This Gluten-Free Pistachio Biscotti is a crunchy, not-too-sweet cookie made with almond flour, tapioca starch, maple syrup, and pistachios and finished with a drizzle of dairy-free white chocolate. It’s perfect for dunking into your afternoon coffee or gifting as a gluten-free holiday cookie.
If you love the classic Italian cookies known for their crisp texture, then you will love this gluten-free white chocolate pistachio biscotti. With such an easy recipe, this is the perfect cookie to accompany coffee, tea, or hot chocolate. Like with my lemon biscotti, while optional, dipping or drizzling them in melted chocolate adds a festive touch and is so delicious!
Naturally grain-free and refined sugar-free, these crunchy biscotti are an easy, wholesome treat with just a few pantry staples. With a double-baking process, whether you're baking for Easter, Mother's Day, a cookie exchange or simply need a cozy weekend bake, this gluten-free biscotti recipe brings crunch and comfort in every bite.
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Why you'll love this recipe
- Easy homemade biscotti
- Gluten-free, grain-free, dairy-free, and egg-free
- Simple ingredients
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. The recipe card below has a complete list of ingredients and instructions.
Almond flour – Fine almond flour provides a tender, nutty base without gluten or grains. You can also make almond flour at home.
Tapioca starch – Helps bind and crisp the biscotti without eggs. Substitute arrowroot starch if needed.
Maple syrup – A natural sweetener that gives subtle warmth and moisture. Substitute agave nectar for a vegan alternative.
Pistachios – Raw, unsalted, and chopped pistachio nuts for buttery crunch and color. Love them in my pistachio olive oil cake!
Coconut oil – Replaces butter for a dairy-free cookie that still crisps beautifully. Vegan butter is a great coconut oil substitute.
Vanilla extract + almond extract – Adds cozy, cookie-shop flavor.
Dairy-free white chocolate chips – Optional but highly recommended for drizzling or dipping.
How to make pistachio biscotti (step-by-step)
Before you start: Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
Step 1: Whisk together the dry ingredients—almond flour, tapioca starch, baking powder, and salt—in a large bowl. Then add the maple syrup, and vanilla extract. Stir with a spatula until all dry bits are moistened and mixture becomes one cohesive dough. Fold in the chopped pistachios.
Step 2: Place the biscotti cookie dough onto a prepared baking sheet and form it into a long log. The log should be approximately 9-10 inches long, 4 inches wide, and ½ inches tall. The dough will be sticky, so lightly wetting your hands helps prevent it from sticking.
Step 3: Bake for 20 minutes. After this first bake, the biscotti log should be golden brown on the edges. Allow the baked log to cool at room temperature for 20 minutes. Then place the baking sheet in the freezer for 15 minutes. Turn the oven temperature to 250 degrees Fahrenheit.
Step 4: When ready, transfer the biscotti log to a cutting board. With a serrated knife, cut the log crosswise into ½-inch slices. Place each slice, cut sides down, back on the baking sheet and bake a second time for 30 minutes.
Step 5: Place each slice, cut sides down, back on the baking sheet and bake a second time for 30 minutes. Turn off the oven and allow the biscotti cookies to cool inside completely. Cookies should be completely cool before glazing or placing in a storage container.
Step 6: If using, melted white chocolate in a heat-proof bowl in the microwave for 30-second intervals, stirring after each. Dip or drizzle cookies and place them back on parchment paper to set.
Variations
- No white chocolate? Try a drizzle of dark chocolate instead.
- Nut-free? Swap pistachios for pumpkin seeds or sunflower seeds for a similar crunch.
- Add citrus: For a fresh twist, fold in orange zest or lemon zest with the wet ingredients.
- Festive flair: Add dried cranberries or chopped dried apricots for pops of color.
Helpful tips
- Cool completely before slicing: This helps prevent crumbling and gives cleaner biscotti edges.
- For extra crunch: Leave the biscotti in the warm oven (turned off) until cool.
- Make ahead: These store well in an airtight container for up to 1 week or can be frozen for up to 1 month.
- Holiday-ready: Package a few biscotti in a parchment-lined tin or kraft bag tied with ribbon for a homemade holiday food gift.
More gluten-free cookies
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Pistachio Biscotti
Ingredients
- 1 ¾ cups almond flour
- 2 tablespoons tapioca starch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup maple syrup
- 1 teaspoon pure vanilla extract
- ¾ cup raw pistachios chopped
Optional White Chocolate
- ½ cup vegan white chocolate chips
- ½ teaspoon coconut oil
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Whisk together the almond flour, tapioca starch, baking powder, and salt, in a medium bowl. Then add the maple syrup and vanilla extract. Stir with a rubber spatula until all dry bits are moistened and mixture becomes one cohesive dough. Fold in the chopped pistachios.
- Place biscotti dough onto the parchment-lined baking sheet and form into a long log. The log should be approximately 9-10 inches long, 4 inches wide, and ½ inch tall. The dough will be sticky, but lightly wetting your hands helps dough from sticking.
- Bake the log for 20 minutes. It should be golden brown on the edges.
- Allow baked log to cool at room temperature for 20 minutes. Then place the baking sheet in the freezer for 15 minutes. Turn the oven to 250 degrees Fahrenheit.
- When ready, cut the log crosswise into ½-inch slices. Place each slice cut side down and bake for 30 minutes.
- When done, turn off the oven and allow cookies to cool inside completely. Cookies should be completely cool before dipping or drizzling with white chocolate or placing in a storage container.
- For melted white chocolate (optional): Combine white chocolate chips and coconut oil in a small microwave-safe bowl. Cook for 30-second intervals, stirring after each until chip have melted. Dip end of biscotti in the melted chocolate and transfer back to parchment paper to set or drizzle melted chocolate over biscotti using a spoon.
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