Gluten-Free Almond Biscotti

As much as I liked last week’s Finnish almond cookies, it made me crave almond biscotti in a major way.  I guess not having biscotti for more than four years will do that to a girl.

I’d never made my own biscotti before, gluten-free or otherwise, and was under the assumption that they were fussy or difficult to make.  I assumed wrong.  They take awhile to make, but it’s mostly inactive baking time.  And I promise that the results are worth it.

Super crunchy with a delicate almond flavor, these beg to be dunked in a glass of milk.  Actually who am I kidding?  I’ve been dunking these bad boys in Amaretto-spiked coffee.  After four + years of biscotti free living I deserve to live a little, right?


Gluten-Free Almond Biscotti

Yield: 2-3 dozen, depending on size


* 1 cup superfine rice flour
* 2/3 cup sorghum flour
* 1/3 cup potato starch
* 1 cup sugar
* 1 teaspoon baking powder
* 1 teaspoon xanthan gum
* 1/8 teaspoon salt
* 2 eggs
* 1 Tablespoon Amaretto
* 1-1/2 teaspoon almond extract
* 1 teaspoon vanilla extract
* 1 Tablespoon butter, at room temperature
* 3/4 cup whole, toasted almonds, roughly chopped
* bittersweet chocolate chips, melted (optional)
* finely chopped almonds (optional)


Preheat oven to 300 degrees and line a large cookie sheet with a baking mat or lightly grease and dust with rice flour.

Combine the rice flour, sorghum flour, potato starch, sugar, baking powder, xanthan gum, and salt in a large bowl. Add the eggs, Amaretto, almond and vanilla extracts and butter and mix, at first with a spoon, and finally with your hands until the dough is well combined.

Shape dough into two logs about 1-inch high (width and length will depend on how large you'd like your biscotti... the dough doesn't spread very much during baking) several inches apart.

Bake for approximately 45-50 minutes, or until the logs are beginning to turn golden. Remove from oven, place logs on a cutting board and let cool slightly. Using a serrated knife, slice diagonally into biscotti approximately 3/4-inch thick.

Place the biscotti back on the cookie sheet and bake 15-20 minutes, or until the biscotti begin to turn golden. Flip the biscotti over and bake another 15-20 minutes.

Remove from oven and let cool. If you'd like to make a chocolate dipped version, dip the biscotti into melted chocolate. Place on a wax paper-lined cooling rack and sprinkle with finely chopped almonds. Let cool completely.

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5 Responses to “Gluten-Free Almond Biscotti”

  1. #
    Judi — December 3, 2012 at 10:22 am

    Being Italian, I can’t thank you enough for the Almond Biscotti recipe. I’ve had to go gluten free as part of a low oxalate diet for kidney stones. Really, really missed my favorite cookie…


    • Cate — December 3rd, 2012 @ 8:45 pm

      So glad the recipe is helpful to you Judi! I was just thinking that I’d like to make these again sometime soon :)


  2. #
    JoAnna — December 18, 2012 at 1:49 am

    Hi there-
    Just wondering if you think it would be possible to use a pre-mixed flour blend in this recipe instead of each individual flour that you listed? Like Jules gf flour?


    • Cate — December 18th, 2012 @ 7:26 am

      Hi JoAnna, I’m sure that would be fine… Just add up the rice, sorghum and potato starch and substitute an equal amount of your blend. Good luck!


  3. #
    Danielle — November 27, 2013 at 2:38 pm

    I enjoyed this recipe, but I had a really hard time getting the dough to come together into something shape-able. I checked some other recipes that called for up to 6tbsp of butter. Do you really only use 1tbsp? The end product was delicious though..i had to use about 4tbsp to get the dough to stop crumbling apart. And I love that amaretto is in this recipe! Thanks for sharing!


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