27+ Delicious Gluten-Free Biscotti Recipes for Every Occasion

Biscotti are the perfect crunchy, twice-baked cookies that pair wonderfully with coffee, tea, or even hot chocolate.

But if you’re following a gluten-free diet, you might think you have to miss out on this classic treat.

Luckily, that’s not the case! We’ve compiled 27+ gluten-free biscotti recipes that cater to all tastes—from classic almond to indulgent chocolate and even seasonal flavors like pumpkin spice.

Whether you love a nutty crunch, a hint of citrus, or a rich chocolatey bite, you’ll find a biscotti recipe that suits your cravings.

Keep reading to discover the ultimate list of gluten-free biscotti recipes that you can bake at home!

27+ Delicious Gluten-Free Biscotti Recipes for Every Occasion

No matter what flavors you love, these 27+ gluten-free biscotti recipes prove that you don’t have to sacrifice taste or texture when baking without gluten.

Whether you prefer traditional almond biscotti, chocolate-drizzled treats, or unique flavors like chai spice and cranberry-orange, there’s a recipe here for you.

Perfect for dipping, gifting, or enjoying as a snack, these biscotti will become a staple in your gluten-free kitchen.

So grab your ingredients, preheat your oven, and start baking these crispy, flavorful treats today!

Almond & Honey Gluten-Free Biscotti

These almond and honey gluten-free biscotti are crunchy, slightly sweet, and packed with nutty flavors.

Perfect for dipping into coffee or tea, they offer a delightful balance between crispiness and chewiness without any gluten.

Made with almond flour and a touch of honey, this recipe is both nutritious and delicious!

Ingredients:

• 2 cups almond flour
• ½ cup coconut flour
• ½ cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup sliced almonds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the eggs, honey, and vanilla extract.
3. In another bowl, mix almond flour, coconut flour, baking powder, and salt.
4. Gradually combine the dry ingredients with the wet mixture, stirring until a dough forms.
5. Fold in the sliced almonds.
6. Shape the dough into a log, about 10 inches long and 3 inches wide, and place it on the baking sheet.
7. Bake for 25-30 minutes until golden brown. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and arrange them cut side down on the baking sheet.
10. Bake for another 10-15 minutes on each side until crisp.
11. Let the biscotti cool completely before enjoying.

These almond & honey biscotti offer the perfect balance of crunch and sweetness while staying completely gluten-free.

They make a fantastic treat for breakfast or a mid-day snack, and they store well for up to two weeks in an airtight container.

Pair them with your favorite coffee for a delightful experience!

Chocolate Chip & Hazelnut Gluten-Free Biscotti

For those who love a chocolatey twist, these gluten-free chocolate chip and hazelnut biscotti are a must-try!

With a crispy texture and bursts of chocolate in every bite, they are great for any occasion.

Whether you enjoy them with tea or as a standalone treat, they’re irresistibly delicious and surprisingly easy to make.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup dark chocolate chips
• ½ cup chopped hazelnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together gluten-free flour, almond flour, baking soda, baking powder, and salt.
3. In another bowl, beat the eggs, coconut sugar, vanilla, and almond extract until well combined.
4. Gradually mix the dry ingredients into the wet mixture until a dough forms.
5. Fold in the chocolate chips and hazelnuts.
6. Shape the dough into a long, narrow log and place it on the baking sheet.
7. Bake for 25-30 minutes until golden and firm. Let it cool for 10 minutes.
8. Lower the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and arrange them on the baking sheet, cut side down.
10. Bake for another 10-15 minutes per side until crisp.
11. Cool completely before serving.

These chocolate chip and hazelnut biscotti combine the best of both worlds—crunchy texture and rich chocolate flavor.

They are an excellent gluten-free alternative to traditional biscotti and are perfect for sharing.

Store them in an airtight container, and they’ll stay fresh for weeks!

Cranberry Orange Gluten-Free Biscotti

This cranberry orange gluten-free biscotti recipe is bursting with citrusy goodness and tart cranberry flavors.

It’s the perfect treat for the holiday season or any time you crave a refreshing and slightly sweet snack.

The orange zest and dried cranberries make each bite flavorful and aromatic!

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• ½ cup dried cranberries
• ½ teaspoon cinnamon
• ½ cup chopped pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together gluten-free flour, almond flour, baking powder, cinnamon, and salt.
3. In another bowl, beat eggs, sugar, vanilla extract, and orange zest until smooth.
4. Slowly mix the dry ingredients into the wet mixture until a dough forms.
5. Fold in the dried cranberries and chopped pecans.
6. Shape the dough into a log and place it on the prepared baking sheet.
7. Bake for 25-30 minutes until golden brown. Let it cool for 10 minutes.
8. Lower the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes on each side until crisp.
11. Allow them to cool completely before serving.

These cranberry orange biscotti are a fantastic gluten-free option for a refreshing and zesty treat.

Their combination of citrus and tart flavors pairs beautifully with a cup of tea or coffee.

Store them in an airtight container to enjoy for up to two weeks!

Coconut & Macadamia Gluten-Free Biscotti

These coconut and macadamia gluten-free biscotti bring a tropical twist to a classic treat.

The rich, buttery macadamia nuts pair perfectly with the natural sweetness of coconut, creating a crunchy, flavorful cookie.

Whether you’re enjoying them with coffee or as a stand-alone snack, these biscotti will transport your taste buds to paradise!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract
• ½ cup shredded coconut
• ½ cup chopped macadamia nuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the gluten-free flour, almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, coconut sugar, vanilla extract, and coconut extract until smooth.
4. Slowly combine the dry ingredients with the wet mixture, stirring until a dough forms.
5. Fold in the shredded coconut and chopped macadamia nuts.
6. Shape the dough into a log, about 10 inches long and 3 inches wide, and place it on the baking sheet.
7. Bake for 25-30 minutes until golden brown. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These coconut and macadamia biscotti offer a crunchy, tropical-inspired treat that pairs beautifully with tea or coffee.

The combination of coconut and nuts adds a delightful richness to each bite.

Store them in an airtight container for up to two weeks and enjoy whenever you need a crispy, satisfying snack!

Pistachio & Lemon Gluten-Free Biscotti

If you’re looking for a biscotti with a balance of nutty and citrus flavors, this pistachio and lemon gluten-free biscotti recipe is perfect.

The natural crunch of pistachios and the brightness of fresh lemon zest make this treat both refreshing and indulgent.

A perfect complement to tea or espresso!

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup honey or coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ½ teaspoon lemon extract
• ½ cup chopped pistachios

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, honey (or coconut sugar), vanilla extract, lemon zest, and lemon extract until well combined.
4. Gradually mix the dry ingredients into the wet mixture, stirring until a dough forms.
5. Fold in the chopped pistachios.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until golden brown. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and arrange them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These pistachio and lemon gluten-free biscotti are a refreshing, nutty, and citrus-infused delight.

Their light texture and crispiness make them a perfect match for coffee or tea.

Keep them in an airtight container for a long-lasting, delicious snack!

Cinnamon Maple Pecan Gluten-Free Biscotti

Cinnamon, maple, and pecans create a warm, comforting flavor combination in these gluten-free biscotti.

They are lightly sweetened with maple syrup and have a subtle spiced aroma, making them perfect for fall or winter.

Pair them with a warm cup of coffee or hot chocolate for a cozy treat!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, maple syrup, and vanilla extract until well combined.
4. Gradually mix the dry ingredients into the wet mixture, stirring until a dough forms.
5. Fold in the chopped pecans.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until golden brown. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These cinnamon maple pecan biscotti bring the comforting flavors of fall into a crunchy, gluten-free cookie.

The balance of maple sweetness and nutty pecans makes them a delicious addition to any coffee or tea break.

Store them in an airtight container for up to two weeks to enjoy their crispness anytime!

Hazelnut Espresso Gluten-Free Biscotti

These hazelnut espresso gluten-free biscotti are a dream come true for coffee lovers.

They have a deep, rich flavor from the espresso powder and a nutty crunch from the toasted hazelnuts.

Perfect for dunking into your morning coffee, they provide the perfect balance of sweetness and bitterness!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 teaspoons instant espresso powder
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¾ cup chopped hazelnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, salt, and espresso powder.
3. In another bowl, whisk the eggs, coconut sugar, vanilla extract, and almond extract until well combined.
4. Gradually combine the dry and wet ingredients until a dough forms.
5. Fold in the chopped hazelnuts.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until golden brown. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and arrange them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These hazelnut espresso biscotti are the perfect pick-me-up snack with a delightful balance of coffee and nutty flavors.

They make an excellent gluten-free alternative to traditional coffeehouse treats.

Store them in an airtight container for up to two weeks for a delicious companion to your daily brew!

Maple Walnut Gluten-Free Biscotti

This maple walnut gluten-free biscotti recipe is a perfect combination of warm, cozy flavors.

With the rich taste of maple syrup and the crunch of walnuts, these biscotti are great for autumn mornings or as an everyday treat.

They have a subtle sweetness and pair beautifully with tea or coffee.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon maple extract
• ¾ cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the eggs, maple syrup, vanilla extract, and maple extract.
4. Gradually combine the dry and wet ingredients until a dough forms.
5. Fold in the chopped walnuts.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until golden brown. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and arrange them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These maple walnut biscotti bring the comforting flavors of fall into a crunchy, gluten-free snack.

The combination of walnuts and maple syrup makes them a sweet, nutty delight.

Store them in an airtight container, and they’ll stay fresh for up to two weeks, perfect for pairing with your favorite beverage.

Dark Chocolate & Cherry Gluten-Free Biscotti

If you love the combination of tart cherries and rich dark chocolate, these gluten-free biscotti are a must-try!

They offer a wonderful contrast of flavors—slightly sweet, slightly tart, and perfectly crunchy.

These biscotti are great for special occasions or when you want a decadent but healthy treat.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup dried cherries
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, coconut sugar, vanilla extract, and almond extract until well combined.
4. Slowly mix the dry ingredients into the wet mixture until a dough forms.
5. Fold in the dried cherries and dark chocolate chips.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until golden brown. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These dark chocolate and cherry biscotti offer an irresistible mix of tart and sweet flavors, making them a luxurious gluten-free treat.

Whether enjoyed as a dessert or a snack, they provide a satisfying crunch with every bite.

Keep them stored in an airtight container for up to two weeks for a delicious indulgence anytime!

Pumpkin Spice Gluten-Free Biscotti

These pumpkin spice gluten-free biscotti bring the cozy flavors of fall into every crunchy bite.

Made with real pumpkin purée and a warm blend of spices, they pair perfectly with a cup of coffee, tea, or even hot cider.

The combination of cinnamon, nutmeg, and ginger makes these biscotti irresistibly aromatic and delicious.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• ⅓ cup pumpkin purée
• 1 teaspoon vanilla extract
• ½ cup chopped pecans or walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the eggs, pumpkin purée, coconut sugar, and vanilla extract until smooth.
4. Gradually combine the dry and wet ingredients until a dough forms.
5. Fold in the chopped pecans or walnuts.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until firm. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and arrange them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These pumpkin spice biscotti offer a comforting, seasonal twist on the classic treat.

The warm spices and nutty crunch make them a delightful addition to any autumn morning.

Store them in an airtight container for up to two weeks and enjoy their perfect crunch whenever you crave a fall-inspired snack!

Lemon Poppy Seed Gluten-Free Biscotti

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

The refreshing citrus flavor combined with the slight crunch of poppy seeds makes these biscotti a wonderful choice for breakfast or an afternoon tea break.

They are naturally gluten-free and have a bright, uplifting taste!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, salt, and poppy seeds.
3. In another bowl, whisk the eggs, coconut sugar, lemon zest, lemon juice, and vanilla extract.
4. Slowly mix the dry ingredients into the wet mixture until a dough forms.
5. Shape the dough into a log and place it on the baking sheet.
6. Bake for 25-30 minutes until golden. Let it cool for 10 minutes.
7. Reduce the oven temperature to 300°F (150°C).
8. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
9. Bake for another 10-15 minutes per side until crisp.
10. Let the biscotti cool completely before serving.

These lemon poppy seed biscotti offer a fresh, tangy, and slightly crunchy treat that pairs beautifully with tea.

The bright lemon flavor makes them a delightful snack for any time of day.

Keep them in an airtight container for a refreshing gluten-free indulgence whenever you need one!

Peanut Butter Chocolate Gluten-Free Biscotti

Peanut butter and chocolate are a match made in heaven, and these gluten-free biscotti take that classic combination to a new level.

With the nutty richness of peanut butter and the decadent taste of dark chocolate, these biscotti are perfect for satisfying a sweet tooth while keeping the crunch intact.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• ½ cup natural peanut butter
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, coconut sugar, peanut butter, and vanilla extract until smooth.
4. Slowly add the dry ingredients to the wet mixture and stir until a dough forms.
5. Fold in the dark chocolate chips.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until firm. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These peanut butter chocolate biscotti are the ultimate gluten-free treat for those who love a rich, nutty flavor with a touch of chocolate.

They are crunchy, satisfying, and perfect for dipping into coffee or milk.

Store them in an airtight container to enjoy their delicious crunch anytime!

Coconut Almond Gluten-Free Biscotti

These coconut almond gluten-free biscotti are a tropical twist on the classic Italian cookie.

The combination of shredded coconut and crunchy almonds gives these biscotti a rich texture and nutty sweetness.

Perfect for pairing with coffee, tea, or even a glass of almond milk, they bring a little bit of paradise to every bite.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup shredded unsweetened coconut
• ½ cup chopped almonds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, coconut sugar, vanilla extract, and almond extract.
4. Slowly add the dry ingredients to the wet mixture until a dough forms.
5. Fold in the shredded coconut and chopped almonds.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until golden. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These coconut almond biscotti are a delightful, nutty, and slightly sweet treat that brings tropical flavors to your snack time.

They are crunchy, flavorful, and perfect for dipping in a warm drink. Store them in an airtight container for a delicious gluten-free snack anytime!

Cranberry Orange Gluten-Free Biscotti

This cranberry orange gluten-free biscotti recipe combines the tartness of dried cranberries with the citrusy brightness of orange zest.

The flavors blend beautifully to create a refreshing and slightly sweet treat.

These biscotti are perfect for the holiday season or whenever you want a fruity, crunchy snack!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• Zest of 1 orange
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• ½ cup dried cranberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, coconut sugar, orange zest, orange juice, and vanilla extract.
4. Slowly mix the dry ingredients into the wet mixture until a dough forms.
5. Fold in the dried cranberries.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until golden. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These cranberry orange biscotti offer a refreshing burst of citrus and berry flavors, making them a wonderful gluten-free treat.

They are great for the holidays or any time of year when you crave a zesty, crunchy snack.

Keep them stored in an airtight container for up to two weeks!

Chai Spice Gluten-Free Biscotti

If you love the warm, comforting flavors of chai tea, these chai spice gluten-free biscotti will be your new favorite treat.

Made with a blend of cinnamon, cardamom, ginger, and cloves, these biscotti have a rich, spiced aroma that makes them perfect for cozying up with a cup of tea or coffee.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon cardamom
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, cinnamon, cardamom, ginger, cloves, and salt.
3. In another bowl, whisk together the eggs, coconut sugar, vanilla extract, and almond extract.
4. Slowly mix the dry ingredients into the wet mixture until a dough forms.
5. Shape the dough into a log and place it on the baking sheet.
6. Bake for 25-30 minutes until golden. Let it cool for 10 minutes.
7. Reduce the oven temperature to 300°F (150°C).
8. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
9. Bake for another 10-15 minutes per side until crisp.
10. Let the biscotti cool completely before serving.

These chai spice biscotti are full of warming spices and make a fantastic gluten-free companion to your favorite tea or coffee.

With their crisp texture and fragrant aroma, they are a delightful treat for chilly mornings or cozy evenings.

Store them in an airtight container to keep them fresh and crunchy!

Double Chocolate Gluten-Free Biscotti

For chocolate lovers, these double chocolate gluten-free biscotti are the ultimate indulgence.

Made with rich cocoa powder and studded with dark chocolate chips, they have an intense chocolate flavor with a satisfying crunch.

Enjoy them with a cup of coffee or hot cocoa for a delightful treat!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk the eggs, coconut sugar, and vanilla extract.
4. Slowly combine the dry ingredients with the wet mixture until a dough forms.
5. Fold in the dark chocolate chips.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until firm. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These double chocolate biscotti are a rich, crunchy, and satisfying gluten-free dessert.

Perfect for dipping into your favorite hot drink, they bring a deep chocolate flavor with every bite.

Store them in an airtight container and enjoy a chocolaty treat anytime!

Maple Walnut Gluten-Free Biscotti

These maple walnut biscotti have a warm, buttery flavor with a hint of sweetness from pure maple syrup.

The addition of crunchy walnuts gives them a nutty depth, making them a perfect fall-inspired gluten-free treat.

Pair them with your morning coffee or an afternoon tea for a comforting snack.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, coconut sugar, maple syrup, and vanilla extract.
4. Slowly add the dry ingredients to the wet mixture until a dough forms.
5. Fold in the chopped walnuts.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until golden. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

Maple walnut biscotti bring a rich, nutty, and slightly sweet flavor to your gluten-free snack collection.

They are great for chilly mornings and pair beautifully with coffee, tea, or even a maple latte.

Store them in an airtight container for a delicious crunch whenever you crave it!

Hazelnut Espresso Gluten-Free Biscotti

These hazelnut espresso biscotti combine the deep, aromatic flavor of coffee with the rich nuttiness of hazelnuts.

They are a perfect gluten-free treat for coffee lovers who want a crunchy, slightly sweet snack to dip into their morning cup of espresso or cappuccino.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon instant espresso powder
• ½ cup chopped hazelnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, salt, and instant espresso powder.
3. In another bowl, whisk the eggs, coconut sugar, and vanilla extract.
4. Slowly mix the dry ingredients into the wet mixture until a dough forms.
5. Fold in the chopped hazelnuts.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until golden. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

Hazelnut espresso biscotti are the perfect gluten-free treat for those who love bold coffee flavors.

With a crunchy texture and a subtle sweetness, they make an excellent companion for any coffee break.

Store them in an airtight container to enjoy a delicious, energy-boosting snack anytime!

Honey Pistachio Gluten-Free Biscotti

These honey pistachio gluten-free biscotti bring a delightful combination of natural sweetness and nuttiness.

The honey adds a subtle floral touch, while the pistachios provide a satisfying crunch.

Perfect for tea time or a morning coffee, these biscotti are both elegant and delicious.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup chopped pistachios

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, and salt.
3. In another bowl, whisk together the honey, eggs, vanilla extract, and almond extract.
4. Slowly combine the dry ingredients with the wet mixture until a dough forms.
5. Fold in the chopped pistachios.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until firm. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These honey pistachio biscotti are a naturally sweet and nutty gluten-free treat.

With their delicate flavor and satisfying crunch, they are ideal for any time of day.

Store them in an airtight container for a light and tasty snack whenever you need one!

Almond Butter Gluten-Free Biscotti

If you love almond butter, these gluten-free biscotti will quickly become a favorite.

The creamy richness of almond butter combined with the crisp biscotti texture creates a wonderfully nutty and slightly sweet treat.

Enjoy them with coffee, tea, or even a glass of almond milk!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• ½ cup natural almond butter
• 1 teaspoon vanilla extract
• ½ cup sliced almonds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, coconut sugar, almond butter, and vanilla extract until smooth.
4. Slowly add the dry ingredients to the wet mixture and stir until a dough forms.
5. Fold in the sliced almonds.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until golden. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These almond butter biscotti are a perfect gluten-free option for nut lovers.

They have a deep, roasted almond flavor with a light sweetness, making them great for dunking in coffee or tea.

Store them in an airtight container and enjoy a healthy, crunchy snack anytime!

Cardamom Vanilla Gluten-Free Biscotti

These cardamom vanilla gluten-free biscotti are fragrant, slightly spiced, and irresistibly crunchy.

Cardamom adds a warm, floral note that pairs beautifully with the classic sweetness of vanilla.

These biscotti are perfect for tea drinkers or anyone looking for a sophisticated yet simple treat.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon ground cardamom
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, cardamom, and salt.
3. In another bowl, whisk together the eggs, coconut sugar, vanilla extract, and almond extract.
4. Slowly mix the dry ingredients into the wet mixture until a dough forms.
5. Shape the dough into a log and place it on the baking sheet.
6. Bake for 25-30 minutes until golden. Let it cool for 10 minutes.
7. Reduce the oven temperature to 300°F (150°C).
8. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
9. Bake for another 10-15 minutes per side until crisp.
10. Let the biscotti cool completely before serving.

Cardamom vanilla biscotti are an elegant and aromatic gluten-free treat.

The combination of warm spice and smooth vanilla makes them perfect for a cozy afternoon snack.

Keep them in an airtight container to enjoy their crisp texture and delicious flavor anytime!

Pumpkin Spice Gluten-Free Biscotti

These pumpkin spice gluten-free biscotti bring the cozy flavors of fall into a crunchy, satisfying treat.

With warm spices like cinnamon, nutmeg, and cloves, along with real pumpkin puree, these biscotti are perfect for enjoying with a hot cup of coffee, tea, or even a pumpkin spice latte!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• ½ cup pumpkin puree
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, whisk together the eggs, coconut sugar, pumpkin puree, and vanilla extract.
4. Slowly add the dry ingredients to the wet mixture until a dough forms.
5. Shape the dough into a log and place it on the baking sheet.
6. Bake for 25-30 minutes until golden and firm. Let it cool for 10 minutes.
7. Reduce the oven temperature to 300°F (150°C).
8. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
9. Bake for another 10-15 minutes per side until crisp.
10. Let the biscotti cool completely before serving.

These pumpkin spice biscotti are packed with warm autumn flavors and have the perfect crunch for dipping into your favorite fall beverage.

Store them in an airtight container to enjoy the taste of fall any time of year!

Lemon Poppy Seed Gluten-Free Biscotti

Bright and refreshing, these lemon poppy seed gluten-free biscotti offer a zesty citrus twist with a light crunch.

The combination of tangy lemon zest and crunchy poppy seeds makes them a delightful treat to enjoy with tea or a cup of espresso.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, salt, and poppy seeds.
3. In another bowl, whisk together the eggs, coconut sugar, lemon zest, lemon juice, and vanilla extract.
4. Slowly add the dry ingredients to the wet mixture until a dough forms.
5. Shape the dough into a log and place it on the baking sheet.
6. Bake for 25-30 minutes until golden. Let it cool for 10 minutes.
7. Reduce the oven temperature to 300°F (150°C).
8. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
9. Bake for another 10-15 minutes per side until crisp.
10. Let the biscotti cool completely before serving.

These lemon poppy seed biscotti are a perfect balance of tangy and sweet, making them a refreshing gluten-free treat.

Store them in an airtight container to keep them crisp and ready for a bright, zesty snack!

Toasted Coconut Chocolate Chip Gluten-Free Biscotti

This toasted coconut chocolate chip gluten-free biscotti recipe is a delicious blend of nutty coconut and rich chocolate.

The toasted coconut enhances the flavor and adds a delightful crunch, while the chocolate chips bring a hint of indulgence.

Enjoy these with a warm drink for a satisfying, sweet treat.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup toasted shredded coconut
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix gluten-free flour, almond flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, coconut sugar, and vanilla extract.
4. Slowly mix the dry ingredients into the wet mixture until a dough forms.
5. Fold in the toasted coconut and chocolate chips.
6. Shape the dough into a log and place it on the baking sheet.
7. Bake for 25-30 minutes until golden. Let it cool for 10 minutes.
8. Reduce the oven temperature to 300°F (150°C).
9. Slice the log into ½-inch thick pieces and place them cut side down on the baking sheet.
10. Bake for another 10-15 minutes per side until crisp.
11. Let the biscotti cool completely before serving.

These toasted coconut chocolate chip biscotti are a perfect mix of sweet and nutty flavors, making them a wonderful gluten-free treat.

Enjoy them as a midday snack or dessert, and store them in an airtight container to keep them fresh and crunchy!