Gluten-Free Crisp Almond Biscotti Recipe

Ingredients

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• 1.5 cups gluten-free all-purpose flour blend Shop
• 0.75 cup granulated sugar Shop
• 0.5 cup unsalted butter, softened
• 2 large eggs
• 1 tsp pure vanilla extract Shop
• 0.5 tsp salt
• 1 cup sliced almonds Shop
• 0.5 cup gluten-free chocolate chips (optional) Shop

Instructions

1. 1 Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preparation ensures the biscotti won't stick and makes for easy cleanup.
2. 2 In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light, fluffy, and pale yellow, about 3-4 minutes. Beat in the large eggs one at a time, followed by the pure vanilla extract, ensuring each addition is fully incorporated.
3. 3 In a separate medium bowl, whisk together the gluten-free all-purpose flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a cohesive dough forms. Be careful not to overmix, as this can result in tough biscotti.
4. 4 Gently fold in the sliced almonds and optional gluten-free chocolate chips until evenly distributed throughout the dough. The dough will be quite thick and slightly sticky.
5. 5 Turn the dough out onto the prepared baking sheet and shape it into two logs, each about 8-10 inches long and 2 inches wide. Flatten them slightly with your hands. Bake for 25-30 minutes, or until the logs are firm to the touch and lightly golden brown on the edges.
6. 6 Remove the logs from the oven and let them cool on the baking sheet for about 10-15 minutes, until they are firm enough to handle but still warm. Carefully slice the logs into ½-inch thick diagonal pieces using a serrated knife. You should hear a slight crisping sound as you cut.
7. 7 Arrange the sliced biscotti cut-side down on the baking sheet. Return to the oven and bake for another 10-15 minutes per side, or until they are golden brown and crisp all the way through. The total baking time for this second stage should be around 20-30 minutes, depending on your desired level of crispness. Allow the biscotti to cool completely on a wire rack; they will become even more firm and crunchy as they cool.

Nutrition (per serving)

Tips & Notes

• Let the logs cool for 10-15 minutes before slicing, as step 6 says, and cut with a serrated knife in one firm motion.
• Slice on a slight diagonal about 1/2 inch thick. Even slices dry out evenly in the second bake.
• Biscotti crisp further as they cool. Take them out when they are just dry to the touch.

Common questions