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Almond Flour Biscotti
4.9 from 99 votes

Almond Flour Biscotti

Almond Flour Biscotti are baked twice for a crunchy texture, made using blanched almond flour combined with coconut sugar, baking powder, egg, coconut oil, and almond extract. Both plain almond and chocolate peppermint versions are included, with optional mix-ins like sliced almonds or dark chocolate chips. The first bake forms a log-shaped dough, cooled and chilled, followed by slicing and a second bake to create crisp, golden biscotti slices ready for enjoying with coffee or tea.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 22
Calories: 75 kcal
Course: Dessert

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 22 Serving

Amount Per Serving

Calories 75

% 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.