Biscotti, also known as Cantucci, are one of Italy’s most beloved and popular cookies, originating from the historic Tuscan city of Prato. These oblong, dry, and crunchy treats are traditionally baked twice, a process captured by the name “bis-cotti”, to achieve their legendary shelf life and signature snap.

While the traditional recipe relies heavily on wheat flour, this modern version re-imagines the classic using a nutrient-dense blend of almond and rice flour. This change makes the treat safely gluten-free without sacrificing any of the satisfying crunch that makes biscotti so iconic. It is the perfect, worry-free way to enjoy a piece of Italian culture, whether you are dipping it into a morning coffee or sharing it as a thoughtful, homemade gift.

The heart of this recipe lies in the almond flour, which is far more than just a gluten-free substitute; it is a nutritional powerhouse that should be a staple in your regular diet. Made from finely ground blanched almonds, this flour adds a rich, delicate flavor and a moist crumb that contrasts beautifully with the double-baked exterior. Almonds are naturally packed with Vitamin E, a potent antioxidant that supports skin health and cell protection, and Magnesium, which plays a vital role in blood sugar control and bone health. Furthermore, almond flour is loaded with healthy monounsaturated fats, plant-based protein, and dietary fiber. Choosing almond flour over refined wheat flour provides sustained energy levels and promotes digestive health, making these biscotti a much more satisfying and functional snack than your average cookie.

Ingredients

• 1 ¼ cups (120 g) almond flour

• 1 ½ cups (130 g) rice flour

• ½ cup (70 g) raw almonds, chopped

• ¼ cup (25 g) roasted pistachios

• ¼ cup (35 g) raisins

• 1 tsp baking powder

• 1 pinch (optional) salt

• 2 large eggs

• ⅓ cup maple syrup

• 1 tsp vanilla extract

Instructions

1. Roughly chop the raw almonds into large, visible chunks to ensure a rustic texture in the finished cookie.
2. In a large mixing bowl, combine the almond flour, rice flour, chopped almonds, roasted pistachios, raisins, baking powder, and an optional pinch of salt. Stir the mixture thoroughly until all the dry ingredients are evenly distributed.
3. In a separate bowl, crack the eggs and add the maple syrup and vanilla extract. Whisk these wet ingredients together until they are well blended and smooth.
4. Add the dry mixture to the wet mixture, stirring gently. Stop as soon as a lightly sticky dough forms, being careful to avoid overmixing.
5. Cover the dough with plastic wrap and let it chill in the refrigerator for approximately 30 minutes. This resting period is essential as it improves the dough’s texture and makes it much easier to shape.
6. Prepare your workspace by sprinkling it with a little rice flour and place the chilled dough over a sheet of parchment paper.
7. Sprinkle more rice flour over the top of the dough and use your hands to shape it into a long, uniform rectangular log, roughly 25 cm long, 8 cm wide, and 1.5 to 2 cm high.
8. Transfer the parchment paper with the log onto a large baking tray and place it into an oven preheated to 175°C (350°F). Bake for 30 minutes.
9. Remove the baked log from the oven and let it cool completely for at least one hour. Patience is key here; a cool log ensures a clean cut without crumbling.
10. Transfer the cooled log to a cutting board and, using a sharp serrated knife, carefully slice it into equal pieces roughly 1.5 cm thick.
11. Lay the sliced biscotti pieces back onto the large baking tray and return them to the oven for a second bake of 10 to 12 minutes at 175°C.
12. Remove them promptly and let them cool on the tray. They will continue to crisp up as they reach room temperature.

Nutritional Information per 1 Serving:

• Energy: 173 calories

• Protein: 5.13 g

• Fat: 9.06 g

• Carbohydrates: 19.6 g

• Fiber: 2.4 g

Prep, Cook, and Servings

• Servings: 13 pieces

• Prep Time: 20 minutes

• Fridge Time: 30 minutes

• Baking Time: 30 + 10-12 minutes

• Dietary Status: Gluten-Free

Notes and Recommendations

• Storage: Store cooled biscotti in an airtight container at room temperature for up to 2-3 weeks.

• Texture: The dry, double-baked nature of the cookie helps them maintain their crunch for a long time, making them excellent for dipping in liquids.

• Slicing Tip: The key to perfect, un-cracked slices is ensuring the log is completely cool before cutting.

• Tool Tip: Using a sharp serrated knife (like a bread knife) helps significantly when cutting through the whole nuts inside the log.