Irresistible Almond Flour Biscotti: Your Ultimate Gluten-Free, Dairy-Free Delight
Discover the joy of these perfectly crunchy and richly flavored almond flour biscotti. This recipe transforms the beloved Italian classic into a gluten-free, dairy-free, and refined sugar-free treat that’s ideal for dunking in your morning coffee or tea. They also make magnificent homemade gifts, especially during the festive holiday season!
Biscotti, those iconic Italian cookies, are celebrated worldwide for their unique, satisfying crunch and exquisite taste. The secret to their distinct texture lies in their traditional “twice-baked” preparation method. This dual baking process ensures they are evenly crisp and perfect for dipping without falling apart. Whether you’re a devout coffee-dunker (like me!), a tea enthusiast, or simply enjoy a delightful cookie on its own, this gluten-free almond flour biscotti recipe is destined to become a staple in your baking repertoire.
What makes this particular biscotti recipe stand out is its commitment to wholesome, clean ingredients. We’ve crafted a version that is entirely gluten-free, dairy-free, and free from refined sugars, making it a fantastic choice for those with dietary restrictions or anyone looking for a healthier alternative to their favorite coffee shop indulgence. You get all the nutty richness and delightful crispness of traditional biscotti, but with ingredients you can feel good about.
These versatile cookies are also an absolute joy to share, especially around the holidays. They’re my go-to for thoughtful homemade food gifts! Unlike many standard cookies, biscotti boast an impressive shelf life, allowing you to prepare them well in advance without compromising freshness. Beyond biscotti, I also adore creating vegan chocolate turtles, healthy dark chocolate bark, and chocolate cashew clusters as delightful edible presents.
Why You’ll Fall in Love with This Almond Flour Biscotti Recipe
- Effortlessly Easy: Don’t let the elegant appearance fool you – making biscotti is surprisingly simple! The dough comes together in mere minutes, and because no chilling is required, they’ll be prepped and ready for their first bake in under 15 minutes. It’s perfect for both novice and experienced bakers alike.
- Perfect for Gifting: With their impressive shelf life and universally loved flavor, these biscotti are an outstanding choice for holiday food gifts, hostess presents, or just a thoughtful gesture for a friend. Package them in a nice tin or cellophane bag for a professional touch.
- Wholesome, Clean Ingredients: This recipe prioritizes your well-being, utilizing only a few simple, whole food ingredients. You can indulge guilt-free, knowing you’re enjoying a treat free from gluten, dairy, and refined sugars.
- Infinitely Customizable: The basic recipe serves as a perfect canvas for your culinary creativity. Explore a myriad of flavor variations and add-ins to personalize your biscotti and discover new favorites.
- Delightfully Crunchy and Perfectly Sweet: Achieve that signature satisfying crunch that biscotti are famous for, complemented by just the right amount of delicate sweetness. They’re sweet enough to feel like a treat, but not overly sugary.
The Benefits of Baking with Almond Flour
Choosing almond flour for this biscotti recipe isn’t just about making it gluten-free; it brings a host of other advantages to the table:
- Naturally Gluten-Free: Ideal for those with celiac disease or gluten sensitivities, almond flour provides a delicious and safe alternative to traditional wheat flours.
- Nutrient-Rich: Almond flour is packed with beneficial nutrients, including vitamin E, magnesium, and healthy fats. It’s a much more nutrient-dense option than white flour.
- Lower in Carbohydrates: Compared to wheat flour, almond flour has a significantly lower carbohydrate count, making these biscotti a better choice for those monitoring their carb intake.
- Good Source of Protein and Fiber: The high protein and fiber content in almond flour contributes to a more satisfying and filling cookie, helping to keep you full longer.
- Adds Moisture and Richness: Almond flour naturally lends a tender crumb and a rich, slightly sweet, nutty flavor to baked goods, enhancing the overall taste and texture of your biscotti.
Essential Ingredients for Your Almond Flour Biscotti
- Almond Flour: This is the star of our gluten-free recipe! It’s crucial to use fine-blanched almond flour, not almond meal. Almond flour is made from blanched (skinless) almonds, resulting in a finer texture and a lighter color that works best for delicate baked goods like biscotti. Almond meal, on the other hand, includes the skins and has a coarser texture, which can make your biscotti denser and less refined.
- Extra-Virgin Olive Oil: We opt for extra-virgin olive oil for its healthy fats and subtle fruity notes, which complement the almond flavor beautifully. If you prefer, high-quality avocado oil is an excellent alternative, offering a neutral flavor profile.
- Coconut Sugar: To keep these biscotti refined sugar-free, we sweeten them with coconut sugar. It provides a caramel-like depth of flavor and is a more natural sweetener option. However, if you don’t have coconut sugar on hand, regular granulated white sugar or organic cane sugar can be used as a direct substitute. Be aware that using white sugar will result in a slightly lighter-colored biscotti.
- Eggs (Room Temperature): Using room temperature eggs helps them incorporate more easily and evenly into the wet ingredients, creating a smoother dough.
- Almond Extract: This enhances the natural almond flavor, making the biscotti truly shine.
- Pure Vanilla Extract: A touch of vanilla adds warmth and depth to the overall flavor profile.
- Baking Powder: Essential for giving the biscotti a slight lift and delicate texture before their signature crunch develops.
- Fine Sea Salt: A pinch of salt balances the sweetness and brings out all the individual flavors of the ingredients.
While optional, I highly recommend drizzling your cooled biscotti with melted chocolate for an extra layer of decadence. For a truly refined sugar-free option, I suggest using Hu Chocolate or any other high-quality dark chocolate. Detailed instructions and ingredient amounts for this delicious topping are included in the full recipe card below.
A complete list of ingredients and precise amounts can be found in the comprehensive recipe card below.
Creative Flavor Variations for Your Biscotti
The base recipe for these almond flour biscotti is wonderfully delicious on its own, but it also serves as a fantastic starting point for endless flavor combinations. Feel free to unleash your creativity and try some of these delicious twists to keep things exciting:
- Pistachio Delight: For a vibrant color and distinct nutty flavor, fold in ½ cup of finely chopped pistachios into the dough just before you form the log. The green of the pistachios against the golden biscotti is visually appealing and incredibly tasty.
- Zesty Orange Cranberry: Add the fragrant zest from one fresh orange to your wet ingredients for a citrusy burst. Then, fold in ½ cup of dried cranberries into the dough. For the healthiest option, I highly recommend Honestly Cranberry as they contain no added sugars. After baking, a drizzle of white chocolate can elevate this variation even further, if desired.
- Double Almond Chocolate Chip: For true almond lovers and chocolate enthusiasts, incorporate ⅓ cup of sliced or slivered almonds and ⅓ cup of mini chocolate chips into the dough. This adds extra texture and a delightful hint of chocolate in every bite.
- Mixed Dried Fruit Medley: Experiment with your favorite dried fruits! Fold ½ cup of a dried fruit mix (such as apricots, cherries, or figs, finely chopped if large) into the dough for a chewy and naturally sweet addition.
- Spiced Holiday Biscotti: Introduce a festive flair by adding 1 teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the dry ingredients. You could even fold in some candied ginger for a warming kick.
- Lemon Poppy Seed: For a bright and tangy variation, add the zest of one lemon to the wet ingredients and fold in 2 tablespoons of poppy seeds with the dry ingredients.
How to Make Perfect Almond Flour Biscotti: A Step-by-Step Visual Guide
Creating these delightful gluten-free biscotti is a straightforward process, broken down into two essential baking stages. Follow these steps carefully for crunchy, flavorful results:
Step 1: In a spacious mixing bowl, vigorously whisk together the wet ingredients – this includes your coconut sugar, olive oil, room temperature eggs, almond extract, and vanilla extract. Ensure everything is well combined and the sugar is largely dissolved.
Step 2: Introduce your dry ingredients – almond flour, baking powder, and fine sea salt – to the same bowl. Using a sturdy wooden spoon or spatula, mix until all ingredients are just combined and a cohesive dough forms. Avoid overmixing.
Step 3: Transfer the sticky dough onto a baking sheet already lined with parchment paper or a silicone baking mat. Lightly wet your hands to prevent sticking, then gently shape the dough into a uniform log, approximately 12 inches long and 4 inches wide. Aim for a thickness of about ½ inch.
Step 4: Bake the log in a preheated oven at 350°F (175°C) for 23-28 minutes, or until it’s beautifully golden brown and feels firm to the touch. Once baked, remove it from the oven. Let it cool on the baking sheet for 5 minutes, then transfer it to a wire rack to cool for another 10-15 minutes. Crucially, reduce your oven temperature to 300°F (150°C) for the upcoming second bake.
Step 5: Once the log has cooled sufficiently (this is vital for clean cuts!), carefully place it on a cutting board. Using a sharp serrated knife (a bread knife works wonders), slice the log at a slight diagonal into approximately 12 pieces, each about ¾ inch thick. The interior might look slightly underdone, but don’t worry, the second bake will take care of that!
Step 6: Arrange each individual biscotti slice back onto the same parchment-lined cookie sheet, ensuring the cut sides are facing down. This maximizes exposure to heat during the second bake, promoting even crispness. Return them to the now 300°F (150°C) oven.
Step 7: For the second bake, continue baking for 20-25 minutes. Make sure to flip each biscotti halfway through this baking time to ensure uniform browning and crispiness on both sides. They are done when the edges are visibly browned and the biscotti are crisp all the way through.
Step 8: If you’re adding the optional chocolate drizzle, now’s the time! In a microwave-safe bowl, melt your chocolate chips with coconut oil in 30-second intervals, stirring until smooth. Using a spoon, elegantly drizzle the melted chocolate over one half of each cooled biscotti. For an extra touch of flavor and crunch, sprinkle with chopped almonds while the chocolate is still wet. Allow the chocolate to fully set before storing.
Expert Tips and Notes for Biscotti Perfection
The **dough will be noticeably sticky**, which is completely normal for almond flour doughs. To make handling easier, lightly wet your hands with water before you transfer the dough to the cookie sheet and begin shaping it into the log.
If you desire **smaller biscotti cookies** for a more delicate presentation or portion control, you have the option to divide the dough and create two separate logs. If you choose this method, remember to reduce the cooking time for the first bake. I recommend baking them for approximately 15-20 minutes, removing them from the oven when they are firm to the touch and just browned around the edges.
It is crucial to **allow the baked log to cool sufficiently before slicing**. Rushing this step can lead to cracking and crumbling, making it difficult to achieve clean, intact biscotti pieces. Patience here pays off!
Always use a **sharp serrated knife** when slicing your biscotti log. A serrated edge cuts through the slightly hardened exterior more effectively, minimizing breakage. Cut slowly and deliberately to ensure each piece is perfect.
For those who prefer a **slightly softer cookie** rather than ultra-crisp, you can easily adjust the second bake time. Reduce it by 5-10 minutes, keeping a close eye on the biscotti until they reach your desired level of firmness.
Don’t be alarmed if, when you slice the log after the first bake, the interior appears a bit **undercooked or soft**. This is perfectly normal and expected. The biscotti will **continue to cook and crisp up beautifully** during their second round in the oven.
Measuring Almond Flour: Always spoon and level your almond flour. Scooping directly from the bag can compact it, leading to too much flour and a dry dough. Lightly spoon it into your measuring cup and then level it off with a straight edge.
Log Dimensions: When shaping the dough, aim for a longer log rather than a wider one. Logs that are too wide (more than 4-5 inches) can be challenging to slice evenly and are more prone to breaking.
Serving Suggestions, Storing, and Freezing
Serving Suggestions
- Classic Coffee or Tea Companion: The most traditional way to enjoy biscotti is by dunking them into your favorite hot beverage. The crisp texture softens slightly, creating a delightful mouthful.
- Dessert Platter: Arrange them on a dessert platter alongside fresh fruit, cheese, or other small treats for an elegant presentation.
- With Ice Cream: Crumble a biscotti over a scoop of vanilla or coffee ice cream for added texture and flavor.
- Hot Chocolate: Pair them with a rich cup of hot chocolate for a cozy, comforting experience.
- Wine Pairing: Surprisingly, plain almond biscotti can pair beautifully with a sweet dessert wine like Vin Santo, a classic Italian combination.
Storing and Freezing Biscotti
To Store: One of the many advantages of biscotti is their excellent shelf life. Once completely cooled, store your almond flour biscotti in an airtight container at room temperature. They will remain wonderfully fresh and crispy for up to 2 weeks, making them perfect for meal prep or gifting.
To Freeze: For longer storage, biscotti freeze beautifully. Arrange them in a single layer in a freezer-safe container or bag, separated by parchment paper if stacking. Freeze 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. You can even give them a quick toast in a low oven (around 250°F / 120°C) for 5-10 minutes to bring back that freshly baked crispness.
Frequently Asked Questions About Almond Flour Biscotti
While I haven’t personally tested this specific recipe with an egg substitute, many vegan biscotti recipes successfully incorporate flax eggs, chia eggs, or commercial egg replacers. If you decide to experiment, start with a 1:1 replacement ratio (for example, 2 flax eggs for 2 chicken eggs) and observe the dough’s consistency. Please do let me know how it turns out if you try it!
Biscotti are a type of traditional Italian biscuit (cookie) that originated in Prato, Tuscany. Their name literally means “twice baked,” which is the key to their characteristic dry, crunchy texture. The dough is first baked in a log shape, then sliced, and baked a second time. This process removes moisture, making them incredibly crisp and ideal for dipping into coffee, tea, or dessert wines.
The trick to cleanly slicing biscotti without excessive crumbling lies in two main factors: temperature and tool. First, ensure the baked log has cooled sufficiently – warm biscotti will crumble. However, don’t let it sit for too long that it dries out completely, as this can also make it difficult to cut. Second, always use a very sharp serrated knife (like a bread knife) and apply gentle, sawing motions rather than pressing straight down. Cutting at a slight diagonal also helps.
Yes, absolutely! The amount of coconut sugar in the recipe provides a balanced sweetness. However, if you prefer a less sweet biscotti, you can reduce the coconut sugar by 1-2 tablespoons without significantly impacting the texture of the cookies. Taste the dough before baking if you’re unsure, though remember it will be raw.
More Delicious Almond Flour Recipes to Try
If you’ve enjoyed baking with almond flour, you’ll love exploring these other wholesome and delicious recipes, perfect for expanding your gluten-free repertoire:
- Fluffy Almond Flour Blackberry Muffins
- Paleo Almond Flour Donuts
- Paleo Almond Flour Biscuits
- Almond Flour Blueberry Lemon Bread
If you whip up this fantastic almond flour biscotti recipe, please **let me know what you think**! Your feedback means the world. I would so appreciate you leaving a star rating and/or a comment below to share your experience. And don’t forget to share a photo of your delicious creation on **Instagram** or **Facebook** and make sure to mention @CleanPlateMama!
Eat Clean. Be Well!
-Sara
Almond Flour Biscotti
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Pin
Rate
Breakfast, Dessert, Snack
American, Italian
Gluten Free, Dairy Free, Refined Sugar Free
10 minutes
45 minutes
20 minutes
1 hour
15 minutes
12
biscotti
Sara
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Equipment
-
1 large mixing bowl -
1 Baking sheet -
1 serrated knife/bread knife
Ingredients
-
½
cup
coconut sugar -
2
tbsp.
extra-virgin olive oil
-
2
large eggs, room temp -
½
tsp.
almond extract -
2
tsp.
pure vanilla extract -
2 ¾
cups
almond flour -
2
tsp.
baking powder -
¼
tsp.
fine sea salt
Chocolate & Almond Topping (optional)
-
½
cup
semi-sweet or dark chocolate chips -
½
tsp.
coconut oil -
¼
cup
chopped almonds
Instructions
-
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking, and set it aside.
-
In a large mixing bowl, whisk together the coconut sugar, extra-virgin olive oil, large eggs (at room temperature), almond extract, and pure vanilla extract until the mixture is smooth and well combined.
-
Add the almond flour (remember to spoon and level!), baking powder, and fine sea salt to the same bowl. Using a wooden spoon or a sturdy spatula, mix the dry ingredients into the wet ingredients until a cohesive dough forms. Be careful not to overmix.
-
Transfer the sticky dough to your prepared baking sheet. Lightly wet your hands to prevent the dough from sticking, then shape it into a log approximately 12 inches long and 4 inches wide, about ½ inch thick.
-
Bake the log for 23-28 minutes, or until the edges and top are golden brown and the log feels firm to the touch. Remove it from the oven and let it cool on the baking sheet for 5 minutes, then transfer it to a wire rack to cool for another 10-15 minutes. While it cools, reduce your oven temperature to 300°F (150°C) for the second bake.
-
Once the log has cooled completely (this is important to prevent crumbling), place it on a cutting board. Using a sharp bread knife or serrated knife, carefully slice the log at a slight diagonal into approximately 12 pieces, each about ¾ inch thick. The interior may appear slightly soft, which is normal.
-
Arrange each sliced biscotti piece, cut side down, back onto the same parchment-lined cookie sheet. Return them to the preheated 300°F (150°C) oven for the second bake.
-
Bake for an additional 20-25 minutes, making sure to flip each piece halfway through the baking time to ensure even crisping and browning on both sides. The biscotti should be crisp all the way through when done.
-
If you are adding the optional chocolate drizzle, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the chocolate is fully melted and smooth. Using a spoon, drizzle the melted chocolate evenly over one half of each cooled biscotti piece. Immediately sprinkle with chopped almonds, if desired, while the chocolate is still wet.
-
Ensure the biscotti are completely cooled (and if adding chocolate, that the chocolate has fully set) before storing. Store them at room temperature in an airtight container to maintain their crispness. Enjoy your delicious homemade biscotti!
Notes
- Always spoon and level almond flour when measuring to ensure accuracy and prevent a dry dough.
- When forming the log, prioritize length over width. A log wider than 4-5 inches can be difficult to slice without breaking.
- Allow the biscotti log to cool completely before cutting to minimize crumbling and ensure clean slices. Cut slowly with a serrated knife.
- The interior of the log will appear slightly undercooked after the first bake; this is normal and will be rectified during the second baking stage.
- Refer to the blog post above for various flavor suggestions and ways to customize your biscotti.
- Store baked biscotti in an airtight container at room temperature for up to 2 weeks for optimal freshness.
Nutrition
Calories:
202
kcal
|
Carbohydrates:
12
g
|
Protein:
6
g
|
Fat:
16
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.003
g
|
Cholesterol:
27
mg
|
Sodium:
150
mg
|
Potassium:
12
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
40
IU
|
Calcium:
106
mg
|
Iron:
1
mg
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