Crunchy Homemade Gluten Free Biscotti

This gluten-free biscotti recipe transforms simple ingredients into the perfect crunchy treat for your afternoon coffee or tea. With the perfect balance of nuts and dried fruit, these twice-baked cookies maintain all the authentic texture and flavor of traditional biscotti without the gluten.

I originally developed this recipe when my dear friend was diagnosed with celiac disease and missed her afternoon biscotti ritual. After several test batches, this version finally gave her that authentic crunch she'd been missing.

Ingredients

• 1 3/4 cup gluten-free flour: For best results use a 1 to 1 baking blend with xanthan gum already included
• 1/4 teaspoon salt: Balances the sweetness and enhances the nutty flavors
• 1 teaspoon baking powder: Gives just enough lift without making them too cake-like
• 1/4 cup olive oil: Provides moisture and a subtle fruity undertone
• 1/2 cup + 2 tablespoons white sugar: Creates the perfect sweetness level
• 2 tablespoons brown sugar: Adds depth and a hint of molasses flavor
• 1 teaspoon vanilla extract: Adds warmth and enhances the other flavors
• 1/4 teaspoon almond extract (optional): Intensifies the nutty flavor profile
• 2 large eggs: Acts as the binding agent and adds richness
• 1/2 cup dried cranberries: Provides chewy texture and tart contrast to the sweet dough
• 1 cup pistachios (shelled): Adds beautiful color and distinctive nutty flavor
• 1/2 cup almonds: Creates traditional biscotti texture and taste

Step-by-Step Instructions

Prepare the oven:

Preheat your oven to 300F and line a large baking tray with parchment paper ensuring the paper extends slightly beyond the edges to make removal easier after baking.

Mix dry ingredients:

In a small bowl, sift the gluten-free flour, salt, and baking powder together, then whisk thoroughly to ensure even distribution of leavening agents throughout the dough.

Combine wet ingredients:

In a separate larger mixing bowl, whisk together the olive oil, white sugar, and brown sugar until fully incorporated, then mix in the vanilla and almond extracts before beating in the eggs one at a time until the mixture becomes slightly fluffy.

Create the dough:

Gradually add the dry ingredients to the wet mixture, stirring slowly after each addition to prevent flour from flying everywhere, then gently fold in the cranberries, pistachios, and almonds, distributing them evenly throughout the dough.

Shape the logs:

Divide the slightly sticky dough in half and, with lightly dampened hands, form two uniform logs approximately two inches thick and about eight inches long, placing them at least three inches apart on your prepared baking sheet.

First bake:

Bake the logs for 35 minutes or until they become lightly browned and firm to the touch around the edges, then remove from the oven and allow them to cool for exactly 10 minutes before slicing.

Slice and second bake:

Reduce the oven temperature to 275F, then using a sharp serrated knife, cut the partially cooled logs diagonally into half-inch thick slices and arrange them cut-side up on the baking sheet before returning them to the oven for the second bake of 8 minutes.

Final cooling:

Remove the biscotti from the oven and allow them to cool completely on the baking sheet where they will continue to crisp and harden as they reach room temperature before storing or serving.

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The pistachios are absolutely non-negotiable in my book. Their vibrant green color creates such a beautiful contrast against the cranberries that makes these biscotti truly special. My Italian grandmother would be skeptical of gluten-free biscotti, but even she requested the recipe after trying these at our holiday gathering.

Perfecting Your Flour Blend

If your gluten-free flour blend doesn't contain xanthan gum, add 1/4 teaspoon to your dry ingredients. This crucial ingredient mimics the structure that gluten provides in traditional baking, ensuring your biscotti hold together properly during both baking cycles. I've found that Bob's Red Mill 1 to 1 and King Arthur Measure for Measure work exceptionally well in this recipe without additional modifications.

Make Ahead and Storage

These biscotti actually improve with age. The flavors meld and the texture perfects after 24 hours, making them ideal for preparing in advance. Store in an airtight container at room temperature for up to two weeks, or freeze for up to three months. If they begin to soften after several days, refresh them in a 250F oven for 5 minutes, then allow to cool completely before storing again.

Flavor Variations

While the cranberry and nut combination is classic, you can easily customize this recipe. Try dark chocolate chunks with orange zest for a citrusy twist or substitute the cranberries with dried cherries or apricots. For chocolate lovers, dip one end of the cooled biscotti in melted dark chocolate and sprinkle with sea salt. During the holiday season, I often add a teaspoon of cinnamon and a pinch of nutmeg to create a festive version that pairs beautifully with eggnog.

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Frequently Asked Questions

→ What type of gluten free flour works best for biscotti?

A cup-for-cup gluten free flour blend that contains xanthan gum works best for biscotti. Look for blends designed for baking that can be substituted 1:1 for regular flour. Brands like Bob's Red Mill, King Arthur, or Cup4Cup tend to yield good results for this twice-baked cookie.

→ Why do you bake biscotti twice?

Biscotti are baked twice to achieve their characteristic dry, crunchy texture. The first bake sets the dough in log form, making it firm enough to slice. The second bake at a lower temperature removes moisture, creating that perfect crisp texture ideal for dunking in coffee or tea without falling apart.

→ Can I substitute different nuts or dried fruits?

Absolutely! While this version uses pistachios, almonds, and dried cranberries, you can substitute with your preferred nuts and dried fruits. Try hazelnuts, walnuts, pecans, dried cherries, apricots, or chocolate chips. Just maintain similar proportions to ensure the dough holds together properly.

→ How long do gluten free biscotti stay fresh?

Gluten free biscotti will stay fresh for up to 2 weeks when stored in an airtight container at room temperature. Their low moisture content makes them naturally long-lasting. For extended freshness, you can freeze them for up to 3 months in a sealed container.

→ Why is my biscotti dough sticky?

Gluten free biscotti dough can be stickier than traditional dough. If your dough is too sticky to handle, try chilling it for 30 minutes before shaping, or lightly wet your hands with cold water when forming the logs. Avoid adding too much extra flour as this can make the final biscotti too dry.

→ Can I make these biscotti dairy-free?

These biscotti are naturally dairy-free as they use olive oil instead of butter. Just ensure your gluten free flour blend doesn't contain milk derivatives. The olive oil provides moisture while allowing the nutty flavors to shine through in these twice-baked cookies.