Almond Flour Biscotti
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
22
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Calories
75 kcal
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Course
Dessert
Almond Flour Biscotti
Description
This Almond Flour Biscotti recipe uses blanched almond flour for a tender crumb and combines it with coconut sugar and baking powder to provide sweetness and rise. Eggs and coconut oil add moisture and binding, while almond extract or peppermint extract imparts aromatic flavor. For the chocolate peppermint variation, cacao powder is added to the dry mix with peppermint extract to create a festive flavor.
The dough is shaped into a flat log about half an inch thick and baked until lightly golden, then cooled completely. Chilling the loaf helps solidify it for easier slicing. The log is then sliced into biscotti pieces that are baked again at a lower temperature to dry them out, producing crisp, crunchy cookies ideal for dipping.
Optional sliced almonds added to the dough provide extra texture but make slicing a bit more challenging, so a sharp knife is recommended. The biscotti can be topped with dark chocolate and crushed candy cane or nuts after baking for additional flavor and decoration. This twice-baked cookie has a firm texture typical of biscotti and pairs well with coffee or tea.
Vegan adaptations are possible by replacing the egg with a tapioca or arrowroot starch slurry and extending the baking time during the second bake to fully dry the biscotti.
Ingredients
Almond Biscotti
- 1 3/4 cup almond flour 209 grams, blanched
- 2/3 cup coconut sugar (94 grams)
- 1 teaspoon baking powder (5 grams)
- 1/8 teaspoon salt
- 1 large egg (55 grams)
- 1 tablespoon coconut oil 10 grams, melted
- 1/2 teaspoon almond extract (2 grams)
Chocolate Peppermint Biscotti
- 1 1/2 cups almond flour 177 grams, blanched
- 1/4 cup cacao powder (25 grams)
- 3/4 cup coconut sugar (103 grams)
- 1 teaspoon baking powder (5 grams)
- 1/8 teaspoon salt
- 1 large egg (55 grams)
- 1 tablespoon coconut oil 10 grams, melted
- 1/4 teaspoon peppermint extract flavor
Optional Add-Ins
- 1/4 cup almonds sliced
- 1/2 cup dark chocolate chips , for topping
- candy cane for topping, crushed, or nuts crushed
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the dry ingredients, including the almond flour, coconut sugar, cacao powder (if making the chocolate version), baking powder, and salt. Whisk well to break up any clumps.
- Add the remaining wet ingredients to the dry ingredients. Stir in the egg, coconut oil, and extract. Mix until a thick, sticky dough is formed. If you want to add in sliced almonds for texture, now is the time to do it.
- Transfer the dough to the prepared baking sheet, and use your hands to press it into a "log" shape, about 8-9 inches long, and around 4 inches wide. You want the loaf to be about 1/2-inch thick. Once it's formed, place it in the oven to bake for 20 minutes, or until the edges are lightly golden.
- Turn off the oven, remove the pan, and let the loaf cool completely. I recommend letting it cool at room temperature for 30 minutes, then transfer it to the fridge or freezer for 1 to 2 hours, to cool completely. This will make it easier to slice. Once it's cool, slice the loaf into 1/2-inch pieces, making about 20 to 22 slices.
- Preheat the oven to 250ºF for the second bake. (Do not use a higher oven temp!) Carefully arrange the slices in a single layer on the baking sheet, and bake for 30 minutes. Then, remove the pan, flip the slices, and bake for another 30 minutes. Turn off the oven and let the biscotti stay in the oven as it cools. This will help them totally crisp up.
- When the biscotti are cool, they should be perfectly crispy and read to serve. Almond flour baked goods will get soft if you store them in an airtight container at room temperature, so I recommend storing these in an open container at room temperature, or in the fridge in an airtight container to keep them crispy. They should last for 3-4 days at room temp, or up to 2 weeks in the fridge.
How to Decorate Them
- If you'd like to dip the biscotti in chocolate to make them look fancier, melt 1/2 cup of dark chocolate chips for 1 batch of biscotti. I use a spoon to drizzle chocolate over the top of each biscotti, coating only 1/3 of each piece.
- For the chocolate peppermint biscotti, I like to sprinkle some crushed candy cane on top of the chocolate. (I use YumEarth brand.) For the almond biscotti, you can sprinkle crushed almonds on top, or any other nut you like. (Hazelnuts are really nice, too!) Let the chocolate cool completely until hardened, then serve or store as directed above.
Notes
- For a vegan version, replace the egg with 2 tablespoons tapioca or arrowroot starch mixed with 3 tablespoons water, and bake biscotti longer at 250ºF during the second bake to dry them fully.
- Adding sliced almonds enhances texture but may make slicing more difficult; use a very sharp knife for cleaner cuts.
- Allow the baked biscotti log to cool completely, then chill before slicing to prevent crumbling.
- After baking, topping with dark chocolate and crushed candy canes or nuts provides extra flavor and festive decoration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 26mg | 1% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 12IU | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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