The (Best) Gluten Free Biscotti Recipe!
Searching for a Gluten Free Biscotti Recipe?? Well, welcome to Curry Girls Kitchen! We love to make wonderful gluten-free treats and desserts here. Especially ones that are such big favorites with our family!
Feeling relieved there’s a way to still enjoy your biscotti without the gluten?? Yes…us too! 🙂 Let’s dig in.
How to Make Our Gluten Free Biscotti Recipe
- 2 bags or 16 oz nuts (1 lb) ~ almonds, or a mix of pecans, hazelnuts, cashews…
- 1 C organic cane sugar
- 1 C organic brown sugar or coconut sugar
- 2 C gluten free flour: Cup for Cup or Pamela’s Baking Mix (Pamela’s has baking soda and powder, so dough will spread)
- 1 tsp baking powder (if using a flour blend, omit the baking powder)
- 1 tsp cinnamon
- 3 Tbl unsalted butter softened
- 2 large eggs beaten
- Egg wash: 1 small egg mixed with 2 Tbl milk (hemp or hazelnut milk)
Pre-heat oven to 375 degrees
Toast almonds and pecans on a parchment lined baking sheet for 10 minutes. (Remove from oven and set aside to cool. Remove from pan for faster cooling)
Take ¼ of the almonds and grind with ¼ c sugar. Set aside
Coarsely grind remainder of almonds.
In a large mixing bowl, add coarse groundnuts, sugars, flour, baking powder, cinnamon, and blend well.
Add butter and mix to incorporate using the paddle attachment or a pastry blender.
Stir in the eggs until well blended and dough begins to take form.
Gather up the dough and divide in half.
On the same parchment-lined baking sheet, form 2 rectangles. About 15 x4” doesn’t need to be exact.
Brush each rectangle with egg wash and sprinkle with nut and sugar mixture.
Bake in the upper 1/3 of your oven for 25-30 minutes.
DO NOT TURN OFF OVEN.
Place biscotti on a wire cooling rack and let rest for 5-10 minutes.
The photo below is firmer, less chewing because we didn’t use the baking soda.
The picture below is a chewier texture, but because of the added baking soda, they spread. Still a great tasting cookie. This was Peg’s favorite!
Cut biscotti using a sharp, non-serrated knife in ¾” slices. If too long for your liking, cut those strips in half.
Turn strips of biscotti on their cut side down. Give them space by separating slightly.
Return to oven and cook for an additional 15minutes. Half way through you can choose to turn them over.
Remove from oven and let cool completely on wire rack before placing them in an airtight container.
If drizzling or dipping with chocolate, let cool. then begin drizzling the chocolates in thin streams over the cookies.
Let cool completely before storing in an airtight container or placing them in the bags or jars. Keep from heat or sunlight as the chocolate will melt.
Variations of our Biscotti:
Mix up your nuts. Add a combination of hazelnut, pecan, almond (cashew or walnut)
Looking for gluten free chocolate biscotti?
- Add cocoa to half of the dough to make yummy chocolate biscotti.
- Add mini chocolate chips, butterscotch, white chocolate or peanut butter chips.
- Dip the tip or the bottom of the biscotti into melted dark, white or milk chocolate. Let cool on parchment or waxed paper.
Looking for a vanilla variation?
- Add ½ tsp. vanilla extract or vanilla bean
- Add a combination of ¼ vanilla extract and ½ tsp lemon extract and or 4 tsp lemon peel and 2 tsp. crushed anise seeds
These treat makes a wonderful gift packed in a jar or a little clear cellophane baggie with a cute ribbon!