Here’s a delicious Gluten-Free Biscotti recipe that gives you crisp, twice-baked cookies—perfect for dunking in coffee, tea, or hot chocolate. They’re easy to customize with your favorite add-ins like almonds, chocolate chips, or dried cranberries.
🌾 Gluten-Free Biscotti
Yields: ~20 biscotti
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Chill Time (optional): 15 minutes
🧾 Ingredients:
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1¾ cups gluten-free all-purpose flour (with xanthan gum)
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½ tsp baking powder
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¼ tsp salt
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ tsp almond extract (optional)
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¼ cup melted butter or neutral oil
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½ cup chopped almonds (or pistachios, hazelnuts, etc.)
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¼ cup mini chocolate chips or dried cranberries (optional)
🔧 Instructions:
1. Preheat & Prep
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. Make the Dough
In a bowl, whisk together:
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Gluten-free flour, baking powder, and salt.
In another bowl, beat:
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Eggs, sugar, vanilla, almond extract, and melted butter until smooth and creamy.
Gradually mix dry ingredients into wet until a sticky dough forms. Fold in nuts and optional add-ins.
3. Shape & Bake (First Bake)
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With wet hands, form dough into a log (about 10–12 inches long, 2–3 inches wide).
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Bake for 25–28 minutes, or until lightly golden and firm to the touch.
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Cool for 10–15 minutes (chilling in fridge speeds this up).
4. Slice & Bake Again (Second Bake)
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Reduce oven to 160°C (325°F).
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Using a serrated knife, slice the log diagonally into ½-inch thick biscotti.
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Lay slices cut-side down on the baking sheet.
Bake for 10 minutes, flip, and bake another 10–12 minutes until crisp and golden.
Let cool completely—they’ll harden as they cool.
🍫 Optional:
Drizzle with melted chocolate or dip one end for a fancy finish!
📦 Storage:
Keep in an airtight container at room temp for up to 2 weeks or freeze for longer storage.
