Can I make these biscotti nut-free?

Yes. Use sunflower seed flour instead of almond flour and pumpkin seeds instead of sliced almonds, then check all packaged ingredients for nut cross-contact warnings.

Why are my gluten-free biscotti breaking?

The log may have been sliced while too hot, or the dough may have been shaped too loosely. Cool the log for 10 minutes, slice with a serrated knife, and use steady gentle pressure.

How do I keep biscotti crisp after baking?

Cool them completely on a wire rack before storing. Keep them in an airtight container only after they are fully cool so trapped steam does not soften them.

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Snacks

Gluten-Free Savory Almond and Herb Biscotti

Name: Gluten-Free Savory Almond and Herb Biscotti
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16 servings
Cuisine: Italian-inspired
Ingredients: 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum included); 1/4 cup almond flour (use sunflower seed flour for nut-free option); 1 tbsp gluten-free baking powder; 1/2 tsp baking soda; 1/2 tsp sea salt; 1 tsp dried rosemary, finely chopped; 1 tsp dried thyme; 1/2 tsp dried oregano; 1/4 tsp black pepper; 3 large eggs; 1/4 cup olive oil; 1/4 cup grated Parmesan cheese (omit or substitute with vegan cheese for dairy-free option); 1 tsp apple cider vinegar; 1/3 cup sliced almonds (optional; omit or substitute with pumpkin seeds for nut-free version); 1 tbsp finely chopped fresh parsley (optional, for garnish)

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 11, 2026 · Updated Jul 1, 2026

Italian-inspired 55 mins glutenfreevegetariannutfreebakingsnackfamilyfriendlyeasyappetizersidedishquickrecipes

Enjoy this easy, gluten-free and nut-free savory almond and herb biscotti. Twice-baked for perfect crunch, this family-friendly Italian-inspired snack works great as an appetizer, snack, or side dish-ideal for gluten-free baking lovers and quick, wholesome recipes.

Gluten-Free Savory Almond and Herb Biscotti

Prep 15 min

Cook 40 min

Total 55 min

Servings 16

Difficulty easy

Cuisine Italian-inspired

Ingredients

Servings 16

1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum included)
1/4 cup almond flour (use sunflower seed flour for nut-free option)
1 tbsp gluten-free baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp dried rosemary, finely chopped
1 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp black pepper
3 large eggs
1/4 cup olive oil
1/4 cup grated Parmesan cheese (omit or substitute with vegan cheese for dairy-free option)
1 tsp apple cider vinegar
1/3 cup sliced almonds (optional; omit or substitute with pumpkin seeds for nut-free version)
1 tbsp finely chopped fresh parsley (optional, for garnish)

Measured gluten-free ingredients for savory almond and herb biscotti

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In a large bowl, whisk together gluten-free all-purpose flour, almond or sunflower seed flour, gluten-free baking powder, baking soda, sea salt, dried rosemary, thyme, oregano, and black pepper until combined.
In a separate bowl, lightly beat the eggs. Add olive oil, Parmesan cheese, and apple cider vinegar; mix well.
Pour wet ingredients into dry ingredients and stir until just combined. Dough will be slightly sticky. Fold in sliced almonds or pumpkin seeds if using.
Transfer dough to prepared baking sheet and shape into a 12-inch long, 3-inch wide log. Smooth the top with wet fingers or spatula to prevent cracking.
Bake 25-30 minutes until log is golden and firm to touch.
Remove from oven and cool on baking sheet for 10 minutes. Reduce oven temperature to 325 degrees F (160 degrees C).
Using a serrated knife, slice log diagonally into 1/2-inch thick biscotti pieces.
Arrange biscotti cut-side down on baking sheet.
Bake additional 10-15 minutes, flip biscotti, then bake another 10 minutes until golden and crisp.
Remove from oven and cool completely on a wire rack. Garnish with fresh parsley if desired before serving.
Store in an airtight container at room temperature up to 1 week or freeze for longer storage.

Golden gluten-free savory herb biscotti slices cooling on a wire rack

Tips

Allergen Overlap Note

Use certified gluten-free flour blend, baking powder, almond flour or sunflower seed flour, and Parmesan or vegan Parmesan. If serving nut-free guests, skip almond flour and sliced almonds entirely and keep almond-containing batches on separate tools and trays.

Texture Expectations

Gluten-free biscotti should be firm, crisp, and a little crumbly rather than chewy. Let the first-baked log cool before slicing, use a serrated knife, and give the second bake enough time to dry the centers.

Dining With Non-GF Family Note

Slice and store the gluten-free biscotti separately before setting out regular crackers or bread. Use a dedicated serving plate and avoid dipping gluten-containing snacks into the same bowls.

Frequently Asked Questions

Can I make these biscotti nut-free?: Yes. Use sunflower seed flour instead of almond flour and pumpkin seeds instead of sliced almonds, then check all packaged ingredients for nut cross-contact warnings.
Why are my gluten-free biscotti breaking?: The log may have been sliced while too hot, or the dough may have been shaped too loosely. Cool the log for 10 minutes, slice with a serrated knife, and use steady gentle pressure.
How do I keep biscotti crisp after baking?: Cool them completely on a wire rack before storing. Keep them in an airtight container only after they are fully cool so trapped steam does not soften them.

Ingredient Replacements

This biscotti recipe adapts well to various dietary demands. Consider these substitutions:

Nut-Free: Replace almond flour with sunflower seed flour; swap sliced almonds for pumpkin seeds or omit altogether.
Dairy-Free: Omit Parmesan cheese, or substitute with vegan cheese or nutritional yeast for cheesy flavor.
Gluten-Free: Use a high-quality gluten-free all-purpose flour blend containing xanthan gum to achieve ideal texture and binding.
Vegan: Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or commercial egg replacer; use vegan cheese and nut-free flour options as above.

These options retain the savory, crunchy essence of this Italian-inspired biscotti, making it a versatile gluten-free baking recipe great for appetizers, snacks, or sides.

Storage and Reheating

Store cooled biscotti in an airtight container at room temperature for up to 1 week. Freeze for up to 2 months in a freezer-safe container. To refresh, warm on a baking sheet in a 300 degrees F (150 degrees C) oven for 5-8 minutes, then cool until crisp.

Read related air fryer guides and cooking tips.

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Gluten-Free Savory Almond and Herb Biscotti

Recipe Details

Ingredients

Instructions