Gluten-Free Celebration Biscotti

Okay, friend, let's talk gluten-free comfort. I'm not gonna lie, being gluten-free can feel limiting, especially around special occasions. You see everyone enjoying grandma's famous rolls or that decadent, layered cake, and you're stuck with...well, sometimes nothing very exciting. That's why I've been on a mission to create amazing gluten-free versions of classic celebratory dishes that *everyone* will love, regardless of dietary needs. And today, I'm sharing my absolute favorite: Gluten-Free Celebration Biscotti!
These aren't your average dry, rock-hard biscotti. Think crisp edges, a tender interior, and a burst of citrusy flavor perfect for dunking in coffee, dessert wine, or even just nibbling straight from the jar. I know, I know, gluten-free baking can be intimidating, but trust me, this recipe is foolproof, even for baking newbies. I've tweaked and tested it countless times, and I'm confident you'll be blown away by how delicious (and easy!) it is. Plus, the vibrant colors of the candied citrus peel just scream "celebration!"
So grab your apron, crank up your favorite tunes, and let's get baking! You're about to discover your new go-to recipe for gluten-free joy.
Ingredients for Gluten-Free Celebration Biscotti
- 2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum or add 1 teaspoon if it doesn't)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon orange zest
- 1/2 cup candied citrus peel, finely chopped (mix of orange, lemon, and citron is ideal!)
- 1/4 cup slivered almonds
Substitutions & Adaptations:
- Dairy-Free: Use a plant-based butter substitute like coconut oil or a vegan butter stick. Just be sure to choose one that's solid at room temperature for the best results.
- Nut-Free: Omit the slivered almonds. You can add extra candied citrus peel for texture or substitute with sunflower seeds.
- Citrus Peel Sensitivity: Not a fan of candied peel? Dried cranberries or coarsely chopped dates are excellent alternatives!
- Sweeter Biscotti: Increase the granulated sugar by 1/4 cup. Remember that sugar also has a structural role, so don't overdo it!
Instructions: Step-by-Step to Biscotti Bliss
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This is essential for preventing the biscotti from sticking and burning. A silicone baking mat is a totally reusable option too!
- Dry Ingredients Unite: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Whisk *really* well to ensure everything is evenly distributed. Gluten-free flour can be a little tricky, so proper mixing is key.
- Cream the Butter & Sugars: In a large bowl (or the bowl of your stand mixer, if you have one!), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with a mixer or a bit longer by hand. A hand mixer can really speed things up if you don't have a stand mixer!
- Add Eggs & Extracts: Beat in the eggs one at a time, then stir in the vanilla extract, almond extract, and orange zest. Don't overmix at this stage. Mix only until just combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix! Overmixing can lead to tough biscotti.
- Fold in Goodies: Gently fold in the chopped candied citrus peel and slivered almonds. Distribute them evenly throughout the dough with as little mixing as possible.
- Shape the Logs: Divide the dough in half. On the prepared baking sheet, shape each half into a log about 8-10 inches long and 2-3 inches wide. Don't worry if the logs aren't perfectly smooth. This is biscotti, not a beauty contest!
- Bake the First Time: Bake for 25-30 minutes, or until the logs are lightly golden brown and slightly firm to the touch.
- Cool and Slice: Remove the baking sheet from the oven and let the logs cool on the pan for about 10-15 minutes. This makes them easier to handle. Then, using a serrated knife, carefully slice the logs crosswise into 1/2-inch thick slices. Important Tip: Use a gentle sawing motion to prevent the biscotti from crumbling.
- Bake the Second Time: Place the biscotti slices cut-side up on the same baking sheet. Bake for another 8-10 minutes per side, or until they are golden brown and crisp. Keep a close eye on them during this second bake, as they can burn easily.
- Cool Completely: Transfer the biscotti to a wire rack to cool completely. They will crisp up even more as they cool.
- Enjoy! Once the biscotti are completely cool, store them in an airtight container at room temperature for up to a week. They also freeze well for longer storage.
Tips & Tricks for Gluten-Free Biscotti Perfection
- Chill Out: For easier handling, refrigerate the dough for about 30 minutes before shaping the logs. This will prevent the dough from being too sticky.
- Double-Bake Advantage: The double baking process is what gives biscotti their unique, crunchy texture. Don't skip this step!
- Flavor Boost: Experiment with different extracts! Lemon, anise, or even a hint of orange blossom water can add a delicious twist.
- Don't Be Afraid to Dunk: Biscotti are meant to be dunked! Coffee, tea, vin santo, or even a glass of milk are all excellent dipping options.
- Gift-Giving Gold: These biscotti make a wonderful homemade gift! Package them in a pretty tin or a cellophane bag tied with a festive ribbon.

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Recipe Card
Prep time: 20 minutes
Cook time: 50-60 minutes
Yields: Approximately 24 biscotti
Ingredients:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon orange zest
- 1/2 cup candied citrus peel, chopped
- 1/4 cup slivered almonds
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugars until light and fluffy.
- Beat in eggs, vanilla extract, almond extract, and orange zest.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in candied citrus peel and slivered almonds.
- Divide dough in half and shape into two logs on baking sheet.
- Bake for 25-30 minutes, or until lightly golden brown.
- Cool for 10-15 minutes, then slice into 1/2-inch thick pieces.
- Bake slices cut-side up for 8-10 minutes per side, or until golden brown and crisp.
- Cool completely on a wire rack. Store in an airtight container.

I hope you enjoy this recipe as much as I do! Let me know in the comments how your Gluten-Free Celebration Biscotti turn out! Happy Baking!
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