Gluten-free Almond Flour Biscotti

Published: Mar 24, 2021 · Modified: Mar 25, 2021 by Debra Klein · This post may contain affiliate links · 43 Comments

Gluten-free Biscotti are twice baked for crunchy, dunkable, and delicious perfection! Made with almond flour for a healthy breakfast, snack or dessert. Dip in chocolate and dust with chopped nuts, sea salt and orange zest for a real treat!

Biscotti, half dipped in chocolate and then sprinkled with chopped nuts and orange rind. 3 on a white plate with a mug of tea on the side. Edge of platter showing with more of same biscotti. Plates are resting on a dark blue cloth napkin.

This post was updated from the original posted on March 24, 2021.

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Why you will love this recipe:
Ingredients and substitutions
How to make them
Debra’s Pro Tips
More grain-free recipes you will love
📖 Recipe

Gluten-free biscotti are baked twice for a crunchy, sweet, nutty treat that’s perfect for your morning cup of coffee. It’s a healthy biscotti recipe, and each bite is filled with sweet almond and orange flavors, but no sugar!

This gem of an almond flour biscotti recipe needs just one bowl and a few simple ingredients for a crisp and satisfying treat.

The news just keeps getting better…these healthy biscotti freeze beautifully. BUT, don’t think you’ll stash them there to make them last longer, because (speaking from experience here) they’re just as good straight from the freezer too!

Why you will love this recipe:

Close up of a tray of biscotti that have been half dipped in dark chocolate and then dusted with sea salt, chopped nuts and orange zest.

A healthy vegan treat, that’s grain-free with no refined sugar.
Easy to make with just one bowl.
Twice baked for crunchy dipping perfection.
They keep well when stored in an air-tight container.
Absolutely delish!
Seriously….a kosher for passover dessert that’s actually super tasty and healthy too? No way!!

Ingredients and substitutions

Labeled ingredients: almond flour, arrowroot, baking powder, sea salt, olive oil, almond extract, pistachios, orange zest and maple syrup.

Almond flour: low in carbs, packed with heart healthy nutrients. Choose blanched almond flour for baking, not almond meal which is coarser and includes the skins of the almonds.
Arrowroot powder: substitute potato starch if making for Passover.
Baking Powder: OK to skip if making for Passover.
Sea salt: OK to omit if watching salt intake. It’s just a pinch, but I like the way it brings out the nutty flavors.
Almond extract: for those who love almond flavor, like me!
Olive oil: If you don’t use oil, replace with water.
Orange zest: The citrus accent adds a nice flavor and color. You could substitute lemon zest (or even lime) for a similar zing.
Chopped Pistachios: Optional, but they add an extra crunch and some beautiful green speckles of color. You could substitute any nuts here. Almonds, walnuts and pecans are great choices.
Maple syrup: Just a bit, so these are not overly sweet. If you’re looking for a recipe that uses dates as the sweetener, my vegan biscotti recipe is for you!

How to make them

Gluten-free biscotti ingredients: large bowl with dry ingredients, smaller bowl with mixed wet ingredients and two small bowls with mix ins: chopped pistachios and orange zest.

First, mix together dry ingredients in a large bowl. Whisk wet ingredients together in a separate small bowl. Have chopped nuts and orange zest ready.

Dry ingredients in a large bowl, hole made in center and we ingredients poured into the hole. There is a wooden spoon in the bowl.

Large glass bowl with a wooden spoon that has mixed together biscotti dough.

Break up any clumps in the almond flour while mixing it together with arrowroot, baking powder and salt. Make a well in the center and pour in the wet ingredients. Keep stirring until it forms a dough and everything is well incorporated, but don’t over mix.

Gluten-free biscotti dough in a large glass bowl with added pistachios and orange zest.

Add chopped nuts and orange zest and mix well.

Dough in a heap on a baking sheet lined with parchment paper.

Biscotti dough log on a parchment lined baking tray with ruler underneath measuring 3.5" wide.

Turn dough out onto parchment lined baking sheet. It will be sticky, so you’ll want to use wet hands to flatten it into a log. OR, use another sheet of parchment placed on top of the dough and manipulate into the desired shape.

Form the dough into a log that is no more than ½″ thick. It’s the width of the log that will determine how long your biscotti cookies are when they’re cut.

Log of first baked biscotti on a pieces of parchment, being sliced with a long serrated knife.

Sliced biscotti on a baking tray lined with parchment after the second bake.

Bake until golden. When cool enough to handle, carefully cut into 1″ pieces. Using a serrated knife and a sawing motion will help keep your biscotti cookies from crumbling.

Twice baked is what makes biscotti crunchy, so turn them cut side down to go back into the oven and crisp up the sides.

baking tray with biscotti cookies, small glass dish with melted chocolate and tiny bowls with orange zest, salt, chopped almonds and chopped pecans. The biscotti have been dipped in chocolate and sprinkled with the toppings.

Let gluten-free biscotti cool completely and then decorate, if desired. These are dipped in dark chocolate and then sprinkled with flakey sea salt, chopped almonds or pistachios and orange zest.

Debra’s Pro Tips

chocolate dipped biscotti sprinkled with nuts and orange zest lined up on a white platter.

SAVOR THE MOMENT: this is the perfect snack or dessert to sit with a hot cuppa….whatever you want….and take a moment for yourself.
Wet your hands before trying to form into a log.
Make your dough log wider for longer biscotti cookies
Take the extra moment to zest the orange…it boosts the flavor inside and is a tasty and beautiful addition to the outside too.
They’ll stay good at room temp for 2 weeks.
Freezer friendly…for up to 3 months…AND you can eat them straight from the freezer!
Use the leftover melted chocolate to make chocolate covered bananas, strawberries or clementine segments. Don’t forget the sprinkle of salt.
Have fun! Let the kids help decorate.
SHARE THE JOY: these store well and travel well….perfect for homemade gifts…or to pull out of the freezer to serve guests.

Large cup of tea with three chocolate dipped biscotti on the side.

More grain-free recipes you will love

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