Indulge in the delightful crunch and rich, nutty flavor of these homemade almond flour biscotti. This recipe offers a wonderful gluten-free, dairy-free, and refined sugar-free twist on the beloved Italian classic, making it a perfect treat for conscious eaters. Each biscotti is perfectly sweetened and twice-baked to achieve that signature crispy texture that’s simply irresistible. Whether you enjoy them dunked in your morning coffee, paired with a relaxing cup of tea, or savored on their own, these wholesome cookies are sure to become a cherished addition to your baking repertoire. They also make fantastic, thoughtful gifts during the holidays or any special occasion!

Biscotti, which literally means “twice-baked,” are classic Italian cookies celebrated for their distinctively crunchy texture and elegant flavor. The unique double-baking process is what gives them their characteristic crispness, making them ideal for dipping without falling apart. This particular recipe takes all the traditional charm of a coffee shop biscotti and elevates it with clean, wholesome ingredients. You’ll find that these almond flour biscotti offer all the nutty richness and satisfying snap you crave, but are crafted to be gluten-free, dairy-free, and made without refined sugars.

Their impressive shelf life, compared to most standard cookies, makes them an excellent choice for preparing in advance. I especially love baking these for homemade food gifts during the holidays and Christmas season. They present beautifully and are always a welcome treat! Beyond biscotti, some of my other favorite clean-eating gifts include vegan chocolate turtles, healthy dark chocolate bark, and chocolate cashew clusters.

The dough will naturally be quite sticky due to the almond flour and lack of traditional wheat flour. To manage this, simply wet your hands before transferring the dough to the cookie sheet and forming your log. This prevents the dough from clinging to your fingers.

If you prefer smaller biscotti cookies, you can easily divide the dough into two smaller logs before the first bake. If doing so, remember to reduce the initial baking time. I would recommend baking the smaller logs for about 15-20 minutes, or until they are firm to the touch and browned around the edges.

It’s absolutely essential to allow the baked log to fully cool before slicing. Attempting to slice a warm log will almost certainly result in cracking, crumbling, and breakage. Patience here will be rewarded with clean, perfect slices.

Always use a sharp serrated knife (like a bread knife) for slicing the biscotti log. Cut slowly and with a gentle sawing motion rather than pressing down. This technique helps to minimize crumbling and ensures smooth, even cuts.

If you have a personal preference for a slightly softer cookie (though still crisp), you can reduce the second bake time by a few minutes. Keep a close eye on them and remove them from the oven when they reach your desired level of crispness.

When you slice the log after the first bake, you’ll notice the interior often looks slightly underdone. Don’t worry! This is completely normal. It will continue to cook and crisp up perfectly during the second bake.

To store: Once completely cooled, these almond flour biscotti should be stored in an airtight container at room temperature. They will remain wonderfully fresh and crunchy for up to 2 weeks, making them a great make-ahead treat.

To freeze: For longer storage, place the cooled biscotti in a freezer-safe container or bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply allow them to thaw at room temperature for an hour or two.

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Almond Flour Biscotti

Enjoy the sweet crunch and rich flavor of these almond flour biscotti. This gluten-free twist on the classic is perfectly sweetened and baked to perfection. Perfect for dunking in your favorite coffee/tea and great for gifting around the holidays.

Equipment

• 1 large mixing bowl
• 1 baking sheet
• 1 serrated knife/bread knife

Ingredients

For the Biscotti:

• ½ cup coconut sugar
• 2 tbsp. extra-virgin olive oil (or avocado oil)
• 2 large eggs, room temperature
• ½ tsp. almond extract
• 2 tsp. pure vanilla extract
• 2 ¾ cups almond flour (spoon & level)
• 2 tsp. baking powder
• ¼ tsp. fine sea salt

For the Optional Chocolate & Almond Topping:

• ½ cup semi-sweet or dark chocolate chips (use Hu Chocolate for refined sugar-free)
• ½ tsp. coconut oil
• ¼ cup chopped almonds

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
2. In a large mixing bowl, whisk together the coconut sugar, olive oil, eggs, almond extract, and vanilla extract until well combined and smooth.
3. Add the almond flour, baking powder, and sea salt to the same bowl. Using a wooden spoon or spatula, mix the dry ingredients into the wet ingredients until a uniform dough forms and all ingredients are fully incorporated. The dough will be sticky.
4. Transfer the sticky dough to the prepared baking sheet. Lightly wet your hands before shaping the dough into a log, approximately 12 inches long by 4 inches wide and about ½ inch thick.
5. Bake the dough log for 23-28 minutes, or until the edges and top are golden brown and the log is firm to the touch. Remove from the oven and allow it to cool on the pan for 5 minutes, then transfer to a cooling rack and let cool for an additional 10-15 minutes. While it cools, reduce your oven temperature to 300°F (150°C) for the second bake.
6. Once the log is cooled, place it on a cutting board. Using a sharp bread knife or serrated knife, carefully slice the log at a slight diagonal into 12 pieces, each about ¾-inch thick.
7. Place each sliced biscotti, cut side down, back onto the cookie sheet. Ensure there is a little space between each piece.
8. Return the biscotti to the preheated 300°F (150°C) oven for the second bake. Bake for 25 minutes, flipping each piece halfway through to ensure even browning and crispness. They should be crisp throughout when done.
9. If you are adding a chocolate drizzle, combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Using a spoon or fork, drizzle the melted chocolate over one half of each cooled biscotti. Immediately sprinkle with chopped almonds, if desired, while the chocolate is still wet.
10. Ensure the biscotti are completely cooled (and if adding chocolate, that the chocolate has fully set) before storing. Store them in an airtight container at room temperature. Enjoy!

Recipe Notes

• Always spoon and level your almond flour when measuring to ensure accurate amounts and the best texture.
• When forming the dough log, aim for a longer, narrower shape rather than a wider one. I recommend not making it wider than 4 inches; wider logs can be harder to slice and more prone to breaking.
• Allow the baked log to cool sufficiently before cutting – this is crucial for minimizing crumbling. When cutting, use a serrated knife and cut slowly to avoid breakage.
• It’s normal for the inside of the biscotti log to appear slightly undercooked when you slice it after the first bake. Don’t worry, it will finish cooking and crisping up during the second bake.
• Refer to the blog post above for creative suggestions on different flavor variations to customize your biscotti!
• These biscotti will stay fresh in an airtight container at room temperature for up to 2 weeks, or frozen for up to 3 months.

Nutrition