21 Irresistible Gluten Free Biscotti Recipes You’ll Love

Biscotti are classic Italian cookies known for their crisp texture, perfect for dipping in coffee or tea.

Traditionally made with wheat flour, they can still be enjoyed by those avoiding gluten.

With a variety of flavors ranging from nutty and citrusy to chocolatey and fruity, gluten-free biscotti prove that dietary restrictions don’t mean sacrificing flavor.

In this post, we’ve curated 21 gluten-free biscotti recipes that are easy to make, deliciously crunchy, and packed with flavor.

Whether you love almonds, chocolate, citrus, or spices, there’s a biscotti here to satisfy every craving.

From Almond Orange and Chocolate Hazelnut to Pumpkin Spice and Matcha White Chocolate, each recipe comes with step-by-step instructions to ensure perfect results every time.

These biscotti are ideal for breakfast, an afternoon snack, or gifting to friends and family.

21 Irresistible Gluten Free Biscotti Recipes You’ll Love

Gluten-free biscotti are a versatile and delicious treat that anyone can enjoy.

With flavors ranging from classic Almond Orange to seasonal favorites like Pumpkin Spice or Ginger Molasses, these 21 recipes prove that gluten-free baking can be both easy and indulgent.

Crisp, flavorful, and perfect for dunking in your favorite hot beverage, these biscotti are a must-try for anyone looking to expand their gluten-free cookie repertoire.

Bookmark this guide and enjoy making these crunchy delights anytime you need a snack, dessert, or giftable treat.

Almond Orange Gluten-Free Biscotti

These Almond Orange Gluten-Free Biscotti are crisp, zesty, and lightly sweetened.

Perfect for dunking in coffee or tea, they combine the nutty crunch of toasted almonds with the bright citrus aroma of fresh orange zest.

With a naturally gluten-free flour blend, they are suitable for anyone avoiding gluten but still craving a traditional Italian treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest (from one medium orange)
• 1/2 tsp almond extract
• 3/4 cup sliced almonds, lightly toasted

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the sugar and eggs until light and fluffy, about 2–3 minutes. Stir in vanilla extract, almond extract, and orange zest.
4. Gradually fold the dry ingredients into the wet mixture until fully combined. The dough will be slightly sticky.
5. Fold in the toasted almonds evenly throughout the dough.
6. Transfer the dough to the prepared baking sheet. Shape it into a log about 12 inches long and 2 inches wide. Flatten slightly.
7. Bake for 25–30 minutes or until lightly golden. Remove from oven and allow to cool for 10 minutes.
8. Reduce oven temperature to 325°F (160°C). Slice the log diagonally into 1/2-inch thick pieces using a serrated knife.
9. Arrange slices cut-side down on the baking sheet and bake for an additional 10–12 minutes per side until crisp.
10. Let cool completely on a wire rack before serving.

These biscotti are wonderfully crunchy with a perfect balance of citrus and almond flavor.

They store well in an airtight container, making them a delightful treat for several days.

Chocolate Hazelnut Gluten-Free Biscotti

Chocolate lovers rejoice! These Chocolate Hazelnut Gluten-Free Biscotti are rich, slightly sweet, and wonderfully crunchy.

The combination of cocoa powder and toasted hazelnuts makes them irresistible for dunking in a warm cup of coffee or hot chocolate.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup chopped hazelnuts, toasted
• 1/2 cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat the sugar and eggs until light and fluffy. Stir in vanilla extract.
4. Gradually fold the dry ingredients into the wet mixture until combined. Dough should be slightly sticky.
5. Fold in toasted hazelnuts and chocolate chips evenly.
6. Shape the dough into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Flatten slightly.
7. Bake for 25 minutes, then remove from oven and cool for 10 minutes.
8. Reduce oven temperature to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake another 10–12 minutes per side until crisp.
9. Allow to cool completely on a wire rack.

These biscotti are a chocolatey delight with a satisfying crunch from hazelnuts.

Perfect for breakfast treats, coffee breaks, or gifting during the holidays.

Lemon Poppy Seed Gluten-Free Biscotti

Light, refreshing, and delightfully crisp, Lemon Poppy Seed Gluten-Free Biscotti are bursting with bright citrus flavor.

The combination of lemon zest and poppy seeds adds a delicate aroma and subtle texture that pairs beautifully with tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest (from 1–2 lemons)
• 1 tbsp poppy seeds
• 1/2 tsp almond extract (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together gluten-free flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the sugar and eggs until fluffy. Stir in vanilla extract, lemon zest, and almond extract if using.
4. Gradually fold the dry ingredients into the wet ingredients until a sticky dough forms.
5. Fold in poppy seeds until evenly distributed.
6. Form the dough into a log about 12 inches long and 2 inches wide on the prepared baking sheet, flattening slightly.
7. Bake for 25–30 minutes or until lightly golden. Remove and cool for 10 minutes.
8. Lower oven temperature to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake an additional 10 minutes per side until crisp.
9. Cool completely on a wire rack before serving.

These lemon poppy seed biscotti are light, zesty, and perfectly crisp.

Their refreshing flavor makes them an excellent companion for morning coffee or afternoon tea.

Cranberry Pistachio Gluten-Free Biscotti

Cranberry Pistachio Gluten-Free Biscotti are a festive, colorful treat with a perfect balance of sweet and tart.

The chewy cranberries paired with crunchy pistachios make these biscotti ideal for holiday gifting or a cozy afternoon snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup shelled pistachios, chopped
• 1 tsp orange zest (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the sugar and eggs until light and fluffy. Stir in vanilla extract and orange zest if using.
4. Gradually fold in the dry ingredients until a sticky dough forms.
5. Fold in cranberries and pistachios evenly.
6. Shape the dough into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Flatten slightly.
7. Bake for 25–30 minutes until lightly golden. Cool for 10 minutes.
8. Reduce oven temperature to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake for an additional 10–12 minutes per side until crisp.
9. Allow to cool completely on a wire rack.

These biscotti offer a delightful combination of tart cranberries and nutty pistachios.

They’re perfect for gifting or enjoying with your favorite hot beverage.

Pumpkin Spice Gluten-Free Biscotti

Pumpkin Spice Gluten-Free Biscotti bring all the cozy flavors of autumn into a crisp, crunchy cookie.

Infused with warm spices and a subtle sweetness, these biscotti pair beautifully with a cup of coffee, tea, or pumpkin latte.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, beat together sugar, pumpkin puree, eggs, and vanilla until smooth.
4. Gradually fold in the dry ingredients until dough forms. If desired, fold in pecans.
5. Shape dough into a 12-inch long log on the prepared baking sheet and flatten slightly.
6. Bake for 25–30 minutes or until set. Let cool for 10 minutes.
7. Reduce oven temperature to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake 10–12 minutes per side until crisp.
8. Cool completely on a wire rack before serving.

These pumpkin spice biscotti are aromatic, lightly sweet, and perfect for autumn mornings or festive gatherings.

Chai Spice Gluten-Free Biscotti

Chai Spice Gluten-Free Biscotti are warm, aromatic, and perfectly crunchy.

Infused with classic chai spices like cinnamon, cardamom, and ginger, these biscotti are a cozy companion for tea or coffee, offering a comforting and flavorful bite.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped almonds or walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, and spices. Set aside.
3. In a large bowl, beat sugar and eggs until fluffy. Stir in vanilla extract.
4. Gradually fold in the dry ingredients until dough forms. If desired, fold in nuts.
5. Shape dough into a 12-inch long log and flatten slightly on the prepared baking sheet.
6. Bake for 25–30 minutes until firm. Cool for 10 minutes.
7. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake an additional 10–12 minutes per side until crisp.
8. Cool completely on a wire rack before serving.

Chai Spice Gluten-Free Biscotti are fragrant, lightly spiced, and perfectly crisp.

They make a comforting snack for chilly mornings or a sophisticated treat for tea time.

Matcha White Chocolate Gluten-Free Biscotti

These Matcha White Chocolate Gluten-Free Biscotti are an elegant treat with a delicate green tea flavor and the sweetness of creamy white chocolate.

Perfect for afternoon tea or as a sophisticated snack, they are both crisp and aromatic.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tsp matcha powder
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, and matcha powder. Set aside.
3. In a large bowl, beat sugar and eggs until light and fluffy. Stir in vanilla extract.
4. Gradually fold in dry ingredients until a sticky dough forms.
5. Fold in white chocolate chips and almonds.
6. Shape dough into a 12-inch log and flatten slightly on the baking sheet.
7. Bake for 25–30 minutes, then cool for 10 minutes.
8. Reduce oven temperature to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake an additional 10–12 minutes per side until crisp.
9. Cool completely on a wire rack before serving.

These biscotti are fragrant with matcha and have a sweet, creamy finish from the white chocolate.

Perfect for a delicate, sophisticated treat.

Coffee Walnut Gluten-Free Biscotti

Coffee Walnut Gluten-Free Biscotti are rich and aromatic, combining the robust flavor of coffee with the crunchy texture of toasted walnuts.

They’re perfect for dunking into morning coffee or espresso.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules, dissolved in 1 tbsp hot water
• 1/2 cup chopped toasted walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat sugar and eggs until fluffy. Stir in vanilla extract and dissolved coffee.
4. Gradually fold dry ingredients into wet mixture until sticky dough forms.
5. Fold in toasted walnuts.
6. Shape dough into a 12-inch log on the baking sheet and flatten slightly.
7. Bake for 25–30 minutes. Cool for 10 minutes.
8. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake an additional 10–12 minutes per side until crisp.
9. Cool completely on a wire rack.

These biscotti are aromatic, slightly sweet, and perfectly crunchy.

The coffee flavor pairs beautifully with morning or afternoon brews.

Apricot Almond Gluten-Free Biscotti

Apricot Almond Gluten-Free Biscotti are chewy and sweet with nutty undertones.

The combination of dried apricots and almonds creates a naturally flavorful biscotti that is perfect for breakfast or a tea-time treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped dried apricots
• 1/2 cup chopped almonds, toasted

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar and eggs until fluffy. Stir in vanilla extract.
4. Fold dry ingredients into wet ingredients until sticky dough forms.
5. Fold in apricots and almonds.
6. Shape dough into a 12-inch log on the baking sheet and flatten slightly.
7. Bake for 25–30 minutes, then cool for 10 minutes.
8. Reduce oven temperature to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake an additional 10–12 minutes per side until crisp.
9. Cool completely on a wire rack before serving.

Sweet apricots and crunchy almonds make these biscotti naturally flavorful.

They’re perfect for a light snack or a thoughtful homemade gift.

Coconut Lime Gluten-Free Biscotti

Coconut Lime Gluten-Free Biscotti are crisp, tropical, and slightly sweet.

The combination of toasted coconut and fresh lime zest creates a refreshing flavor perfect for summer tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp lime zest
• 1/2 cup shredded coconut, toasted

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar and eggs until light. Stir in vanilla extract and lime zest.
4. Fold in dry ingredients until dough forms.
5. Mix in toasted coconut evenly.
6. Shape dough into a 12-inch log on the baking sheet and flatten slightly.
7. Bake for 25–30 minutes, cool 10 minutes.
8. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake an additional 10–12 minutes per side until crisp.
9. Cool completely on a wire rack.

These biscotti are tropical, bright, and refreshing. Perfect for a sunny morning treat or gifting.

Maple Pecan Gluten-Free Biscotti

Maple Pecan Gluten-Free Biscotti are nutty, sweet, and subtly flavored with pure maple syrup.

They are crunchy yet slightly tender and perfect for pairing with coffee or hot cocoa.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/2 cup chopped pecans, toasted

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar and eggs until light. Stir in maple syrup and vanilla extract.
4. Gradually fold in dry ingredients until sticky dough forms.
5. Fold in toasted pecans.
6. Shape dough into a 12-inch log on the baking sheet and flatten slightly.
7. Bake for 25–30 minutes, then cool for 10 minutes.
8. Reduce oven temperature to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake an additional 10–12 minutes per side until crisp.
9. Cool completely on a wire rack.

These biscotti have a warm, nutty flavor with a gentle sweetness from maple.

Perfect for cozy mornings or holiday gatherings.

Ginger Molasses Gluten-Free Biscotti

Ginger Molasses Gluten-Free Biscotti are aromatic, lightly sweet, and packed with warm spices.

The combination of ginger and molasses makes these biscotti perfect for a comforting snack during fall or winter.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tbsp molasses
• 1/2 cup chopped crystallized ginger (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, and spices.
3. In a large bowl, beat sugar and eggs until fluffy. Stir in molasses.
4. Fold dry ingredients into wet mixture until a sticky dough forms.
5. Mix in chopped crystallized ginger if using.
6. Shape dough into a 12-inch log and flatten slightly on the baking sheet.
7. Bake for 25–30 minutes, then cool for 10 minutes.
8. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake an additional 10–12 minutes per side until crisp.
9. Cool completely on a wire rack before serving.

These biscotti are warmly spiced and perfectly crisp.

They’re ideal for pairing with tea, coffee, or as a homemade gift during the holidays.

Blueberry Lemon Gluten-Free Biscotti

Blueberry Lemon Gluten-Free Biscotti are a bright, fruity twist on a classic treat.

Juicy dried blueberries paired with zesty lemon make these biscotti refreshing and perfect for dunking in tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 1/2 cup dried blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar and eggs until fluffy. Stir in vanilla and lemon zest.
4. Gradually fold dry ingredients into wet until a sticky dough forms.
5. Fold in dried blueberries evenly.
6. Shape dough into a 12-inch log on the baking sheet and flatten slightly.
7. Bake 25–30 minutes, then cool 10 minutes.
8. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake another 10–12 minutes per side until crisp.
9. Cool completely on a wire rack.

These biscotti are bright, fruity, and crisp, making them an ideal breakfast treat or afternoon snack.

Dark Chocolate Orange Gluten-Free Biscotti

Dark Chocolate Orange Gluten-Free Biscotti are rich and decadent, with the perfect balance of deep chocolate flavor and bright citrus notes.

Perfect for a luxurious coffee break or holiday treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1/2 cup dark chocolate chunks

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar and eggs until light. Stir in vanilla and orange zest.
4. Gradually fold in dry ingredients until a sticky dough forms.
5. Fold in dark chocolate chunks evenly.
6. Shape dough into a 12-inch log on the baking sheet and flatten slightly.
7. Bake 25–30 minutes, then cool 10 minutes.
8. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake 10–12 minutes per side until crisp.
9. Cool completely on a wire rack.

These biscotti combine chocolate richness with a bright citrus note, making them a sophisticated treat for any occasion.

Hazelnut Orange Gluten-Free Biscotti

Hazelnut Orange Gluten-Free Biscotti are nutty, aromatic, and delightfully crisp.

Toasted hazelnuts add crunch while orange zest gives a refreshing citrus aroma.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1/2 cup chopped toasted hazelnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar and eggs until light and fluffy. Stir in vanilla and orange zest.
4. Gradually fold dry ingredients into wet mixture until sticky dough forms.
5. Fold in hazelnuts evenly.
6. Shape dough into a 12-inch log and flatten slightly on the baking sheet.
7. Bake 25–30 minutes, then cool 10 minutes.
8. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake 10–12 minutes per side until crisp.
9. Cool completely on a wire rack.

These biscotti offer a nutty, citrusy flavor that pairs perfectly with coffee or tea.

Strawberry Vanilla Gluten-Free Biscotti

Strawberry Vanilla Gluten-Free Biscotti are fruity, fragrant, and lightly sweet.

Dried strawberries and vanilla extract create a delicate flavor that is perfect for afternoon tea.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped dried strawberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar and eggs until light and fluffy. Stir in vanilla extract.
4. Gradually fold dry ingredients into wet until dough forms.
5. Fold in dried strawberries.
6. Shape dough into a 12-inch log, flatten slightly on the baking sheet.
7. Bake 25–30 minutes, then cool 10 minutes.
8. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake 10–12 minutes per side until crisp.
9. Cool completely on a wire rack.

These biscotti are sweet, fruity, and lightly crunchy—a perfect companion for tea or coffee.

Peanut Butter Chocolate Chip Gluten-Free Biscotti

Peanut Butter Chocolate Chip Gluten-Free Biscotti combine nutty peanut butter flavor with sweet chocolate chips.

They are crunchy, satisfying, and ideal for a snack or dessert.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter
• 1/2 cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar, eggs, and peanut butter until smooth. Stir in vanilla extract.
4. Gradually fold dry ingredients into wet until a sticky dough forms.
5. Fold in chocolate chips.
6. Shape dough into a 12-inch log and flatten slightly.
7. Bake 25–30 minutes, then cool 10 minutes.
8. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake 10–12 minutes per side until crisp.
9. Cool completely on a wire rack.

Crunchy, nutty, and chocolatey, these biscotti are a satisfying treat for peanut butter lovers.

Caramel Pecan Gluten-Free Biscotti

Caramel Pecan Gluten-Free Biscotti are buttery, nutty, and slightly sweet, with chopped pecans and caramel flavor that make them irresistible alongside coffee or tea.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped toasted pecans
• 2 tbsp caramel sauce

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar and eggs until fluffy. Stir in vanilla extract and caramel sauce.
4. Gradually fold dry ingredients into wet until dough forms.
5. Fold in pecans evenly.
6. Shape dough into a 12-inch log and flatten slightly on the baking sheet.
7. Bake 25–30 minutes, then cool 10 minutes.
8. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake 10–12 minutes per side until crisp.
9. Cool completely on a wire rack.

These biscotti are buttery, nutty, and subtly sweet, perfect for dessert or gifting.

Pineapple Coconut Gluten-Free Biscotti

Pineapple Coconut Gluten-Free Biscotti are tropical, sweet, and crisp.

The combination of dried pineapple and toasted coconut brings a sunny, vacation-like flavor that pairs beautifully with tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dried pineapple, chopped
• 1/2 cup shredded coconut, toasted

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar and eggs until light and fluffy. Stir in vanilla extract.
4. Gradually fold dry ingredients into wet until a sticky dough forms.
5. Fold in chopped pineapple and toasted coconut.
6. Shape dough into a 12-inch log and flatten slightly on the baking sheet.
7. Bake 25–30 minutes, then cool 10 minutes.
8. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake 10–12 minutes per side until crisp.
9. Cool completely on a wire rack.

These biscotti are tropical, flavorful, and crisp, making them a delightful treat for any time of day.

Raspberry White Chocolate Gluten-Free Biscotti

Raspberry White Chocolate Gluten-Free Biscotti are sweet, tangy, and perfectly crisp.

Dried raspberries provide a tart pop of flavor while white chocolate chips add creamy sweetness.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dried raspberries
• 1/2 cup white chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar and eggs until fluffy. Stir in vanilla extract.
4. Gradually fold dry ingredients into wet until sticky dough forms.
5. Fold in dried raspberries and white chocolate chips evenly.
6. Shape dough into a 12-inch log and flatten slightly on the baking sheet.
7. Bake 25–30 minutes, then cool 10 minutes.
8. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake 10–12 minutes per side until crisp.
9. Cool completely on a wire rack.

These biscotti are fruity, sweet, and slightly tangy—perfect for pairing with coffee or as a thoughtful gift.

Carrot Cake Gluten-Free Biscotti

Carrot Cake Gluten-Free Biscotti are warmly spiced, subtly sweet, and full of flavor.

Shredded carrots, cinnamon, and optional nuts make these biscotti reminiscent of classic carrot cake in a crunchy, dunkable form.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup finely shredded carrots
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat sugar and eggs until light. Stir in vanilla extract.
4. Gradually fold dry ingredients into wet until dough forms.
5. Fold in shredded carrots and nuts if using.
6. Shape dough into a 12-inch log on the baking sheet and flatten slightly.
7. Bake 25–30 minutes, then cool 10 minutes.
8. Reduce oven to 325°F (160°C). Slice diagonally into 1/2-inch pieces and bake 10–12 minutes per side until crisp.
9. Cool completely on a wire rack.

These carrot cake biscotti are warmly spiced, lightly sweet, and perfect for a morning coffee or afternoon tea.