Gluten-Free Biscotti Recipe

This gluten-free biscotti is crunchy, slightly sweet, and perfect for dipping into coffee, tea, or hot chocolate. Made with almond flour and a gluten-free flour blend, these cookies hold their shape and deliver that classic Italian crunch.

Ingredients

• 1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum)
• ½ cup almond flour
• 1 tsp baking powder
• ¼ tsp salt
• ⅔ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup almonds (toasted & chopped) or chocolate chips/cranberries

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together gluten-free flour, almond flour, baking powder, and salt.
3. In a large bowl, beat together sugar, eggs, and vanilla extract until light and fluffy.
4. Slowly mix dry ingredients into the wet until combined. Dough will be sticky.
5. Stir in almonds (or chocolate chips/cranberries if desired).
6. Divide dough in half and shape into two logs (about 10 inches long, 2–3 inches wide) on the prepared baking sheet.
7. Bake for 25–30 minutes, until golden brown and firm. Remove and let cool for 10 minutes.
8. Lower oven temperature to 325°F (160°C).
9. Slice logs diagonally into ½-inch thick slices. Lay slices cut-side down on the baking sheet.
10. Bake again for 10–15 minutes per side, until dry and crisp. Cool completely before storing.