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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Could I use GF all-purpose flour in these instead of the almond flour?
I have not tried this recipe with ap gluten free flour so I can’t say for sure but my guess is yes. Sorry I couldn’t be more helpful, let me know if you try it and it works :)
Yes you can use AP!, your welcome Carol. :-) and yes professional gf baker and I live in the same town as facebook friend Carol
@ Janet late reply AP flour will work, but decrease vanilla extract by half and double the almond extract and yes it is my profession.
I was surprised at how easy biscotti is to make. It’s not exactly fast though… My friends were very impressed. I was a little concerned when the dough was very sticky at the kneading stage, but I used a lot of extra flour to prevent it sticking to my board and hands, and it all turned out fine. I also added some almond essence. I’ll definitely be making this again.
Not sure why you were having to knead this but happy you enjoyed it!
You are an awesome wife, picking up after your hubby everyday :) but I am sure he appreciates it! Lovely photos and lovely recipe, can’t wait to try it.
Thanks and I am sure he does too :) Enjoy!
I’ve tried all kinds of biscotti recipes and it all comes out so hard that you could chip a tooth on it! Is it supposed to be so dry and hard or am I doing something wrong? Or are you supposed to soak it in coffee, tea or milk first to soften it up? I love the taste (not too sweet) but don’t want to have to get a tooth capped just to satisfy my taste buds!
There are basically 2 kinds, the really hard kind and softer ones. It is all a matter of what you like. I like the really hard ones dunked in something – tea, coffee or wine. This recipe is not super hard (unless you cook them longer because that’s what you want) and it won’t chip your teeth :) I like my bisoctti not too sweet as well.
I would love to try this. The recipe mentions baking powder in the list of ingredients, but baking soda in the directions. Which is it?
Sorry, it is baking powder. I have fixed the recipe now. Do you want a job as my proof reader? I can pay you will all the gluten free cokkies you want :)
I am making the Gluten Free Almond Biscotti and am using coconut flour instead of almond flour and I have added an extra egg and more oil and I don’t have anything that resembles dough. It is still powdery. I am using a food processor. Not unles I have to use my hands and compress the mixture? Help!
Coconut flour and almond flour are very different in the way they behave. Coconut flour absorbs liquid like crazy and only a small amount is needed. Plus I find it needs a lot of eggs. I don’t know how to advise you on using this particular recipe using coconut flour. Unfortunately coconut and almond flours are not interchangable.
Thanks for the biscotti recipe Carol it sounds very good.im confused about the almond
Paste The one I’m familiar by Solo is truly a paste as wet as tooth paste and you spoke
Of grating it. Is there another type ?
Thanks!
No, I use Solo ALmond Paste – I take it out of the can with aknife in pieces and then grate the pieces. It is a paste but it is sort of firm. If you find it too wet to grate them you can just mix it with no need for grating. The oint is the get it really incorporated. Does that help?
Yes I’ll try it .thanks!
I LOVE almond paste, so this had to be tried. When I went to slice them, they completely crumbled. I’ve made many gf biscotti recipes, but this is the first almond one that crumbled. Usually I make them completely out of almond flour and have no trouble with them. I, of course, baked the crumbs a second time; too good to waste. Any suggestions?
Hmm. A couple questions – did you let the log cool for 10 minutes after the first baking before trying to cut? Did you use a very sharp serrated knife? They only time this recipe has crumbled for me was when I did not use a serrated knife. If so then you could try letting the log cool for longer before cutting. Let me know.
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