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There’s something incredibly satisfying about baking biscotti. That twice-baked crunch, the way they hold their shape perfectly for dipping, and the fact that they feel just a little bit fancy… honestly, it’s a small kitchen victory every time. And this gluten-free version? It’s a real game-changer. We’re using almond flour as the base, which gives these cookies a wonderfully nutty, tender crumb that’s naturally rich. Then we’re folding in tart dried cranberries and a generous handful of toasted almonds for little bursts of flavor and texture in every bite. The process is surprisingly simple—a straightforward dough, a first bake to set the log, a slice, and a second bake to achieve that signature dry, crisp texture. Your kitchen will smell absolutely incredible. These are the kind of cookies you can proudly serve to anyone, whether they’re avoiding gluten or not, because they’re just that good. They keep for ages in an airtight container, making them the perfect make-ahead treat for busy weeks, holiday gift boxes, or just because you deserve a little something special with your afternoon coffee.

Why You’ll Love This Gluten-Free Almond Cranberry Biscotti

Perfectly Crunchy & Dippable. The double-bake method is the secret here. It drives out the moisture, creating a firm, dry texture that stands up beautifully to hot coffee, tea, or even a glass of milk without getting soggy.
Naturally Nutty & Rich. Using almond flour as the primary flour isn’t just a gluten-free swap—it’s a flavor upgrade. It gives the biscotti a delicate, tender crumb and a deep, toasty flavor that pairs magically with the add-ins.
Make-Ahead Magic. These cookies are designed to last. Once completely cooled, they’ll stay crisp and delicious in an airtight container for weeks, making them the ultimate pantry staple for unexpected guests or your own daily moment of peace.
Endlessly Customizable. Once you master the base recipe, the add-in possibilities are endless. Think dark chocolate chips, orange zest, different nuts, or even a sprinkle of warming spices like cardamom or nutmeg.

Ingredients & Tools

280 g blanched almond flour
75 g tapioca flour or arrowroot starch
1 tsp baking powder
1/4 tsp fine sea salt
2 large eggs, at room temperature
100 g granulated sugar
1 tsp pure vanilla extract
1/2 tsp almond extract (optional, but recommended)
80 g dried cranberries
75 g whole almonds, toasted and roughly chopped

Tools: A stand mixer or hand mixer, a baking sheet, parchment paper, a sharp serrated knife, and a cooling rack.

Getting your ingredients right is key here. Using blanched almond flour (not almond meal) ensures a finer, lighter texture. And those room-temperature eggs? They’ll incorporate much more easily into the dough, giving you a smoother, more cohesive mix. Don’t skip toasting the almonds—it deepens their flavor so much.

Nutrition (per serving)

Calories: 145 kcal
Protein: 4 g
Fat: 9 g
Carbohydrates: 14 g
Fiber: 2 g

Serves: 18 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

Why blanched almond flour? Blanched almond flour is made from almonds with their skins removed. This results in a finer, lighter texture and a more neutral color, which is ideal for a delicate cookie like biscotti. Almond meal will work, but your biscotti will be denser and grainier.
Is the almond extract necessary? Honestly, it really amplifies the nutty flavor. A little goes a long way, and it makes the entire kitchen smell like a bakery. If you don’t have it, you can use all vanilla, but I highly recommend trying it with the almond extract at least once.
Can I use a different starch? Tapioca and arrowroot are fairly interchangeable here. They both provide structure and a slight chew. I wouldn’t recommend cornstarch, as it can make the texture a bit too crumbly.
Room temperature eggs are non-negotiable. I know it’s a fussy step, but it truly makes a difference. Cold eggs won’t emulsify as well with the sugar, which can lead to a greasy, separated dough. Just place them in a bowl of warm water for 5-10 minutes before you start.

How to Make Gluten-Free Almond Cranberry Biscotti

Step 1: Prep and Preheat. Start by preheating your oven to 350°F (175°C). Line a standard baking sheet with parchment paper. This is your best friend for easy cleanup and ensuring the biscotti don’t stick. Now, take a moment to toast your whole almonds if you haven’t already. Just spread them on a dry pan over medium heat for 5-7 minutes, shaking occasionally, until they’re fragrant and lightly golden. Let them cool before chopping.

Step 2: Combine the Dry Ingredients. In a medium bowl, whisk together the almond flour, tapioca flour, baking powder, and salt. You’ll want to whisk this for a good 30 seconds to make sure the baking powder is evenly distributed. This is what gives our gluten-free dough its lift and structure, so no clumps allowed!

Step 3: Cream the Wet Ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature eggs, sugar, vanilla, and almond extract on medium-high speed. You’re looking for the mixture to become pale, thickened, and slightly frothy. This should take about 2-3 minutes. This step incorporates air, which helps lighten the dense almond flour.

Step 4: Bring the Dough Together. Reduce the mixer speed to low and gradually add the dry ingredient mixture. Mix just until a soft dough forms and no dry streaks remain. It will be quite sticky—that’s normal! Now, switch to a sturdy spatula or wooden spoon and fold in the toasted chopped almonds and dried cranberries by hand. Overmixing at this stage can make the biscotti tough.

Step 5: Shape the Logs. Turn the dough out onto the prepared parchment-lined baking sheet. With lightly damp hands—this is the trick to prevent sticking—shape the dough into a flat log, roughly 12 inches long by 4 inches wide. You can make one large log or two smaller ones. Smooth the top and sides. The dough might feel a little soft, but it will firm up beautifully in the oven.

Step 6: The First Bake. Bake the log(s) for 25-28 minutes, until the top is firm to the touch and lightly golden brown. It will have puffed up a bit. Remove the baking sheet from the oven and place it on a cooling rack. Let the log cool completely on the pan, for at least 30-45 minutes. Do not slice it while warm, or it will crumble!

Step 7: Slice and Second Bake. Once the log is completely cool, reduce your oven temperature to 325°F (160°C). Using a sharp serrated knife and a gentle sawing motion, slice the log diagonally into 1/2-inch to 3/4-inch thick slices. Lay the slices cut-side down on the baking sheet. You’ll notice the centers will still look a little soft and moist—that’s what the second bake is for!

Step 8: Achieve the Perfect Crunch. Bake for 10 minutes, then flip each biscotti over. Bake for another 10-15 minutes, until the slices are dry and crisp and the edges are a deep golden brown. They will harden further as they cool, so don’t over-bake them to the point of being dark brown. Transfer them to a wire rack to cool completely.

Serving Suggestions

Complementary Dishes

A Charcuterie or Cheese Board — The crisp, not-too-sweet nature of these biscotti makes them a fantastic, unexpected addition to a savory board, offering a delightful textural contrast to soft cheeses and cured meats.
A Bowl of Lemon Sorbet or Vanilla Ice Cream — Crumble a biscotto over the top for an instant, elegant crunch factor that elevates a simple dessert into something really special.
A Fruit and Yogurt Parfait — Instead of granola, break a biscotto into chunks and layer it with Greek yogurt and fresh berries for a breakfast that feels indulgent but is secretly wholesome.

Drinks

Strong Italian Espresso — This is the classic, non-negotiable pairing. The intense, bitter coffee is the perfect counterpart to the sweet, crunchy cookie, and it’s literally designed for dipping.
A Hot Mug of Chai Tea — The warm spices in chai—cinnamon, cardamom, cloves—dance beautifully with the almond and cranberry flavors, creating a wonderfully cozy experience.
Vin Santo or a Sweet Dessert Wine — For a truly authentic Italian finish to a meal, dip your biscotti into a glass of sweet wine. The cookie soaks up the flavor without disintegrating.

Something Sweet

Dark Chocolate-Dipped Ends — Melt some high-quality dark chocolate and dip one end of each cooled biscotti. Let them set on parchment paper for a gorgeous, professional-looking finish and a rich flavor boost.
A Dollop of Whipped Mascarpone — Lightly sweeten some mascarpone cheese with a bit of honey and vanilla, and serve it alongside the biscotti for a decadent, creamy dip.
Orange and Almond Biscotti — For your next batch, add the zest of one orange to the dough. The bright citrus note cuts through the richness and pairs wonderfully with the cranberries.

Top Mistakes to Avoid

Slicing the log while it’s warm. This is the number one reason for crumbly, broken biscotti. The log needs time to set and firm up as it cools. Patience is your best tool here.
Using cold eggs. Cold eggs won’t trap air when whipped with the sugar, leading to a denser, heavier final product. It’s a small step with a big impact on texture.
Overmixing the dough after adding the dry ingredients. Almond flour is delicate and can become oily if overworked. Mix just until combined, then fold in the add-ins by hand.
Baking on a dark-colored pan. Dark pans absorb more heat and can cause the bottoms of your biscotti to burn before the centers are cooked. A light-colored, shiny baking sheet is ideal.

Expert Tips

Tip: Use a serrated knife and a gentle sawing motion for clean slices. A straight-edged knife will crush the log. A gentle back-and-forth sawing motion with a serrated blade glides through the nuts and cranberries cleanly, giving you perfect, un-crumbled slices every time.
Tip: For extra-crisp biscotti, leave them in the turned-off oven. After the second bake, turn the oven off, prop the door open slightly with a wooden spoon, and let the biscotti sit inside as the oven cools. This slowly draws out any remaining moisture for the ultimate snap.
Tip: Weigh your ingredients for consistency. Gluten-free baking is less forgiving than traditional baking. Using a kitchen scale ensures your flour ratios are perfect, which is crucial for the right texture. Volume measures can vary wildly.
Tip: Customize your add-ins to match the season. Swap cranberries for chopped dried apricots in the summer and pistachios for the almonds. In the fall, try dried apples and a teaspoon of cinnamon. Make the recipe your own!

FAQs

How do I store these biscotti to keep them crisp?
The key is an airtight container. Once they are completely cooled, store them in a cookie tin or a container with a tight-fitting lid at room temperature. Do not refrigerate them, as the fridge can introduce moisture and make them soft. Stored properly, they’ll stay perfectly crisp for up to 3 weeks, maybe even longer.

Can I make these without any added sugar?
You can experiment, but sugar does more than just sweeten. It helps tenderize the crumb and contributes to the browning and crispness. A sugar substitute like monk fruit or erythritol that measures 1:1 like sugar should work, but the texture and color might be slightly different. I haven’t tested a completely sugar-free version, so results may vary.

My dough is really sticky and hard to handle. What did I do wrong?
You likely did nothing wrong! Gluten-free dough, especially one based on almond flour, is often quite sticky. This is why the “damp hands” trick for shaping is so important. If it’s unmanageably sticky, you can chill the dough for 20-30 minutes to firm it up slightly before shaping. Resist the urge to add more flour, as it will throw off the recipe’s balance.

Can I freeze the baked biscotti?
Absolutely! These freeze beautifully. Once completely cooled, place them in a single layer in a freezer-safe bag or container. They’ll keep for up to 3 months. You can take out just a few at a time and let them thaw at room temperature—they’ll be just as crisp as the day you baked them.

Why are my biscotti still soft in the middle after the second bake?
This usually means they need a few more minutes in the oven. Remember, they will continue to harden as they cool. If after cooling they are still too soft for your liking, you can always return them to a low oven (300°F / 150°C) for another 5-10 minutes to dry them out further. Oven temperatures can vary, so trust the texture more than the timer.

Gluten Free Almond Cranberry Biscotti

Cost Level $$

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine Dessert, italian

Servings 18

Total Time 70 minutes

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Make the perfect crunchy Gluten-Free Almond Cranberry Biscotti with this easy recipe. Ideal for dipping and make-ahead gifting. Get the recipe now!

Ingredients

For the Dry Ingredients:

280 g blanched almond flour
75 g tapioca flour or arrowroot starch
1 tsp baking powder
1/4 tsp fine sea salt

For the Wet Ingredients:

2 large eggs (at room temperature)
100 g granulated sugar
1 tsp pure vanilla extract
1/2 tsp almond extract (optional, but recommended)

For the Add-ins:

80 g dried cranberries
75 g whole almonds (toasted and roughly chopped)

Instructions

01
Start by preheating your oven to 350°F (175°C). Line a standard baking sheet with parchment paper. Now, take a moment to toast your whole almonds if you haven't already. Just spread them on a dry pan over medium heat for 5-7 minutes, shaking occasionally, until they're fragrant and lightly golden. Let them cool before chopping.
02
In a medium bowl, whisk together the almond flour, tapioca flour, baking powder, and salt. You’ll want to whisk this for a good 30 seconds to make sure the baking powder is evenly distributed.
03
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature eggs, sugar, vanilla, and almond extract on medium-high speed. You're looking for the mixture to become pale, thickened, and slightly frothy. This should take about 2-3 minutes.
04
Reduce the mixer speed to low and gradually add the dry ingredient mixture. Mix just until a soft dough forms and no dry streaks remain. It will be quite sticky—that's normal! Now, switch to a sturdy spatula or wooden spoon and fold in the toasted chopped almonds and dried cranberries by hand.
05
Turn the dough out onto the prepared parchment-lined baking sheet. With lightly damp hands—this is the trick to prevent sticking—shape the dough into a flat log, roughly 12 inches long by 4 inches wide. You can make one large log or two smaller ones. Smooth the top and sides.
06
Bake the log(s) for 25-28 minutes, until the top is firm to the touch and lightly golden brown. It will have puffed up a bit. Remove the baking sheet from the oven and place it on a cooling rack. Let the log cool completely on the pan, for at least 30-45 minutes. Do not slice it while warm, or it will crumble!
07
Once the log is completely cool, reduce your oven temperature to 325°F (160°C). Using a sharp serrated knife and a gentle sawing motion, slice the log diagonally into 1/2-inch to 3/4-inch thick slices. Lay the slices cut-side down on the baking sheet.
08
Bake for 10 minutes, then flip each biscotti over. Bake for another 10-15 minutes, until the slices are dry and crisp and the edges are a deep golden brown. They will harden further as they cool, so don't over-bake them to the point of being dark brown. Transfer them to a wire rack to cool completely.