Almond Flour Biscotti

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. To save some money, you can also make homemade almond flour!
• 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.)

1. Begin by beating together the softened butter with sugar in a medium bowl. Mix for three minutes, until light, fluffy, and creamy.
2. Add the wet ingredients to the batter – large egg, vanilla extract and almond extract. Beat to combine.
3. Mix in the dry ingredients – almond flour, cornstarch, baking powder, and salt. It will come together into a thick dough.
4. 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.
5. Cool first on the baking sheet for 10 minutes, then move to wire rack to cool completely.
6. 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.
7. 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

1. Line the baking sheet with parchment paper or a silicone baking mat for the first bake. This prevents the dough from sticking.
2. For a shiny biscotti, brush on an egg wash before baking the first time (egg beaten with 1 tablespoon water).
3. 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.
4. After the initial bake, the biscotti will look slightly underdone when sliced into. It will finish baking during the second bake.
5. 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.
6. 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

Click here to see the
step-by-step web story instructions for this recipe!

more gluten-free breakfast recipes

• Gluten-Free Coffee Cake
• Gluten-Free Crepes
• Oat Flour Muffins
• Egg Green Chile Casserole

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