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.
Biscotti are classic Italian cookies known for their crunchy texture and delightful flavor, and are a favorite treat for many. Biscotti are twice baked, which gives them their evenly crunchy texture. Whether you enjoy them dunked in coffee (my favorite!), paired with tea, or just on their own, these gluten-free biscotti are sure to become a new favorite baking recipe!
This biscotti recipe is made with all gluten free, dairy free, and refined sugar free ingredients. All the nutty richness of this traditional coffee shop cookie, but made with clean eating ingredients.
They are also wonderful treats to enjoy around the holidays and Christmas. I love making them as homemade food gifts! They have a pretty long shelf life (compared to standard cookies), so they can easily be made in advance. I also love making vegan chocolate turtles, dark chocolate bark, and chocolate cashew clusters for gifting.
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Why You'll Love This Biscotti Recipe
- Easy: Believe it or not, biscotti are super easy to make. The dough takes minutes to prep. And no chilling is needed, so they are ready for the oven in under 15 minutes.
- Great for gifting: Biscotti make a great food gift for the holidays.
- Simple, clean ingredients: These require a few simple, whole food ingredients.
- Customizable: There are many flavor variations and add-ins you can try when making these.
- Crunchy and lightly sweetened: These have a satisfying crunchy texture with the perfect amount of sweetness.
Ingredients Needed
- Almond flour - Be sure to use almond flour and not almond meal.
- Extra-virgin olive oil - You can use extra-virgin olive oil or avocado oil.
- Coconut sugar - I use coconut sugar to keep this refined sugar free, but you can use regular white sugar or organic cane sugar in it's place. If you use a white sugar, the biscotti will be slightly lighter in color.
I like to drizzle melted chocolate on the biscotti, but that is optional and completely up to you (Use Hu Chocolate for refined sugar free chocolate). There are directions/ingredients in the recipe below on how to do this if you'd like.
A complete list of ingredients and amounts can be found in the recipe card below.
Variations
The recipe as written is for a basic biscotti cookie recipe, but there are so many flavor variations and add-ins you can try. If looking to mix things up, try some of the below:
- Pistachio - Fold in ½ cup chopped pistachios into the dough before forming the log.
- Orange cranberry - Add the zest from one orange in with the wet ingredients and then fold ½ cup dried cranberries into the dough. Honestly Cranberry is my favorite as there are no added sugars! After they have baked, you can drizzle with white chocolate if you'd like.
- Almond chocolate chip - Fold in ⅓ cup sliced/slivered almonds and ⅓ cups of mini chocolate chips into the dough.
- Dried fruit - Fold ½ cup your favorite mix of dried fruit into the dough.
Instructions
Step 1: Whisk the wet ingredients and coconut sugar in a large mixing bowl.
Step 2: Add the dry ingredients and mix until combined.
Step3: Transfer dough to a parchment paper lined baking sheet. Shape dough into a log that is roughly 12" long and 4" wide.
Step 4: Bake at 350-degrees F for 25-28 minutes, or until golden brown and firm to the touch. Reduce oven temperature to 300-degrees F for the second bake.
Step 5: Allow loaf to fully cool before slicing. Using a serrated knife, carefully slice log, at a slight diagonal, into 12 pieces.
Step 6: Place each slice back on the cookie sheet, cut sides down. Return to oven for the second bake.
Step 7: For the second bake, bake for 20-25 minutes, flipping biscotti halfway through. Edges should be browned and crisp when done.
Step 8: If adding chocolate, melt chocolate and coconut oil in a microwave safe bowl. Drizzle chocolate evenly over each cookie and then sprinkle with chopped almonds if desired.
Expert Tips and Notes
The dough will be sticky, so wet your hands before moving dough to cookie sheet and forming the "dough log."
If you'd like smaller biscotti cookies, you can make 2 logs with the dough. If doing so, you'll need to reduce the cook time for the first bake. I would bake between 15-20 minutes and remove from oven when each piece is firm to the touch and browned around the edges.
Allow the log to cool before slicing. This will help the pieces from cracking and breaking when cutting.
Use a serrated knife and cut slowly to avoid breaking.
If you prefer a softer cookie, you can reduce the second bake time.
When you slice the log, the interior will look slightly underdone. Don't worry, it will continue to cook when returned to the oven for a second time.
Storing and Freezing
To store: Biscotti cookies should be stored in an airtight container at room temperature and will stay fresh for up to 2 weeks.
To freeze: Place biscotti in a freezer safe container and freeze for up to 3 months. Allow to thaw at room temperature.
FAQs
I have not used an egg substitute, but I do know there are a lot of vegan biscotti recipes that use an egg replacement and they work great. If you do try, let me know how it turns out.
Biscotti are traditional Italian cookies that mean "twice baked." Baking them twice results in an evenly crunchy and crisp cookie all the way through, which makes them perfect for dipping in hot coffee or tea.
Make sure to use serrated knife and cut at the right temperature. Allow the log to cool before slicing, but don't allow it to sit for too long so that it dries out as this can also make the biscotti harder to cut and cause more crumbling.
More Almond Flour Recipes
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Almond Flour Biscotti
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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 oven to 350-degrees F. Line a baking sheet with parchment paper, or a baking mat, and set aside.
- In a large bowl, whisk together the coconut sugar, olive oil, eggs, almond extract, and vanilla extract.
- Add the almond flour, baking powder, and sea salt to the same bowl. Using a wooden spoon, mix dry ingredients in with the wet ingredients until fully combined.
- Transfer dough to the prepared baking sheet (wet your hands prior to moving dough as the dough will be sticky). Shape dough into roughly a 4"x12" log shape (this should be about ½" thick).
- Bake for 23-28 minutes, or until edges and top are golden brown. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack and let cool for 10-15 minutes. Turn oven down to 300-degrees F for the 2nd bake.
- Place cooled log on a cutting board. Using a bread knife/serrated knife, carefully slice the log at a slight diagonal about ¾" thick for each piece (you should get 12 total pieces).
- Place each piece, cut side down, back on the cookie sheet. Bake for 25 minutes, flipping each piece halfway through baking time.
- If drizzling with chocolate, add the chocolate chips and coconut oil to a microwave safe bowl and microwave in 30-second intervals until chocolate is melted. Using a spoon, drizzle chocolate over ½ of each piece and sprinkle with the chopped almonds.
- Make sure biscotti are cooled (and if adding chocolate, that the chocolate has set) before storing. Store at room temp in an airtight container. Enjoy!
Notes
- Spoon and level almond flour when measuring.
- When forming the log, longer is better than wider. I don't recommend wider than ⅘", or else they will be harder to slice and more likely to break.
- Allow biscotti to cool before cutting - this helps to minimize crumbling. And when cutting, cut slowly to avoid breaking.
- When you slice the biscotti, the inside will look slightly undercooked - it will continue to cook when you return to the oven the second time.
- See blog post for suggestions on different flavor variations.
- Biscotti will stay fresh in an airtight container at room temperature for up to 2 weeks.
Nutrition
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