Gluten Free Hazelnut Almond Biscotti

If you or someone you love is on a gluten free diet, these Hazelnut Almond Biscotti are easy to make, and taste delicious for a light dessert or snack.

Gluten free diets can often take the joy out of eating, especially when it comes to desserts. Gluten free baking often does not taste as good as regular baked goods, however that does not need to be the case.

If you are on a gluten free diet, and looking for a small dessert that will satisfy your taste buds, but not upset your digestive system, then this gluten free biscotti recipe is a good one to try.

Biscotti can last in a cool or room temperature room for about 4 weeks in a sealed container without any refrigeration, and they taste good on their own or when dipped into coffee or tea.

This recipe includes the flavors of both hazelnuts, and almonds with a touch of vanilla, and these cookies will go with just about any meal or as a snack.

The Gluten Free Biscotti Recipe is Simple to Make

And they store for a long time without refrigeration

Gluten-free biscotti Because making biscotti is a relatively simple process to begin with, turning them into a gluten free dessert is not too difficult. The biggest problem with gluten free foods is keeping the taste intact while also keeping the texture of the original food intact. Some gluten free flours just do not do the trick as well as others.

For the recipe, I recommend using the gluten free flour listed below--Namaste Foods, Gluten Free Perfect Flour Blend. This flour is made for baking, and the consistency you get from the biscotti recipe is perfect. It also does not impair the flavor of the biscotti in any way.

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Parchment Paper is a Must for Biscotti

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Gluten Free Hazelnut Almond Biscotti Recipe

Making the biscotti

Prep time 25 min - Total time 50 min

Ingredients for 40 servings
1/2 cup butter, unsalted • 3/4 cup sugar • 2 eggs • 2 tablespoons Frangelico or Amaretto • 1/4 teaspoon real vanilla • 2 cups Namaste Foods, Gluten Free Perfect Flour Blend • 1 1/2 teaspoons baking powder • 1/4 teaspoon salt • 1/2 cup raw almonds • 1/2 cup raw hazelnuts

Toast nuts

Toast the nuts in an oven for 9 minutes at 350 degrees. This will enhance their flavor without adding any oil to them. You can place the nuts directly on the pan. They will not stick. They need to be completely cool before you mix them in the batter. For this recipe, I like to keep them whole, but you can chop them if you wish.

Cream butter

In a mixing bowl, cream the butter and sugar until the mixture is light and fluffy. Beat in the eggs, then add the liqueur and vanilla.

Add flour

Next, add the Namaste Foods, Gluten Free Perfect Flour Blend, baking powder, and salt. Mix until well blended.

Fold in nuts

Lastly, fold in the hazelnuts and almonds.

Line pan

Line the baking sheet with parchment paper. Create a loaf (in a baquette or hot dog shape) on the parchment paper.

First bake

Bake in a preheated 325 degree oven for about 25 to 40 minutes. This will depend on several factors, your altitude, your oven, and the size of the loaf you made. The surface of the loaf should be lightly browned when you take it out. Let cool for a minimum of 10 minutes.

Second bake

Slice crossways to create individual biscotti. Stand the biscotti up on the bottom edge (as if they were still in the loaf) with some space between them. Then bake again at 325 degrees for 10 minutes. Let cool. If you like them drier or harder bake longer the second time. For softer biscotti, bake them a little less.

Recipe:

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Some Biscotti Baking Tips and Tricks

There are several biscotti tricks I have learned over the years that you might think are simple, but someone had to show me, so to save you some time, here they are:

Change the size of your biscotti by slicing them thinner or thicker, or at more or less of an angle on the loaf. Straight across is the shortest biscotti. You can also make your loaves thinner or thicker.
For someone who can't digest large pieces of nuts, grind them into a fine dust in a Cuisinart, and mix them in the dough. You still get the flavor.
Most of the ingredients can be substituted, but be careful not to change the consistency of the dough too much. Eggs can be substituted for egg substitute, butter for butter subsitute, but you will loose some flavor with these substitutions.
Parchment paper eliminates the need for butter or shortening, making the biscotti less fat.

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Updated: 10/01/2014, lakeerieartists

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lakeerieartists on 12/09/2011

@Mary Ellen Let us know how they are. :)

Mary Allen on 12/09/2011

I have loved Almond Biscotti, and now that I am Celiac, I am so excited to have these for the holidays! Thank you!

mivvy on 07/22/2011

What a lovely recipe, it is also very delicious for people without a gluten allergie. As soon as I have more tim, I will try to make it.

Holistic_Health on 07/06/2011

Love biscotti with Nutella. Glad to know there's a gluten free variety.

lakeerieartists on 06/29/2011

@Pukeko Yes, you can, but I think that the liqueurs give a fuller flavor. Remember that the alcohol cooks out.

Guest on 06/29/2011

Yum, I have to try these. Can I substitute almond essence for the Amaretto?

tandemonimom on 06/27/2011

I'm gluten-free too, and these biscotti look delish!

sheilamarie on 06/25/2011

I'm always on the look-out for gluten-free recipes as I have several friends with gluten intolerance. This recipe sounds terrific!

pkmcr on 06/25/2011

This is wonderful! I have to live with a gluten free diet and you are quite right some of the shop made items are like eating cardboard! Although to be fair they are getting better but home made is always better

Michey on 06/24/2011

I love biscotti, and thanks for the Gluten free recipe, and by the way I am in favor of any other gluten free recipes. I like to have a pastries with my coffee, sometime I do home-made croissants, but biscotti is a good idea as well.
I will definitely try this one.

Show all comments (13)

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