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Gluten-Free Almond Biscotti Recipe (Low-Carb, Sugar-Free)

These sugar-free and gluten-free almond biscotti are just as good as the original Italian biscotti. Follow the basic recipe or use your creativity to create other flavors. They are easy to make and are a delightful and crunchy sweet treat for your coffee or tea; they are great for entertaining or as a travel snack and make the perfect little gift for your health-conscious friends.

Why make sugar-free and gluten-free almond biscotti

It’s been years since I created this recipe, and it’s still one of my favorite recipes because:

  • It’s healthy: gluten-free, lectin-free, sugar-free, dairy-free, and low carb
  • It requires easy-to-find ingredients in most parts of the world
  • It’s easy to make
  • It’s perfect for batch cooking and freezing
  • It’s delicious
  • Easy to create variations of flavors

The flour combination we use for this recipe is made of tigernut flour, blanched almond flour, and tapioca flour. For more information on these flours, check the Quick guide to lectin-free, gluten-free flours.

When it comes to sweetness, it comes from tigernut flour, which is naturally sweet, the almonds, the dry fruits you are using (not a lot, so it doesn’t add much to the carb load), and from a small quantity of a natural sweetener like monk fruit, allulose or erythritol and stevia. For more information on my favorite natural, low-calorie sweeteners, and my sugar-free journey, you can read: How I Quit Sugar 5 Years Ago. And I Still Eat the Cake.

The ingredients for almond biscotti

DRY INGREDIENTS:
1 cup tigernut flour + 1 tablespoon
3/4 cup blanched almond flour
2 tablespoons tapioca flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup blanched slivered almonds
1/4 cup dry unsweetened cranberries (other dry fruits could work too, like dates chopped into small pieces)

WET INGREDIENTS:
2 pasture-raised eggs
1/4 cup avocado oil or extra virgin olive oil
2 tablespoons monk fruit sweetener (or your favorite sweetener)
1/2 teaspoon pure almond extract
1 teaspoon pure vanilla extract
zest of one organic lemon (optional)

EXTRA: 2-3 tablespoons cassava or sorghum flour for kneading and shaping the dough

How to make biscotti, step by step

Making biscotti involves a double baking method. You will first bake the dough logs, then slice them and bake them at a lower temperature.

  • Preheat the oven to 350F/170C.
  • Prepare a large baking sheet with parchment paper.
  • Mix the dry ingredients in a large bowl.
  • Combine the wet ingredients in a smaller bowl.
  • Make a well in the dry ingredients, add the wet mixture and start incorporating the flour in the wet mixture with a spatula until you have a dough.
  • Take the dough out on a working surface powdered with some cassava or sorghum flour, and gently knead it with your hands until you get a soft texture dough that holds together.
  • Portion the dough into two equal parts and roll each of them with the palm of your hands in the shape of a cigar.
  • Put the two cigars on the baking sheet and flatten them out (see pictures). The size will be about 8 inches x 4.5 inches (20 cm x 11.5 cm).
  • At this stage, they are ready for the first bake for 25 mins at 350F/170C.
  • After the first bake, take the baking sheet out, let the logs cool for about 15 to 20 minutes, and turn the oven down to 300F/150C.
  • Gently transfer the logs on the cutting board and slice them at an angle (about 1/2 inch or more thickness). This is the most sensitive step of the whole process. You need a really good sharp knife (don’t use a serrated knife), and you must do it slowly and gently.
  • Once you slice them all, put them back on the same baking sheet and bake them again, at 300F, for about 10-20 minutes. Take them out half-time and turn them on the other side. Depending on the oven, the baking sheet, and how thick or moist the slices are, it can take even 30 minutes to get completely dry and golden brown. They are ready when they look and feel dry.
  • Once they are ready, let them come to room temperature and store them in an air-tight glass or cookie jar in the refrigerator.
  • I love to make a few batches and freeze them; they last for up to 3 months and thaw quickly.
Mix dry and wet ingredients
Make dough
Shape into logs
After the first bake
Slice
After the second bake

A variation: chocolate pistachio biscotti with orange and warming spices

When I make biscotti, I find it easy to make two batches. This way, I only wash all the tools once, batch freeze and have two types of biscotti for a long time.

I love this variation of biscotti with chocolate and pistachios, flavored with warming spices and orange.

The recipe stays the same, but you will be using the following:

  • pistachios instead of almonds (slice them before using)
  • add some chopped dark chocolate or chocolate chips (above 85%)
  • use orange zest instead of lemon zest (or a pure orange extract)
  • skip the almond extract and add a mix of warming spices, like a pumpkin pie spice blend or my Holiday Warming Spice Blend, or use your favorite individual spices, like cinnamon, cloves, cardamom, and ginger.

Optionally, dip them in melted chocolate and powder them with ground pistachios.

A savory biscotti recipe

Check our Savory Caraway Biscotti recipe for a savory gluten-free and lectin-free biscotti recipe.

How to store and serve these gluten-free almond biscotti

One of the main reasons I love these biscotti is that they are easy to make, batch freeze, and thaw. I would make two variations in one go and then freeze them.

Such a perfect way to always have a little sweet treat for when you need it.

Biscotti were made for dunking, so enjoy them with a cup of coffee, matcha, or your favorite tea.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Gluten-Free Almond Biscotti Recipe (Low-Carb, Sugar-Free)

1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.14 out of 5)
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By Claudia Curici Serves: 15 - 20
Prep Time: 35 minutes Cooking Time: 35-45 minutes

These sugar-free and gluten-free almond biscotti are just as good as the original Italian biscotti. Follow the basic recipe or use your creativity to create other flavors. They are easy to make and are a delightful and crunchy sweet treat for your coffee or tea; they are great for entertaining or as a travel snack and make the perfect little gift for your health-conscious friends.

Ingredients

  • DRY INGREDIENTS:
  • 1 cup tigernut flour + 1 tablespoon
  • 3/4 cup blanched almond flour
  • 2 tablespoons tapioca flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup blanched slivered almonds
  • 1/4 cup dry unsweetened cranberries (other dry fruits could work too, like dates chopped into small pieces)
  • WET INGREDIENTS:
  • 2 pasture-raised eggs
  • 1/4 cup avocado oil or extra virgin olive oil
  • 2 tablespoons monk fruit sweetener (or your favorite sweetener)
  • 1/2 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • zest of one organic lemon (optional)
  • EXTRA: 2-3 tablespoons cassava or sorghum flour for kneading and shaping the dough

Instructions

1

Preheat the oven to 350F/170C.

2

Prepare a large baking sheet with parchment paper.

3

Mix the dry ingredients in a large bowl.

4

Combine the wet ingredients in a smaller bowl.

5

Make a well in the dry ingredients, add the wet mixture and start incorporating the flour in the wet mixture with a spatula until you have a dough.

6

Take the dough out on a working surface powdered with some cassava or sorghum flour, and gently knead it with your hands until you get a soft texture dough that holds together.

7

Portion the dough into two equal parts and roll each of them with the palm of your hands in the shape of a cigar.

8

Put the two cigars on the baking sheet and flatten them out (see pictures). The size will be about 8 inches x 4.5 inches (20cm x 11.5cm).

9

At this stage, they are ready for the first bake for 25 mins at 350F/170C.

10

After the first bake, take the baking sheet out and let the dough cool for about 15-20 minutes, and turn the oven down to 300F/150C.

11

Gently transfer the logs on the cutting board and slice them at an angle (about 1/2 inch or more thickness). This is the most sensitive step of the whole process. You need a really good sharp knife (don't use a serrated knife), and you must do it slowly and gently.

12

Once you slice them all, put them back on the same baking sheet and bake them again, at 300F, for about 10-20 minutes. Take them out half-time and turn them on the other side. Depending on the oven, the baking sheet, and how thick or moist the slices are, it can take even 30 minutes to get completely dry and golden brown. They are ready when they look and feel dry.

13

Once they are ready, let them cool and store them in an air-tight glass or cookie jar in the refrigerator.

14

I love to make a few batches and freeze them; they last for up to 3 months and thaw quickly.

Notes

Use your creativity to make variations of flavors. I love chocolate and pistachio (see post for details) with orange and warming spices, especially for the holiday season. See post for more details.

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9 Comments

  • Reply
    Kristi Shanks
    June 7, 2018 at 2:23 am

    Love love love these!!!

  • Reply
    Susan Marshall
    October 14, 2018 at 2:32 pm

    Is there a difference between tapioca flour and tapioca starch?

    • Reply
      Claudia
      October 15, 2018 at 9:45 pm

      To my knowledge they are the same thing.

  • Reply
    Christine Stephan
    October 16, 2019 at 1:58 pm

    I just made these – very delicious! I couldn’t find unsweetened dried cranberries, so I went with the sweetened ones. I also had to do the second bake much longer so that they dried out more. Next time, I’m going to increase the almond and vanilla extracts (I like those flavors) and increase the sweetener slightly. Definitely a keeper recipe. Tastes just as good as wheat flour biscotti!

    • Reply
      Claudia
      October 16, 2019 at 2:13 pm

      Thank you so much Christine! You can also skip cranberries if you want, I often make them without. I love almond extract a lot! if you haven’t already, please consider leaving a star review. Thank you so much again for sharing your experience. xx

  • Reply
    Katherine Barnett
    August 8, 2020 at 4:10 pm

    Claudia – when I make this, on the monk fruit sweetener I use granular version, but it just occurred to me that that the ingredient is listed with the “wet” items. Should I be using a liquid monk fruit? If so do you have a recommended liquid monk fruit sweetener to recommend? Thank you!

    • Reply
      Claudia
      August 29, 2020 at 1:00 am

      Hi Katherine, in general sugar goes with the wet items, because it needs to disolve. You can use either, there is no problem. xx

  • Reply
    Judith
    November 10, 2022 at 12:19 pm

    Anything to sub tiger nut flour ? Coconut ?

    • Reply
      Claudia
      November 14, 2022 at 3:56 am

      Hi Judith, definitely not coconut. Almond or sorghum flour would work.

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