Almond Biscotti Toscani Gluten Free

Indulge in the classic flavors of Tuscany with this Gluten-Free Almond Biscotti Toscani recipe, perfect for satisfying your crunchy cookie cravings without gluten. Made with a blend of gluten-free all-purpose flour and almond flour, these twice-baked Italian cookies boast a nutty richness and delightful crispness. Packed with whole almonds and infused with vanilla and almond extracts, every bite delivers an irresistible balance of sweet and aromatic flavors. Ideal for pairing with coffee, tea, or dessert wine, these biscotti are baked to golden perfection and finished with a light dusting of powdered sugar. Whether you’re serving them during the holidays or enjoying them as an everyday treat, this gluten-free recipe ensures both flavor and texture are uncompromised. Plus, they stay fresh for weeks, making them a perfect make-ahead snack or gift!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 16

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 cup Almond flour
• 0.75 cup Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Almond extract
• 1 cup Whole almonds (raw or toasted)
• 1 tablespoon Powdered sugar (for dusting)

Directions

Step 1

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, baking powder, and salt.

Step 3

In a separate bowl, beat the eggs, vanilla extract, and almond extract until combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until a sticky dough forms.

Step 5

Fold in the whole almonds until evenly distributed.

Step 6

Lightly flour your hands with gluten-free flour and divide the dough into two equal portions. Shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.

Step 7

Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and let them cool for 10 minutes.

Step 8

Reduce the oven temperature to 325°F (160°C).

Step 9

Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick biscotti pieces. Lay the slices cut-side down on the baking sheet.

Step 10

Bake the biscotti slices for 10 minutes, then flip them over and bake for another 10 minutes, or until they are golden and crisp.

Step 11

Remove the biscotti from the oven and allow them to cool completely on a wire rack. Dust lightly with powdered sugar before serving, if desired.

Step 12

Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Serving size	767.9 grams (767.9g)

Amount per serving	% Daily Value*
Calories	2922

Total Fat 122.00g	156%
Saturated Fat 13.00g	65%
Polyunsaturated Fat NaNg
Cholesterol 558mg	186%
Sodium 1259mg	55%
Total Carbohydrate 417.50g	152%
Dietary Fiber 30.00g	107%
Total Sugars 167.60g
Protein 69.20g	138%

Vitamin D 123IU	615%
Calcium 618mg	48%
Iron 12mg	66%
Potassium 1016mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 9.1%

Carbs: 54.8%