Oil-Free, Sugar-Free, Gluten-Free Biscotti for the Holidays
Easy Recipes

Oil-Free, Sugar-Free, Gluten-Free Biscotti for the Holidays

May 11, 2026•By Tech Us Daily•2 min read

Ingredients

Dry Ingredients
  • 1.5 cups 1 ½ cups almond flour Use blanched almond flour for a smoother texture.
  • 1 cup 1 cup gluten-free flour blend You can also use all-purpose flour if not gluten-free.
  • 0.5 teaspoon ½ teaspoon baking powder
  • 0.25 teaspoon ¼ teaspoon salt
  • 0.5 cup ½ cup granulated sweetener Options include erythritol or your choice of sweetener.
Wet Ingredients
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 large 2 large eggs Ensure they are at room temperature.
Mix-ins (optional)
  • 0.5 cup ½ cup chopped nuts Almonds or hazelnuts are great options.
  • 0.5 cup ½ cup dried fruit Cranberries or apricots work well.

Method

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. In a large mixing bowl, combine the almond flour, gluten-free flour blend, baking powder, salt, and sweetener. Mix well until there are no lumps.
  3. In a separate bowl, whisk together the eggs and vanilla extract until smooth.
  4. Gradually add the egg mixture to the dry ingredients, stirring until a sticky dough forms. If desired, fold in nuts and dried fruit.
  5. Transfer the dough to a lightly floured surface and shape it into a log about 2 inches wide and 10 inches long.
  6. Place the log onto the prepared baking tray and bake for 25-30 minutes until golden brown.
Slicing and Second Bake
  1. Remove the cookie log from the oven and allow it to cool for about 10 minutes for easier slicing.
  2. Once slightly cooled, slice the log diagonally into ½-inch wide pieces.
  3. Lay the slices cut-side-up on the baking tray and return them to the oven. Bake for an additional 10-15 minutes until crisp and golden.
Cooling
  1. Remove from the oven and let the biscotti cool completely on a wire rack before serving.

Notes

For best flavor, consider toasting the nuts. Adjust sweetness to preference. Store in an airtight container to maintain crunchiness.
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