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Gluten-Free & Wheat-Free
Almond Biscotti

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 122-123)

Gluten-Free Almond Biscotti: A traditional italian slab cookie created in the twice-cooked manner, these almond biscotti are as good as any, and are perfect with tea or coffee.

Almond Biscotti with a hearty crunch!

Gluten-Free Recipe Card and Pictures

Gluten-Free Almond Biscotti
1 Cup White Rice Flour
¼ Cup Glutinous Rice Flour
¼ Cup Buckwheat Flour
¼ Cup Tapioca Flour
1 Tablespoon Amaranth Flour
1 Cup Sugar
¼ Teaspoon Salt
2 Eggs
1 Tablespoon Vanilla
1 Tablespoon Almond Paste
½ Tablespoon Honey
1¼ Teaspoons Baking Powder
½ Cup Almond Meal
½ Cup Medium Shredded Coconut
1 Cup Sliced Almonds
Ten (10) 6x1" biscotti or equivalent.
Baker’s Tip

Consider dipping biscotti in chocolate. Or, add a bit of anise to the recipe (for an even more traditional Italian flavor).

If biscotti start to lose their crispness, just place in oven at 200°F for 20 minutes to restore crispness.

  1. Preheat the oven to 375°F.
  2. In mixer, combine flours, sugar, salt, eggs, vanilla, almond paste, and honey and mix well.
  3. Add baking powder; mix well.
  4. Add almond meal and shredded coconut; mix well.
  5. Add sliced almonds and mix again on low speed just until almonds are distributed throughout the dough (don’t over mix or the sliced almonds will likely break into little pieces).
  6. Place the biscotti dough in a greased 6x10" Pyrex pan (or equivalent). Dough will be approximately 1½" deep in pan.
  7. Bake biscotti dough for 25 minutes.
  8. Remove biscotti dough from oven, and (leaving dough in pan) with a knife, carefully cut diagonal bars of approximately one inch in width.
  9. Place biscotti back into the oven and continue to bake for an additional 10 minutes.
  10. Upon removing the biscotti, use a knife to re-cut biscotti pieces (this will ensure that they will easily come apart from one another).
  11. Transfer individual biscotti onto a greased baking sheet so that they are standing upright.
  12. Bake biscotti for another 17 minutes.
  13. Allow to cool before eating or storing.

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