Gluten-Free Almond Biscotti Recipe

Gluten-Free Almond Biscotti Recipe

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.

Dry ingredients

- Tigernut flour - Blanched almond   flour - Tapioca flour - Baking powder - Salt - Blanched slivered   almonds - Dry unsweetened   cranberries

Thick Brush Stroke

Wet ingredients

- Pasture-raised eggs - Avocado oil or Extra   virgin olive oil - Monk fruit   sweetener - Pure almond extract - Pure vanilla extract - Organic lemon zest

EXTRA:  Cassava or sorghum flour for kneading and shaping the dough


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.

Mix ingredients


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.

Make the dough


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. The size will be about 8 inches x 4.5 inches (20 cm x 11.5 cm).

Shape the dough


They are now ready for the first bake for 25 mins at 350F/170C in a preheated oven. 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.

Bake the dough


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

Slice them


Put the sliced biscotti back on the same baking sheet and bake them again, at 300F, for 10-20 minutes. Take them out half-time and turn them on the other side. They are ready when they look and feel dry.

Bake them again


Once they are ready, let them cool 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.

Serve or freeze

Tap the link below for full recipe and a variation with chocolate and pistachios, flavored with warming spices and orange.