Almond Biscotti Recipe (Gluten-Free, Dairy-Free)

Almond Biscotti Recipe (Gluten-Free, Dairy-Free)

12 servings
Crunchy gluten-free almond biscotti that's studded with chopped almonds, baked till golden brown, and perfect for snacking on with a steeping mug of tea or a big cup of coffee. Make a batch or two of this almond biscotti recipe for homemade gifts or just for enjoying during the Christmas and holiday season! These Italian twice-baked cookies are dairy-free too, but honestly, no one would even know!

Ingredients

  • almond flour or almond meal
    1 c
  • gluten-free all-purpose flour
    1 c
  • baking powder
    2 tsp
  • light brown sugar
    ¾ c
  • eggs
    2
  • almonds
    ½ c

Directions

  1. 1

    Preheat oven to 350F (180C) and line a baking sheet with a silpat or parchment paper.

  2. 2

    In a large bowl, whisk the almond flour, gluten-free all-purpose flour, baking powder, and light brown sugar until combined.

  3. 3

    Add the beaten eggs and mix well until you get a homogeneous and sticky dough.

  4. 4

    Stir in the chopped almonds until they are evenly distributed.

  5. 5

    Transfer the dough to the silpat-lined/parchment-lined baking sheet and shape it into a rectangle log approximately 5-inches wide. Smooth the top of the dough with a wet spatula.

  6. 6

    Bake for 25 to 30 minutes until the dough feels firm to the touch, then remove it from the oven and let cool for 10 minutes. Turn the oven down to 280F (140C).

  7. 7

    Once the log is cool enough to handle, use a sharp knife to cut it into 1-inch thick slices. Place the pieces on one side on the silpat-lined/parchment-lined baking sheet and bake for 10 minutes. Flip the biscotti and bake for another 10 minutes on the other side until firm and golden brown.

  8. 8

    Let the gluten-free biscotti cool completely before serving or storing.

Almond Biscotti Recipe (Gluten-Free, Dairy-Free)

Almond Biscotti Recipe (Gluten-Free, Dairy-Free)

75 min12 servings384 cal

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