If you are on the lookout for a delightful treat that pairs beautifully with your morning coffee or afternoon tea, then this Gluten-Free Almond Biscotti Recipe is exactly what you need. These crunchy, nutty biscotti deliver that classic Italian cookie experience without a trace of gluten, making them perfect for anyone with dietary restrictions or simply those craving a wholesome, satisfying snack. Every bite bursts with the rich flavor of almond complemented by a crisp texture that is utterly addictive. Whether you’re dunking them into a warm cup of espresso or enjoying them straight up, these biscotti are sure to become a fast favorite in your biscuit repertoire.
Ingredients You’ll Need
Creating the perfect gluten-free almond biscotti couldn’t be simpler thanks to a handful of straightforward ingredients. Each one plays a pivotal role in balancing flavor, texture, and that signature biscotti crunch you love.
- 1 ¾ cups almond flour: Provides a moist, nutty base while keeping the recipe gluten-free and rich in flavor.
- ¼ cup coconut flour: Adds absorbency for the right dough consistency and a subtle tropical note.
- ½ cup sugar: Sweetens the biscotti and helps achieve that golden crust during baking.
- 1 teaspoon baking powder: Gives a gentle lift to the dough ensuring the biscotti aren’t too dense.
- ¼ teaspoon salt: Enhances the almond flavor and balances the sweetness perfectly.
- 2 eggs: Acts as a natural binder, bringing all ingredients together into a hearty dough.
- 1 teaspoon almond extract: Intensifies the nutty taste and adds aromatic depth.
- ½ cup chopped almonds: Adds delightful crunch and texture contrast in every bite.
How to Make Gluten-Free Almond Biscotti Recipe
Step 1: Preheat and Prep
Begin by setting your oven to 325°F (160°C), ensuring it reaches the perfect temperature to bake the biscotti evenly with a golden finish. Meanwhile, line a baking sheet with parchment paper to prevent sticking and ease cleanup later.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together your almond flour, coconut flour, sugar, baking powder, and salt. This blend forms the dry base of your biscotti dough, balancing texture and taste perfectly.
Step 3: Incorporate Eggs and Almond Extract
Crack in the eggs along with the almond extract, stirring well until you achieve a sticky yet manageable dough. This step activates the ingredients binding and infuses the unmistakable almond aroma throughout.
Step 4: Fold in Chopped Almonds
Gently fold in the chopped almonds, ensuring each piece is evenly distributed without overmixing. These nuts give the biscotti their signature crunch and nutty bursts.
Step 5: Shape the Dough
Divide the dough and form it into two long logs directly on your prepared baking sheet. Make sure the logs are even in thickness so they bake uniformly.
Step 6: First Bake
Bake the logs for 20 to 25 minutes until they’re firm and lightly golden on top. Allow them to cool for about 10 minutes so they’re easier to slice without crumbling.
Step 7: Slice and Second Bake
Using a serrated knife, carefully slice the logs into ½-inch thick biscuit shapes. Lay them flat on the baking sheet and return to the oven, baking for 10 minutes on each side until fully crisp.
How to Serve Gluten-Free Almond Biscotti Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or drizzle melted dark chocolate over the cooled biscotti to add an elegant touch that enhances their nutty flavor while giving a glossy finish that’s as beautiful as it is delicious.
Side Dishes
These biscotti love company! Serve alongside a robust cup of espresso or a fragrant tea, such as Earl Grey or chamomile, that complements their crunchy texture and almond notes perfectly.
Creative Ways to Present
For a cozy gathering, arrange these biscotti standing upright in a rustic mug or bundle them with a ribbon as a thoughtful, homemade gift. You can even pair them with a small jar of almond butter or honey for a sweet and savory contrast.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your gluten-free almond biscotti in an airtight container at room temperature. They remain wonderfully crisp for up to two weeks, making them a convenient treat to enjoy whenever a sweet craving strikes.
Freezing
If you want to keep your biscotti fresh for longer, simply freeze them in an airtight container or zip-top bag. When properly sealed, they hold their texture and flavor for up to three months.
Reheating
To restore their crunch after storage or freezing, warm the biscotti in a preheated oven at 300°F (150°C) for 5 minutes. This brings back that delightful crispness as if fresh from the bakery.
FAQs
Can I use other nuts instead of almonds in this Gluten-Free Almond Biscotti Recipe?
Absolutely! While almonds add a signature flavor, you can substitute with walnuts, pecans, or hazelnuts for a different twist. Just keep the quantity the same to maintain texture balance.
Is this recipe suitable for a nut allergy?
This particular recipe relies heavily on almond flour and chopped almonds, so it is not suitable for those with nut allergies. However, you could experiment with seed flours like sunflower seed or pumpkin seed flour as alternatives.
Can I reduce the sugar in this recipe?
Yes, you can slightly reduce the sugar if you prefer a less sweet biscotti, but keep in mind that sugar helps with browning and texture. Reducing it drastically might affect the final crunch and color.
Do I need to use coconut flour, or can I skip it?
The coconut flour plays a crucial role absorbing moisture and helping bind the dough without gluten. Omitting it may result in a crumbly texture, so it’s best to include it unless you substitute with another absorbent gluten-free flour.
How long will the biscotti stay crunchy?
If stored properly in an airtight container, these biscotti stay crunchy for up to two weeks. Reheating briefly in the oven can refresh their crispness anytime after storage.
Final Thoughts
You truly can’t go wrong with this Gluten-Free Almond Biscotti Recipe. It’s an easy, rewarding way to enjoy a crispy, flavorful Italian classic without gluten, perfect for sharing or savoring solo. Once you try these biscotti, they’ll surely become your go-to snack for any moment that calls for a little something special. So, grab your ingredients and start baking — I promise this recipe will brighten up your day!
Print
Gluten-Free Almond Biscotti Recipe
- Total Time: 55 minutes
- Yield: 20 biscotti
- Diet: Gluten Free
Description
Crunchy, nutty gluten-free almond biscotti perfect for dunking in coffee or tea. These twice-baked Italian cookies are made with almond and coconut flour, offering a deliciously crisp texture and a hint of almond flavor.
Ingredients
Dry Ingredients
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 eggs
- 1 teaspoon almond extract
Add-ins
- ½ cup chopped almonds
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the biscotti logs.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, sugar, baking powder, and salt. Stir well to evenly distribute all dry ingredients.
- Add Wet Ingredients: Beat in the eggs and almond extract to the dry mixture until you form a dough.
- Fold in Nuts: Gently fold the chopped almonds into the dough ensuring even distribution.
- Shape Logs: On a lined baking sheet, shape the dough into two logs, about 12 inches long each for even baking.
- First Bake: Bake the logs for 20–25 minutes until they are firm and slightly golden. Remove from oven and allow to cool for 10 minutes.
- Slice: Using a sharp knife, carefully slice the logs diagonally into biscotti pieces about ½ inch thick.
- Second Bake: Place the slices cut-side down back on the baking sheet. Bake for 10 minutes, then flip and bake for another 10 minutes until crisp and golden on both sides.
- Cool and Serve: Let the biscotti cool completely before serving. Enjoy dunking them in your favorite coffee or tea.
Notes
- For an extra indulgent touch, dip biscotti ends into melted dark chocolate and allow to set.
- Store biscotti in an airtight container to maintain crispness for up to two weeks.
- Can be made nut-free by substituting chopped almonds with seeds like pumpkin or sunflower.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
