This gluten-free biscotti recipe has been a staple in my family for years. It’s considered to be my mother’s specialty, and now that I’ve made it a few times, I consider it to be mine as well!
This biscotti. Forget any pre-conceived notions you have about hard, brick-like biscotti that you’re afraid will crack a tooth if you don’t eat carefully. Forget flavorless, dry, throwaway cookies that come on the side of a cup of coffee. These biscotti are the perfect mix of crunchy and chewy, salty and sweet, perfect on their own and an exquisite revelation of flavors when dunked into coffee or tea.
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The recipe is adapted from a cookbook that for the life of me, I can’t remember the name of, since my mother’s had it memorized for years. The original recipe called for amaretto instead of Kahlua but I prefer the extra sweetness of the coffee liqueur. I’ve also increased the amount of nuts and chocolate chips from the original recipe, because, well, can you ever add too many nuts and chocolate chips to a cookie?
This recipe is gluten-free because everything I make is gluten-free, but you can easily use any all-purpose baking flour. For my gluten-free friends, note that I’ve never tested this recipe with a brown rice or almond flour, but I wouldn’t recommend it because I suspect it will make the cookies too dry. Part of the delight of these biscotti is the crunchy outer edges and softer inner cookie. This is my preferred gluten-free baking flour!
Gluten Free Biscotti Recipe Ingredients
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla extract
2 tbsp Kahlua or other coffee liqueur
2 cups gluten-free all-purpose flour (or any baking flour for non-GF)
1 1/2 tsp baking powder
1/4 tsp salt
1 cup macadamia nuts, chopped
1 cup white chocolate chips (can sub milk chocolate or toffee)
How To Make Gluten Free Biscotti
Using a handheld mixer, cream butter and sugar together until smooth.
Add eggs, vanilla and liqueur, mixing until smooth (I mix these ingredients in by hand with a spoon to not over-process)
In a separate bowl, combine dry ingredients – flour, salt, baking powder.
Add dry ingredients to the wet ingredients bowl slowly, stirring to mix well as you add to create a dough.
Add nuts and chocolate chips, mixing gently to combine.
Pre-heat oven to 325 degrees and grease a baking sheet.
Divide dough in half and form 2 long logs on the baking sheet.
Bake for 25 minutes until lightly browned, then remove from oven and let cool for 5-10 minutes. Note: the dough may still seem a little soft here, but it will harden slightly as it cools.
Once cool, slice the logs on the diagonal and put back in the oven for 8-10 minutes to allow the cookies to dry a little more.
For more amazing dessert recipes, you might enjoy:
Gluten-Free Dark Chocolate Cranberry Cookies
Gluten-Free Cheesecake Brownies
Shop My Favorite Baking Essentials
What do you think of this gluten free biscotti recipe? Let me know in the comments below!
Gluten-Free Biscotti Recipe For White Chocolate Macadamia Nut Biscotti
Description
This gluten-free biscotti recipe for white chocolate macadamia nut biscotti cookies is the ideal balance of crunchy and chewy, salty and sweet, a perfect dessert on their own and an exquisite revelation of flavors when dunked into coffee or tea.
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp Kahlua or other coffee liqueur
- 2 cups gluten-free all-purpose flour (or any baking flour for non-GF)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup macadamia nuts, chopped
- 1 cup white chocolate chips (can sub milk chocolate or toffee)
Instructions
- Using a handheld mixer, cream butter and sugar together until smooth
- Add eggs, vanilla and liqueur, mixing until smooth (I mix these ingredients in by hand with a spoon to not over-process)
- In a separate bowl, combine dry ingredients – flour, salt, baking powder
- Add dry ingredients to wet ingredients bowl slowly, stirring to mix well as you add to create a dough
- Add nuts and chocolate chips, mixing gently to combine
- Pre-heat oven to 325 degrees and grease a baking sheet
- Divide dough in half and form 2 long logs on the baking sheet
- Bake for 25 minutes until lightly browned, then remove from oven and let cool for 5-10 minutes. Note: the dough may still seem a little soft here, but it will harden slightly as it cools.
- Once cool, slice the logs on the diagonal and put back in the oven for 8-10 minutes to allow the cookies to dry a little more.
Don’t forget to save this gluten-free biscotti recipe on Pinterest if you love it!
My dough was quite sticky and thus didn’t “smooth” out on the top of my logs. This created ridges that after baking and trying to cut, crumbled immediately. Very crumbly after baking the first time and was difficult to cut into strips. Not too sure what I would suggest to fix the issue, but need to find a way to have these hold together better.
Hi Erica! If you find your dough is a bit sticky as you’re trying to make the logs, add a bit more flour to the dough, a little at a time, until it’s less sticky, that should help! Also don’t skip refrigerating the logs, because that also helps keep them together. Thanks for the feedback!
Where does it say to refrigerate the logs?