Gluten-free Almond Biscotti

Total Time
Yields 16

These twice baked treats yield a crunchy cookie that is perfectly dunkable! 


  • 2 cups good all-purpose gluten-free flour blend
  • 1/2 tsp. xanthan gum* (omit if your flour blend has xanthan or guar)
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 1/2 cups slivered almonds
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • 1/4 tsp. almond extract
  • 2/3 cup dried cranberries
  • 5 oz. (1/2 a bag) Enjoy Life Semi-Sweet Chocolate Chunks


Preheat oven to 3500. In a large mixing bowl, whisk gluten-free flour blend, xanthan gum (if blend doesn't have it), sugar, baking powder, cinnamon and salt. Stir in slivered almonds. 

In a small, separate bowl, whisk together eggs, pure vanilla extract, and almond extract. Add to flour mixture.

Mix by hand or with mixer on low speed until combined. Add dried cranberries and stir just until mixed in.

Line a baking sheet with parchment paper. Divide dough in half. Pat 1/2 the dough into a log shape by hand on the parchment paper. Repeat with other half of dough. I made two logs that were about 1" thick by 2.5" wide. They fit side by side on one parchment paper lined baking sheet. 

Bake at 3500 for 30 minutes. The logs will have slightly risen and be firm. Slide parchment paper onto cooling rack and let logs cool about 20-30 minutes or as long as you need them to.

Place a cookie log onto a cutting board. Using a sharp knife, cut diagonal slices about 1/2" to 3/4" thick. Lay slices on another parchment paper lined cookie sheet. I ended up with 16 slices plus the ends total. Bake at 3500 for 13 more minutes. Remove from oven and place on cooling rack. Cool completely before dipping.

When ready to dip the biscotti, pour half a bag of Enjoy Life Semi-Sweet Chunks (or your choice of dark morsels or ricemilk bars)  into a microwave safe bowl. Microwave for 30 seconds, then stir. Continue to microwave in 15 second intervals, stirring after each, until all chocolate is melted. 

Choose whether you want to dip the tops, bottoms, sides, or ends of the biscotti. Dip the chosen side of each biscotti into the melted chocolate, then lay on cookie sheet to set. Once chocolate is completely dry, you can package these for gifting or mailing. Otherwise, these can sit out at room temperature and be enjoyed for up to 2 weeks. *Note, these loose some of their crunch if you store in an airtight container, so I prefer to leave them out on a plate, or placed in a gift container that isn't air tight.



Recipe Notes


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