Best Gluten-Free Biscotti with All-Purpose GF Flour

Name: Best Gluten-Free Biscotti with All-Purpose GF Flour
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: ⅓ cup unsalted butter, (softened); ⅔ cup granulated sugar; 2 large eggs, (room temperature); 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 tablespoon orange zest (plus optional additional for decorating (see recipe notes)); 1 teaspoon baking powder; ½ teaspoon baking soda; 2 ½ cups gluten-free all purpose flour ((Cup4Cup gluten-free flour highly recommended)); ¾ cup sliced or slivered almonds; (optional) egg wash - 1 egg whisked with 1 tablespoon water; 1 cup semi-sweet chocolate chips, (for chocolate dipped biscotti)

9 steps

Prep:10minCook:40min

Learn how to make gluten-free biscotti cookies at home with this easy-to-follow recipe. This recipe uses all-purpose gluten free flour which produces deliciously crunchy, golden brown baked biscotti, plus includes many modifications for different flavors. Yields 24 biscotti cookies.

Updated at: Fri, 06 Dec 2024 10:19:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories162.1 kcal (8%)

Total Fat9.1 g (13%)

Carbs22.1 g (8%)

Sugars9.8 g (11%)

Protein2.4 g (5%)

Sodium44.2 mg (2%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

⅓ cupunsalted butter

softened

⅔ cupgranulated sugar

2eggs

large, room temperature

1 teaspoonvanilla extract

1 teaspoonalmond extract

1 tablespoonorange zest

plus optional additional for decorating

1 teaspoonbaking powder

½ teaspoonbaking soda

2 ½ cupsgluten-free all purpose flour

¾ cupalmonds

sliced or slivered

egg wash

optional, 1 egg whisked with 1 tablespoon water

1 cupsemi-sweet chocolate chips

for chocolate dipped biscotti

Instructions

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, beat the butter with sugar. Add the eggs, vanilla extract, almond extract, and orange zest. Mix until well combined.

Step 3

Mix in the baking powder, baking soda and 1 cup gluten-free flour. Slowly mix in the remaining flour. Beat in as much as you can with a mixer, stirring the rest in by hand, if necessary. Stir in the sliced almonds.

Step 4

Divide the dough in half. Shape into two flat logs (9 inches long X 3 inches wide X ¾ inches tall). If desired, press additional almonds on top. Brush on the optional egg wash on the top and sides to make the biscotti shiny.

Step 5

Bake for 25 minutes, or until a toothpick comes out clean. Cool the logs on a wire rack for 10 minutes before slicing. Turn down the oven to 325°F.

Step 6

Cut the slightly cooled biscotti diagonally in 1 inch slices. Transfer the slices back onto the prepared baking sheet (you will probably need a second sheet to fit them all). Bake for 8 minutes, flip, and then bake for 8 minutes longer. Transfer to a wire rack to cool before dipping in chocolate.

Step 7

In a small microwave-safe bowl, melt the chocolate for 45-60 seconds, stirring in 15 second increments, until the chocolate is smooth. Dip one end of the biscotti in the chocolate or spread on both sides with the back of a spoon. (TIP: If the chocolate is too thick for dipping, it may be thinned out with 1/2-1 tsp oil or rewarm slightly in the microwave.) Transfer to a lined baking sheet and sprinkle with additional almonds or slightly-dried out orange zest (see recipe notes).

Step 8

Let the dipped biscotti sit at room temperature for 30-60 minutes for the chocolate to harden before storing or serving.

Step 9

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