Classic Gluten-Free Hazelnut Biscotti

Classic Gluten-Free Hazelnut Biscotti

Twice-baked for a crisp, sturdy crunch that holds up to a strong cup of coffee.

Total 1 hr 45 min Makes 24 cookies Calories 118/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Eggs, Tree nuts

These gluten-free biscotti swap in a rice flour and almond flour blend to deliver the same crackly, toasted texture as the traditional Italian cookie. Toasted hazelnuts add crunch and warmth, making these ideal for dunking in coffee or espresso. The double-bake method dries them out fully, so they keep well for weeks in a sealed container.

Ingredients

  • 1 1/2 cups gluten-free all-purpose flour blend
  • 1/2 cup almond flour
  • 1 teaspoon xanthan gum (omit if flour blend already contains it)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup hazelnuts, toasted and roughly chopped
  • 1 tablespoon orange zest

Method

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  2. Spread the hazelnuts on a baking sheet and toast in the oven for 8 to 10 minutes, until fragrant and skins begin to crack. Let cool slightly, then rub off skins and roughly chop.

  3. In a medium bowl, whisk together the gluten-free flour blend, almond flour, xanthan gum, baking powder, and salt.

  4. In a large bowl, beat the sugar and eggs together until pale and slightly thickened, about 2 minutes. Beat in the vanilla and almond extracts.

  5. Add the dry ingredients to the egg mixture and stir until a thick, sticky dough forms. Fold in the chopped hazelnuts and orange zest.

  6. With damp hands, divide the dough in half and shape each portion into a log about 10 inches long and 2 1/2 inches wide on the prepared baking sheet, spacing them apart.

  7. Bake the logs for 25 to 30 minutes, until firm to the touch and lightly golden.

  8. Remove from the oven and let the logs cool on the baking sheet for 15 minutes. Reduce the oven temperature to 325°F.

  9. Using a serrated knife, slice the logs on a slight diagonal into 1/2-inch thick slices.

  10. Arrange the slices cut-side down on the baking sheet and bake for 10 minutes. Flip each slice and bake another 8 to 10 minutes, until dry and golden at the edges.

  11. Transfer the biscotti to a wire rack and let cool completely; they will continue to crisp as they cool.

Rate this recipe

★ 4.4 (1)

Classic Gluten-Free Hazelnut Biscotti

These gluten-free biscotti swap in a rice flour and almond flour blend to deliver the same crackly, toasted texture as the traditional Italian cookie. Toasted hazelnuts add crunch and warmth, making these ideal for dunking in coffee or espresso. The double-bake method dries them out fully, so they keep well for weeks in a sealed container.

1 hr 45 min 24 cookies 118 cal

Ingredients

  • 1 1/2 cups gluten-free all-purpose flour blend
  • 1/2 cup almond flour
  • 1 teaspoon xanthan gum (omit if flour blend already contains it)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup hazelnuts, toasted and roughly chopped
  • 1 tablespoon orange zest

Method

  1. 1

    Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  2. 2

    Spread the hazelnuts on a baking sheet and toast in the oven for 8 to 10 minutes, until fragrant and skins begin to crack. Let cool slightly, then rub off skins and roughly chop.

  3. 3

    In a medium bowl, whisk together the gluten-free flour blend, almond flour, xanthan gum, baking powder, and salt.

  4. 4

    In a large bowl, beat the sugar and eggs together until pale and slightly thickened, about 2 minutes. Beat in the vanilla and almond extracts.

  5. 5

    Add the dry ingredients to the egg mixture and stir until a thick, sticky dough forms. Fold in the chopped hazelnuts and orange zest.

  6. 6

    With damp hands, divide the dough in half and shape each portion into a log about 10 inches long and 2 1/2 inches wide on the prepared baking sheet, spacing them apart.

  7. 7

    Bake the logs for 25 to 30 minutes, until firm to the touch and lightly golden.

  8. 8

    Remove from the oven and let the logs cool on the baking sheet for 15 minutes. Reduce the oven temperature to 325°F.

  9. 9

    Using a serrated knife, slice the logs on a slight diagonal into 1/2-inch thick slices.

  10. 10

    Arrange the slices cut-side down on the baking sheet and bake for 10 minutes. Flip each slice and bake another 8 to 10 minutes, until dry and golden at the edges.

  11. 11

    Transfer the biscotti to a wire rack and let cool completely; they will continue to crisp as they cool.