Gluten-Free Classic Almond Biscotti
Indulge in the perfect crunch with this Gluten-Free Classic Almond Biscotti recipe, a delightful twist on a timeless treat! Crafted with a blend of gluten-free all-purpose flour and almond flour, these biscotti deliver a crisp yet tender bite, making them ideal for pairing with coffee or tea. The recipe is elevated with aromatic vanilla and almond extracts, while slices of toasted almonds add bursts of nutty flavor throughout. With just 20 minutes of prep time, these twice-baked Italian cookies are easy to make and naturally gluten-free, making them a treat everyone can enjoy. Whether for a sweet afternoon pick-me-up or a special gift, these biscotti are a satisfying homemade delight!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, softened
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoon Almond extract
- 1 cup Sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Stir in the vanilla extract and almond extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until a dough begins to form. Add the sliced almonds and stir until evenly distributed.
Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
Bake in the preheated oven for 25 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool on a wire rack for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Once the logs are cool, use a sharp serrated knife to slice them diagonally into 1/2-inch thick slices.
Arrange the biscotti slices cut side down on the baking sheet and return them to the oven. Bake for an additional 20-25 minutes, flipping them halfway through, until they are crisp and golden brown on both sides.
Remove the biscotti from the oven and allow them to cool completely on the wire rack. Store in an airtight container to maintain crispness.
Nutrition Facts
Calories |
3294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 351.0 g | 128% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 157.7 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 611 mg | 47% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1219 mg | 26% | |
*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.
