Almond Flour Biscotti

Biscotti drizzled with chocolate and almond pieces stacked on a plate.

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.

Course Breakfast, brunch, Snack

Cuisine American, Italian

Diet Gluten Free

Prep Time 10

Cook Time 45

Cooling Time 20

Total Time 1 15

Servings biscotti

Calories 202kcal

Author Sara

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