Gluten Free Almond Biscotti, Mandel Bread, Mandelbrot, twice-baked almond cookies — so many different names for what I think you’ll agree are delightfully sweet treats for dipping in coffee, tea or cocoa.
This easy gluten free Almond Biscotti recipe is a great introduction to the idea of crunchy dipping cookies, if this is new cookie territory for you. I’ve also made the recipe using chocolate chips instead of cranberries, in case that’s of interest to your taste buds (you chocolate lovers can even dip them in melted chocolate for the full-octane decadent experience).
Making gluten free almond biscotti was new to me until a few years ago when I attended an event honoring the Center for Celiac Research, where dignitaries from Italy were also in attendance. At this event, caterers were hand-picked who could serve these Italian and local dignitaries appropriately, and could prepare the dishes gluten free.
I was asked to donate my gfJules Gluten Free All Purpose Flour to the cause, and I also supplied a gluten free bread sticks recipe for the tables. Some of my gfJules Flour also went to the caterer making the dessert, and it was used to make a heavenly biscotti unlike any I’ve had before — crunchy and sweet, with just the right amount of crumble. It was definitely a gastronomical highlight of the evening!
I wasted no time contacting the caterer for the recipe, which he happily provided. This recipe has been among a growing stack of papers on my desk for … let’s just say a couple years, ahem, where it has remained, patiently waiting to be made again by me.
Fast forward to more modern times. As I hope you already know, I host a wonderful community event called the Gluten Free Cookie Swap on Facebook.
Here, anyone can go and search from a ton of wonderful cookie recipes posted by members of our gluten free community who live everywhere from California to Canada and anywhere in between.
Regular folks who eat gluten free and have devised delicious ways to satisfy their cravings for good cookies share their favorite recipes, bloggers who have tested recipes to pass on, and many of my favorite gluten free cookie recipes are there too. It’s just an all around great place to go to find a cookie recipe.
So, one day I was perusing these recipes, getting quite hungry, when I spied a recipe for gluten free Cranberry Biscotti. It was a sign! I just had to revisit that Italian recipe and make that darn biscotti!
I set to work and found the recipe, but noticed it contained anise seeds and anisette liqueur. I usually try to make my recipes as easy as possible and to have as few “odd” ingredients as can be, so as not to deter others from trying them!
So, I checked that reader’s cranberry biscotti recipe and decided I’d morph the two to create my own gluten free Cranberry-Almond Biscotti. So happy I did!
Have you ever made biscotti — gluten free or otherwise? It’s a fun process: twice baked is the key.
In this recipe, we’ll make our own gluten free almond meal as it’s SO easy and much cheaper than buying it pre-made. Also, it allows for keeping some almond pieces larger for texture.
Then, once the dough is made, it’s time to make the 4 sections, or logs of dough that will bake first.
Then divide the dough into 4 sections to bake. They will spread as they bake, so I like to only put two per baking sheet.
Once it’s baked the first time, cut into biscotti strips and bake again.
After the second bake, the biscotti will harden as it cools. Then it’s ready for munching or dipping!
Easy, tasty and pretty to give as gifts, too! I hope you enjoy!
Gluten Free Almond Biscotti
Dipping these delightful gluten free almond biscotti in your favorite hot cup of coffee or tea will be the highlight of your day!
Ingredients
- 1 1/4 cups granulated sugar
- 1/2 cup butter or non-dairy substitute (Earth Balance Buttery Sticks®) – room temperature
- 2 large eggs OR aquafaba**
- 3/4 tsp. almond extract (McCormick®)
- 2 cups (270 grams) gfJules Gluten Free All Purpose Flour**
- 1/4 cup almond meal (highly chopped toasted almonds – see directions below)
- 1/2 cup gluten-free cornmeal (Arrowhead Mills Organic®) OR almond meal
- 1 cup lightly chopped toasted almonds (see directions below)
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 cup dried cranberries, cherries or chocolate chips
- cinnamon-sugar topping (optional)
Instructions
Preheat oven to 325 F.
Measure out 1 1/4 cups blanched almonds. Spread across a parchment-lined baking sheet and toast in the oven for 13 minutes, or until lightly browned and smelling heavenly.
Leave oven on, but remove almonds at this point. Cool slightly on a wire rack. Finely chop 1/4 cup of the almonds into a coarse-ground meal. Remeasure to be sure you have 1/4 cup. Set aside these ground almonds. Coarsely chop (pulse one or two times on a food processor) the remaining 1 cup toasted almonds. Set aside.
Cream the butter with the sugar until light and fluffy. Add the eggs and almond extract – mix until incorporated.
Stir in the flour, almond meal, corn meal, baking powder and salt. Lastly, stir in the coarsely chopped almonds and berries until well-distributed. The dough should be somewhat sticky, but pull away from the sides of the bowl — add more gfJules Flour by the tablespoon if necessary to get the dough to come together.
Line two baking sheets with parchment paper. Divide the dough into 4 sections. Scoop each section individually into your floured hands to prevent it from sticking. Form a log with each ball of dough — approximately 1-2 inches high by 2 inches wide (the logs will spread when baking, so leave space between them).
Repeat with other sections of dough to form 4 logs — two on each baking sheet. Pat the tops down gently so they are slightly less rounded. Sprinkle with cinnamon-sugar, if desired.
Bake in preheated oven for 25 minutes, or until set and lightly browned. Remove to cool on wire rack for 5-10 minutes, until able to be sliced. Slice at a slight angle to form 1/2 inch thick slices and return each slice, cut-side down, to the parchment-lined baking sheets.
Return biscotti to preheated oven and bake 10 more minutes. Flip and bake an additional 5 minutes. Remove to fully cool on wire racks. Biscotti will harden as they cool.
Chocolate Lover's Option: Once cooled, dip one flat end in your favorite melted chocolate, if you're looking for an even richer chocolate cookie.
Notes
** If making egg-free using aquafaba, you may need to add up to 1/4 cup more gfJules Flour to help the dough to hold together.
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These taste delicious but the logs fell apart when I cut them. Bake longer? I don’t want to overcook. Other suggestions?
Hi Alyson, so glad they taste delicious! If they are falling apart when you’re cutting them though, it sounds like the dough is too dry. Make sure you’re measuring the flour properly and if the dough is still too dry or crumbly, add a bit more liquid like another egg white or splash of milk to get the dough to hold together. Hopefully that’ll do the trick!
~jules
I LOVE how mine turned out! Exactly what I was craving! Delicious and perfect consistency!!!
P.S. I did bake a little longer on each step.
Hi Kathy, that’s fantastic! I’m so glad you loved this biscotti recipe! And thanks for the note on bake times — always helpful to hear what worked best for others!
~jules
Question, please. I cannot have almonds or the cornmeal. Can I replace them with pistachios? If so please give me new measurements for the nuts minus the cornmeal or would I do a full 3/4 cup of the pistachio meal? Thank you
Hi Cindy, the pistachios would make a lovely substitute for the almonds here, but not necessarily for the entire cornmeal ingredient. I think I’d be inclined to split that ingredient between pistachios and more of the gfJules Flour instead of all pistachios. It will still take some experimentation, but it’ll be yummy experimentation, at least!
~jules
The flavor was good, but the corn meal gave it a grainy texture and they were super crumbly. Not crisp like a biscotti.
Hmmmm they didn’t get crisp for you? Maybe next time bake a bit longer. You can always just use more almond meal in place of the corn meal if you prefer.
~jules
I was wondering if you can substitute butter for coconut oil or olive oil? I need to make these for someone who is gf and dairy free. Thank you!
Hi Karen, all my recipes are dairy-free; in this recipe I use Earth Balance products — they’re vegan and in the refrigerated section of most grocery stores. Can you locate those? Otherwise you could try solid coconut oil which will not yield exactly the same results, but should work ok. I hope that helps!
~jules
I usually make biscotti every year, especially during the holidays to give as gifts.
In this recipe, I would reduce the sugar by 1/4 cup and substitute xylitol or coconut sugar, which are lower on the glycemic index for those concerned about their blood sugar levels. The 1/4 cup reduction will not make much difference in the texture of the dough. In fact, you could reduce it further if you don’t like an overly-sweet flavor.
As for using anise seeds, they’re a snap to work with. I just put a teaspoon or more in my spice grinder, which is actually a dedicated coffee grinder (Krups, for ex) and grind away. It takes seconds and imparts a beautiful licorice-like flavor. I also would add a teaspoon of fennel seeds and grind them too. This gives the biscotti a beautiful, Italian flavor and I’ve been using these two spices for yeasr in my biscotti which gets raves from everyone I’ve given them to.
Maryclare, I love both anise and fennel in my biscotti and will definitely add them to the recipe.
Thank you!!