These gluten-free almond biscotti make a lovely holiday gift and a delightful year-round treat. Crunchy and full of flavor, these dairy-free biscotti pair perfectly with a hot cup of coffee, tea, or a glass of milk. This recipe was created in collaboration with Enjoy Life Foods.
Biscotti are twice-baked cookies. The dough is shaped into logs, baked, cooled, sliced, then baked again to achieve that signature crisp texture that’s ideal for dunking. The almond base in this recipe is enhanced by tart dried cranberries and finished with a drizzle or dip of semi-sweet chocolate, adding just the right touch of sweetness to a cookie that’s not overly sweet.
Roasted almonds boost the protein content compared to many cookies, so a couple of biscotti with your morning coffee or afternoon tea can be satisfying until your next meal.
I rediscovered this biscotti recipe while flipping through an old notebook. It had been years since I last made biscotti, and I was excited to convert the recipe to gluten-free. The result is very close to a traditional version — slightly less browning but just as crunchy and flavorful. If you’ve tried dry, bland biscotti before, this one is a welcome change.
This recipe contains no dairy. For the chocolate coating I used Enjoy Life Semi-Sweet Chocolate Mega Chunks, which are certified gluten-free and dairy-free. If you prefer milk or dark chocolate, those options work well too — semi-sweet is simply my preference.
Notes on Ingredients for this gluten-free biscotti recipe:
- Gluten-free flour: Use a high-quality all-purpose gluten-free blend that doesn’t rely on bean flours for the best texture. If your blend already contains xanthan or guar gum, omit the extra xanthan in the recipe. This recipe has been tested with multiple blends with good results.
- Slivered almonds: Blanched slivered almonds work well; roasted almond chunks are also a tasty option. Swap in your favorite nut if you prefer.
- Chocolate: I used Enjoy Life Semi-Sweet Chocolate Chunks. Milk, dark, or semi-sweet chocolate will all work; choose based on your taste and dietary needs.
- Dried cranberries: These add a pleasant tart-sweet contrast but can be replaced with dried cherries or raisins if desired.
- Almond extract: A small amount enhances the almond flavor. It’s optional but recommended for a more pronounced almond profile.
Although these biscotti are delicious plain, dipping part of each cookie in melted chocolate gives a polished look that’s especially nice for gifting. To dip, melt half a bag of chocolate chunks in short microwave bursts, stirring between intervals until smooth. Dip ends, bottoms, or tops as you like, then set aside to firm.
Because biscotti are sturdy, they travel well and make excellent gifts. Pack them in cellophane bags tied with a ribbon or in lined boxes for a festive presentation. Stored properly, they remain tasty for up to two weeks.
Gluten-free Almond Biscotti Recipe:
Gluten-free Almond Biscotti
Crunchy, dunkable biscotti that are gluten-free and dairy-free—perfect for breakfast or a cozy snack.
45 minutes
43 minutes
1 hour
2 hours 28 minutes
Ingredients
- 2 cups good all-purpose gluten-free flour blend
- 1/2 tsp xanthan gum* (omit if your blend already contains it)
- 3/4 cup sugar
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups slivered almonds
- 3 large eggs
- 2 tsp pure vanilla extract
- 1/4 tsp almond extract
- 2/3 cup dried cranberries
- 5 oz (about 1/2 bag) Enjoy Life Semi-Sweet Chocolate Chunks
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), sugar, baking powder, cinnamon, and salt. Stir in the slivered almonds.
- In a separate bowl, whisk the eggs, vanilla extract, and almond extract. Add to the flour mixture and mix by hand or on low speed until combined.
- Fold in the dried cranberries until just distributed.
- Line a baking sheet with parchment paper. Divide the dough in half and shape each portion into a log about 1″ thick by 2.5″ wide. Place both logs on the prepared sheet.
- Bake at 350°F for 30 minutes; the logs will firm up and rise slightly.
- Transfer the parchment with the baked logs to a cooling rack and cool for 20–30 minutes.
- Place a cooled log on a cutting board and slice diagonally into 1/2″ to 3/4″ thick pieces. Arrange slices cut-side down on a parchment-lined baking sheet.
- Bake the slices at 350°F for an additional 13 minutes. Remove and cool completely before dipping.
- To dip, place chocolate chunks in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue in 15-second intervals, stirring between each, until melted and smooth.
- Dip the bottoms, tops, ends, or sides of each biscotti in the melted chocolate. Lay dipped biscotti on a lined sheet to set. Once the chocolate is firm, store or package. These keep at room temperature for up to two weeks.
Notes
* If your gluten-free flour blend already contains xanthan or guar gum, omit the additional xanthan called for in this recipe.
* Biscotti can soften slightly if stored in an airtight container. For maximum crunch, store loosely covered or in a container that allows a bit of air circulation.
* Gluten-free flour blends vary; if the dough seems too dry to form logs, add 1–2 tablespoons of water as needed to bring the dough together.
Pin this to your gluten-free treats board on Pinterest:
This post was created in partnership with Enjoy Life Foods. All opinions are my own. Collaborating with brands I trust allows me to continue sharing new recipes. Thank you for your support.
I hope you and your family enjoy this gluten-free almond biscotti recipe.