Gluten Free Almond Biscotti Recipe

by Carol Kicinski on January 7, 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 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

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

Directions

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.

Note: If you do not have a food processor you can still make these biscotti. Simple grate the almond paste into a mixing bowl with a box grater, add the eggs, oil, and extracts and beat with a hand mixer for 2 minutes. Combine the almond flour, baking soda and salt in another mixing bowl and whisk to combine. Add the flour mixture to the wet ingredients and beat. Stir in the sliced almonds and proceed from there with the recipe.

Servings:

A gluten free recipe that makes about 2 dozen biscotti, depending on size.

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Categories:    Cookies & Candies

{ 19 comments… read them below or add one }

Janet January 8, 2013 at 6:41 am

Could I use GF all-purpose flour in these instead of the almond flour?

Reply

Carol Kicinski January 9, 2013 at 9:09 pm

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 :)

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GFJOEBakery July 17, 2013 at 9:03 pm

Yes you can use AP!, your welcome Carol. :-) and yes professional gf baker and I live in the same town as facebook friend Carol

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GFJOEBakery July 17, 2013 at 9:18 pm

@ Janet late reply AP flour will work, but decrease vanilla extract by half and double the almond extract and yes it is my profession.

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Trinidad A. Huff January 9, 2013 at 9:54 am

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.

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Carol Kicinski January 12, 2013 at 7:37 am

Not sure why you were having to knead this but happy you enjoyed it!

Reply

Maggie January 11, 2013 at 2:54 pm

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.

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Carol Kicinski January 11, 2013 at 2:56 pm

Thanks and I am sure he does too :) Enjoy!

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Cassie Damewood January 14, 2013 at 8:13 pm

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!

Reply

Carol Kicinski January 18, 2013 at 9:55 pm

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.

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Helen February 27, 2013 at 4:34 pm

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?

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Carol Kicinski March 4, 2013 at 10:07 pm

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 :)

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Pattie March 3, 2013 at 4:25 pm

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!

Reply

Carol Kicinski March 4, 2013 at 9:42 pm

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.

Reply

Sheila March 17, 2013 at 8:16 pm

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!

Reply

Carol Kicinski March 18, 2013 at 9:46 pm

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?

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Sheila March 19, 2013 at 7:17 am

Yes I’ll try it .thanks!

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Leslie June 13, 2013 at 6:15 pm

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?

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Carol Kicinski June 15, 2013 at 1:29 pm

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.

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