Gluten-Free Italian Almond Biscotti
Indulge in the delightful crunch of Gluten-Free Italian Almond Biscotti—an irresistible treat perfect for gifting or savoring with your favorite coffee or tea. This recipe transforms the classic Italian biscotti into a gluten-free masterpiece, blending gluten-free all-purpose flour and almond flour for a subtly nutty base. Toasted almonds add a satisfying crunch, while a hint of vanilla and almond extracts infuse each bite with warm, aromatic flavors. These twice-baked cookies are golden, crisp, and perfectly dry, making them a timeless pairing with hot beverages. With just 15 minutes of prep and simple, approachable steps, you'll soon fill your kitchen with the irresistible aroma of freshly baked biscotti. Perfect for gluten-free baking enthusiasts and biscotti lovers alike!
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 60 grams Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Whole almonds, toasted and roughly chopped
- 150 grams Granulated sugar
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt until well combined.
In another large bowl, beat the eggs and granulated sugar together using a hand mixer on medium speed until pale and thick, about 2-3 minutes.
Mix in the vanilla extract and almond extract into the egg and sugar mixture.
Gradually add the flour mixture into the wet ingredients, mixing until just combined and a dough forms.
Fold in the chopped almonds with a spatula or wooden spoon until they are evenly distributed throughout the dough.
Transfer the dough onto the prepared baking sheet. With lightly floured hands, shape the dough into a log approximately 12 inches (30 cm) long and 3 inches (7.5 cm) wide.
Bake the log in the preheated oven for 25-30 minutes, or until it is lightly golden brown and firm to the touch.
Remove the baking sheet from the oven and allow the baked log to cool on the sheet for 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Transfer the slightly cooled log to a cutting board and use a serrated knife to slice it diagonally into 1/2-inch (1 cm) thick slices.
Place the slices cut side down back onto the baking sheet.
Bake the biscotti slices in the oven for an additional 10-12 minutes, flip them over, and bake for another 10-12 minutes on the other side until they are dry and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack.
Once cooled, store the biscotti in an airtight container. They can be enjoyed on their own or dipped into your favorite coffee or tea.
Nutrition Facts
Calories |
2903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 419.8 g | 153% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 158.8 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 617 mg | 47% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1218 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.
