Gluten-Free Hazelnut Pistachio Biscotti

Twice-baked and proudly hard, biscotti are built for espresso and gift jars — and gluten-free flour takes to the double bake with real crunch and zero crumble. Hazelnuts and pistachios make these look as good in the tin as they taste dunked.

Yield: About 24 biscotti · Time: 1 hr 15 min

Ingredients

• 2 cups (280 g) gluten-free all-purpose flour blend with xanthan gum
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (150 g) sugar
• 2 eggs + 1 yolk
• 1 tsp vanilla
• Zest of 1 orange
• 1/2 cup toasted hazelnuts
• 1/2 cup raw pistachios
• Optional: melted dark chocolate for drizzling

Directions

1. Whisk the dry ingredients; beat the eggs, yolk, sugar, vanilla, and zest until thick.
2. Combine into a firm dough and fold in both nuts.
3. Shape two 10-inch logs on a lined sheet; bake at 350°F (175°C) for 25 minutes.
4. Cool 15 minutes, slice diagonally 1/2 inch thick with a serrated knife.
5. Bake the slices cut-side down 10 minutes per side at 325°F (165°C); cool and drizzle with chocolate.

Pro tip: The 15-minute cooling rest before slicing is when the logs firm enough to cut clean — rush it and they shatter.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.