Gluten Free Classic Biscotti with the perfect crunch and a hint of sweetness. This makes them the right cookie for dunking in coffee, hot chocolate, or sweet dessert wine. Biscotti are twice-baked - once as a log and then again cut into slices. The second bake is what makes them crunchy. They are definitely not "melt in your mouth" style cookies but delicious.
Gluten Free Biscotti are made with simple ingredients which most likely can already be found in your pantry and fridge. Use your favorite add-ins such as nuts and chocolate or leave them plain. Either way, they will be delicious.
Serve your biscotti with a cup of the Best Hot Chocolate you ever made at home.

Jump to:
- Recipe Ingredient Notes
- What are Classic Biscotti?
- What is the secret to making biscotti?
- How do you make Gluten Free Biscotti Dough?
- How to shape gluten free classic biscotti logs
- How to bake Gluten Free Biscotti
- Storage & Freezing
- Gluten Free Biscotti Flavors and Add-In Ideas
- FAQ about Gluten Free Biscotti Recipe
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Cookie Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe for classic biscotti with King Arthur Measure for Measure, Bob's Red Mill and my own Gluten Free Flour Blend. The biscotti cookies made with Bob's Red Mill were dry and crumbly compared to the other flour blends used. The blends used for testing this biscotti recipe do contain xanthan gum.
Almond Flour: The addition of almond flour eliminates the very sandy texture when making this recipe with only gluten-free flour. To keep this recipe nut-free, substitute the almond flour with gluten-free flour. Be aware the cookies will be crumbly if you omit the almond flour.
Butter: I use unsalted butter at room temperature in this recipe for Gluten Free Classic Biscotti. The ideal temperature for butter is 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.
Add-Ins: I recommend only adding around 100 grams of add-ins total to the dough. I am using finely chopped cranberries and roasted, salted pumpkin seeds

What are Classic Biscotti?
Biscotti is the Italian term for cookies (in the US) and biscuits (in the United Kingdom). It means twice baked - 'twice' (bis) 'cooked' (cotti). Italian biscotti come in a variety of flavors and are baked, sliced, and dried out in an oven at a low temperature. Traditionally they are served with coffee and meant to be dunked.
The first biscotti, also known as Biscotti di Prato, was created in 14th century in the city of Prato (Italy). Those biscotti were made of almonds which were abundant in the region.
British hardtack and German zwieback are both spinoffs of the Classic Italian Biscotti.
What is the secret to making biscotti?
It is important to mention that Biscotti need some time to make. The dough needs to rest in the refrigerator before shaping and again baking. Once the logs are baked, they need to cool for 10-15 minutes before slicing and being baked the second time. Baking them twice is the secret to making the best gluten free classic biscotti there are.

How do you make Gluten Free Biscotti Dough?
If you have ever made biscotti before (gluten-free or "regular") you will be aware of the fact that the logs can be tricky to shape.
Step 1: In a small bowl sift or whisk together the gluten-free flour, almond flour, baking powder, ground cinnamon, and kosher salt and set aside. Sifting will ensure no lumps of almond flour in your dry ingredients.
Step 2: Combine your add-ins of choice and set them aside. If you like, give the dried fruit and nuts a quick chop.
Step 3: In the bowl of the stand mixer, fitted with the paddle attachment, combine the room-temperature butter, brown sugar, granulated white sugar, and vanilla extract. At a medium speed, mix until light and fluffy. This will take around 2-3 minutes. Creaming butter and sugar isn’t 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 is 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. One at a time, making 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: After a good scrape of the bowl, add the dry ingredients and add-ins. Mix until fully combined. The dough will be very soft and may look sticky. At this point, cover your mixing bowl and place the bowl in the refrigerator for 15-20 minutes. This quick chill will help the dough to become easier to shape into logs.

How to shape gluten free classic biscotti logs
Step 1: Once the gluten free biscotti dough has chilled for at least 15-20 minutes, transfer it to a lightly floured sheet tray. To cut down on the stickiness, 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 Gluten Free Biscotti
Step 1: When ready to bake, preheat your oven to 350F.
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 25-26 minutes. The logs will be golden brown around the edges and may have some cracks on their surfaces.
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 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. Cut them in a sawing motion. Depending on how thick you cut them, you should get around 15-16 biscotti from each log
Step 8: Place the cut biscotti cut side down on the sheet tray, the 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 to turn over, allow them to cool for 10 minutes before turning them over.
Remove the biscotti from the oven and allow them to cool completely on the parchment lined baking sheet.

Storage & Freezing
Place your gluten free biscotti in an airtight container with parchment paper between layers. Store them in a cool and dry place for up to 3 weeks. Do not refrigerate.
Baked biscotti can be frozen for up to 3 months. Once cooled completely, freeze them in an airtight container with parchment paper between layers. I have never frozen unbaked biscotti dough.
Gluten Free Biscotti Flavors and Add-In Ideas
There are many ways to flavor and spice up this classic biscotti recipe. Here are a few flavor combo ideas. I recommend only adding around 100 grams of add-ins total to the dough.
Almond Orange Biscotti: 100 grams of chopped whole almonds + 2 teaspoons of orange zest and a ⅛th of a teaspoon of almond extract
Vanilla Bean Biscotti: 2 teaspoons of vanilla extract or vanilla paste
Pecan Cherry: 50 grams of chopped pecans, 50 grams of dried, chopped cherries
Hazelnut Chocolate Chip: 50 grams chopped hazelnuts, 50 grams MINI milk chocolate chips
Chocolate Chip: 100 grams of mini chocolate chips
Cranberry White Chocolate: 50 grams of high-quality white chocolate, 50 grams of dried chopped cranberries
Pistachio Cherry: 50 grams chopped pistachios, 50 grams dried chopped cherries

FAQ about Gluten Free Biscotti Recipe
I recommend using a product like Dark or White Chocolate Melting Wafers. Melt them as directed on the package. Dip the biscotti and place them on a parchment-lined sheet tray and sprinkle with some additional garnishes (such as chopped nuts). Allow for the chocolate to set completely before transferring them to an airtight container.
You don't have to bake the biscotti twice if you don't want to. But clearly, your biscotti won't be crunchy and only have a shelf life of 3-5 days.
Yes, chilling the biscotti dough will keep the gluten free biscotti logs in shape and reduce the chances of them spreading.

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. Measuring cups are very inaccurate and 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. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it 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.
More Gluten Free Cookie Recipes to try
📖 Recipe
Gluten Free Classic Biscotti

Gluten-free classic biscotti with a perfect crunch with a hint of sweetness. This makes them the right cookie for dunking in coffee, hot chocolate, or sweet dessert wine. Biscotti are twice-baked – once as a log and then again cut into slices. The second bake is what makes them crunchy. They are definitely not “melt in your mouth” style cookies but delicious.
Ingredients
For the Gluten Free Classic Biscotti Dough
- 175 grams Gluten Free Multipurpose Flour (including xanthan gum)
- 90 gram Almond Flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon (optional)
- ¾ teaspoon kosher salt (3.5 grams)
- 80 grams unsalted butter, room temperature
- 45 grams light brown sugar
- 90 grams granulated white sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 100 grams Add-Ins of your choice (nuts, dried fruit, chocolate chips...)
Instructions
How to make Gluten Free Classic Biscotti Dough
- In a small bowl sift together the gluten-free flour, almond flour, baking powder, ground cinnamon, and salt and set aside.
- Combine your add-ins of choice and set them aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, combine the room temperature butter, brown sugar, granulated white sugar, and vanilla. At a medium speed, mix until light and fluffy. This will take around 4-5 minutes.
- Once your butter and sugar mixture is light and fluffy, turn off your mixer and scrape down the sides and the paddle.
- At a low speed, add the eggs. One at a time, making sure each egg is fully incorporated. Your mixture may look curdled/broken but will come back together once we add the dry ingredients.
- After a good scrape of the bowl, add your dry ingredients and add-ins. Mix until fully combined. The dough will be very soft and may look sticky. At this point, cover your mixing bowl and place the bowl in the refrigerator for 15-20 minutes. This quick chill will help the dough to become easier to shape into logs.
How to shape Gluten Free Biscotti Logs
- Once your dough has chilled for at least 15-20 minutes, transfer it to a lightly floured sheet tray. To cut down on the stickiness, lightly wet your hands 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 fragile the gluten free biscotti will be.
- Once you have two logs shaped, lightly wet your hands again and smooth out the top of your biscotti logs.
- Place your sheet tray 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 your logs in a nice shape.
How to bake Gluten Free Biscotti
- When ready to bake, preheat your oven to 350F.
- 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 and sweetness.
- Bake at 350F for 25-26 minutes. The logs will be golden brown around the edges and may have some cracks on their surfaces.
- Remove the logs from the oven and allow for them to cool around 10-15 minutes. Reduce the oven temperature to 325F (remember – we have to bake the biscotti twice!)
- When you are ready to slice the biscotti, transfer the logs to a cutting board.
- Lightly spritz them 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 brush to very lightly moisture the crust of the logs.
- Using a sharp serrated knife, cut the biscotti on an angle into ½″ wide slices. You should get around 15-16 biscotti from each log
- Place the cut biscotti cut side down on the sheet tray, the cookies can be close together since they won’t be spreading anymore at this point.
- Bake the 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.
- Remove the biscotti from the oven and allow for them to cool completely.
- Once fully cooled, store them in an airtight container as is, or dip them in some melted chocolate if you like.
Notes
Dairy free or vegan: I have only tested this recipe with dairy free butter but not with any egg replacements.
Flour: If you don't have celiac, one can use 150 grams of All Purpose Flour and 90 grams of Almond Flour.
Storing: store gluten free classic biscotti in an airtight container for up to 3 weeks or freeze up to 3 months.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Anthony's Almond Flour Blanched, 2 lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
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King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary
-
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2 pack, 2-Pack, Silver
Nutrition Information:
Yield:
35Serving Size:
1Amount Per Serving: Calories: 120
Calories are a guestimate.
Sharon says
I love love this texture, but it is not like a typical biscotti. It is wonderfully crumbly not hard.
I have to say I probably left them in the oven too long on the 1st bake- they got very brown. After the second and third bake they still were not completely dry in the center. I let them sit in the oven with the oven turned off. Consequently, they are very brown! Just occurred to me-I used 1/2 allulose which is why they got so brown!
I wanted Jewish biscotti-mandel brodt-so I sprinkled them with cinnamon and sugar before the second and third bakes. Yum!
Thank you! I love your recipes!
Megan Levonyak says
Such a fantastic cookie! I tried a few small pieces after the first bake and really enjoyed the flavor. I think I could have kept them in the oven a few minutes longer on the first bake but I think they'll be great once this last 10 minutes is up!
Daniela says
Megan, you can always leave the biscotti in the turned-off oven for a few hours. They will dry out that way.
Megan Levonyak says
Good to know, thank you!
Daran says
These are absolutely delicious and the texture is great - crunchy and toasty for dipping in tea or coffee but not rock hard like some biscotti can be. Perfect for winter tea break. The detailed instructions are very helpful and I used Daniela’s DIY flour blend per her recommendations. Thanks Daniela!
Daniela says
Thank you so much, Daran! Love hearing this. (I really need to make another batch)
Jen says
Hi Daniela,
Can another nut flour be substituted for the Almond? Does hazelnut (or walnut) flour behave the same way?
Thank you for the delicious recipes!
Daniela says
hi, you could use all gluten free flour? Another option would be fine cornmeal but I haven’t tried that yet
Robin Snyder says
Delicious! The add ins I used were pistachios and cranberries. Next time, I'll flavor with almonds and orange zest - a favorite in our house. I've made your snickerdoodle bars, corn muffins and biscotti. Thank you for your wonderful recipes.
Hila says
Everything about this biscotti is amazing. The cookies are delicious (I added in pistachios and dried cranberries), the texture was perfect and the recipe was simple to follow. Thank you for creating such wonderful gluten free goodies!
Jackie says
These biscotti are so easy and so delicious. I added dried cherries and pistachios. The recipe notes and complete instructions are so helpful and ensure success. Will definitely make these again. Thank you for sharing your recipes and proving GF baking can be easy and delicious.
ChrissyDi says
So happy to have biscotti in my life again! Have you tried using cocoa and making a chocolate dough? How would that work?
Daniela says
Chocolate Biscotti will be coming to the website soon 😉 I am already a step ahead of you!
Christina says
I’m thinking of using hazelnut meal in place of almond flour and adding chocolate pieces. 😋