These Gluten-Free Biscotti are a wholesome, easy version of the classic Italian cookies. They’re crunchy on the outside and tender within. Plus they’re great for dipping in hot chocolate, coffee or wine.
And they’re also dairy-free, refined sugar-free and Paleo friendly.
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Why this recipe works
- Just like traditional biscotti, this version bakes the dough twice to give the cookies their signature texture: crunchy on the outside yet tender within. (“Biscotti” in Italian translates to “twice cooked” or “twice baked.”)
- These gluten-free biscotti are made with almond flour instead of regular flour. So they’re not only gluten-free, but they also develop a toasty, nutty flavor.
- The almond flour also has all the protein, fiber and healthy fats you find in almonds!
- You only need a small amount of pure maple syrup to sweeten the cookies, so they use an unrefined sweetener and are lower in sugar than most other cookies.
- I include two of my favorite versions: the classic almond biscotti and an orange chocolate chunk biscotti.
- You can also customize these cookies so many ways. See below or after the recipe for more ideas.
- Biscotti are traditionally dipped in coffee, hot chocolate or even wine. Yes, wine! It might sound weird but once you try it, you’ll understand.
What you need
Ingredients:
- 1½ cups superfine blanched almond flour – I use the “scoop and level” method for measuring almond flour. Do not use almond meal.
- 3 tablespoons arrowroot flour/starch – This is similar to cornstarch and will help absorb some of the oil from the almond flour so the cookies aren’t too oily.
- ½ teaspoon baking powder – If you need a corn-free/Paleo friendly baking powder, mix together 2 parts cream of tartar, 1 part baking soda and ½ part arrowroot. (So, for instance, use 2 teaspoons cream of tartar, 1 teaspoon baking soda and ½ teaspoon arrowroot.)
- ¼ teaspoon fine sea salt
- 1 large egg, room temperature
- 1 large egg white, room temperature – This helps bind the cookies without adding too much fat.
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- for almond biscotti: ⅓ cup sliced almonds (plus ½ teaspoon fennel seeds, a traditional yet optional addition)
- for orange chocolate chunk biscotti: ⅓ cup chopped dark chocolate (I use Enjoy Life! for dairy-free or Hu for dairy-free/Paleo) and the zest of 1 small orange
Equipment:
- a large mixing bowl
- a medium mixing bowl
- measuring spoons
- a measuring glass
- a whisk
- a spatula (the kind for stirring, not flipping)
- a large serrated knife/bread knife
- a fine-mesh sieve (for sifting the almond flour if it’s lumpy)
- a baking sheets
- parchment paper
- a cutting board
How to make Gluten-Free Biscotti
Step 1: Heat the oven to 375° F.
Step 2: Line a baking sheet with parchment paper.
Step 3: In a large bowl, combine the almond flour (sifting through a fine-mesh sieve if it’s lumpy), arrowroot, baking powder and salt. If using fennel seeds or orange zest, add them now. Whisk everything together until combined.
Step 4: In a medium bowl, whisk the egg, egg white, maple syrup and vanilla until combined.
Step 5: Pour the wet ingredients into the dry ingredients. Use a spatula to stir everything together. Then, if using sliced almonds or chocolate chunks, stir them in. The dough will be somewhat thick and sticky.
Step 6: Transfer the dough to the baking sheet. Using the spatula or your hands, push and spread the dough into a rectangle roughly 9×3″. If the dough is sticky, get your hands slightly damp and then form it into shape. Use a paper towel or towel to dab up any drops of water on the baking sheet.
Step 7: Bake the dough for 25 minutes, until it’s puffed up, has spread a bit and become golden brown. Remove from the oven (leave the oven on) and let it rest on the baking sheet until cool enough to handle, about 10 minutes.
Step 8: Use a large spatula to carefully transfer the baked dough to a cutting board. Use a long serrated/bread knife to cut roughly ½-inch slices on an angle. Gently arrange the slices on the baking sheet with one cut side facing up.
Step 9: Bake again for 10 minutes. Remove from the oven and use the spatula or serrated knife to gently flip the cookies onto the other cut side. Bake one last time for 5-10 minutes, until a darker golden brown. Let cool completely on the baking sheet.
Frequently Asked Questions (FAQ)
You can use tapioca flour/starch in place of the arrowroot.
You can use honey in place of the maple syrup.
For an even stronger almond flavor, you can add 1/4 teaspoon almond extract in place of or in addition to the vanilla extract.
You can also dip part of the biscotti in melted chocolate and let them dry on a parchment-lined baking sheet.
This recipe includes the classic combo of sliced almonds and fennel seeds (you can also add the zest of 1 lemon).
And it also includes an orange chocolate chunk version (add 1 teaspoon espresso powder if you like, too).
You can also try:
– dried cranberries and pistachios (add orange zest to make them festive for the holidays)
– dried cranberries, orange zest and cinnamon for the holidays
– dried dates and hazelnuts
– chocolate chunks and dried cherries
– ¾ teaspoon espresso powder and ¾ teaspoon ground cardamom
Yep. Store them at room temperature in a slightly open container (if the container is tightly sealed, the cookies will soften). They will keep for up to a week.
Yes. Once cooled, keep the biscotti on the parchment-lined baking sheet and place the whole sheet in the freezer. Once the cookies are frozen (about 2-3 hours), transfer them to an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge, then store them at room temperature in a slightly open container (if the container is tightly sealed, the cookies will soften).
Other gluten-free cookie recipes you might also like:
- Paleo Chocolate Chip Cookies
- Paleo Chocolate Chunk Cookies
- Paleo Shortbread Cookies
- Paleo Thumbprint Cookies
- Gluten-Free Italian Hazelnut Cookies (Brutti ma Buoni)
Gluten-Free Biscotti (dairy-free, Paleo)
Ingredients
- 1½ cups superfine blanched almond flour not almond meal
- 3 tablespoons arrowroot flour/starch
- ½ teaspoon baking powder see notes
- ¼ teaspoon fine sea salt
- 1 large egg room temperature
- 1 large egg white room temperature
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- for almond biscotti: ⅓ cup sliced almonds (plus ½ teaspoon fennel seeds, a traditional yet optional addition)
- for orange chocolate chunk biscotti: ⅓ cup chopped dark chocolate (I use Enjoy Life! for dairy-free or Hu for dairy-free/Paleo) and the zest of 1 small orange
Instructions
- Heat the oven to 375° F.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour (sifting through a fine-mesh sieve if it's lumpy), arrowroot, baking powder and salt. If using fennel seeds or orange zest, add them now. Whisk everything together until combined.
- In a medium bowl, whisk the egg, egg white, maple syrup and vanilla until combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula to stir everything together. Then, if using sliced almonds or chocolate chunks, stir them in. The dough will be somewhat thick and sticky.
- Transfer the dough to the lined baking sheet. Using the spatula or your hands, push and spread the dough into a rectangle roughly 9×3". If the dough is sticky, get your hands slightly damp and then form it into shape. Use a paper towel or towel to dab up any drops of water on the baking sheet.
- Bake the dough for 25 minutes, until it's puffed up, has spread a bit and become golden brown. Remove from the oven (leave the oven on) and let it rest on the baking sheet until cool enough to handle, about 10 minutes.
- Use a large spatula to carefully transfer the baked dough to a cutting board. Use a long serrated/bread knife to cut roughly ½-inch slices on an angle. Gently arrange the slices on the baking sheet with one cut side facing up.
- Bake again for 10 minutes. Remove from the oven and use the spatula or serrated knife to gently flip the cookies onto the other cut side. Bake one last time for 5-10 minutes, until a darker golden brown. Let cool completely on the baking sheet.
Deb says
Excellent! For a Christmas treat I used sweetened dried cranberries and grated orange zest.
Paleo Gluten Free Guy says
So glad you liked it, Deb! I love dried cranberries and orange around the holidays. 🙂