Gluten Free Almond Biscotti Recipe

Gluten Free Almond Biscotti Recipe

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

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Gluten Free Almond Biscotti Recipe
Gluten Free Almond Biscotti Recipe
Prep Time
15 mins
Cook Time
50 mins
Cooling time
30 mins
Total Time
1 hr 5 mins
 
Course: Breakfast
Cuisine: Italian
Servings: 24 people
Calories: 175 kcal
Author: Carol Kicinski
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
  1. Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper or a silicon baking mat.
  2. 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.
  3. 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.
Recipe Notes

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.

Nutrition Facts
Gluten Free Almond Biscotti Recipe
Amount Per Serving
Calories 175 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Cholesterol 13mg 4%
Sodium 54mg 2%
Potassium 83mg 2%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 5g 10%
Vitamin A 0.4%
Calcium 6.7%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almond Paste Almonds Baking Biscotti Dairy Free Gluten-Free Gluten-Free Recipes
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  1. Pingback: Gluten Free Almond Biscotti Recipe « madelinenel

  2. Janet
    January 8, 2013

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

    1. Carol Kicinski
      January 9, 2013

      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 :)

      1. GFJOEBakery
        July 17, 2013

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

      2. GFJOEBakery
        July 17, 2013

        @ 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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  4. January 9, 2013

    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.

    1. Carol Kicinski
      January 12, 2013

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

  5. Maggie
    January 11, 2013

    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.

    1. Carol Kicinski
      January 11, 2013

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

  6. Cassie Damewood
    January 14, 2013

    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!

    1. Carol Kicinski
      January 18, 2013

      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.

  7. Helen
    February 27, 2013

    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?

    1. Carol Kicinski
      March 4, 2013

      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 :)

  8. Pattie
    March 3, 2013

    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!

    1. Carol Kicinski
      March 4, 2013

      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.

  9. Sheila
    March 17, 2013

    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!

    1. Carol Kicinski
      March 18, 2013

      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?

      1. Sheila
        March 19, 2013

        Yes I’ll try it .thanks!

  10. Leslie
    June 13, 2013

    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?

    1. Carol Kicinski
      June 15, 2013

      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.

  11. Monica
    December 12, 2015

    I don’t have almond paste. Will recipe come out ok without it? I wanted to use cranberries and almond slices.

    1. Carol Kicinski
      December 18, 2015

      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

  12. Debbie
    January 19, 2016

    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.

    1. Carol Kicinski
      January 20, 2016

      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

  13. Ruthie
    February 9, 2016

    These turned out beautifully! What I love about them is that they’re not too sweet to have with my coffee in the morning. And the almond flour gives it a nice texture. Thank you from a great and easy recipe!

    1. Carol Kicinski
      February 10, 2016

      You’re welcome Ruthie! Glad you enjoy this recipe. :)
      xo,
      Carol

  14. Ruthie
    February 10, 2016

    This is a wonderful recipe! I love the texture and since I like my biscotti on the sweet side, I drizzled a mixture of 1/2 cup powdered sugar wit 3 TBSP of pure maple syrup. I took some to work so we could eat them with our coffee. I got so many compliments and requests to make more from the men who don’t bake, LOL!

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