Gluten Free Almond Biscotti

Crispy, twice-baked, and packed with toasted almond crunch, these Italian-style cookies are the kind of treat you'd expect to find at a specialty bakery — not your own kitchen counter. The double bake is what gives biscotti that signature snap, and this recipe nails it by shaping the dough into logs, slicing them on the diagonal, and returning them to the oven until both sides are perfectly dry and golden. A gluten free flour blend steps in seamlessly for traditional wheat flour, so the texture holds up beautifully without any gummy or crumbly compromises. Almond extract and a tablespoon of fresh orange zest take the flavor somewhere genuinely special — bright, fragrant, and a little sophisticated. The roughly chopped almonds folded into the dough add hearty bits of nuttiness in every bite. With 24 pieces per batch, this is a fantastic recipe to make ahead for holiday cookie trays, afternoon coffee, or gifting to anyone who thinks going wheat-free means missing out on the good stuff.

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