Gluten free almond biscotti with chocolate drizzle are a wonderful treat. These little oblong-shaped biscuits originated in Prato, Italy. They’re crisp, dryer than many of your typical baked goods (being that they are baked twice!), and traditionally dipped in your drink. My favorite way to enjoy them is dip them in a hot cup of English Breakfast tea. They’re great as a quick breakfast, an on-the-go snack, or a small dessert! These biscotti are lightly sweet and perfectly crunchy.
While some biscotti recipes call for a mix of wheat flour and almond flour, this recipe uses only almond flour making it safe for my gluten free friends! Sometimes it’s really easy to tell when baked goods are gluten free. They might be rubbery, extremely dry, fall apart, or just generally not taste so great. I assure you that with this recipe, nobody will be able to tell the biscotti are gluten free! Although this type of cookie is meant to be dryer than most, this gluten free recipe is on par with the taste and texture of it’s gluten-filled counterparts. Make sure to send me a picture or tag me (@theautumnleann) in your instagram post if you make this recipe!
My name is Autumn! I’m a 25 year old food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…
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