Gluten-Free Almond Biscotti

Gluten-Free Almond Biscotti

Crisp, nutty biscotti made with a gluten-free flour blend for dunking in coffee.

Total 1 hr 35 min Makes 24 cookies Calories 118/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Eggs, Tree nuts

These twice-baked almond biscotti rely on a gluten-free flour blend and a touch of xanthan gum to achieve the same sturdy, crisp texture as traditional versions. Toasted almonds and a hint of almond extract give them a rich, nutty flavor, making them well suited to an afternoon coffee or a holiday cookie tray.

Ingredients

  • 2 1/4 cups gluten-free all-purpose flour blend
  • 1/2 teaspoon xanthan gum
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup whole almonds, toasted and roughly chopped
  • 1 tablespoon cornmeal, for dusting the baking sheet

Method

  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper and dust lightly with cornmeal.

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

  3. In a large bowl, whisk the sugar and eggs together until pale and slightly thickened, about 2 minutes.

  4. Whisk in the vanilla extract and almond extract.

  5. Add the flour mixture to the egg mixture and stir until a thick, sticky dough forms.

  6. Fold in the chopped toasted almonds until evenly distributed.

  7. Divide the dough in half. With damp hands, shape each half into a log about 10 inches long and 2 inches wide on the prepared baking sheet, spacing the logs several inches apart.

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

  9. Remove the logs from the oven and let cool on the baking sheet for 15 minutes.

  10. Reduce the oven temperature to 325°F. Using a serrated knife, slice each log on a slight diagonal into 1/2-inch thick slices.

  11. Arrange the slices cut-side down on the baking sheet and bake until dry and crisp, 10 minutes, then flip each slice and bake another 10 minutes.

  12. Transfer the biscotti to a wire rack and cool completely before serving or storing in an airtight container.

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    Gluten-Free Almond Biscotti

    These twice-baked almond biscotti rely on a gluten-free flour blend and a touch of xanthan gum to achieve the same sturdy, crisp texture as traditional versions. Toasted almonds and a hint of almond extract give them a rich, nutty flavor, making them well suited to an afternoon coffee or a holiday cookie tray.

    1 hr 35 min 24 cookies 118 cal

    Ingredients

    • 2 1/4 cups gluten-free all-purpose flour blend
    • 1/2 teaspoon xanthan gum
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 3/4 cup granulated sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
    • 1 cup whole almonds, toasted and roughly chopped
    • 1 tablespoon cornmeal, for dusting the baking sheet

    Method

    1. 1

      Preheat the oven to 350°F. Line a large baking sheet with parchment paper and dust lightly with cornmeal.

    2. 2

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

    3. 3

      In a large bowl, whisk the sugar and eggs together until pale and slightly thickened, about 2 minutes.

    4. 4

      Whisk in the vanilla extract and almond extract.

    5. 5

      Add the flour mixture to the egg mixture and stir until a thick, sticky dough forms.

    6. 6

      Fold in the chopped toasted almonds until evenly distributed.

    7. 7

      Divide the dough in half. With damp hands, shape each half into a log about 10 inches long and 2 inches wide on the prepared baking sheet, spacing the logs several inches apart.

    8. 8

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

    9. 9

      Remove the logs from the oven and let cool on the baking sheet for 15 minutes.

    10. 10

      Reduce the oven temperature to 325°F. Using a serrated knife, slice each log on a slight diagonal into 1/2-inch thick slices.

    11. 11

      Arrange the slices cut-side down on the baking sheet and bake until dry and crisp, 10 minutes, then flip each slice and bake another 10 minutes.

    12. 12

      Transfer the biscotti to a wire rack and cool completely before serving or storing in an airtight container.