Enjoy almond flour biscotti so crunchy and delicious, no one will suspect it’s gluten-free! This simple recipe is versatile for a variety of flavors, and morphs into a dairy-free or keto recipe with ease!
biscotti made with almond flour
Start your day with a gluten-free biscotti recipe made with almond flour dunked in coffee or enjoy as a dessert cookie dipped in wine. With a light, crispy texture, rich almond flavor, and hint of sweetness, it’s hard to go wrong!
In Italian “biscotti” means twice baked, which is an apropos name for these decadent cookies. After the mixing the dough together, it is shaped into a log and baked. Once cooled, the biscotti is sliced and baked again till toasty and crispy.
When dunked into a steaming cup of coffee or tea, the texture softens into a saturated cookie. It’s the perfect ending to a meal, similar to another gluten-free recipe made with almond flour, old fashioned almond flour oatmeal cookies.
Ingredient Notes
- Almond flour – Use blanched almond flour, not almond meal for this recipe, which works better in baking recipes like this and almond flour banana muffins.
- Cornstarch – Helps bind the ingredients since almond flour is gluten-free and lacks binding. Instead of cornstarch, arrowroot powder, coconut flour, or tapioca starch may also be used for a completely grain-free recipe.
- Sugar – The recipe calls for granulated sugar, but light brown sugar or coconut sugar may be used. For low carb almond flour biscotti, replace the sugar with 1/4 cup erythritol or a granular sweetener.
- Butter – Use softened butter to cream with the sugar. I have not personally tried this, but I believe soft coconut oil (not melted) or vegan butter sticks would work for a dairy-free recipe.
- Optional toppings – Drizzle with melted white chocolate or chocolate chips. If desired, top with additional topped nuts. Go to “Additions and Modifications” for more mix-in ideas
how to make almond flour biscotti
This almond biscotti recipe with almond flour makes an easy treat that is completely adaptable. Use this basic recipe to make many versions, such as chocolate, cranberry, orange, or pistachio to name a few!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Begin by beating together the softened butter with sugar in a medium bowl. Mix for three minutes, until light, fluffy, and creamy.
- Add the wet ingredients to the batter – large egg, vanilla extract and almond extract. Beat to combine.
- Mix in the dry ingredients – almond flour, cornstarch, baking powder, and salt. It will come together into a thick dough.
- Line a baking sheet with parchment paper or silicone baking mat. Shape the dough into a long log, about 9 inches by 2-3 inches wide. Bake in a 350ºF oven for 35 minutes, or until golden brown.
- Cool first on the baking sheet for 10 minutes, then move to wire rack to cool completely.
- Gently slice diagonally in 1 inch thick slices using a gentle sawing motion with a serrated knife. Place the slices back on the lined baking tray.
- Toast in a 325ºF oven for 20 minutes, flipping halfway through. Turn off the oven and then sit for 5-10 minutes longer before pulling out to cool completely.
additions and modifications
Similar to gluten-free biscotti, the basic recipe can be modified into several different versions. To boost the almond flavor, mix in 1/3 cup sliced, slivered almonds, or any preferred nuts.
- White Chocolate – Melt white chocolate chips and drizzle on top or dip one end in. If desired, sprinkle with extra nuts, such as almonds, macadamias, or pistachios.
- Lemon Poppy Seed Biscotti – Add 2 teaspoons lemon zest and 1/2 tablespoon poppy seeds. If desired, drizzle with a lemon glaze.
- Chocolate Biscotti – Stir in 1/2 cup miniature chocolate chips or dip one end in melted dark chocolate chips.
- Pistachio Cranberry – Mix in 1/3 cup chopped pistachios and add 1/3 cup dried cranberries.
- Orange Almond Biscotti – Add 2 teaspoons orange zest and if desired, 3/4 teaspoon ground cardamom.
storing and freezing
To store, place in an airtight container or tin at room temperature up to 3 weeks. Avoid refrigerating biscotti.
To store longer, almond flour biscotti may also be frozen. If it is chocolate-dipped place strips of wax paper between stacks of two or three. Wrap the stacks in plastic wrap and transfer to a ziplock freezer bag. Freeze up to three months.
The biscotti can be dipped into coffee while still frozen or sit at room temperature for 20-30 minutes before enjoying.
Tips and troubleshooting
- Line the baking sheet with parchment paper or a silicone baking mat for the first bake. This prevents the dough from sticking.
- For a shiny biscotti, brush on an egg wash before baking the first time (egg beaten with 1 tablespoon water).
- To prevent crumbling, cool the biscotti completely before slicing and use a quality serrated knife in a gentle sawing motion. If the slices do fall apart, gently push back together and they will fuse together when it’s baked a second time.
- After the initial bake, the biscotti will look slightly underdone when sliced into. It will finish baking during the second bake.
- To make sure the biscotti is completely toasted and not soft, turn off the oven after baking and let it sit for 10 minutes before pulling out.
- If drizzling with chocolate, stand up the cooled biscotti and push together in the center of the baking sheet. Melt white or dark chocolate chips and drizzle over the top. If desired, sprinkle with chopped nuts.
frequently asked questions
No, I do not recommend using almond meal for this biscotti recipe. Almond meal is courser and would not bind together as well as almond flour, resulting in a crumbly biscotti.
Yes. Almond flour biscotti is naturally gluten-free and no adjustments need to be made to the recipe. For more gluten-free almond flour recipes, see this extensive list of almond flour recipes.
I have not personally tried this substitution, but I believe substituting softened coconut oil for the butter should work without a problem!
As written, this recipe isn’t low carb or keto because of the addition of sugar. However to make a keto biscotti recipe, replace the sugar with 1/4 cup erythritol or a granular sweetener.
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Almond Flour Biscotti
Ingredients
- 4 tablespoons softened unsalted butter (see recipe notes for dairy-free)
- ½ cup granulated sugar (see recipe notes for substitutions)
- 1 large egg, room temperature
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 ¼ cup blanched almond flour
- 1 tablespoon cornstarch (see recipe notes for substitutions)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup (optional mix-ins / toppings) white chocolate chips, chopped pistachios, dried cranberries, slivered almonds
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl beat together the softened butter with sugar for three minutes, or until light, fluffy, and creamy.
- Add the egg, vanilla extract and almond extract to the creamed mixture. Beat well to combine. Add the dry ingredients – almond flour, cornstarch, baking powder, and salt. Mix on low speed until it comes together into a thick dough.
- Scoop the dough onto the prepared baking tray and shape into a long log, about 9 inches by 2-3 inches wide. Bake for 35 minutes, or until golden brown and a toothpick inserted in middle comes out clean.
- Cool first on the baking sheet for 10 minutes, then move to wire rack to cool completely. Heat the oven to 325ºF. Gently make 1-inch diagonal slices with a serrated knife using a sawing motion. Place the slices back on the lined baking tray, cut side up. The biscotti may look slightly underbaked, which is fine because it will finish baking when toasted.
- Bake for 20 more minutes, flipping halfway through. Turn off the oven and then let it sit for 5-10 minutes longer before pulling out to cool completely.
- If drizzling with chocolate, stand up the cooled biscotti and push together in the center of the baking sheet. Melt white or dark chocolate chips and drizzle over the top. If desired, sprinkle with chopped nuts. Let the chocolate harden slightly before gently pulling apart and laying on its side to cool completely.
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Equipment Needed
Recipe Notes
Ingredient Substitutions
- Cornstarch – Replace with arrowroot powder, coconut flour, or tapioca starch for a completely grain-free recipe.
- Sugar – Replace with light brown sugar or coconut sugar, which will darken the color. For low carb almond flour biscotti, replace the sugar with 1/4 cup erythritol or a granular sweetener.
- Butter – I have not personally tried this, but I believe soft coconut oil (not melted) or vegan butter sticks would work for a dairy-free recipe.
Additions and Modifications
To boost the almond flavor, mix in 1/3 cup sliced, slivered almonds, or any preferred nuts.- White Chocolate – Melt white chocolate chips and drizzle on top or dip one end in. If desired, sprinkle with extra nuts, such as almonds, macadamias, or pistachios.
- Lemon Poppy Seed Biscotti – Add 2 teaspoons lemon zest and 1/2 tablespoon poppy seeds. If desired, drizzle with a lemon glaze.
- Chocolate Biscotti – Stir in 1/2 cup miniature chocolate chips or dip one end in melted dark chocolate chips.
- Pistachio Cranberry – Mix in 1/3 cup chopped pistachios and add 1/3 cup dried cranberries.
- Orange Almond Biscotti – Add 2 teaspoons orange zest and if desired, 3/4 teaspoon ground cardamom.
storing and freezing
To store, place in an airtight container or tin at room temperature up to 3 weeks. Avoid refrigerating biscotti. To store longer, almond flour biscotti may also be frozen. If it is chocolate-dipped place strips of wax paper between stacks of two or three. Wrap the stacks in plastic wrap and transfer to a ziplock freezer bag. Freeze up to three months. The biscotti can be dipped into coffee while still frozen or sit at room temperature for 20-30 minutes before enjoying.Tips and troubleshooting
- For a shiny biscotti, brush on an egg wash before baking the first time (egg beaten with 1 tablespoon water).
- For clean slices with fewer crumbs, be sure to use a serrated knife. Slicing biscotti diagonally makes each serving longer with more to enjoy!
- To prevent crumbling, cool the biscotti completely before slicing and use a quality serrated knife in a gentle sawing motion. If the slices do fall apart, gently push back together and they will fuse together when it’s baked a second time.
- After the initial bake, the biscotti will look slightly underdone when sliced into. It will finish baking during the second bake.
- To make sure the biscotti is completely toasted and not soft, turn off the oven after baking and let it sit for 10 minutes before pulling out.
Nutrition
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