Gluten Free Biscotti Quick Easy

Need more gluten-free desserts? Try my gluten-free cinnamon rolls, vegan gluten-free cupcakes, and gluten-free blueberry cobbler next. You’ll always find biscotti on my mom’s kitchen counter. It’s her go-to cookie for dipping over a warm cup of almond milk hot chocolate, and she doesn’t mess around with her recipe. In an effort to make more gluten-free treats, I figured, why not start with a cookie made to be crispy? With minimal substitutions, they turn out crunchy and sweet without being too crumbly or overpowering.

Why I love this recipe

Fun to customize. My base recipe has pistachios, almonds, and cranberries, but there is plenty of wiggle room to add other fruits, nuts, and flavorings. The perfect texture. Gluten-free cookies get a bad wrap for being dry and crumbly, but these biscotti have the perfect balance of crispy yet snappable without being overly dry. Great for gifts. During the holidays, I always make a triple batch to share with family and friends. My gluten-free version is requested as much (if not more) than my almond flour biscotti!

Ingredients needed

Gluten-free flour. Opt for a gluten-free flour blend that contains added xanthan gum. I recommend Bob’s gluten-free baking flour. Baking powder. The leavening agent that gives the biscotti stability and rise. Salt. Just a pinch to balance out the sweet flavors. Olive oil. I used extra virgin olive oil. White sugar and brown sugar. A combination of both sugars helps give the biscotti crisp edges while the middle is nice and crumbly. Vanilla extract and almond extract. Ensures every bite has a subtle vanilla and almond taste. Eggs. Room temperature eggs. Cranberries. Unsweetened dried cranberries. Pistachios and almonds. Unsalted and raw pistachios and almonds. Alternatively, you can use just one or the other.

How to make gluten free biscotti

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Biscotti are a type of Italian cookie originating in Tuscany. The name ‘biscotti’ translates to ‘twice cooked,’ referring to the process of baking the cookies once, then slicing them and baking them individually a second time. Step 1- Prep. Preheat the oven to 300F and line a baking sheet with parchment paper.

Arman’s recipe tips

Chill the biscotti in between each bake. A quick 15 minutes in the fridge should be just enough time for the cookies to firm up and slice without breaking. Make them extra crispy. Use only white sugar. Swap the nuts. Try chopped pecans, walnuts, or hazelnuts. Or swap the dried cranberries. For dried blueberries, cherries, figs, or raisins. Add other mix-ins. Like orange zest, lemon zest, or white chocolate chips. Dunk them in melted chocolate. When I do this, I like to dunk only half of the cookie in chocolate. You can also drizzle it on top.

Storage instructions

To store: Store the biscotti in an airtight container at room temperature for up to one month. To freeze: Place the biscotti in a freezer-safe bag and freeze them for up to six months. Let them thaw overnight.