Go Back

Gluten Free Hazelnut Biscotti

I used hazelnuts in this recipe but you could use raw almonds if you prefer.


  • 1 1/4 cups hazelnuts
  • 2 large eggs plus 1 large egg yolk
  • 1 cup white sugar
  • 1 2/3 cup gluten free flour blend (I used Compliments gluten free flour blend)
  • 1/8 tsp salt
  • 1/2 tsp gluten free vanilla
  • 1/2 tsp cloves and cinnamon
  • zest from 1 orange


  • 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, spices and salt.
  • Add flour mixture, hazelnuts, vanilla and lemon zest to wet ingredients and beat on low until combined.
  • Form dough into a long flat log and bake in oven for 25-30 minutes.
  • Remove from oven and cool for about 15 minutes.
  • Slice dough into 1 inch slices and lay slices cut-side up on cookie sheet.
  • Bake for another 10-15 minutes.
  • Remove from oven and cool.
  • This recipe made 14 large biscotti cookies.
  • Enjoy!
Tried this recipe?Let us know how it was!