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the cover of the award-winning cookbook, Alternative Baker

Hungry for more?

Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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Reader Interactions

Comments

    • Alanna says

      Thanks Paige!

  1. Sarah @ Snixy Kitchen says

    I need to try these. They're so beautiful!! I've never had biscotti and the way you wax poetic about those caramelized hazelnuts has me drooling for them.

    • Alanna says

      Aw! I'll definitely make you batch sometime soon. <3

      • Florence says

        Hi Alanna, your biscotti photos are gorgeous!! I halved the recipe and made them but mine disintegrated when I tried to slice the logs. Not sure what went wrong cos I followed your recipe. Any advice will be appreciated.

        • Alanna says

          I'm really sorry that these gave you trouble! That must have been incredibly frustrating.

          I'm happy to help troubleshoot. Could you tell me which flours you used (including which brands) and if you measured by weight or volume? Did you let the logs cool before slicing them or did you cut them warm? Did you use the candied nuts?

          Thanks for any extra information!

  2. Aysegul says

    You talented you! As always, your photos take my breath away. I love that you shared how to make it ahead as I love prepping my biscotti batter a day before. Such a great recipe. Thanks for sharing.
    Cheers!

    • Alanna says

      You're the sweetest. Thanks so much for your help with my posts friend! Appreciate you. <3

  3. Irvin says

    These look SO. GOOD. I want a whole batch of them for my morning coffee! (and also another whole batch for my afternoon tea)

    • Alanna says

      Ha! I'm sure more cookies is just what you need ;)

  4. Terri says

    Can you sub arrowroot instead of cornstarch?

    • Alanna says

      I'm pretty sure that would work. Will you let me know if you try it?

  5. Trish says

    Hi Alanna! I don’t usually comment on recipes I haven’t yet tried, but since I’m away from home, I thought I’d tell you of adapting a regular biscotti recipe to a gf one. My daughter loves the Cooking Light soft spice biscotti recipe and requested it last Christmas. So I substituted Minimalist Baker’s gf flour mix for wheat flour and it turned out really well. She enjoyed it! I hope to try your recipe soon but am a bit thwarted by spending the winter months in a poorly equipped (kitchen-wise!) condo. I miss baking but hope to do the best I can adapting to my surroundings. Where there’s a will there’s a way! Thank you for your excellent work!
    Merry Christmas!

    • Alanna says

      Oooh those biscotti sound so good! It's always a thrill when it's easy to convert a recipe to GF, yay! Sorry to hear about your poorly equipped kitchen this winter, but let me know if you brave this recipe! Happy holidays to you as well.

  6. Dolphia Nandi says

    is there a way to avoid nuts all together?

    • Alanna says

      Sure! I think you could just leave them off entirely. You might need to decrease the flour a little since there will be less moisture from the lack of caramel. Or you could sub pumpkin seeds!

  7. Marnie says

    It’s my first time making biscotti, let alone gluten free biscotti! But your recipe was so easy to follow and the result looks (and tastes) amazing! My logs were slightly crumbly when I started to cut them, I think the hot Australian summer didn’t help, but your troubleshooting tips helped so much, I wrapped them and put them in the fridge and they came out perfect!
    Happy holidays!

    • Alanna says

      Thanks so much for trying my recipe and for the note! I'm glad chilling the logs helped them hold together when cut. Hooray!

  8. Sabrina says

    have never made biscotti, so thank you for this recipe, love the flavors and texture too with chocolate and hazelnuts!

    • Alanna says

      I'm so glad you liked them!

  9. Lena says

    Happy holidays Alanna, love this biscotti recipe...perfect timing for gift giving!
    The yummy candied nuts were a breeze...in my excitement to dump them onto the parchment, I spilled some onto the floor...nibbled the rest as there wasn't enough to use in the recipe 😁 I have since made 2 more batches of nuts and 1 of biscotti.
    I would like to vary this recipe to make an assortment of biscotti...do you think I could add dried fruit such as cranberries/or apricots and white or dark chocolate without changing the other ingredients?

    • Alanna says

      Aw I'm so glad to hear this!! I'm also curious to try variations (pistachios?!) I think that the dried fruit might absorb moisture in the dough, but then the chocolate might make it spread a little more. I think you could try adding them in without changing the other ratios. If they wind up feeling dry or dense, you might decrease the sweet rice flour by a couple of tablespoons next time. Please let me know what you try!

      • Jill says

        I just made this recipe with pistachio’s and it was amazing! Also I used 1 to 1 GF flour blend instead of all the various flours. Turned out great!

        • Alanna says

          I'm so glad they worked well with the GF blend and pistachios! Thanks a bunch for the note. Feel free to give the recipe a star rating if you like too!

  10. Diane says

    These GF beauties tempted me so much I had to give them a go, despite my intimidation. I’m a novice a GF baking and since discovering I have Celiac in my 50s it’s been a bit daunting to relearn how to cook and bake. Since eating healthy is my top priority, learning to cook gf first was essential.
    As a perfectionist and one who really struggles with wasted time, ingredients, and money, I have become more and more reluctant to dive into gf baking as too many recipes are complicated for me or end up as disappointments, often requiring multiple ingredients that I won’t use up before they expire. Skilled confectioners such as yourself spend the time required to create gorgeous artisan desserts for those of us without the training, instinct, and drive you must have for this. Then you apply more effort to photograph and blog about them with equal skill for others to enjoy simply to gazing at them or also try the recipe. As for myself, I aspire to make as well as you do. Thank you for what you do and how you have inspired me. I had a couple of thoughts for feedback if you have the time. The dough seemed very wet and sticky, more like a thick batter. I was wondering if maybe I didn’t beat the dough enough to activate the sticky qualities, but it was quite sticky, so I went with it. I had to refrigerate and wait 2 days to bake. I didn’t form into logs first as I didn’t have time. I let the dough sit out for about an hour or more at room temp in a bowl. Maybe that was too long as when I divided it and formed into loaves, the dough was still very sticky and quite soft to handle. When I baked them they spread and flattened a bit. Perhaps next time I will try adding a bit more flour as you recommend. Will any of the 3 be a good choice?
    Your cantucci are absolutely beautiful and uniform. Mine came out as a decent first try; and I’m a bit more confident having tried them on my own. Thank you again Alanna for all you do to provide those of us who don’t have the talent, drive, and skill you have at making your craft look so easy and delicious, as well as accessible.

    • Alanna says

      Hi Diane!

      Thanks very much for trying my recipe and for the kind words! That means a lot to me.

      The dough is definitely very wet and sticky when it's first mixed, but it should firm up quite a bit in the fridge. I do think an hour may have been longer than ideal to soften the dough after chilling. Did you use weight or volume when you measured the flour? If you used volume, it's possible that you measured the flours a little light or something and that the dough does need a bit more flour added. In any case, I'm so glad you liked these and that they made GF baking feel a little more accessible! Let me know if there are any goods your itching to bake or cook and I can try to point you toward a good recipe or two. :)

  11. SJ says

    I made these using 4 tablespoons of olive oil instead of the butter to cater to a dairy free individual. I did not caramelize the nuts and forgot to take out the 2T of mochiko. They were delicious! They were a bit more tender (maybe my second bake wasn't long enough) than I'm used to for biscotti but I made so many changes/mess ups that it could be due to any one of those reasons (or all). Above mentioned individual is grain free (which I didn't realize) so that means two logs of biscotti for meeeeeeeeeeeee!!!!

    • Alanna says

      Aw that was sweet of you to accommodate your guest! What a shame they couldn't eat them after all. I love the idea to use olive oil here, I'll have to try that. Thanks a bunch for making my recipe and for the sweet note!

  12. Makos says

    One of my friends was diagnosed gluten intolerant recently. He loves a recipe for Cretan almond biscotti I make very often, but they're made with regular flour. I think these look like the perfect treat for him now :)

    • Alanna says

      Oooh I've never heard of that type of biscotti before. You could definitely use almonds here though. Please let me know if you give them a go!

  13. Devida D'angelo says

    Best gf biscotti I've made and I've made many! Great flavor and texture. Grazie!

    • Alanna says

      That is awesome to hear!! I'm so glad you like them. If you feel inspired to leave a star rating please do! :)

  14. Morgan says

    Hi! I don't have a paddle attachment for a hand mixer - only a standard wisk for a hand mixer. Do you think this will work or do you have any other advise for how to make without a stand mixer?! Also - do you think i could swap butter for coconut oil?

    • Alanna says

      You could certainly try whisking the eggs by hand until they're thick and foamy, it will just take a bit of muscle. I *think* coconut oil should work fine in place of the butter. Please let me know what you try!

  15. Rajvi says

    Hey, Can we substitute eggs with anything else? Thank you!

    • Alanna says

      That's a great question. Eggs are tricky to substitute, especially here where they're whipped with sugar to help with the texture. Some common ones are aquafaba, flax egg, applesauce, sour cream, pumpkin, Just Egg, and egg replacer. Let me know if you experiment and I'll do the same!

  16. Is says

    Hi. Can I use regular flour?
    If so, how much?

    • Alanna says

      You can! Here's a similar recipe that uses wheat flour. I only needed 2 cups when I made the same formula before, so I think 2 cups of AP flour should work here as well. Please let me know if you try it!

  17. April says

    Thank you for sharing such a great recipe. I cannot try to make these but since I can't tolerate rice, can I sub it with more oat flour? I have gone through every single bag of GF blend that I could find in the supermarket and they all have rice flour in them so I don't think they will work out for me. Thanks in advance.

    • Alanna says

      Ah that's so tough. Have you tried cassava flour? It's similarly sticky and starchy as sweet rice flour. You can certainly try using more oat flour, but it may be more crumbly or dense. You might swap in a couple more tablespoons of the starches to give the dough more hold and lightness. Please let me know what you try! I always recommend making a half batch when tweaking a recipe, just in case you don't love how it turns out the first time. :)

  18. Gia says

    These are gorgeous!! I grew up enjoying traditional rustic Italian biscotti- walnut with anise, and pure vanilla ones. Any specific suggestion as to how I could use your recipe to recreate both of my childhood favorites which are laced with so much nostalgia and love? Your blog is beautiful…

    • Alanna says

      Aw thank you Gia, I really appreciate that! I have a soft spot for anise biscotti too - I think my bubba used to make those when I was very little.

      I looked up an anise biscotti recipe in my Biscotti cookbook and here's what I'd try, based on the original recipe:
      Omit the candied hazelnuts and use toasted walnuts instead. Omit the vanilla and the melted chocolate. Place 1 tablespoon anise seed and 2 tablespoons Sambuca liqueur or Pernod in a small saucepan. Set over low heat and warm until steamy, 2-3 minutes. Set aside to cool. Add this mixture along with the melted butter.

      For the vanilla biscotti, omit the hazelnuts and chocolate, and increase the vanilla to 2 or 3 teaspoons. Decrease the sweet rice flour by 1 tablespoon.

      Please let me know if you try either of these! Buon appetito. :)

  19. David says

    Delicious! I wanted a recipe as close to wheat-based as possible. This is it! Hazelnuts and chocolate…GREAT combination, especially with a cappuccino:). I do wish I had read to the bottom of the “Troubleshooting” tips first. I was in a hurry to finish the recipe and cut the logs before the middles were completely cool, so I ended up with some pieces and even crumbles. But the taste is perfect! Next time I think I’ll make the logs one day, then refrigerate over night before cutting up for the second bake. Thank you so much for fulfilling this gluten-free biscotti-lover’s quest for the “holy grail” of coffee accompaniments…although I think I will be eating them more often than I’m drinking coffee!

    • Alanna says

      I'm so glad you love the recipe! Hard to beat homemade biscotti and a cappuccino, yum. Baking the logs ahead of time should make them easier to cut. Please let me know how it goes if/when you make them again!

  20. Eugenie says

    The texture of these are absolutely perfect! I used your vanilla version as instructed in a reply and probably would add even 4 or 5 tsp of vanilla next time. One question- I cannot tolerate refined sugar so used coconut sugar, but it discolored the biscotti. (Not that I minded much, as they were so delicious!!). I’d like to use liquid stevia if possible or another alternative sweetener that would keep these ‘pure style’. Any suggestions? Can’t wait to make these again and again!! They will replace my long lost loves, which were always my grandmothers biscotti…I have a coconut oil and clear vanilla extract ‘sprinkles biscotti’ version in mind as well for this and hope it will work!

    • Alanna Taylor-Tobin says

      I'm so glad you loved these Eugenie, and that they worked with the coconut sugar! I hear you about the color. Maple sugar tends to bake up lighter, though it's not cheap. I haven't experimented much with sweeteners like stevia and monkfruit because I don't love the flavor. If you use stevia, you'll need to make up for the moisture lost from the sugar, maybe adding a little milk or plant milk? It may take some experimentation. You could also try using half maple or coconut sugar and half stevia to start, and decrease from there. Please let me know what you experiment with!

  21. Solange says

    Sadly, I can’t have refined sugar. What other natural sweetener could I use here and how much of it? I use coconut sugar often but I imagine it would discolor the biscotti. These are beautiful- I’m planning on playing and making many variations of them using this recipe as my ‘home’.

    • Alanna Taylor-Tobin says

      Hi Solange!

      Maple sugar would be my suggestion, although it isn't cheap. But the flavor is divine and it's fairly light in color too! Your best bet would be to substitute it by weight as maple and coconut sugar weigh lighter than granulated. For what it's worth, I think coconut sugar would taste lovely here and I wouldn't mind a little molasses color in the biscotti. Please let me know what you try!

      Do skip caramelizing the hazelnuts though, as that will only work with granulated sugar!

  22. Gia says

    Gia here, just returning to share that I made the vanilla version you so kindly suggested and actually used coconut sugar (also Earth Balance sticks, so took down the salt a touch, etc). The biscotti were divine; I could not stop eating them! I placed the coconut sugar in a high speed blender to make it finer, then actually added the rest of the dry ingredients as well, hoping to make a finer dry ingredient mix as sometimes gluten free anything can taste grainy. I’m not sure if this helped, but they certainly were perfect in every way. The coconut sugar did create a darker hue but the result almost looked like they were toasted already, so I didn’t mind at all. They were even more delicious soft before toasting; I sliced a big chunk off the log to devour a hot, doughy, Madagascar bourbon vanilla infused spongy end. I’ll be trying the anise version next and just want to thank you for returning a treasured, lost recipe to me I haven’t been able to find since changing the way I bake.

    • Alanna Taylor-Tobin says

      That's so smart to grind the coconut sugar and flours to a finer consistency - brilliant! I'm so glad the vanilla version worked well. I also like the spongy once-baked dough just as well as the crunchy finished cookies.

      Please let me know if you try the anise version!

  23. Honore says

    Happy Spring! I’m planning on making a grain free version of pizza rustica this weekend and was checking out your anise biscotti suggestion. I haven’t made biscotti for so long; i feared they just wouldn’t be the same now that I’m practicing a dairy/gluten/refined sugar free way of life. I remember using both vanilla extract and anise extract (or anise oil but a lot less than the extract). I’m wondering if I could try a tsp or two of vanilla extract and a tsp or less anise extract here, in lieu of the Sambuca and anise seed concoction. Also, if I use walnuts, should they be toasted or can they remain raw before adding?

    • Alanna Taylor-Tobin says

      Happy spring to you too! Mmm that all sounds delicious. I think toasted walnuts would have a nicer flavor and crunch, but either will work! Anise extract would totally work. Let me know how much you end up going with!

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