Gluten Free Almond Biscotti Recipe
Updated Jun 22, 2018, Published Jan 07, 2013
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Every morning my husband does the same thing, he gets up early, makes coffee, waits for the newspaper to be delivered (yes, he gets up THAT early) and then he sits down in his chair by the living room window to enjoy his paper with his coffee and a biscotti as the sun rises.
I know this not because I witness it (let’s just say I don’t enjoy rising before the sun) but because every morning I walk into the living room and see the paper on the floor by the chair, his empty coffee cup and the biscotti wrapper on the little table by the chair.
Because I am such a wonderful wife (just ask me, I will be happy to extoll my virtues which include picking up the paper, coffee cup and biscotti wrapper EVERY SINGLE MORNNING) I decided to make him homemade biscotti for his morning routine.
This gluten free almond biscotti recipe is packed with almond flavor from four sources; almond flour, Solo almond paste, almond extract, and sliced almonds. It is a biscotti eating, almond lover’s dream come true. They also happen to be grain and dairy free.
You can enjoy these biscotti as my husband does, in the morning, as a wonderful afternoon treat with tea or coffee and they are also really lovely after dinner dunked in a glass of wine.
Gluten Free Almond Biscotti Recipe
Ingredients
- 8 ounces Solo Almond Paste
- 2 large eggs
- ¼ cup grapeseed, or other neutral tasting oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 3 cups finely ground blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup sliced almonds
Instructions
- Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper or a silicon baking mat.
- Break the almond paste up into the bowl of a food processor and pulse several times until it is finely crumbled. Add the eggs, oil, vanilla and almond extracts, almond flour, baking powder, and salt. Process until the mixture forms into a dough. Scrap down the mixture; add the sliced almonds and pulse briefly several times just to combine the almonds.
- Divide the dough in half and form into two logs about 9 inches long, 3 inches wide and 1 inch high on the prepared baking sheet. Bake for 25 – 30 minutes or until it starts to brown around the edges. Leave the oven on. Let cool on the pan for 10 minutes. Remove the logs to a cutting board and slice on the diagonal into ½ inch pieces using a serrated knife (important or the biscotti may crumble.) Remove the parchment or silicon baking mat from the baking sheet and place the biscotti on the pan lying on their sides. Bake for 10 minutes, turn the biscotti over and bake for another 10 minutes or until golden brown. Let cool for 30 minutes on the pan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I don’t have almond paste. Will recipe come out ok without it? I wanted to use cranberries and almond slices.
Monica,
The paste is actually what sweetens it, so you would have to use some sugar but that should be fine. Just add the sugar to taste.
xo,
Carol
Do you have any clue about the calorie / nutritional content? LOVE this recipe, making it at least once a month – its one of the few we can eat around here. We use Almond oil (instead of grape seed) when we can find it.
Hi Debbie,
Happy to hear you enjoy the recipe! Unfortunately, I don’t post nutritional content because I usually give substitution options for specific allergens and that would make the figure inaccurate depending on what was used. You can always google to find out an estimate on what the calories would be.
xo,
Carol
These turned out beautifully! What I love about them is that they’re not too sweet to have with my coffee in the morning. And the almond flour gives it a nice texture. Thank you from a great and easy recipe!
You’re welcome Ruthie! Glad you enjoy this recipe. :)
xo,
Carol
This is a wonderful recipe! I love the texture and since I like my biscotti on the sweet side, I drizzled a mixture of 1/2 cup powdered sugar wit 3 TBSP of pure maple syrup. I took some to work so we could eat them with our coffee. I got so many compliments and requests to make more from the men who don’t bake, LOL!