Gluten-Free Sugar-Free Almond Biscotti Recipe

Biscotti served with coffee
Howard Shooter / Getty Images
Total Time: 60 min
Prep Time: 10 min
Cook Time: 50 min
Servings: 36 (1 biscotti each)

Nutrition Highlights (per serving)

73 calories
7g fat
3g carbs
2g protein
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Nutrition Facts
Servings: 36 (1 biscotti each)
Amount per serving  
Calories 73
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 16mg 5%
Sodium 61mg 3%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 0g  
Includes 0g Added Sugars 0%
Protein 2g  
Vitamin D 0mcg 0%
Calcium 46mg 4%
Iron 0mg 0%
Potassium 63mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Ever want something sweet—yet sugar-free—to dunk in your coffee or tea? These gluten-free biscotti just might fit the bill. There are 2 variations here: a basic almond biscotti and a chocolate chip biscotti. Although you can use any sugar-free chocolate for the chocolate chip version, this recipe features ​ChocoPerfection Bars, which are sweetened with erythritol instead of the more commonly-used (and problematic) maltitol. The almond extract has a distinct almond flavor so for the chocolate chip biscotti consider reversing the amounts of the vanilla and almond extracts to allow for the chocolate chips to stand out.

Biscotti means "twice baked" in Italian and that's exactly how these cookies are made. First, you form the dough into a log and place in the oven. Then you cut the log into slices, and place the slices flat on a cookie sheet and baked again until golden.


  • 1/2 cup butter (unsalted, at room temperature)
  • 3 cups almond meal
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar substitute (like stevia such as Natvia brand)
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 F. Cover a 10x15-inch baking sheet with parchment paper or a silicone mat and lightly grease with butter or oil.

  2. Mix stick of butter, almond meal, baking powder, salt, and sugar substitute together in a large mixing bowl. Beat until fully combined—it should glom together.

  3. Add eggs and both extracts and beat until well combined. The batter will be fairly stiff.

  4. Let batter sit for 5 minutes or so; the almond meal will absorb some of the remaining liquid. It should form a soft, but workable dough.

  5. Turn the dough onto the baking sheet and form it into a rectangle about 1/2- to 3/4 inch high, 5 inches wide, and 14 inches long.

  6. Bake until very lightly browned on top, about 22 to 25 minutes. Remove from the oven and turn the oven down to 325 F. Let the cookies cool for 5 to 10 minutes, then cut into slices about 3/4 inch wide. Lay the slices on their sides, and return to the oven for about 15 minutes, until the sides are lightly browned.

  7. You can leave the biscotti as is (making each biscotti 2 servings) or cut them in half. Cool completely before serving or storing in an airtight container.

Chocolate Chip Variation

To make these biscotti with sugar-free chocolate chips, you will need 2 ChocoPerfection bars or 100 grams of other sugar-free chocolate or chocolate chips. If you need to chop the chocolate, either use a sharp knife or a food processor. If using a food processor, pulse carefully—if processed too much, some of the chocolate will end up pulverized and won't have the same effect.

Another variation is to substitute 1/4 cup of unsweetened dried blueberries for the chocolate.

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