOTTI RECIPE

The texture of gluten-free cookies long ago was not great, but with the gluten-free blends being more readily available, the crumb and texture of this gluten-free biscotti recipe is perfect.

If you're wondering where the name comes from, biscotti is a traditional Italian cookie also called cantucci. It originated from the Tuscan city of Prato and was dipped in Vin Santo, which is an Italian dessert wine.

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE BISCOTTI

Easy to make - It really is mixing the ingredients together and baking the biscuits twice. No special baking skills are required.

Simple ingredients - With a handful of ingredients, you will be dunking these gluten-free almond biscotti in your morning tea or coffee.

Customize them - Add your favorite nuts and fruits to them, and you can also experiment with different spices too.

INGREDIENTS IN GLUTEN-FREE BISCOTTI

Flour - gluten-free plain flour like Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Ensure your flour has xanthan gum, or else add it in.

Sugar - Use brown sugar for crispy cookie edges.

Butter - I prefer using unsalted butter as I like to control the salt content by adding it in separately.

Nuts - I used pecans, but you can experiment with other types of nuts like pistachios and almonds. 

Lemon - All you need is lemon zest for a punch of lemon flavor.

Extract - lemon extract and vanilla extract add flavor. You can use vanilla bean paste instead of vanilla extract.

Salt- To balance the flavors.

Baking powder - Ensure it is gluten-free baking powder and within date. This helps the cookies rise.

Eggs - Eggs need to be at room temperature.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE BISCOTTI

Mixing bowls - These Pyrex mixing bowls come in handy.

Handheld mixer - I like this hand-mixer. Choose one that's got enough power and speed so you can use it for a variety of recipes.

If you have any questions about making gluten-free biscotti, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE BISCOTTI

1. Preheat the oven to 360F. Place flour, salt, and baking powder in a bowl.
2. Beat soft butter together with sugar with your hand-mixer or whisk.
3. Add eggs one at a time, lemon extract, and vanilla. TIP: You can use vanilla extract or vanilla bean paste.
4. Transfer the beaten eggs to the dry ingredients bowl and add the zest as well. Add crushed pecans and mix thoroughly.
5. You will end up with a sticky dough, but don't add more flour unless it holds its shape. Chill the dough for half an hour in the refrigerator.
6. Divide the dough into two parts, give them an oblong shape, and lay them on parchment paper. Bake for 30 minutes.
7. Let the pastry cool for 10-15 minutes, then cut into ½-1-inch-thick cookies. Transfer to parchment and dry in the oven at 300F for another 20 minutes, flipping halfway through. Let the gluten-free biscotti cool and serve.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for gluten-free biscotti, please see the complete recipe below.

TIPS FOR MAKING THE BEST GF BISCOTTI

Use a sharp knife - When cutting the gluten-free biscotti after the 1st bake, let them cool a bit and then slice them with a sharp knife.

Don't overmix the ingredients - Ensure you mix the ingredients enough, so everything combines. 

Make sure your ingredients are at room temperature - The butter and eggs need to be at room temperature in order to combine them.

HOW DO YOU STORE GLUTEN-FREE BISCOTTI?

You can store these gluten-free almond biscotti at room temperature for up to 4 weeks. I like to store it in an airtight container or a cookie jar with a nice seal. 

CAN YOU FREEZE GLUTEN-FREE BISCOTTI?

Yes, once cooled, place the gf biscotti into an airtight container or freezer bags. They freeze well for 6 months. 

CAN YOU MAKE GLUTEN-FREE BISCOTTI AHEAD OF TIME?

Yes, you can. I make a batch and then freeze them. I take them out as needed.

IS BISCOTTI HEALTHIER THAN COOKIES?

Although not completely healthy for you, they are generally better than most cookies as the sugar content is lower. 

IS BISCOTTI BETTER WITH OIL OR BUTTER?

This is up to personal preference. I prefer butter. 

IS BISCOTTI A BREAD OR A COOKIE?

Biscotti is a cookie through and through. Best accompanied with a warm drink to dunk them in. 

TROUBLESHOOTING COMMON GF BISCOTTI ISSUES:

How do I keep gluten-free biscotti from spreading - Only place two logs per baking sheet or else they tend to spread into each other. Try not to bake on a humid day. If you need to, place the logs in the fridge for 30 minutes prior to baking. 

GF Biscotti is not crunchy - You may not have baked them for long enough. Oven temperatures do vary, so adjust accordingly. You may also have cut them too thick.

WHAT VARIATIONS CAN I MAKE TO THIS RECIPE?

Egg-free - You can try an egg replacer. I have not tried this yet.

Vegan - Try an egg replacer and a vegan butter brand of your choice. As mentioned above I have not tried this, so please comment if you do.

 Did you make this gluten-free biscotti recipe? Please leave me a comment below letting me know what you thought.