Quantcast
Search the Site

Vanilla Almond Gluten Free Biscotti

Vanilla Almond Gluten Free Biscotti

These vanilla almond flavored gluten free biscotti are twice-baked in the classic style. The result is the crispy, crunchy perfection we expect of only the very best biscotti. And they’re even easier to make than drop cookies!

These vanilla almond flavored gluten free biscotti are twice-baked in the classic style. The result is the crispy, crunchy perfection we expect of only the very best biscotti. And they’re even easier to make than drop cookies!

Without any butter or other added fat, these are traditional, un-Americanized biscotti. That means that they have that super nice crunch that a proper biscotti cookie should have. And some say they taste best if you dunk them in your favorite cup of coffee.

An Americanized version of biscotti would have butter added to the dough. I pass no judgment. I just prefer the taste and texture of these cookies without any butter.

These vanilla almond flavored gluten free biscotti are twice-baked in the classic style. The result is the crispy, crunchy perfection we expect of only the very best biscotti. And they’re even easier to make than drop cookies!

These vanilla almond flavored gluten free biscotti are twice-baked in the classic style. The result is the crispy, crunchy perfection we expect of only the very best biscotti. And they’re even easier to make than drop cookies!

Any of my recommended gluten free flour blends will work in these cookies. I like the texture of the cookies best, though, when I make them with my Better Than Cup4Cup flour blend. Truth be told, I like many, many things best with that flour blend.

These vanilla almond flavored gluten free biscotti are twice-baked in the classic style. The result is the crispy, crunchy perfection we expect of only the very best biscotti. And they’re even easier to make than drop cookies!

Biscotti are twice-baked cookies. That actually makes them quite simple to bake. And they take considerably less active time than drop cookies.

The simple dough is baked in a flat log first. It’s cooled briefly, and then sliced on the bias.

These vanilla almond flavored gluten free biscotti are twice-baked in the classic style. The result is the crispy, crunchy perfection we expect of only the very best biscotti. And they’re even easier to make than drop cookies!

Once sliced, you’ll begin to see the familiar shape that you know biscotti have.

These vanilla almond flavored gluten free biscotti are twice-baked in the classic style. The result is the crispy, crunchy perfection we expect of only the very best biscotti. And they’re even easier to make than drop cookies!

After the first baking, the cookies are browned only on the edges, as those were all that has been exposed in the oven so far. Place the on their sides now, and bake again.

These vanilla almond flavored gluten free biscotti are twice-baked in the classic style. The result is the crispy, crunchy perfection we expect of only the very best biscotti. And they’re even easier to make than drop cookies!

And crisp on both sides. These classic biscotti are flavored with vanilla and almond, but they can just as easily be made with miniature chocolate chips in place of the chopped almonds.

These vanilla almond flavored gluten free biscotti are twice-baked in the classic style. The result is the crispy, crunchy perfection we expect of only the very best biscotti. And they’re even easier to make than drop cookies!

Like this recipe?

Prep time: Cook time: Yield: 10 to 12 cookies

Ingredients

1 1/2 cups (210 g) Better Than Cup4Cup Gluten Free Flour (or your favorite high-quality all-purpose gluten-free flour blend, including 1/2 teaspoon xanthan gum)

1 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup (100 g) sugar

3/4 cup (84 g) raw almonds, chopped finely

2 extra-large eggs (120 g, out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

1 teaspoon almond extract

Directions

  • Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the flour blend (including xanthan gum), baking powder, salt and sugar, and whisk to combine well. Add the chopped almonds, and mix to combine. Add the eggs, vanilla extract and almond extract, and mix to combine well. The dough will be thick and sticky. If necessary to bring it together, knead the dough with wet hands until smooth.

  • Place the dough in the center of the prepared baking sheet, and shape with wet hands into a loaf that is approximately 7 inches long x 3 inches wide x 1 inch thick. Place in the center of the preheated oven and bake until lightly golden brown and firm to the touch, about 20 minutes. Remove from the oven and allow the loaf to cool for at least 10 minutes, or until only slightly warm to the touch. Lower the oven temperature to 300°F.

  • Slice the loaf in cross-section on the bias into 10 to 12 pieces, each about 1/4 inch thick. Place the pieces back on the prepared baking sheet, flat and spaced about 1 inch apart. Return the baking sheet to the oven and bake for 10 minutes. Flip each of the cookies over on the baking sheet, return to the oven and finish baking until the underside of the cookies is lightly golden brown (about another 10 minutes – less if you want less crunchy cookies). Remove from the oven and allow to cool to room temperature before serving. The cookies will crisp as they cool.

  • Store biscotti at room temperature in an airtight container for 2 days. Freeze any leftovers tightly wrapped in a freezer-safe container.

Love,
Nicole

Comments are closed.

  • January 23, 2013 at 9:55 AM

    Super Delicious! My husband enjoyed them very much and so did I. I was all for speed and convenience last night so I just measured out the regular Better Batter Flour from the bag. The biscotti  were light and crispy. Thanks again for taking the time to share your recipes on the blog and keep making your cook books! I have both so far :) and waiting for the new Bread Book!!

  • 4Alana
    January 23, 2013 at 6:46 AM

    I made these and they look and taste fantastic.  Only thing is, there were super hard on the first day and had gone soft-ish on the second, despite being in an airtight container?  Am I expecting too much for them to stay crunchy on day 2 or is that what’s to be expected?

  • January 22, 2013 at 11:50 PM

    Oh boy! Mine are in the oven right now and looking so good! I may have to have a late night cup of tea just to have something to dunk one of these babies into. My hubby is at work until 11pm and this will be a nice after work treat for him too. (I’m so lucky to have a husband who likes my gluten free baking even though he doesn’t need to eat gluten free) Thanks for the treats!

  • Anita
    January 20, 2013 at 3:53 PM

    Hi Nicole!

    I made a batch today and they were gone in 5 minutes.  Any thoughts on doubling the batch?

    Anita

  • Heather
    January 19, 2013 at 1:39 PM

    Hi Nicole;
    Since you get to shape the log before you bake it the first time I’ve always made mine a parallelogram.  That way I already have the angle to cut the slices and I don’t end up with little tiny pieces on the ends.  I know some people like these, but when I am making biscotti to sell at the market I don’t like to have a lot of waste (which of course one must consume and put it out of its misery!).  Just a thought.

  • Debrah
    January 18, 2013 at 5:50 PM

    I made them today! I added a bit of cinnamon to the mix and find them delicious! :D I used Better Better

  • January 16, 2013 at 8:03 PM

    Oh wow, these look great! I bet they’d be delish with my morning coffee, which is dunkin donuts but I think that’s ok seeing as these are only Starbucks inspired :)
    -Dana

    • gfshoestring
      January 16, 2013 at 8:36 PM

      Mine’s Dunkin Donuts, too, Dana. It’s clearly the better coffee. And now they’re rolling out individually wrapped GF doughnuts! Clearly, they deserve our allegiance. ;)
      xoxo Nicole

  • Debrah
    January 16, 2013 at 7:25 PM

    Yahoo! I love biscotti! Thanks, Nicole, can’t wait to try this one. :-)

  • Moon9
    January 16, 2013 at 7:23 PM

    Nicole how do we go about ordering on the site that you told us about, and can we get things at cost as what I saw on there site is as high there as here….

    Love your,
    Friend Michelle

  • Anna
    January 16, 2013 at 7:09 PM

    Thank you!

  • Holly Gault
    January 16, 2013 at 4:21 PM

    They are cooling now, but the crumbs are lovely.

    • gfshoestring
      January 16, 2013 at 8:37 PM

      What restraint, Holly! I hope they didn’t disappoint. :)
      xoxo Nicole

  • GF Canadian
    January 16, 2013 at 3:42 PM

    Looks great.  Does this work just
    as well with Better Batter?

    • gfshoestring
      January 16, 2013 at 3:48 PM

      I haven’t tried it with Better Batter, GF Canadian, but I bet it would work great. :)
      xoxo Nicole

  • January 16, 2013 at 1:24 PM

    Wow, you’re like a recipe making machine! Again, looks fabulous!

    • gfshoestring
      January 16, 2013 at 3:47 PM

      I am a robot, Leanne. Really, I just have nothing better to do. ;)
      xoxo Nicole

Back to Top

Download this free guide

Enter your email to immediately get the Top 5 Gluten-Free Recipes to Master and get new gluten free recipes to your inbox.

We respect your email privacy, and will never share your information.