18 Delicious Gluten Free Biscotti Recipes Perfect for Any Occasion

There’s something undeniably special about the crisp, satisfying crunch of biscotti, especially when it’s gluten-free and just as delicious as the traditional kind. Whether you’re hosting a cozy coffee morning, looking for the perfect holiday gift, or simply craving a sweet treat, our roundup of 18 gluten-free biscotti recipes has you covered. Dive in to discover your next favorite bake that promises to delight any occasion!

Almond Orange Gluten Free Biscotti

Delightfully crisp and bursting with citrusy aroma, these Almond Orange Gluten Free Biscotti are my go-to for a guilt-free treat. I stumbled upon this recipe during a gluten-free baking phase, and it’s been a staple ever since, especially during those cozy weekend baking sessions.

Ingredients

• Almond flour – 2 cups
• Sugar – ¾ cup
• Eggs – 2 large
• Orange zest – 2 tbsp
• Vanilla extract – 1 tsp
• Baking powder – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, sugar, baking powder, and salt.
3. Add eggs, orange zest, and vanilla extract to the dry ingredients, mixing until a dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes for easier handling.
4. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet.
5. Bake for 25 minutes, or until the logs are firm and lightly golden. Tip: Rotate the baking sheet halfway through for even browning.
6. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
7. Slice the logs diagonally into ½-inch thick pieces using a serrated knife. Tip: For cleaner cuts, wipe the knife blade between slices.
8. Arrange the slices cut side down on the baking sheet and bake for another 10 minutes per side, until crisp.
9. Transfer to a wire rack to cool completely before serving.

Just out of the oven, these biscotti are wonderfully crunchy with a subtle sweetness and a bright orange finish. Perfect for dunking in your morning coffee or gifting in a pretty jar for a homemade touch.

Chocolate Chip Gluten Free Biscotti

Yesterday, I found myself craving something sweet but needed it to be gluten-free. That’s when I decided to whip up a batch of Chocolate Chip Gluten Free Biscotti, a recipe that’s become a staple in my kitchen for its simplicity and delicious crunch.

Ingredients

• Gluten-free flour – 1 ½ cups
• Sugar – ¾ cup
• Eggs – 2 large
• Butter – ½ cup, melted
• Chocolate chips – 1 cup
• Baking powder – 1 tsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the gluten-free flour, sugar, and baking powder until well combined.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients, stirring until a dough forms. Tip: If the dough feels too sticky, let it rest for 5 minutes to firm up.
4. Fold in the chocolate chips evenly throughout the dough.
5. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet. Tip: Wet your hands slightly to prevent the dough from sticking.
6. Bake for 25 minutes, or until the logs are firm to the touch.
7. Remove from the oven and let cool for 10 minutes. Then, using a serrated knife, slice the logs diagonally into ½-inch thick pieces.
8. Lay the slices cut side down on the baking sheet and bake for another 10 minutes, flip each piece, and bake for an additional 10 minutes until golden and crisp. Tip: Keep an eye on them during the second bake to prevent over-browning.

Out of the oven, these biscotti are perfectly crisp with a delightful buttery flavor and bursts of chocolate in every bite. Serve them alongside your morning coffee or as a sweet treat after dinner for a gluten-free option that doesn’t skimp on taste.

Cranberry Pistachio Gluten Free Biscotti

Remember those chilly evenings when all you crave is something crunchy to dunk in your coffee? That’s exactly what inspired me to whip up this batch of gluten-free biscotti, packed with the tartness of cranberries and the nutty crunch of pistachios. It’s a simple pleasure that turns any coffee break into a moment of bliss.

Ingredients

• Almond flour – 2 cups
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Eggs – 2 large
• Honey – ½ cup
• Dried cranberries – ½ cup
• Pistachios – ½ cup, chopped
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs, then mix in honey and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet, stirring until a dough forms. Tip: If the dough is too sticky, let it rest for 5 minutes to firm up.
5. Fold in the cranberries and pistachios until evenly distributed throughout the dough.
6. Shape the dough into a log about 12 inches long and place it on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
7. Bake for 25 minutes, or until the log is firm and lightly golden. Let it cool for 10 minutes.
8. Reduce the oven temperature to 325°F. Slice the log diagonally into ½-inch thick pieces. Tip: Use a serrated knife for cleaner cuts.
9. Arrange the slices cut side down on the baking sheet and bake for another 10 minutes on each side, until crisp.
10. Let the biscotti cool completely on a wire rack before serving.

Kicking back with these biscotti, you’ll love how the crisp texture gives way to the chewy cranberries and crunchy pistachios. They’re perfect with your morning coffee or as a sweet ending to any meal. Try dipping them in dark chocolate for an extra indulgent treat.

Double Chocolate Gluten Free Biscotti

Nothing says comfort like the rich, indulgent taste of chocolate, especially when it’s baked into something as delightful as gluten-free biscotti. I remember the first time I tried making these; the kitchen smelled like a cozy café, and the crunch was just perfect with my morning coffee. It’s become my go-to recipe for when I need a little pick-me-up or a sweet gift for friends.

Ingredients

• Gluten-free flour – 1 ½ cups
• Cocoa powder – ½ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Eggs – 2 large
• Sugar – ¾ cup
• Vanilla extract – 1 tsp
• Dark chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, beat the eggs, sugar, and vanilla extract together until the mixture is light and fluffy, about 3 minutes.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips.
5. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet. Flatten each log slightly.
6. Bake for 25 minutes, then remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F.
7. Using a serrated knife, slice the logs diagonally into ½-inch thick slices. Arrange the slices cut side down on the baking sheet.
8. Bake for an additional 10 minutes, then flip each biscotti and bake for another 10 minutes until crisp.
9. Transfer to a wire rack to cool completely before serving.

For an extra touch, drizzle melted chocolate over the cooled biscotti or serve them alongside a scoop of vanilla ice cream. The contrast between the crunchy biscotti and the creamy ice cream is simply divine.

Lemon Blueberry Gluten Free Biscotti

Baking has always been my therapy, especially when it involves combining the tangy zest of lemons with the sweet burst of blueberries. This Lemon Blueberry Gluten Free Biscotti recipe is a testament to my love for simple, yet flavorful treats that don’t compromise on dietary needs.

Ingredients

• Gluten-free flour – 2 cups
• Baking powder – 1 tsp
• Salt – ½ tsp
• Sugar – ¾ cup
• Eggs – 2
• Lemon zest – 1 tbsp
• Blueberries – ½ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In another bowl, beat the eggs and sugar until light and fluffy, then mix in the lemon zest.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Carefully fold in the blueberries to avoid crushing them.
6. Shape the dough into a log about 12 inches long on the prepared baking sheet.
7. Bake for 25 minutes, or until the log is firm to the touch.
8. Let it cool for 10 minutes, then slice diagonally into ½-inch thick pieces.
9. Lay the slices cut side down and bake for another 10 minutes on each side for that perfect crispness.

What makes these biscotti stand out is their delightful crunch and the way the lemon zest brightens the blueberries’ sweetness. Serve them alongside your morning coffee or as a sophisticated dessert with a drizzle of white chocolate for an extra indulgent touch.

Maple Pecan Gluten Free Biscotti

Today, I stumbled upon a recipe that combines my love for crunchy snacks and sweet flavors—Maple Pecan Gluten Free Biscotti. It’s the perfect companion for my morning coffee, and I bet it’ll become a staple in your kitchen too.

Ingredients

• Gluten-free flour – 2 cups
• Maple syrup – ½ cup
• Pecans – 1 cup
• Eggs – 2
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
3. Add the maple syrup and eggs to the dry ingredients, mixing until a dough forms.
4. Fold in the pecans gently to ensure they’re evenly distributed throughout the dough.
5. Shape the dough into a log about 12 inches long on the prepared baking sheet.
6. Bake for 25 minutes, or until the log is firm to the touch.
7. Remove from the oven and let it cool for 10 minutes. Reduce the oven temperature to 325°F.
8. Using a serrated knife, slice the log diagonally into ½-inch thick pieces.
9. Arrange the slices cut side down on the baking sheet and bake for another 10 minutes on each side.
10. Let the biscotti cool completely on a wire rack before serving.

Perfectly crisp and not too sweet, these biscotti are a delight with their rich maple flavor and crunchy pecans. Try dunking them in a dark chocolate ganache for an extra indulgent treat.

Peanut Butter Gluten Free Biscotti

After countless mornings searching for the perfect gluten-free treat to pair with my coffee, I stumbled upon this peanut butter biscotti recipe that’s become a staple in my kitchen. It’s crunchy, nutty, and just sweet enough to satisfy without overpowering your morning brew.

Ingredients

• Peanut butter – 1 cup
• Sugar – ¾ cup
• Eggs – 2
• Gluten-free flour – 1 ½ cups
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter and sugar until smooth. Tip: For an extra smooth texture, warm the peanut butter slightly before mixing.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Whisk together gluten-free flour, baking powder, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet, mixing until a dough forms. Tip: If the dough is too sticky, add a little more flour, but be careful not to overmix.
6. Divide the dough in half and shape each into a log about 12 inches long on the prepared baking sheet.
7. Bake for 25 minutes, or until the logs are firm to the touch. Tip: Let them cool for 10 minutes before slicing to prevent crumbling.
8. Reduce oven temperature to 325°F and slice the logs diagonally into ½-inch pieces.
9. Arrange the slices cut side down on the baking sheet and bake for another 10 minutes on each side, or until golden and crisp.

Unbelievably crisp and packed with peanut butter flavor, these biscotti are perfect for dunking into your favorite coffee or tea. Try drizzling them with melted chocolate for an extra indulgent treat.

Pumpkin Spice Gluten Free Biscotti

Just when you think pumpkin spice season is over, here comes a recipe that keeps the cozy vibes going all year round. I stumbled upon this gluten-free biscotti recipe during a late-night baking spree, and it’s been a game-changer for my morning coffee routine.

Ingredients

• Gluten-free flour – 2 cups
• Pumpkin puree – ½ cup
• Sugar – ¾ cup
• Eggs – 2
• Pumpkin spice – 1 tbsp
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, pumpkin spice, baking powder, and salt until well combined.
3. Add the pumpkin puree and eggs to the dry ingredients, mixing until a dough forms. Tip: If the dough is too sticky, add a little more flour, one tablespoon at a time.
4. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet.
5. Bake for 25 minutes, or until the logs are firm to the touch. Tip: Let them cool for 10 minutes before slicing to prevent crumbling.
6. Reduce the oven temperature to 325°F and slice the logs diagonally into ½-inch thick pieces.
7. Arrange the slices cut-side down on the baking sheet and bake for another 10 minutes on each side, or until crisp. Tip: Keep an eye on them during the second bake to avoid over-browning.

You’ll love the crisp texture and warm spice flavors of these biscotti. They’re perfect for dunking in your favorite coffee or tea, or even as a crunchy topping for yogurt.

Raspberry Almond Gluten Free Biscotti

Last weekend, I stumbled upon the most delightful combination of flavors while experimenting in my kitchen—raspberry and almond. It inspired me to create these gluten-free biscotti that are not only easy to make but also irresistibly crunchy and flavorful.

Ingredients

• Almond flour – 2 cups
• Raspberries – 1 cup
• Eggs – 2
• Honey – ¼ cup
• Vanilla extract – 1 tsp
• Baking powder – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour and baking powder until well combined.
3. In another bowl, whisk the eggs, honey, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until a dough forms.
5. Carefully fold in the raspberries, trying not to break them too much to keep vibrant streaks in your biscotti.
6. Shape the dough into a log about 12 inches long on the prepared baking sheet.
7. Bake for 25 minutes, or until the log is firm to the touch.
8. Let the log cool for 10 minutes, then slice it diagonally into ½-inch thick pieces.
9. Lay the slices cut side down on the baking sheet and bake for another 10 minutes on each side for that perfect crunch.

What makes these biscotti stand out is their perfect balance of sweet and tart, with a texture that’s wonderfully crisp yet not too hard. Try dunking them in your morning coffee or serving them alongside a scoop of vanilla ice cream for an unexpected dessert twist.

Salted Caramel Gluten Free Biscotti

Delightfully crunchy with a sweet and salty kick, these Salted Caramel Gluten Free Biscotti are my latest obsession. Perfect for dunking in your morning coffee or enjoying as an afternoon treat, they’re surprisingly simple to make at home.

Ingredients

• Gluten free flour – 1 ½ cups
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Eggs – 2
• Vanilla extract – 1 tsp
• Salted caramel chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten free flour, sugar, baking powder, and salt.
3. Add the eggs and vanilla extract to the dry ingredients, mixing until a dough forms. Tip: If the dough is too sticky, add a little more flour.
4. Fold in the salted caramel chips until evenly distributed throughout the dough.
5. Shape the dough into a log about 12 inches long and place it on the prepared baking sheet. Tip: Wet your hands slightly to prevent the dough from sticking.
6. Bake for 25 minutes, or until the log is firm to the touch.
7. Remove from the oven and let cool for 10 minutes. Then, using a serrated knife, slice the log into ½ inch thick pieces.
8. Lay the slices cut side down on the baking sheet and bake for an additional 10 minutes on each side, or until golden and crisp. Tip: Keep an eye on them during the second bake to prevent over-browning.

Now, these biscotti are not just any biscotti; they’re a perfect balance of sweet and salty with a satisfying crunch that holds up beautifully in hot beverages. Try serving them with a drizzle of melted caramel on top for an extra indulgent treat.

Spiced Chai Gluten Free Biscotti

Afternoon cravings hit differently, especially when you’re longing for something sweet yet wholesome. That’s when I stumbled upon creating these Spiced Chai Gluten Free Biscotti, a perfect blend of warmth and crunch that pairs wonderfully with your favorite cup of tea or coffee.

Ingredients

• Almond flour – 2 cups
• Baking powder – 1 tsp
• Salt – ½ tsp
• Eggs – 2 large
• Honey – ¼ cup
• Vanilla extract – 1 tsp
• Chai spice mix – 2 tbsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs, then mix in honey and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
5. Fold in the chai spice mix evenly throughout the dough.
6. Shape the dough into a log about 12 inches long and place it on the prepared baking sheet.
7. Bake for 25 minutes, or until the log is firm to the touch.
8. Remove from the oven and let it cool for 10 minutes. Reduce oven temperature to 325°F.
9. Using a serrated knife, slice the log diagonally into ½-inch thick pieces.
10. Arrange the slices cut side down on the baking sheet and bake for another 10 minutes on each side.

Let these biscotti cool completely to achieve that signature crunch. The chai spices offer a comforting warmth, making them an ideal treat for chilly mornings or as a sophisticated dessert option. Try dunking them in a spiced latte for an extra flavor boost!

Toasted Coconut Gluten Free Biscotti

Craving something sweet but gluten-free? I stumbled upon this toasted coconut gluten-free biscotti recipe during my quest for healthier dessert options, and it’s been a game-changer. Perfect for dunking in your morning coffee or enjoying as a midday snack, these biscotti are surprisingly simple to make.

Ingredients

• Almond flour – 2 cups
• Shredded coconut – 1 cup
• Eggs – 2
• Honey – ¼ cup
• Vanilla extract – 1 tsp
• Baking powder – ½ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, shredded coconut, and baking powder until well combined.
3. In a separate bowl, whisk together eggs, honey, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until a dough forms. Tip: If the dough is too sticky, add a bit more almond flour.
5. Shape the dough into a log about 12 inches long and place it on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
6. Bake for 25 minutes, or until the log is golden and firm to the touch.
7. Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 300°F.
8. Using a serrated knife, slice the log diagonally into ½-inch thick pieces. Tip: For cleaner cuts, saw gently back and forth.
9. Place the slices cut side down on the baking sheet and bake for another 10 minutes on each side, or until crisp.
10. Let the biscotti cool completely on a wire rack before serving.

Every bite of these biscotti offers a delightful crunch with the sweet, nutty flavor of toasted coconut. Try serving them with a drizzle of dark chocolate for an extra indulgent treat.

Vanilla Bean Gluten Free Biscotti

Making gluten-free biscotti has become my go-to for a quick, satisfying treat that doesn’t skimp on flavor or texture. My vanilla bean version, with its crisp bite and aromatic sweetness, is perfect for dunking in your morning coffee or enjoying as an afternoon snack.

Ingredients

• Gluten-free flour – 2 cups
• Sugar – ¾ cup
• Vanilla bean – 1
• Eggs – 2
• Baking powder – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds to the dry ingredients.
4. Beat the eggs in a small bowl, then mix them into the dry ingredients until a dough forms. Tip: If the dough is too sticky, add a little more flour.
5. Shape the dough into a log about 12 inches long and place it on the prepared baking sheet.
6. Bake for 25 minutes, or until the log is firm to the touch.
7. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F.
8. Using a serrated knife, slice the log diagonally into ½-inch thick pieces. Tip: For cleaner cuts, wipe the knife blade between slices.
9. Place the slices cut side down on the baking sheet and bake for another 10 minutes on each side, or until golden and crisp. Tip: Keep an eye on them during the second bake to prevent over-browning.

Lightly crunchy with a delicate vanilla aroma, these biscotti are a dream with a cup of tea or as a base for a decadent dessert trifle. Their simplicity belies the depth of flavor, making them a versatile addition to your baking repertoire.

White Chocolate Macadamia Gluten Free Biscotti

Unbelievably, the first time I tried making gluten-free biscotti, I was skeptical about how they’d turn out without traditional flour. But let me tell you, these White Chocolate Macadamia Gluten Free Biscotti are a game-changer, perfectly crunchy and packed with flavor. They’ve become my go-to for coffee dunking sessions, especially on lazy Sunday mornings.

Ingredients

• Gluten-free flour – 2 cups
• White chocolate chips – 1 cup
• Macadamia nuts – 1/2 cup
• Eggs – 2
• Sugar – 3/4 cup
• Vanilla extract – 1 tsp
• Baking powder – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour and baking powder to ensure they’re well combined.
3. In another bowl, beat the eggs, sugar, and vanilla extract until the mixture is light and fluffy, about 2 minutes. Tip: Room temperature eggs mix more evenly.
4. Gradually fold the dry ingredients into the wet mixture until a dough forms.
5. Gently stir in the white chocolate chips and macadamia nuts until evenly distributed throughout the dough.
6. Shape the dough into a log about 12 inches long and 4 inches wide on the prepared baking sheet. Tip: Wet your hands slightly to prevent the dough from sticking.
7. Bake for 25 minutes, or until the log is firm to the touch and lightly golden.
8. Remove from the oven and let cool for 10 minutes. Then, using a serrated knife, slice the log diagonally into 1/2-inch thick slices. Tip: A sawing motion works best to prevent crumbling.
9. Lay the slices cut side down on the baking sheet and bake for another 10 minutes, flip them over, and bake for an additional 10 minutes until crisp.

So, these biscotti come out with a delightful crunch and a buttery richness from the macadamias, perfectly complemented by the sweet white chocolate. Try serving them with a drizzle of dark chocolate for an extra decadent touch.

Cinnamon Swirl Gluten Free Biscotti

Nothing beats the comforting aroma of cinnamon wafting through the kitchen, especially when it’s from a batch of homemade gluten-free biscotti. I remember the first time I tried making these; the kitchen was a mess, but the result was so worth it. Now, it’s my go-to recipe for a cozy afternoon treat.

Ingredients

• Gluten-free flour – 2 cups
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Eggs – 2 large
• Vanilla extract – 1 tsp
• Cinnamon – 2 tsp
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. In another bowl, beat the eggs, then mix in the vanilla extract and melted butter.
4. Combine the wet ingredients with the dry ingredients, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
5. Divide the dough in half and shape each into a log about 12 inches long on the prepared baking sheet.
6. Sprinkle the tops with cinnamon, then use a knife to swirl it into the dough for a marbled effect. Tip: Don’t overmix to keep those beautiful swirls intact.
7. Bake for 25 minutes, or until the logs are firm to the touch.
8. Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
9. Slice the logs diagonally into ½-inch thick pieces and arrange them cut side down on the baking sheet.
10. Bake for another 10 minutes, flip each piece, then bake for 10 more minutes until crisp. Tip: Keep an eye on them to prevent over-browning.

Zesty and crisp, these cinnamon swirl gluten-free biscotti are perfect with your morning coffee or as an afternoon pick-me-up. Try dunking them in a dark chocolate ganache for an extra indulgent treat.

Gingerbread Gluten Free Biscotti

Having just pulled a batch of these out of the oven, I can tell you there’s nothing quite like the smell of gingerbread spices wafting through your kitchen. It’s a recipe that came to me during a chilly evening when I was craving something sweet yet simple, and gluten-free to boot.

Ingredients

• Gluten-free flour – 1 ½ cups
• Ground ginger – 1 tsp
• Ground cinnamon – 1 tsp
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Eggs – 2
• Molasses – ¼ cup
• Brown sugar – ½ cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, ground ginger, ground cinnamon, baking powder, and salt.
3. In another bowl, beat the eggs, then mix in the molasses, brown sugar, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Tip: If the dough is too sticky, let it rest for 5 minutes to firm up.
5. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet.
6. Bake for 25 minutes, or until the logs are firm to the touch. Tip: Rotate the baking sheet halfway through for even baking.
7. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F.
8. Using a serrated knife, slice the logs diagonally into ½-inch thick slices.
9. Arrange the slices cut-side down on the baking sheet and bake for another 10 minutes. Flip each slice and bake for an additional 10 minutes, or until crisp. Tip: Keep an eye on them during the last few minutes to prevent over-browning.
10. Transfer to a wire rack to cool completely.

So, these biscotti are wonderfully crisp with a deep, spicy flavor that’s perfect for dunking in your favorite coffee or tea. For an extra special touch, drizzle them with a little melted white chocolate or serve alongside a scoop of vanilla ice cream.

Hazelnut Espresso Gluten Free Biscotti

Zesty mornings call for something special, and that’s exactly what these Hazelnut Espresso Gluten Free Biscotti are. I remember the first time I tried making them; the kitchen smelled like my favorite coffee shop, and I knew I had stumbled upon something magical.

Ingredients

• Gluten free flour – 2 cups
• Hazelnuts – 1 cup
• Espresso powder – 2 tbsp
• Eggs – 2
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten free flour, espresso powder, and baking powder.
3. In another bowl, beat the eggs, sugar, and vanilla extract until light and fluffy.
4. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
5. Fold in the hazelnuts until evenly distributed throughout the dough.
6. Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet. Tip: Wet your hands slightly to prevent the dough from sticking.
7. Bake for 25 minutes, or until the logs are firm to the touch.
8. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F.
9. Using a serrated knife, slice the logs diagonally into ½ inch thick slices. Tip: A gentle sawing motion works best to prevent crumbling.
10. Place the slices cut side down on the baking sheet and bake for another 10 minutes on each side. Tip: Keep an eye on them to ensure they don’t overbrown.
11. Let the biscotti cool completely on a wire rack before serving.

Soaking these biscotti in your morning coffee enhances their espresso flavor, making every bite a delightful crunch of hazelnuts and a rich coffee aroma. Perfect for dunking or enjoying as is, they’re a gluten-free treat that doesn’t compromise on taste or texture.

Lavender Honey Gluten Free Biscotti

Over the years, I’ve discovered that the simplest ingredients can create the most memorable flavors, especially when it comes to baking. This Lavender Honey Gluten Free Biscotti recipe is a testament to that, combining the floral notes of lavender with the natural sweetness of honey for a treat that’s both unique and comforting. I remember the first time I made these; the aroma filled my kitchen, transporting me straight to a sunny lavender field.

Ingredients

• Gluten free flour – 2 cups
• Baking powder – 1 tsp
• Salt – ½ tsp
• Honey – ½ cup
• Eggs – 2
• Dried lavender – 1 tbsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten free flour, baking powder, and salt.
3. In another bowl, beat the eggs and honey until well combined. Tip: Ensure the honey is at room temperature to mix easily.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Fold in the dried lavender gently. Tip: Crush the lavender slightly between your fingers to release more flavor.
6. Shape the dough into a log about 12 inches long on the prepared baking sheet.
7. Bake for 25 minutes, or until the log is firm to the touch.
8. Remove from the oven and let cool for 10 minutes. Then, slice the log diagonally into ½ inch thick pieces.
9. Lay the slices cut side down on the baking sheet and bake for another 10 minutes on each side. Tip: Keep an eye on them to prevent over-browning.

So, these biscotti come out perfectly crisp with a delicate lavender aroma and a sweet honey finish. I love serving them with a cup of herbal tea or crumbling them over vanilla ice cream for a delightful contrast of textures.

Conclusion

Whether you’re celiac, gluten-sensitive, or just exploring gluten-free options, these 18 biscotti recipes offer something for everyone. From classic almond to chocolate-dipped delights, each recipe promises a delicious crunch perfect for dunking. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this roundup helpful, please share the love by pinning it on Pinterest. Happy baking!

Bella Bacinos