Gluten free almond biscotti


The ritual of having something small with your coffee or tea is made guilt-free with these biscuits.

What makes this biscotti exceptional is that it is as close as possible to the  non-gluten free almond biscotti. Gluten free and or rice flour render the biscotti with that tell-tale gluten-free gritty texture. These biscuits are gluten-free , low sugar, and low carb alternative to the traditional kind.

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Follow the tips and tricks to ensure the best possible result. Be patient if it’s not quite right first time around just make some small alterations.

I absolutely love the pieces of almond and orange zest in the biscuit it certainly feels like an authentic ( not gluten free ) piece of biscotti.

If you can invest in a small bottle of almond essence it will make all the difference by accentuating the almond presence in the biscuit.

Makes 1 loaf 16-18 biscuits

Cooking Time 1st Bake 40 mins at 175°C
2nd Bake 1 hr low oven 120°C

Prep 20 minutes


1 3/4 cups almond flour ( not almond meal )

1 tbspn coconut flour ( not shredded coconut )

1 teaspoon almond extract

3 tbspns almond milk ( + 2 in case dough is dry )

1 large egg

1/3 cup coconut oil

1/4 cup maple syrup or 1 tbspn stevia

1 teaspoon baking powder

1 teaspoon bicarbonate soda

1 teaspoon cinnamon

1 tbspn orange zest

1/4 cup almond flakes for topping

1/4 cup whole almonds

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Tips and Tricks

This recipe makes one loaf.  It’s easier to manipulate a smaller batch of sticky dough than a larger batch that needs to be split in two.  Double the ingredients the second time round when your happy with the result. Store in an airtight container as soon as the biscotti have cooled. They love to absorb moisture.

The consistency of almond flour varies between batches and brands, the temperature of your kitchen and believe it ovens vary greatly as well.

On your second bake the oven temperature is low. The reason for this is, the biscotti bake crispier throughout the biscuit on a low temperature in the oven for longer periods of time.

Don’t use almond meal, your biscotti will be gritty. It is recommended here, to place the almond flour in a food processor, process for a few seconds or until it resembles fine flour. Do this to the coconut flour as well. Process until its granules are the size of typical flour.

The dough is better if it is slightly sticky. I use kitchen gloves when forming the shape of the log.

Ensure log is as perfectly  rectangular shaped for even cooking, and to help with cutting.

If your finding it difficult to shape the log into a perfectly rectangular shape because it’s sticking to your gloves or hands  remember the greaseproof paper underneath the log will help a great deal as the dough won’t stick to the paper. Fold over the greaseproof paper over the top of the log and then with your hands shape the log. Uncover the log before baking.

I usually add a serviette into my airtight container so that any extra moisture is absorbed by the tissue. Store once they are cool.

Follow tips above.

Melt the coconut oil.

Beat the orange zest, cinnamon,  milk, eggs, syrup/stevia and water together.

If you are using maple syrup you most likely won’t need the extra milk.

Add the almond essence into liquid. A little goes a long way. If your using

Process the almond flour and coconut flour to ensure it is fine grade flour consistency.

Sift the flours, soda, baking powder. Add the whole almonds and mix through.

Add the liquid into the flour mix and with a spatula mix the liquid into the flour. Need the mixture until it resembles sticky dough. Try to form a log if it holds together and it’s a little bit sticky then it’s great. If it doesn’t hold together add that extra liquid.

Gluten free almond biscotti shaped and ready to be baked

Place the dough over the baking tray lined with greaseproof paper.

Form your rectangle this should be approximately 3 cm high and 20 -25 cm long.

At the flaked almonds on the top I usually try to press the flakes into the dough. See the picture below.

Bake for 40 minutes at 180 degrees Celsius.

I like the outside edges to have that golden colour. Again all ovens very so keep an eye on your cooking time.
Remove from the oven and ensure the log is completely called before cutting into pieces. If you try to cut while it’s still warm the mix will be crumbly.

Cut with a very sharp knife into 1 1/2 cm slices if it’s too thin you’ll find the pieces break.

Place the pieces of biscotti on the baking tray standing.

Bake in a 120 °C moderately slow oven for an hour. If you would like it them very crunchy and dry baked them for a little bit longer. Pizza oven when doing this don’t increase the temperature.

Gluten free Almond biscotti

Allow to cool and then seal in an airtight container.

18 Comments Add yours

  1. Ben Aqiba says:

    Great post,

    I read somewhere that most people are intolerant to gluten.It would be good to try that recipe .Thank you

    1. Hi Ben, It is also low carb and high in protein which is very important to many of us. Hope you try it. 🙂

  2. These biscotti’s look delicious, luxury and healthy!

  3. foodzesty says:

    Looks delicious! 🙂

  4. Megala says:

    Love these beautiful biscotti ! I want to try it soon and I find your tips very useful !!

    1. Thank you . It takes more than the ingredients to make something well, and it helps to guarantee success! 🙂

  5. mistimaan says:

    Loved your recipe

  6. chefkreso says:

    Biscotti with a cup of tea are just the thing for a sunny afternoon..

    1. Certainly Perfect with a coffee. 🙂

      1. chefkreso says:

        Yeah with coffe they sound even more amazing!

  7. I definitely want to try this. Hope mine look half as good as yours do 🙂 x

    1. Hi Lynne message me through insta if you have Any problems. Follow the tips and you should be right. 🙂

      1. Thank you, will do !

  8. Sumith says:

    Delicious almond Biscotti. Amazing share!

  9. artchickamy says:

    YUM! I would love to enjoy these in the morning with my teeccino! I was feeling a little sweets-deprived lately but these would do the trick! Love that you used maple syrup in them instead of refined sugar, which fits in my weird hormone-friendly diet. Thanks!

    1. Absolutely . I aim to please. Let me know how you go. 🙂👌

  10. You have no idea how happy I am to have stumbled across this recipe. Love having biscotti with a nice coffee. Don’t think I’ve had one, or even something similar, since being diagnosed. Bookmarked and hope to try it out soon!

    1. So glad this is of help. Let me know how you go.

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