Almond Biscotti Toscani Gluten Free
Indulge in the classic flavors of Tuscany with this Gluten-Free Almond Biscotti Toscani recipe, perfect for satisfying your crunchy cookie cravings without gluten. Made with a blend of gluten-free all-purpose flour and almond flour, these twice-baked Italian cookies boast a nutty richness and delightful crispness. Packed with whole almonds and infused with vanilla and almond extracts, every bite delivers an irresistible balance of sweet and aromatic flavors. Ideal for pairing with coffee, tea, or dessert wine, these biscotti are baked to golden perfection and finished with a light dusting of powdered sugar. Whether you’re serving them during the holidays or enjoying them as an everyday treat, this gluten-free recipe ensures both flavor and texture are uncompromised. Plus, they stay fresh for weeks, making them a perfect make-ahead snack or gift!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Almond flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1 cup Whole almonds (raw or toasted)
- 1 tablespoon Powdered sugar (for dusting)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, baking powder, and salt.
In a separate bowl, beat the eggs, vanilla extract, and almond extract until combined.
Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until a sticky dough forms.
Fold in the whole almonds until evenly distributed.
Lightly flour your hands with gluten-free flour and divide the dough into two equal portions. Shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and let them cool for 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick biscotti pieces. Lay the slices cut-side down on the baking sheet.
Bake the biscotti slices for 10 minutes, then flip them over and bake for another 10 minutes, or until they are golden and crisp.
Remove the biscotti from the oven and allow them to cool completely on a wire rack. Dust lightly with powdered sugar before serving, if desired.
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 417.5 g | 152% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 167.6 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 618 mg | 48% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
