Gluten Free Almond Biscotti

Gluten-Free Almond Biscotti, classic Italian twice-baked cookies, boast a rich almond flavor and perfectly balanced sweetness with a hint of licorice from the anise. Enjoy them with a cup of coffee or tea, a glass of dessert wine, or savor them on their own. Their crunchy texture makes them perfect for dunking.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this recipe for almond biscotti with King Arthur Measure for Measure, Bob's Red Mill and my own Gluten Free Flour Blend. The almond biscotti cookies made with Bob's Red Mill were drier and crumblier than the ones made with the King Arthur flour. Overall, my first choice for gluten free Almond Biscotti is the Measure for Measure blend from King Arthur.

Almond Flour: Adding almond flour helps to eliminate a sandy texture which can happen if this recipe is made with only gluten-free flour. To keep this recipe nut-free, substitute the almond flour with gluten-free flour.

Almonds: I have tested this recipe with chopped whole almonds and sliced almonds. While the whole almonds look the prettiest in the finished product, they can be challenging to slice. Which is why I opted for the sliced almonds in my almond biscotti recipe. I do recommend toasting them before adding them to the biscotti dough which gives them more flavor.

Pure Almond Extract: Almond Extract does not taste like almonds since it is made with bitter almond oil and ethyl alcohol. Whole bitter almonds are actually inedible. But their oil has a strong, sweet flavor and gives the buttery spritz cookies a little extra hint of almonds. Please be very careful with this extract since a little goes a very long way! 

Whole Anise Seeds: Anise is a common flavoring found in Italian Biscotti. It provides a unique licorice-like taste that complements the sweetness of the cookie and adds a warm and aromatic element to the flavor profile. I use whole anise seeds which can be found at every grocery store. Chop them with a sharp chef's knife before adding them to the recipe. However, if you don't enjoy the taste of anise feel free to skip this ingredient.

How to make Gluten Free Almond Biscotti Dough

It is important to mention that biscotti need some time to make. The dough needs to rest in the refrigerator before shaping and again before baking. Once the logs are baked, they need to cool for 10-15 minutes before slicing and baking them a second time. Baking them twice is the secret to making the best gluten free almond biscotti. So keep this additional need of prep time in mind when making this recipe. The biscotti dough can be made with a stand mixer or an electric mixer and a large bowl.

Step 1: Preheat oven to 300F. Line two large baking sheets with parchment paper or silicone baking mats. Spread the sliced almonds on one of those baking sheets and toast for 7-10 minutes. Keep a close eye on the almonds. They will start to change color, becoming golden brown and releasing a nutty aroma. Be cautious not to over-toast, as they can quickly go from golden to burnt. Remove the almonds from the oven and allow them to cool completely. Turn off the oven.

Step 2:  In a small bowl sift or whisk together the gluten-free multi purpose flour, almond flour, baking powder, and kosher salt. Give the whole anise seeds a rough chop and add them to the dry ingredients. Set aside.

Step 3: In the bowl of the stand mixer, fitted with the paddle attachment, combine the unsalted butter, brown sugar, granulated white sugar, a generous teaspoon vanilla extract and ⅛-1/4 teaspoon of almond extract. At a medium speed, mix until light and fluffy. This will take around 2-3 minutes. Creaming butter and sugar is not about combining the two ingredients, it’s about aerating them. The creaming will generate small air bubbles which will help raise your cookies and baked goods.

Step 4: Once the butter and sugar mixture are light and fluffy, turn off the mixer and scrape down the sides of the bowl and the paddle. Without scraping down the sides, butter/sugar builds up on the sides of the bowl. When you add the flour, that film of butter will create random streaks of fat in your dough and will cause your Gluten Free Biscotti logs to leak.

Step 5: At a low speed, add the large eggs and the egg yolk one at a time. Make sure each egg is fully incorporated. The mixture may look curdled/broken but will come back together once one adds the dry ingredient.

Step 6: Add the dry ingredients to the wet ingredients and mix just until the mixture comes together. Add the almonds and with a flexible spatula or at a very low mixing speed mix until a dough comes together. Don't overmix it.

Step 7: The almond biscotti dough will be very soft and may look sticky. Cover your mixing bowl and place the bowl in the refrigerator for 15-20 minutes before shaping it into logs.

How to shape almond biscotti logs

Step 1: Once the gluten free almond biscotti dough has chilled for at least 15-20 minutes, transfer it to a lightly floured parchment paper lined sheet tray. The lightly floured surface will help prevent them sticking to the paper. To cut down the stickiness of the dough, lightly wet your hands with cold water and shape the gluten-free biscotti dough into two same-sized logs (around 8" x 2.5" and around 1" tall). The wider your logs are, the longer and more fragile the biscotti will be.

Step 2: Lightly wet your hands again and smooth out the top of your biscotti logs.

Step 3: At this point place your baking sheets back in the refrigerator and allow the biscotti dough to rest for an additional 30 minutes (up to 2 days). The second chill will help to reduce spreading and keep the biscotti logs in a nice shape.

How to bake Almond Biscotti

Step 1: When ready to bake, preheat your oven to 350F. Arrange your oven rack in the middle.

Step 2: Remove the biscotti logs from the refrigerator and sprinkle them with some coarse sugar such as turbinado sugar. This will give them a little extra crunch.

Step 3: Bake the gluten free biscotti logs at 350F for 24-26 minutes. The logs will be golden brown around the edges and may have some cracks on their surfaces. When gently pressed, the biscotti logs should feel firm and set. They shouldn't be too soft in the center. The first baking is designed to partially cook the dough and set its shape.

Step 4: Remove the logs from the oven and allow them to cool for around 10-15 minutes. Reduce the oven temperature to 325F.

Step 5: When ready to slice the biscotti, carefully transfer the logs to a cutting board. We will reuse the same sheet tray, no need to change the parchment paper.

Step 6: Lightly spritz the logs with some water. This will help to keep the biscotti in shape and reduce the chances of them crumbling. If you don't have a water spray bottle, you can just use your hands or a pastry brush to very lightly moisturize the crust of the logs.

Step 7: Using a sharp knife, preferably a serrated knife, cut the biscotti on an angle into ½" wide slices. When slicing, use a single, swift motion for each cut. Avoid a sawing motion, as this can lead to crumbling. A smooth, decisive cut helps maintain the structure of the biscotto. Depending on how thick you cut them, you should get around 15-16 biscotti from each log. (Some people swear by using an electric knife for this. Since I don't own one, I can not confirm it)

Step 8: Place the cut biscotti cut side down on the sheet tray. The Italian cookies can be close together since they won't be spreading anymore at this point.

Step 9: Bake the gluten-free biscotti at 325F for 10 minutes. Remove the sheet tray from the oven and carefully turn over each cookie. Return them to the oven for an additional 10 minutes. If the cookies are too hot or fragile to turn over, allow them to cool for 10 minutes before turning them over.

Remove the almond biscotti from the oven and allow them to cool completely on the baking tray. There is no need to move them to a wire rack to cool.

Pro Tip: The key to slicing biscotti is not only allowing them to rest after the first bake but also the sharpness of your knife and your cutting skills. If your biscotti break during slicing, which happens to the best of us, just use them as biscotti bites. There is no need to throw them away. Besides in 20+ years of working as a pastry chef, I had my fair share of crumbled biscotti, and everyone loved them no matter what. To sum up, sometimes biscotti break but still taste delicious.

Storage & Freezing

Allow the biscotti to cool completely after the second baking. They will continue to firm up as they cool. Store the biscotti in an airtight container to prevent them from absorbing moisture from the air, which could soften their texture.

Biscotti are best stored at room temperature. Refrigeration may introduce moisture which will compromise their crispness. Properly stored almond biscotti can remain fresh for several weeks makes them a great option for christmas cookies. However, keep in mind that their texture may evolve over time, becoming slightly softer. If you enjoy the traditional crispiness, it's best to consume them within the first few weeks after baking.

Fully baked and cooled biscotti can be frozen up to 2 months. Place them in an airtight container or freezer bag and freeze. When you're ready to enjoy the almond biscotti, remove them from the freezer and let them thaw at room temperature. This helps prevent condensation from forming on the surface, which can affect their texture.

Almond Biscotti Variation Ideas

These Almond Biscotti are a very classic biscotti flavor. If you would like to change things up, feel free to add some lemon zest or orange zest to the dough which compliments the almond flavor. You can also dip the fully cooled biscotti in some melted chocolate for a nice contrast.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.