Gluten Free Classic Almond Biscotti

Total time1 hr 30 min

Prep time20 min

Cook time55 min

These twice-baked almond biscotti are exactly the crisp, snappable treat you want next to a cup of coffee or tea. Whole raw almonds get folded through a buttery, vanilla-and-almond-scented dough, giving every slice that classic nutty crunch in each bite. The dough is shaped into logs, baked until golden, then sliced on the diagonal and returned to the oven for that second bake — the step that gives biscotti their signature dry, crumbly-crisp texture. Because they're baked twice and cooled completely, these hold up beautifully for dunking without going soft. It's a great pick for a gluten free kitchen, and the recipe makes enough to share, gift, or stash in a tin for weeks of coffee-break snacking.

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Ingredients

24 servings

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
¼ tsp salt
¾ cup granulated sugar
½ cup (1 stick) unsalted butter, softened
2 large eggs
1 tsp pure vanilla extract
½ tsp almond extract
1 ½ cups whole raw almonds

For brushing

1 egg, lightly beaten, for brushing

Instructions

1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2
Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

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