Gluten Free Trail Mix Biscotti

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 4,969.6
  • Total Fat: 195.3 g
  • Cholesterol: 18.0 mg
  • Sodium: 1,375.8 mg
  • Total Carbs: 784.6 g
  • Dietary Fiber: 27.2 g
  • Protein: 59.0 g

View full nutritional breakdown of Gluten Free Trail Mix Biscotti calories by ingredient
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Be sure all your ingredients are gluten free, i.e. the vanilla, etc.. Be sure all your ingredients are gluten free, i.e. the vanilla, etc..
Number of Servings: 1


    1. 1 cup gluten free flour mix
    2. 1 cup potato starch
    3. 1/3 c sugar
    4. 1 tsp baking powder
    5. 1/4 tsp salt
    6. 2 large eggs
    7. 1/4 cup olive oil
    8. 1 tsp vanilla extract
    9. 1 tsp extract (coconut, almond, banana, etc.)
    10. 1/2 c shredded sweetened coconut
    11. 1/2 c hazelnut pieces
    12. 1/2 c almond slivers
    13. 1/4 c mini chocolate chips
    14. 1/4 c white chocolate pieces/chips
    15. 1/2 c dried fruit (I used cherry flavoured dried cranberries)
    16. 2 Tbsp almond flakes
    17. 1/4 c water


You can add a Tbsp of xanthan gum if you like to help bind it.

I like my Biscotti very dry, so I leave them on the counter overnight with a clean dish towel over them.

Store in the fridge or freezer.


1. Heat oven to 325F
2. You can use either a parchment paper covered cookie pan, or a greased loaf pan (which will give you a more uniform biscotti).
3. Mix dry ingredients. Use your dough attachment for the electric mixer if you have one.
4. Add eggs, extracts, oil, and water.
5. Mix dough well. Should be able to stick together well, not too sticky, not too dry. if you need to, adjust flour or liquid.
6. Add coconut, hazelnuts, slivered almonds, chocolate and fruit. I mix it in with my hands so I can form the dough and make sure the ingredients are mixed in well at the same time.
7. If using cookie pan: Form a rectangle log about 10" x 4" with the dough. For loaf pan: add the dough and pat down well. Try to make the top as smooth and even as you can.
8. Sprinkle the almond flakes on top of the dough and pat down lightly with your hands to try to get all the flakes to stick to the dough.
9. Bake 30-35 mins. If you want the almonds on top toasted, turn the upper oven element on for five minutes.
10. Remove from oven and cool at least 10 mins.
11. Reduce oven to 300F.
12. Slice the biscotti. I got 12 biscotti, but slice them according to your own preferred thickness.
13. Place the biscotti side down on a lined cookie pan.
14. Bake 15 mins, flip and bake another 15 mins.
15. Turn the oven off and leave the biscotti in while the oven cools down. Biscotti should be dry and firm.

Serving Size: Makes approx 12 biscotti

Number of Servings: 1

Recipe submitted by SparkPeople user MISSJAMIEGIRL.

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