The Perfect Gluten Free Biscotti Recipe

As promised, today I am sharing the Perfect Gluten Free Biscotti Recipe. I got so many requests for the recipe when I posted pictures the other day on Instagram that I promised to share it with my friends on here. I absolutely love these biscotti, because they are so gourmet, incredibly delicious, and you won’t even miss the sugar or gluten! Disclaimer: I adapted these biscotti from my talented friend’s recipe.

Without further ado, here you have it:

Gluten Free Biscotti

1 cup butter, softened

1 cup coconut sugar (I love this brand) and it’s is a super deal for coconut sugar!) or zylitol Note: If you don’t have either of these or don’t care about making them sugar free, you can use regular sugar.

1/2 cup honey (or sugar if you aren’t going for sugar free)

6 eggs

2 TBS hot water

2 tsp. vanilla or almond extract (or 1 tsp. of each)

3 tsp. baking powder

1/2 tsp. salt (I like this kind)

5 1/2 cups flour (I used my homemade flour mix, but you could use about anything. Even plain ground oats and a little xanthum gum would work. Just make sure to check the ingredients if you use a boughten gluten free baking mix- some already contain baking powder/soda and salt.) Note: If you want to buy a mix, I highly recommend Pamelas, available here and Namaste, available here.

3/4 cup chopped pecans

3/4 cup craisins

Cream butter and sweeteners. Add eggs one at time, mixing after each addition. Stir in vanilla and hot water. Mix in remaining ingredients.

Roll the dough into two logs. If it’s your first time making biscotti, you may want to look up step by step instructions. Clarita has awesome instructions here. I used greased parchment paper to form the logs, then flip them out onto a greased cookie sheet.

Bake the biscotti for half an hour at 300 degrees, or till firm. Take from the oven, cool slightly, and slice. Separate the slices (so they aren’t touching) and return to the oven at 200 degrees till they are as crispy as you desire. Traditionally, biscotti are very firm, and you eat them with a hot drink, dipping to soften. I love them that way, but last time I made them slightly less firm, and they were really delicious like that, and still yummy if eaten by themselves and not with tea or coffee. My sweet dad commented that he liked how I made them “not so hard”. So basically, you can just bake them till they’re however hard you want them. They really are delicious no matter what, except burnt!:)

When baking is completed, let the biscotti cool. Drizzle with dark chocolate if desired.

Store in a container on the counter…..and watch them disappear!

Variation: You can change the flavor by adding chocolate chips and almonds instead of pecans and craisins, etc. 

Note: This makes a pretty big batch. You can halve it if you want, but if have extra, these do make excellent gifts!

Ps. This post contains affiliate links; please view my full disclosure here

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  1. I made a cinnamon and chocolate chip adaptation of your recipe yesterday to share with my cousin (she can’t have gluten) – we are in agreement that they work (too) well served with either coffee or hot chocolate. Thank you very much for sharing.

    1. Oh, I am delighted to hear that you and your cousin enjoyed them! I have to agree- they are dangerously delicious! It is a treat to have something so delicious on hand.:)

  2. Thanks so much for sharing, Allison! Between your recipe and Clarita’s, I made a batch that was GF/DF, and oh my! It was amazing. Definitely think I need to make another batch! Thanks again for sharing!

    1. Oh I am so glad to hear that you loved it!! I always wonder (when I do make them) why I don’t make biscotti more often!

    1. There isn’t a recipe- I just dump! Sorry! I do usually include ground oats, rice flour, some sort of starch (tapioca or potato), a bit of xanthum gum, and some others. I used a bean flour last time, too, which I really like.

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