made with almond flour
-almond flour -coconut sugar -baking powder -salt -eggs -extra-virgin olive oil -vanilla extract -almond extract -chocolate chips (optional topping)
In a large bowl, whisk the wet ingredients and then add the dry ingredients. Mix with a wooden spoon until dough is formed.
Transfer dough to a parchment paper lined baking sheet and form into a log. Bake at 350-degrees F for 25 minutes, or until golden brown.
Allow to cool. Then use a serrated knife to carefully slice log into 3/4 inch sized pieces.
Return pieces to oven and bake at 300-degrees F for an additional 25 minutes, flipping halfway though. This 2nd bake is what makes them evenly crunchy throughout.
If desired, you can melt chocolate chips and drizzle over each piece and then sprinkle with chopped almonds.
Enjoy the sweet crunch and rich flavor of these gluten-free Italian biscotti cookies. These would make the perfect additional to your holiday cookie tray!
Tips & Notes:
- Use a sharp serrated knife for cutting - Biscotti dough is sticky - wet your hands before forming into a log - Biscotti stay fresh in an airtight container for 2 weeks! - Recipe can be customized with your favorite add-ins.
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