Biscotti · Cookies · quick bread

Gluten Free Almond Biscotti

Gail

Loaded with almond flavor, these gluten free almond biscotti are crunchy and keep well. Enjoy them with your morning coffee.

Two slices of almond biscotti on a round plate. The slice on the left is flat on the plate and the slice on the right is angled on top of the left one about halfway back. The golden biscotti is dotted with almond slivers.

I’ve been working with a fabulous elementary teacher named Jordan. Last Fall, we had a lunch meeting so I brought bagels and cream cheese for all of us. Sadly, Jordan is allergic to gluten. She told me that most gluten free baked goods taste like cardboard so she never bakes.

I decided something needed to be done about that. I usually avoid developing diet-specific recipes because it’s so easy to make honest mistakes. And those small mistakes can make people with special diets very ill.

I wanted to start with something simple so I adapted my daughter’s favorite biscotti recipe to make these cookies. The ingredient list is short so I didn’t have to make many substitutions.

A white ramekin filled with slices of almond biscotti. The light brown biscotti has slices of almond and is toasted to a golden brown on the outside.

I substituted almond flour for all purpose flour. Almond flour requires more liquid so I also had to change the proportions a little. With the egg shortage, I only had medium sized eggs. If you use large eggs, I’d use 1 egg and an egg white instead of 2 full eggs. 

Once baked, these gluten free almond biscotti are not as hard as the original ones but they still have a great crunch and hold up well when dunked in hot drinks.

You have to slice these a little thicker than my original biscotti recipe so you won’t get as many cookies out of the recipe. 

Yield: 30 biscotti

Gluten Free Almond Biscotti

Two slices of almond biscotti on a round plate. The slice on the left is flat on the plate and the slice on the right is angled on top of the left one about halfway back. The golden biscotti is dotted with almond slivers.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • ½ cup slivered almonds, toasted
  • 275 g almond flour
  • 1 cup sugar
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • ¼ teaspoon almond extract
  • 2 medium eggs

Instructions

  1. Preheat oven to 350°F. Spread slivered almonds on a baking sheet and toast in the oven until lightly browned.
  2. Combine dry ingredients in a medium sized mixing bowl. Make a well in the center and add all the wet ingredients in the well. Stir until well blended (you may need to knead the last of the dry ingredients into the dough). The dough will be sticky.
  3. On a greased cookie sheet (or one lined with parchment paper), form the dough into a 16" roll. Flatten the roll to 1" thickness.
  4. Bake at 350°F for 30 minutes. Cool loaf on a wire rack for 10 minutes.
  5. Slice diagonally into ½ inch slices. Place slices cut sides down on cookie sheet. Bake at 325°F for 10 minutes and then turn cookies over. Bake another 10 minutes. Cool. Alternatively, you can keep the oven at 350°F, put the cookie sheets in and then turn the oven off. When the oven is completely cool, the cookies will be dry.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie
Amount Per Serving: Calories: 88Total Fat: 6.09gSaturated Fat: .552gTrans Fat: .003gUnsaturated Fat: 5.248gCholesterol: 14mgSodium: 70mgCarbohydrates: 6.67gFiber: 1.4gSugar: 4.6gProtein: 2.89g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

© Gail Dickinson
Looking for more gluten free goodness? Try these recipes.

Looking for more gluten free goodness, try these recipes

 

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