Gluten Free Biscotti (Extra crispy!)- The Big Man's World ® (2024)

This gluten free biscotti is perfectly crispy and crunchy and ready to dunk in your favorite hot beverage! Easy to make and using simple ingredients, no one will know it’s made without gluten!

Biscotti is something you’ll always find on my mom’s kitchen counter. As she has European roots, it’s only natural for her to reach for one when she has a hot drink, as they make the perfect cookie for dunking.

She doesn’t play favorites and enjoys other variations, like almond flour biscotti. However, since she’s been diagnosed with celiacs disease, she adapted her classic recipe to make it gluten free!

This gluten free biscotti recipe looks and tastes like any good biscotti out there, swapping out the traditional white flour for a gluten free blend. It’s perfectly crispy and crunchy, and pleasantly sweet, without being overpowering. It’s so easy to make and you can add your favorite nuts and dried fruits to them.

Gluten free desserts and cookies have a poor reputation for having odd textures but this recipe proves otherwise- We served these at a recent afternoon tea and no one knew we made it without gluten!

How do you make gluten free biscotti?

The Ingredients

• Gluten free flour– Use a gluten free flour blend that contains added xanthan gum. I recommend Bob’s gluten free baking flour.
• Baking powder– Leavening agent used to give the biscotti some stability and rise.
• Salt– Just a pinch to balance out the sweet flavors.
• Olive oil– Light olive oil.
• White and brown sugar– A combination of both sugars helps give the biscotti the crisp edges while the middle is nice and crumbly.
• Vanilla and almond extract– Ensures every bite has a subtle vanilla and almond flavor.
• Eggs– Room temperature eggs.
• Cranberries– Unsweetened dried cranberries.
• Pistachios and almonds– Unsalted and raw pistachios and almonds. You can use just one of each type.

The Instructions

Start by whisking together the flour, baking powder and salt in a small bowl. In a mixing bowl, whisk together the olive oil and sugars. Add the extracts, then the eggs. Slowly add the dry ingredients and slowly mix everything together. Fold through the cranberries, pistachios, and almonds at the end.

Now, divide the dough into two logs, and place them on a lined baking sheet. Bake the two logs for 30-35 minutes, until they are light brown on the outside. Remove them from the oven and allow them to cool for ten minutes.

Finally, reduce the oven heat. Using a sharp knife, slice the logs into pieces of biscotti. Place them back onto the baking tray and cook for 8-10 minutes, or until they are crispy.

Tips to make the best recipe

• Use a very sharp knife when slicing the biscotti, as the dough will be quite fragile.
• For ultra crispy biscotti, use all white sugar, not a mix of white and brown.
• Switch out the cranberries for raisins or other dried fruits.

Storing and freezing instructions

• To store: Biscotti will keep at room temperature, covered, for up to 4 weeks.
• To freeze: Place biscotti in a ziplock bag and store it in the freezer for up to 6 months.

More gluten free cookie recipes to try

• Peanut butter cookies
• Almond butter cookies
• Keto chocolate chip cookies
• Healthy chocolate chip cookies
• Cranberry cookies

Frequently Asked Questions