Name: Gluten-Free Buckwheat Biscotti With Fruits And Nuts
Prep time: 5 min
Cook time: 30 min
Total time: 45 min
Ingredients: 330 g buckwheat flour; 50 g butter; 3 eggs; 2 tbsp milk; 80 g brown sugar; 200 g hazelnuts; 200 g pecans; 210 g raisins; 220 g dried figs; 9 g baking powder; 1 tsp cinnamon; 1/2 tsp sea salt

An easy gluten-free buckwheat biscotti recipe with dried figs, raisins, hazelnuts, and pecans. Grain-free, low in sugar, and made to last for weeks. Twice-baked for a perfect crunch, they’re super simple to make and super tasty when dunked in coffee. These will quickly become your favorite buckwheat cookies!

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Gluten-free and grain-free buckwheat biscotti that are made to last

A neat stack of buckwheat biscotti, perfect for gifting.

If you’ve tried our Italian biscottini (a smaller version), you already know the magic behind these buckwheat biscotti. They follow the same idea; these, too, are twice-baked and delicious when dipped in coffee. But with a more rustic, wholesome twist. Made entirely with buckwheat flour, they lean into the healthier side, and that’s exactly why I love them so much:

They’re sooo crisp and crunchy. The dough is different from the classic biscotti; this one is really generous with nuts and fruit, with almost as much filling as the buckwheat dough. These aren’t those dry, plain biscotti you sometimes regret biting into. Not even close. Literally overloaded with figs, raisins, hazelnuts, and pecans, they are super crispy, but never dry.

They’re gluten-free and grain-free, very rich in nutrients thanks to all those nuts and dried fruits, and made with pure buckwheat flour – no flour mixture, no cornstarch. You can even skip the sugar entirely and swap it for honey; the sweetness from figs and raisins is enough to keep these cookies healthy and completely sugar-free.

They’re an absolute joy to make. All you really need to do is chop the nuts and figs, mix everything into a buckwheat batter, shape two logs, and bake them twice. That’s it. The same back-to-basics approach you’ll find in our buckwheat jam cookies and buckwheat thumbprint cookies shows up in this recipe, too. They fit perfectly into our little buckwheat collection.

They last at least a month. Biscotti weren’t originally twice-baked just for the taste, but to make them last longer. They were meant to travel, to sit in a jar, and stay just as good for weeks. Well, if you don’t eat them all the same day.

Easy buckwheat biscotti recipe result - golden, crisp, and ready to enjoy.

The ingredients

BUCKWHEAT FLOUR – All buckwheat flours work; we used common buckwheat flour, but you can also try wholemeal or Tartary buckwheat flour. The texture doesn’t matter much in this recipe; just adjust the liquid if needed.

HAZELNUTS – Chopped or left whole, your call. These are the real stars. Once baked (and baked again), they turn deeply nutty and even better.

PECANS – You can swap them for walnuts or almonds, but pecans have that lovely crunch and are a perfect match to hazelnuts.

RAISINS – Big or small, it doesn’t matter. If you’re skipping sugar, toss in a few extra for more natural sweetness.

DRIED FIGS – Chop them up so the biscotti slice nicely after baking. They make them a little chewy and naturally sweet.

BUTTER – Unsalted and real. No need to soften it ahead of time; it melts right into the mix as you go.

Ingredients needed for buckwheat biscotti: buckwheat flour, brown sugar, milk, butter, baking powder, sea salt, cinnamon, raisins, dried figs, hazelnuts and pecans.

EGGS – You can use a vegan substitute if needed, but eggs give the best structure.

BROWN SUGAR (optional) – We used organic brown sugar. Biscotti are sweet enough even without it, so you can skip it if you wish. The dried fruit does most of the work. Or swap it with honey or maple syrup.

MILK – Just a couple of tablespoons to bring the dough together.

BAKING POWDER – Helps the biscotti lift just slightly, enough to slice cleanly. Baking soda works too.

CINNAMON – Optional, but worth it. It makes the kitchen smell nice and pairs so well with raisins and figs.

SEA SALT – A pinch makes everything taste better.

*You’ll find the exact ingredient amounts in the recipe card below.

Sliced buckwheat biscotti on a wooden board, showing the inside texture.

Easy buckwheat biscotti recipe

THE DOUGH

STEP 1: Preheat the oven to 356°F/180°C.

Start by chopping the figs and pecans. You can roughly split the hazelnuts if you like, but it’s entirely optional; I usually leave them whole. They soften and get delicate during baking, so the biscotti can still be sliced easily, even with whole hazelnuts.

Chopped hazelnuts, pecans, raisins and dried figs on a wooden cutting board.

STEP 2: In a large bowl, whisk the eggs with the sugar on medium speed until slightly fluffy. Add the unsalted butter – melt it in a small pan together with the milk before pouring it into the egg mixture.

In another bowl, mix the dry ingredients: 2 cups and 1/3 (330 grams) of buckwheat flour, baking powder (or baking soda), and cinnamon.

Whisked eggs with butter in a mixing bowl.

STEP 3: Gradually add the flour mixture into the egg mixture, mixing on low speed until everything is well combined.

The biscotti batter with flour before adding fruits and nuts.

STEP 4: Now add the nuts, raisins, and chopped figs. Do this with a spoon or spatula, as a mixer can crush the nuts, and you want those chunks to stay whole and clearly visible in the biscotti.

Adding chopped fruits and nuts to the cookie batter.

STEP 5: The dough will become harder to mix because it’s packed with fruits and nuts, and it will feel quite sticky. That’s exactly how it should be. Just keep mixing until everything is evenly incorporated into the buckwheat batter.

The biscotti dough before beeing loaded onto a baking tray.

STEP 6: Line a baking sheet with parchment paper and divide the dough in half. Transfer each half onto the baking sheet and shape them into two even, flat logs.

BAKING

STEP 7: Bake at 356°F / 180°C for about 30–35 minutes on the middle rack.
If you notice the logs are getting too browned toward the end of baking, cover them loosely with an extra sheet of baking paper.

Baked biscotti dough before being sliced.

STEP 8: Remove the logs from the oven and cut them into 1–1.5 cm (about ½-inch) thick slices diagonally. It’s best to do this while the biscotti are still warm, as they are softer and easier to slice.

How to slice the biscotti dough log for a second roud of baking.

STEP 9: Place the slices back on the baking sheet and bake again at the same temperature for about 3–5 minutes on each side, until the biscotti are lightly golden and crisp.

Buckwheat biscotti being baked the second time.

STEP 10: Once baked a second time, transfer them to a cooling rack and let them rest for a few minutes, until they reach room temperature and fully crisp up.

Biscotti cookies being placed on a cooling rack to cool before enjoying.

STEP 11: And that’s how simple it is! Store your crispy buckwheat biscotti in a cookie box, tin, or jar, or serve them right away with a cup of coffee or tea. (Just try not to eat them all on the same day.)

Homemade buckwheat biscotti stacked in a basket, showing their golden-brown texture.

Tips and variations of buckwheat biscotti

Don’t overmix the dough. You don’t want it too dense, and overmixing can break the nuts and fruits too much. Keep those nice, chunky pieces visible – that’s what makes these biscotti so tasty and crispy.

Shape the logs with damp hands. The dough can be a bit sticky, so lightly wet your hands to shape it more easily. Flatten the logs evenly, so they bake nicely and evenly.

Cut the logs gently. Use a sharp or serrated knife for clean cuts. It makes slicing much easier and keeps the biscotti from crumbling.

Swap the nuts and fruit. Dried apricots, orange peel, cranberries, or dates all work beautifully here. Just chop everything into small pieces so slicing stays easy.
For nuts, you can use walnuts, almonds, pistachios, cashews, or macadamias.

Make them chocolate. Add a few tablespoons of unsweetened cocoa powder to the dough; it will turn dark brown. Throw in some chocolate chunks too – this makes them even more delicious.

Make them lighter. You can replace about 1/4 of the buckwheat flour with almond flour. The biscotti will turn out lighter and softer, but also a bit more delicate and crumbly.

Gluten free buckwheat biscotti on a wooden plate with two cups of coffee for a perfect dip

How to store them

Biscotti are one of the easiest and longest-lasting baked delights to store. They have such a low moisture content that they keep much longer than classic cookies.

You can store them in a tin or a jar for at least a month without any problems – often even longer. Just make sure the container isn’t completely airtight, and it helps to place a bit of parchment paper between the layers.

You can also freeze them for up to 3 months. After thawing, give them a short bake at 300°F/150°C to make them super crisp again.

Buckwheat biscotti served alongside a warm cup of coffee.

Questions you might have

Does buckwheat flour make biscotti more sturdy?

Actually, no. It’s the gluten that gives classic biscotti that rock-hard, tooth-challenging snap. Since buckwheat flour is naturally gluten-free (especially if the biscotti are packed with nuts and dried fruits), they turn out easier to bite into and much more enjoyable to eat.

Can I add coffee aroma to buckwheat biscotti?

Yes, absolutely. You can add a little coffee extract to the dough or mix in some instant espresso powder for a coffee-like flavor.

What are common biscotti baking mistakes?

Biscotti often go wrong in a few simple ways: too much flour (which makes them overly hard), overmixing the dough, shaping the logs too thick instead of slightly flat, skipping the second bake on both sides, or not letting them cool properly. That final cooling step really matters; this is when they become fully crisp. Actually, they’re at their best the next day.