Light, Crispy Gluten-Free Biscotti Recipe

If you'd love to enjoy gluten-free biscotti cookies again, then this homemade recipe, made with gluten-free all purpose flour and other simple ingredients, is your easy baking win! These crisp, crunchy golden brown baked biscotti includes modifications for different flavors, as well as the secrets my Italian mother taught me! Yields 24 biscotti cookies.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, beat the butter with sugar. Add the eggs, vanilla extract, almond extract, and orange zest. Mix until well combined.

Step 3

Mix in the baking powder, baking soda and 1 cup gluten-free flour. Slowly mix in the remaining flour. Beat in as much as you can with a mixer, stirring the rest in by hand, if necessary. Stir in the sliced almonds.

Step 4

Divide the dough in half. Shape into two flat logs (9 inches long X 3 inches wide X ¾ inches tall). If desired, press additional almonds on top. Brush on the optional egg wash on the top and sides to make the biscotti shiny.

Step 5

Bake for 25 minutes, or until a toothpick comes out clean. Cool the logs on a wire rack for 10 minutes before slicing. Turn down the oven to 325°F.

Step 6

Cut the slightly cooled biscotti diagonally in 1 inch slices. Transfer the slices back onto the prepared baking sheet (you will probably need a second sheet to fit them all). Bake for 8 minutes, flip, and then bake for 8 minutes longer. Transfer to a wire rack to cool before dipping in chocolate.

Step 7

In a small microwave-safe bowl, melt the chocolate for 45-60 seconds, stirring in 15 second increments, until the chocolate is smooth. Dip one end of the biscotti in the chocolate or spread on both sides with the back of a spoon. (TIP: If the chocolate is too thick for dipping, it may be thinned out with 1/2-1 tsp oil or rewarm slightly in the microwave.) Transfer to a lined baking sheet and sprinkle with additional almonds or slightly-dried out orange zest (see recipe notes).

Step 8

Let the dipped biscotti sit at room temperature for 30-60 minutes for the chocolate to harden before storing or serving.

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