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Gluten-Free Biscotti

Rated as 2.5 out of 5 Stars

"This recipe was given to me by my friend and was adapted from an old Christmas cookie book. They are delicious and keep very well. This recipe makes a lot, so you might want to cut it in half. Add dried fruit and chocolate chips to suit or dip in melted chocolate when cool."
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57 m servings 92
Original recipe yields 48 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.
  2. Beat eggs together in a bowl until thick and lemon-colored. Gradually add sugar to eggs while continually beating. Pour oil into egg-sugar mixture and beat until smooth. Mix gluten-free all-purpose flour mix, rice-based flour mix, baking soda, and xanthan gum together in a separate bowl; gradually stir into egg-sugar mixture until dough is well-mixed and sticky. Fold almonds into the dough.
  3. Turn dough onto the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
  4. Bake in the preheated oven for 20 minutes. Cool loaves on the baking sheet for 2 minutes; slice into 1/2-inch slices. Lay slices, cut-side down, on baking sheet.
  5. Bake in the oven until golden brown, 10 to 15 minutes. Transfer biscotti to a wire rack to cool completely.


  • Cook's Notes:
  • I use half Bob's Red Mill® and another rice-based flour mix. Bob's Red Mill® is a bean-based flour and I like the texture it gives the biscotti. If your flour mix already has xanthan gum added, you can omit. It needs to have a total of 2 teaspoons xanthan gum per 3 cups of flour. I add 1 teaspoon because my rice mix contains xanthan gum, but the Bob's Red Mill® doesn't.
  • Vanilla extract or almond extract can be used in place of the anise seed, if desired.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 92 calories; 5 11 1.7 12 84 Full nutrition

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Read all reviews 2
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These are a nice cookie. I used a homemade version of Bob's Red Mill flour adding a bit of bean flour and regretted it. There seemed to be a bean taste to the end product, so next time I'll leav...

Worst consistency ever. I even used one of my $5 Tahitian Vanilla Beans to make them and that didn't even help.