Gluten-Free Biscotti

2 plain and 2 chocolate dipped biscotti on a white serving platter with a cup of melted chocolate

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These gluten-free biscotti are crisp, crunchy, and versatile, made with gluten-free flour, light brown sugar, and vanilla for a light texture that's perfect for dunking, and they stay fresh for days in an airtight container.

Prep Time10

Cook Time50

Chill Time40

Total Time1 40

Course: Dessert

Cuisine: Italian

Keyword: gluten-free biscotti

Servings: servings

Author: Sabine Venier

Equipment

1 baking sheet

Ingredients

2 cups 280 grams gluten-free flour
1 teaspoon xanthan gum unless your flour blend already includes it
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup 150 grams light brown sugar, packed
1/3 cup 76 grams unsalted butter, melted but not hot
2 large eggs room temperature
2 teaspoon vanilla extract

Instructions

In a medium bowl, whisk together flour, xanthan gum (if needed), baking powder, ground cinnamon and salt. Set aside for now.
In a large bowl, whisk together light brown sugar, melted butter, eggs and vanilla extract until well combined. Make sure all big lumps of brown sugar are broken up.
Add dry ingredients to the wet ingredients and stir with spatula until well combined. Make sure all dry ingredients are combined into the wet ingredients.
Cover bowl with plastic food-safe wrap and place into fridge to let chill for 20 minutes.
Line a baking sheet with parchment paper.
Preheat oven to 350 degrees F.
Shape the biscotti dough into a log shape about 9” long, 4” wide and ¾” thick.
Place in oven for 28 to 30 minutes until top is set and loaf is firm.
Remove biscotti from the oven and let cool for 20 minutes before slicing. It’s important to allow the loaf to cool for 20 minutes before slicing or the loaf will break apart too easily.
Reduce oven heat to 300 degrees F.
Slice into 1” thick slices. Use a sharp serrated knife and cut lightly in a sawing motion to avoid breaking the loaf apart.
Place slices cut sides down on the baking sheet.
Place into the oven for 10 minutes then flip slices over and bake for an additional 10 minutes (20 minutes total).
Remove from oven, place slices on a baking rack to let cool completely.
Store leftovers in a sealed food-safe container and store at room temperature for up to 2 weeks.

Notes

Remember to read the cross-contamination warnings on packages. This is particularly important when dealing with allergies. Some gluten-free products have trace amounts of gluten.
I love using a kitchen scale for baking. Weighing the ingredients is much more accurate, and baking requires accuracy. It’s a good investment if you bake often.
The dough will be sticky, so it’s important to chill in the refrigerator for 20 minutes before shaping into a loaf.
If the dough sticks to your hands, wet your hands slightly when shaping into a loaf. Don’t add too much water—you don’t want to add moisture to the dough.
Store leftovers in a sealed food-safe container at room temperature for up to 2 weeks.

Nutrition