Gluten-free hazelnut pistachio biscotti that is crispy and crunchy, full of nutty flavours and perfect for dunking. An easy gluten-free cookie recipe made with gluten-free flour, roasted hazelnuts, chopped pistachios, vanilla, cinnamon and orange zest. They are the perfect holiday cookie.

These gluten-free hazelnut pistachio biscotti’s are crunchy and perfect with a cup of coffee or a tea latte. This is a very old recipe from my blog that I’ve take new photos, updated recipe and rewritten blog post.

INGREDIENTS NEEDED TO MAKE BISCOTTI:

• Roasted hazelnuts
• Pistachios
• Eggs
• White Sugar
• Gluten-Free Flour Blend
• Vanilla
• Cinnamon
• Orange Zest
• Optional- Melted chocolate

Gluten-free hazelnut pistachio biscotti that is so easy to make. The trick for biscotti is that you bake the cookie twice. First you shape the gluten-free dough into flat logs and bake. Once baked the first time, you slice them and carefully flip the cookies onto their sides and bake another time.

Looking for another gluten-free biscotti recipe? Then you are going to want to make my gluten-free double chocolate cherry quinoa biscotti.

Dipping the end of each biscotti cookie into chocolate finishes these gluten-free cookies to be the perfect accompaniment to your festive Christmas cookie menu.

Have you tried biscotti cookies yet?

I love these gluten-free hazelnut pistachio biscotti cookies as a dunk cookie with my earl grey tea latte in the afternoon. They also make a lovely hostess gift. Perfect holiday cookies for a cookie exchange also.

Once you make these gluten-free hazelnut pistachio biscotti cookies you will be able to vary the ingredients added to your liking. Try lemon zest and dip the biscotti into white chocolate. Omit the hazelnuts and use dried cranberries instead-the list is endless!

HOW TO MAKE THE BISCOTTI:

1. Preheat oven to 325 degrees.
2. Spread hazelnuts on to a cookie sheet and bake for 7 minutes. Remove hazelnuts from oven and wrap them with a tea towel. Fold tea towel and roll the nuts on the counter to remove as much as the skin as possible. Discard the skin and coarsely chop the nuts.
3. Line the cookie sheet with parchment paper.
4. In a large bowl add the eggs, egg yolk and beat. Add the sugar and beat until mixture is pale and thick.
5. In a small bowl whisk the gluten-free flour and spices together.
6. Add flour mixture to wet ingredients and beat on low speed until mixed well.
7. Add the orange zest, hazelnuts, pistachios and vanilla and mix on low until combined.
8. Dump dough onto parchment paper and form into a long flat log shape.
9. Bake in oven for 25 minutes.
10. Remove from oven and cool for 10 minutes.
11. Slice dough into 1 inch pieces and carefully lay slices on their side.
12. Place bake in oven and bake for 10-12 minutes more.
13. Remove and cool. Once cool you can dip ends in melted chocolate.

These gluten-free hazelnut pistachio biscotti cookies look so fancy but in reality that are really quite easy to make. Homemade gluten-free biscotti’s getting a serious boost of flavour using orange zest. Makes any coffee break way more delicious!

This gluten-free hazelnut pistachio biscotti needs to be on your holiday cookie menu ASAP! Everyone will love them with their after dinner coffee or tea. A perfect dunking cookie.

Baking the cookies twice results in a very crunchy long gluten-free cookie with a dense crumb and they hold together wonderfully when you dunk into your coffee.

HERE ARE MORE HOLIDAY COOKIES TO TRY:

• Gluten-free linzer cookies
• Gluten-free molasses cookies
• Gluten-free soft gingersnaps
• Gluten-free sugar cookies
• Gluten-free pinwheel cookies

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HAVE ANY GLUTEN-FREE QUESTIONS? Have any questions regarding gluten-free cooking or baking just send me a DM and I would be happy to help you out.

Gluten Free Hazelnut Pistachio Biscotti

Gluten-free hazelnut pistachio biscotti that is crispy and crunchy, full of nutty flavours and perfect for dunking.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 57 minutes mins

Course Breakfast

Cuisine American

Servings 12

Equipment

• 1 measuring cups and spoons
• 1 Cookie Sheet
• 1 parchment paper
• 1 mixing bowl set
• 1 hand mixer

Ingredients

  

1x2x3x

• 1/2 cup roasted chopped hazelnuts
• 1/2 cup chopped pistachios
• 2 large eggs plus 1 large egg yolk
• 3/4 cup white sugar
• 1 2/3 cup gluten free flour blend
• 1/2 tsp gluten free vanilla
• 1/2 tsp cinnamon
• zest from 1 orange
• melted chocolate for dipping biscotti into.

Instructions

 

• Preheat oven to 325 degrees.
• Spread hazelnuts on the cookie sheet and bake for 7 minutes.
• Remove hazelnuts from oven and wrap in a tea towel.
• Fold tea towel closed and roll the nuts on counter to remove as much as the skin aspossible.
• Discard the skin and coarsely chop the nuts.
• Line the cookie sheet with parchment paper.
• In a large bowl, beat the eggs plus egg yolk with a hand mixer.
• Add the sugar and beat until the mixture is pale and thick.
• In a small bowl mix the gluten free flour blend and cinnamon.
• Add gluten-free flour and mix on low speed until well blended.
• Add the orange zest and vanilla and mix on low just until combined.
• Form dough into a long flat log.
• Bake in oven for 25 minutes.
• Remove from oven and cool for about 10 minutes.
• Slice dough into 1 inch slices and carefully lay slices cut-side up on cookie sheet. Cookies are very delicate at this point.
• Bake for another 10-15 minutes.
• Remove from oven and cool.
• This recipe made 10-12 large biscotti cookies.
• You can easily make 2 smaller logs instead of one large one and have smaller biscotti cookies.

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Tried this recipe?Let us know how it was!