Gluten-free Biscotti

Biscotti, half dipped in dark chocolate and sprinkled with nuts, sea salt and orange zest on a white platter.

4.81 from 63 votes

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!

Prep Time5

Cook Time50

Total Time55

Course: Dessert

Cuisine: Italian

Diet: Gluten Free, Vegan

Servings: biscotti

Calories: 186kcal

Author: Debra Klein

Equipment

Ingredients

2 cups blanched almond flour not almond meal
2 Tablespoons arrowroot powder*
1 teaspoon baking powder*
⅕ teaspoon sea salt
2 Tablespoons olive oil
⅓ cup maple syrup
½ teaspoon almond extract
¼ cup chopped pistachios*
1 Tablespoon orange zest

OPTIONAL TOPPINGS

1 3-oz bar dark chocolate
pinch flakey sea salt
1 Tablespoon chopped pistachios or almonds

Instructions

Preheat oven to 350 and line rimmed baking tray with unbleached parchment paper.
In a medium sized bowl, whisk together almond flour, arrowroot, baking powder and salt. Break up any clumps of almond flour.
In a separate, small bowl, whisk together oil, syrup and almond extract.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the hole and gently stir together until everything is well incorporated. Dough will be sticky.
Add chopped nuts and orange zest and mix well so they're evenly dispersed.
Turn dough out onto prepared baking tray. Either cover dough with parchment OR wet your hands to flatten to create a long, flat log that is uniform in height, no more than ½".
Bake for 30 minutes. The top and sides will be lightly browned. Remove from oven, and turn temperature down to 325.
Carefully lift parchment off baking tray and onto a cutting board. As soon as it's cool enough to handle (maybe 10 minutes), cut into ¾" slices. Use a long, serrated knife and a sawing motion so they don't crack and crumble. Turn slices so they're cut side down onto the parchment and carefully return to the baking sheet.
Place baking tray back in oven for 10 minutes. Flip and then bake the other side for 10 more minutes, until both sides are golden brown.
Let cool on baking tray for 10 minutes so they start to harden and then carefully transfer to wire rack to finish cooling.
Make sure biscotti are completely cool before storing in an airtight container.
Biscotti will stay good room temperature for 2 weeks, or in the freezer for up to 3 months.

Notes

KOSHER FOR PASSOVER: skip the baking powder and use potato starch instead of arrowroot powder...they will still come out delicious and dunkable....I've made them many times this way.

HOW BIG TO MAKE THE LOG: The wider your log, the longer your biscotti will be, but you will get more pieces of biscotti(they will be short though) if you make your log narrow. The log in the photos was 8" long by 3.5" wide and ½" thick and I got 12 thick slices. Kinda medium sized. For smaller biscotti, your log could be ⅖" wide and for long biscotti, double the recipe and make your log at least 4" wide.

OPTIONAL TOPPINGS: Melt chocolate over low heat in a double boiler, stirring constantly until just melted. Dip one end of biscotti in melted chocolate, and place on parchment paper. Sprinkle with flakey sea salt, chopped nuts, and orange zest. Pop biscotti in the fridge or freezer for 30 minutes to let chocolate set.

Nutrition