This post may contain affiliate links.
Biscotti gets a bad rap. In my mind, they’re the scones of the cookie world – a beautifully made one is delicious, but more often than not, people have been put off by that one time they took a bite and it was like eating a rock… And while I can’t say I blame you, if you have any Italian heritage like I do, or have had the privilege of enjoying a crisp and crunchy biscotti cookie then you know the bad rap is wholly undeserved.
😍 Why You’ll Love My Gluten-Free Biscotti
This gluten-free Vanilla Almond biscotti recipe creates the perfect dry, crisp cookie that’s just sweet enough, and ideal for nibbling on with tea at night or dunking into my coffee in the morning or afternoon. What makes these biscotti stand out is their balance of flavor and texture – crispy without being overly hard, they deliver just the right amount of crunch with each bite. Plus, they’re gluten-free, so even those with dietary restrictions can indulge without missing out.
The combination of vanilla and almond offers a warm, comforting flavor, but the simplicity of the ingredients makes it easy to swap out for your variations, whether you want to add fresh rosemary, citrus zest, or even a touch of chocolate.
I love putting these in a jar tied with ribbon to gift to dinner party hosts or for those friends who don’t need more stuff but will always say yes to festive treats!
🗒️ Ingredients
Sliced Almonds: These toasted almonds add a delightful crunch and a rich, nutty flavor that complements the sweetness of the biscotti.
Eggs: Eggs provide structure and moisture, helping the biscotti hold their shape while keeping them light and crispy.
Granulated Sugar: Just the right amount of sweetness to balance the crispiness without overpowering the other flavors.
Almond Extract: A little almond extract goes a long way in enhancing the nutty depth and bringing out the rich flavor of the almonds.
Vanilla Extract: This classic flavor rounds out the almond, creating a warm, comforting base for the biscotti.
Olive Oil: Olive oil keeps these biscotti tender while adding a subtle, fruity richness that balances the flavors perfectly.
Gluten-Free All-Purpose Flour: A gluten-free flour blend that ensures these biscotti are just as delicious and crisp as the traditional version.
Kosher Salt: A pinch of salt helps to enhance all the flavors, bringing out the natural sweetness of the sugar and extracts.
Baking Powder: The baking powder helps the biscotti rise slightly, giving them that perfect airy texture without being too dense.
👩🍳 How to Make My Gluten-Free Biscotti
🔥 Start by preheating your oven to 325°F. Spread the sliced almonds on a baking sheet and roast them for 5-7 minutes, until they’re lightly golden and fragrant. Keep an eye on them, as they can burn quickly. Once done, remove them from the sheet and set them aside to cool.
🥚 While the almonds are toasting, line a baking sheet with parchment paper. In a stand mixer, beat the eggs, sugar, and both vanilla and almond extracts on medium speed for about 4-5 minutes, until the mixture is light and airy. Add the olive oil and mix for another 30 seconds.
🥄 Next, add the gluten-free flour, kosher salt, and baking powder to the mixture, and mix for about 20 seconds, just until combined. Stir in the toasted almonds, being careful not to crush them—just enough to distribute them evenly.
👋🏼 Use a large ice cream scoop to transfer the batter to the prepared baking sheet, forming two long logs. Wet your hands slightly and shape the sides of the logs, smoothing the tops to make them even. Chill the dough for 30 minutes.
⏲️ Once chilled, bake the logs for 30 minutes, or until they’re puffed up and lightly golden brown. After baking, let the logs cool on a wire rack for a few minutes before slicing them into 1/2-inch pieces with a serrated knife.
💛 Place the biscotti slices cut-side-up back onto the baking sheet and bake for an additional 10-12 minutes on each side, flipping halfway through. The biscotti should be lightly toasted and crisp.
😎 Finally, cool the biscotti on a wire rack. Store them in an airtight container at room temperature for up to two weeks, or serve immediately!
🎩 Tips and Tricks
- Chill the Dough: Don’t skip the chilling step! It helps the dough firm up, making it easier to shape the biscotti logs and preventing them from spreading too much during baking.
- Shape for Even Baking: When forming the logs, aim for a uniform thickness. This ensures the biscotti bake evenly and get that perfect crisp on all sides.
- Use a Serrated Knife for Slicing: A serrated knife works best for slicing biscotti. It’ll give you clean, even cuts without crushing the delicate texture of the cookies.
- Double-Bake for Crispiness: Don’t rush the second baking step. Allow the biscotti to bake until they’re golden and toasted on both sides to get that perfect crunch.
🌟 Variations
Citrus Almond Biscotti: Add the zest of one orange or lemon to the dough for a refreshing citrus twist that complements the almond flavor beautifully.
Chocolate-Dipped Biscotti: After baking and slicing your biscotti, dip the ends in melted dark or white chocolate and let them cool. This adds a decadent touch while still keeping the crisp texture.
Espresso Walnut Biscotti: Swap the almonds for chopped walnuts and add 1-2 teaspoons of instant espresso powder to the batter for a rich, coffee-flavored biscotti that’s perfect for dunking in your morning brew.
Cranberry Pistachio Biscotti: Replace the almonds with chopped pistachios and add dried cranberries for a festive and colorful twist. The tartness of the cranberries balances perfectly with the rich, nutty pistachios.
Rosemary Vanilla Biscotti: For a savory twist, skip the nuts and use 2-3 teaspoons of fresh rosemary leaves, finely chopped, along with extra vanilla extract for a fragrant, herb-infused biscotti.
Gluten-Free Gingerbread Biscotti: Add ground ginger, cinnamon, and molasses to the dough for a gingerbread-inspired biscotti that’s perfect for the holiday season. You can even drizzle a bit of icing on top for a festive touch.
🤲 Substitutions
- Flour: If you’re not following a gluten-free diet, you can swap the gluten-free all-purpose flour for regular all-purpose flour. Just make sure to use the same quantity.
- Eggs: If you need to make this recipe egg-free, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each egg. It will still provide structure, though the texture may be slightly different.
- Olive Oil: If you prefer a different fat, you can use melted coconut oil or avocado oil in place of olive oil. Both will work well, but coconut oil will add a hint of coconut flavor.
- Sugar: You can substitute granulated sugar with coconut sugar, honey, or maple syrup for a different sweetness profile. If you use a liquid sweetener, you may need to reduce the amount of liquid in the recipe (like the olive oil).
- Vanilla & Almond Extracts: If you don’t have almond extract, you can increase the vanilla extract or use a different nut extract like hazelnut or walnut for a unique flavor.
- Almonds: Feel free to substitute sliced almonds with other nuts like hazelnuts, walnuts, or pistachios. Chopped or slivered almonds also work well if you prefer smaller pieces.
📓 Best served with
- Tea or Coffee
- Hot Chocolate
- Whipped Cream or Mascarpone
- Fruit and Cheese Plate
👝 How to Store Extra Gluten-Free Biscotti
Keep your biscotti fresh and crunchy by storing them in an airtight container or a resealable bag at room temperature. They’ll stay fresh for up to two weeks, making them the perfect make-ahead treat.
If you want to keep them for even longer, you can freeze them for up to three months. Just place the biscotti in a freezer-safe bag or container, and when you’re ready to enjoy them, let them thaw at room temperature. You can also pop them in the oven for a few minutes to refresh their crispiness!
🧠 Common Questions
Yes! If you’re not following a gluten-free diet, you can swap the gluten-free flour for regular all-purpose flour using the same amount.
This recipe is already dairy-free, as it uses olive oil instead of butter. Just be sure to check that your vanilla and almond extracts are alcohol-based, which they typically are.
Absolutely! You can use other nuts like hazelnuts, walnuts, or pistachios. Just chop them up to your preferred size and follow the same instructions.
Stored in an airtight container at room temperature, your biscotti will stay fresh for up to two weeks. They also freeze well for up to three months.
Yes! You can replace the almond extract with more vanilla extract or experiment with other flavorings like hazelnut or orange zest.
Vanilla Almond Biscotti (Gluten Free, Dairy Free)
Ingredients
- 1 cup sliced almonds
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- 2 teaspoons almond extract
- 3 teaspoons vanilla extract
- ¼ cup olive oil
- 2 ¼ cups Gluten-free all purpose flour
- ½ tsp Kosher salt
- 1 ¼ teaspoon baking powder
Instructions
- Preheat the oven to 325 degrees F.
- Spread almonds out on a cookie sheet and roast for 5-7 minutes or until lightly golden. Watch them, as they can go from toasted to burnt quickly. When the almonds are done, remove to a plate and set aside.
- While the almonds toast, line a cookie sheet with parchment paper.
- In a stand mixer, beat eggs, sugar, vanilla and almond extracts on medium until light and airy – about 4-5 minutes.
- Add the oil and mix for another 30 seconds. This creates a cookie that is crispy without being rock hard.
- Add the flour, salt, and baking powder and mix for 20 seconds to combine.
- Last, add in the toasted almond slices and mix for a few seconds to distribute evenly but not crush them up too much.
- Use a large ice cream scoop to transfer the batter to a parchment lined baking sheet, placing scoops in a row lengthwise to form two logs. With damp hands, shape the sides and smooth the tops a bit to even them out. Chill for 30 minutes.
- Bake for 30 minutes, or until puffed up on top and lightly golden brown. Using a metal spatula, release the logs from the baking sheet to cool on a wire rack.
- When the cookies are cool enough to handle, use a serrated knife to slice each 1 crosswise into 1/2-inch slices.
- Place the slices cut side up back onto the baking sheet. Bake for 10-12 minutes more per side, flipping the biscotti halfway through. Cookie slices should be lightly toasted.
- Cool the cookies on a cooling rack and then serve, or store them in a silicone or ziploc bag at room temperature where they will keep for a couple of weeks.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My son has a tree nut allergy so we skipped the almonds and used mini chocolate chips instead. Such a good base recipe with great written instructions! Everyone loved them.
Could I use almond flour?
I wouldn’t recommend using almond flour as it has a different consistency to regular flours so will likely make your biscotti quite lumpy and wet rather than that true melt-in-your-mouth texture.
Kat.
Wow! I miss biscotti. I made these gluten-free biscotti and my husband was trying to eat them before the second bake. LOL They were absolutely wonderful and I will make them again for us to nibble on as we sip coffee on a weekend morning.
I’m so glad you loved them! You know it’s good when you’re trying to eat them before they’ve even made it off the baking sheet! 😉
Enjoy,
Kat.