Gluten-Free Vanilla Almond Biscotti (Gluten-free, Dairy-free)
Dec 01, 2023, Updated Feb 02, 2024
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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.
This gluten-free Vanilla Almond biscotti recipe creates the perfect dry, crisp cookie that’s just sweet enough, and perfect for nibbling on with tea at night, or dunking into my coffee in the morning or afternoon. 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!
How To Make My Gluten-Free Vanilla Almond Biscotti
Step 1. Preheat the oven to 325 degrees F. Spread almonds out on a cookie sheet and roast for 5-7 minutes or until lightly golden. When the almonds are done, remove to a plate and set aside.
Step 2. 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.
Step 3. Add the flour, salt, and baking powder and mix for 20 seconds to combine.
Step 4. Last, add in the toasted almond slices and mix for a few seconds to distribute evenly but not crush them up too much.
Step 5. 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.
Step 6. 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.
Step 7. When the cookies are cool enough to handle, use a serrated knife to slice each 1 crosswise into 1/2-inch slices.
Step 8. 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.
Step 9. 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.
Step 10. Enjoy!
What Else Can I Use?
- You can absolutely use regular all-purpose flour in place of the gluten-free flour.
- Use roasted sliced almonds if you would like to skip the almond toasting step.
- You can also chop up almonds yourself to use in the cookies.
- Feel free to use all vanilla extract if you don’t have almond extract, the almond flavor will be less pronounced but they will still be delicious.
- Use this recipe as a template for all kinds of flavors: I love to use all vanilla extract and fresh rosemary without the nuts for another variation.
This Gluten-Free Vanilla Almond Biscotti is special because:
It’s gluten free (if you want it to be!)
It makes the perfect crispy, crunchy biscotti every time
You can swap vanilla and almond for all sorts of other flavor combinations if you want to!
More Holiday Baking
Pillowy Vegan Snickerdoodles (Gluten Free and Vegan!)
Frosted Gingerbread Blondies (Grain Free, Gluten Free, Dairy Free)
Red Velvet Cake Cookies (Vegan, Gluten-Free)
One Bowl Pumpkin Chocolate Chip Oatmeal Cookies (Gluten-Free)
Chocolate Chunk Banana Bread Cookies (Gluten-Free, Refined Sugar Free, Dairy-Free)
Chewy Brownie Crinkle Cookies
The Ultimate Grain-Free Chocolate Chip Cookies
If you make my Gluten-Free Vanilla Almond Biscotti, and I hope you do, please leave me a comment and rate the recipe below. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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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.
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.