Now, Why This Recipe and What Makes It Special?

Honestly, I was just missing cookie season. December was so fun. I baked so many different cookies and I loved that feeling. And then January and February passed and I was trying to figure out what to make for this week, and I kept thinking about cookies. But I had already done the almond chocolate chunk cookies this month, so I didn’t want to repeat myself. I still wanted something cookie-ish though. Something that felt like that season.

And that’s how biscotti came in.

Yes, it’s maple. Maybe that’s not the most “in season” flavor for March, but honestly… who makes the rules? I missed that warm holiday touch. I missed that fall feeling. And I just decided I was going to make biscotti anyway.

And it turned out so well.

What makes this one really special is that it is gluten-free, gum-free, and soy-free, and you genuinely would not know. Something like biscotti feels like it should require some kind of gum to hold the log together. But this doesn’t. It slices clean. It doesn’t crumble. It holds its structure beautifully. That alone makes me very proud of it.

I also intentionally kept it simple. No add-ins. No toppings baked inside. Most biscotti recipes have extras mixed in, but I wanted this one to feel clean and classy. Just biscotti. Very coffee shop. Elevated but simple. And it delivers.

Ingredient-wise, the gluten-free flour and almond flour combination was intentional. March has been my almond flour month. I wanted that theme to carry through my recipes. And I’m so glad I did, because almond flour gets lightly toasted during the double bake and adds this beautiful nutty depth. You really taste it.

The texture came out exactly how I hoped. Crisp, structured, clean. Traditionally, biscotti relies on gluten for structure. This one relies on thoughtful ingredient balance. No gums. No specialty binders. Just pantry ingredients working together the way they should.

And that, to me, is very Brimly.

Our motto is gluten-free and gum-free baking. And this recipe proves that even something that looks technical can be done without gluten, without gums, without soy and still be absolutely delicious.

Lessons Learned

The dough was perfect to work with. Not dry. Not sticky. Just right. It kneaded easily and formed into a smooth dough ball without trouble.

I personally use food-safe gloves when handling dough. That’s optional, but it works well for me. If you’re using bare hands, just add a few drops of oil to prevent sticking. It’s a very manageable dough.

The log did not spread at all in the oven. That’s the shortening doing its job. It held its 9x4 shape beautifully.

The first 20-minute bake was spot on. I wouldn’t change it. It sets the structure perfectly so that slicing is clean.

When slicing, it did not crumble, but technique matters. Slice straight down. Do not wiggle the knife. Do not saw back and forth. One clean downward cut per slice. That’s it. That’s how you avoid cracking.

The second bake at 15 minutes was also perfect. If you want slightly less crunch, you can shave off a minute or two. If you go longer, just know you may get extra toasting on the bottom.

One important note. At the 10-minute mark of the second bake, tent the tray loosely with foil. That helps prevent over-browning while still allowing the biscotti to crisp up.

How to Make It Your Own

You can absolutely drizzle or dip these in chocolate. They’re sturdy enough for that.

Citrus zest would be beautiful. Orange or even lemon.

If you’re adding mix-ins like nuts or dried fruit, chop them very finely. That’s important. Large pieces can cause cracking when you slice the log.

You could swap shortening for butter if you prefer, but just know you may need to chill the dough to control spread.

You could reduce the sugar slightly if you prefer a less sweet biscotti, especially if you plan to dip in chocolate.

And yes, these are perfect for dipping into coffee or tea.

Pro Tip:
When slicing the log, slice straight down in one clean motion. Do not wiggle the knife. Do not rock back and forth.

Summary Notes:

This gluten-free maple biscotti bakes twice for a total of about 35 minutes, 20 minutes for the first bake to set the log, then 15 minutes after slicing to achieve a crisp finish. The texture is firm and crunchy. The sweetness is balanced. It’s subtle, warm, and just enough. This biscotti pairs well with coffee or tea, it gluten free, gum free and all the rage!

Tried it? Let us know how it went in the comments below.