Breakfast
Freeflourish
Gluten-Free Savory Almond and Herb Biscotti
By Freeflourish Editorial TeamPublished Apr 11, 2026 | Updated Jul 1, 2026
Italian-inspired
55 mins
glutenfreenutfreebakingsnackfamilyfriendlyeasyappetizersidedishquickrecipes
Gluten-Free Savory Almond and Herb Biscotti with measured ingredients, 55-minute timing, 16-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
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)
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.
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°F (150°C) oven for 5-8 minutes, then cool until crisp.
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