Gluten-Free Biscotti (dairy-free, Paleo)

Dairy-free biscotti piled into a towel-lined square tin.

5 from 1 vote

Gluten-Free Biscotti (dairy-free, Paleo)

These Gluten-Free Biscotti are a wholesome, easy version of the classic Italian cookies. They're crunchy on the outside and tender within. So they're perfect to eat as is or for dipping in hot chocolate, coffee or wine.

And they're also dairy-free, refined sugar-free and Paleo friendly.

Prep Time15

Cook Time45

cooling time10

Total Time1 10

Course: Dessert

Cuisine: Italian

Servings: cookies

Calories: 135kcal

Author: Don Baiocchi

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 9x3". 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.

Notes

Note: 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.)

Substitutions

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.

Flavor combinations

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

Make ahead

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.

Freezer info

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).

Nutrition