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 is so good, people ooohh and ahhhh about how they prefer it over traditional recipes. What’s the secret? There’s an easy ingredient you have right in your panty to help bind the ingredients. Let’s get baking!
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My Favorite Almond Flour Biscotti Recipe!
Start your day with a gluten-free biscotti recipe made with almond flour dunked in coffee or enjoy as a dessert cookie. With a light, crispy texture, rich almond flavor, and hint of sweetness, my Italian grandmother would approve of these as much as she does my gluten-free recipe for savoiardi.
In Italian “biscotti” means twice baked, which is an apropos name for these decadent crunchy 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. But using almond flour in homemade biscotti adds a special type of magic. It has this incredibly sweet, nutty flavor and makes the texture slightly chewy. Just like these fudgy almond flour brownies, I actually prefer this version over the traditional ones. And I’m not the only one…
I made this recipe last week and ate the whole thing in 2 days, I’m making it again today. It’s so easy to make and is so tender and flavorful. I absolutely love it and don’t think I will ever try another biscotti recipe in my life.
—Jodie
Ingredient Tid Bits
- Almond flour – Use blanched almond flour, not almond meal for this recipe, which works better in baking recipes like this and almond flour banana bread.
- 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. This trick works especially well with homemade almond flour cake as well.
- Sugar – The recipe calls for granulated sugar, but light brown sugar or coconut sugar may be used. If you’d like to try a sugar-free substitute, read through the comments below. Many readers have shared how they’ve done it with success!
- 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
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Make The Recipe
Let’s Make This Together!
This almond biscotti recipe makes an easy treat that is completely adaptable. Use the dough to make many versions, such as chocolate, cranberry, orange, or pistachio to name a few! These are a shoe-in for every holiday cookie platter, right next to my famous soft & chewy almond flour sugar cookies.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Mix up the dough.
This part is easy peasy. Well, it all is, but this part is especially. First cream together the butter and sugar, mixing about 3 minutes. Add in the egg and extracts. Once that’s nice a smooth, add in the dry ingredients. That’s it. You will have a thick dough, ready to be shaped.
Time to shape and bake.
Take a baking sheet and line it with parchment paper. Turn the dough out and shape into a thick log, about 9 inches by 2-3 inches wide. I found that popping it in the freezer for 15 minutes helps hold the biscotti together. Then bake in a 350ºF oven for 35 minutes, or until golden brown.
Cutting tips and double bake.
Once it finishes its first bake, let it cool for before cutting. The longer you let it cool, the easier it will be to slice without falling apart. Use a serrated knife and very gently slice back and forth diagonally in 1 inch thick slices.
These slices are put back on the baking sheet to bake again. As you can see from the pic it will be a little underbaked, which is fine. Once you bake the slices again everything will be toasty and golden brown.
Fancy and delish drizzle.
At this point you have some straight-up delish biscotti. Dunk and enjoy. BUT if you really want to up your almond biscotti game a little chocolate drizzle on top is chef’s kiss.
On the same baking sheet, push the slices together. Don’t worry about the order, you just need to see the tops. Melt white, dark, or milk chocolate and add a little oil to thin it out enough to drizzle. Use a spoon to drizzle over the top, and if you’d like, sprinkle on more chopped almonds or chopped pistachios.
Additions and Modifications
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.
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 (this one is my fave and really affordable!) 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.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Crunchy Almond Flour Biscotti (Easy, Failproof Recipe)
Ingredients
- 4 tablespoons (57 g) softened unsalted butter, see recipe notes for dairy-free
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 ¼ cup (212 g) blanched almond flour
- 2 tablespoons (20 g) 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 and creamy.4 tablespoons softened unsalted butter, ½ cup granulated sugar
- 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. Then stir in any optional mix-ins.1 large egg, ½ teaspoon almond extract, ½ teaspoon vanilla extract, 2 ¼ cup blanched almond flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, ¼ teaspoon salt
- Scoop the dough onto the prepared baking tray and shape into a long log, about 9 inches by 2-3 inches wide. I recommend freezing the log for 15 minutes before baking to prevent spreading during baking.
- Bake for 35 minutes, or until golden brown and a toothpick inserted in middle comes out clean. (TIP: Almond flour baked goods "appear" done before they are. They contain a lot of moisture, so it's best to leave them in slightly longer if you are questioning if it's done. The internal temp should be 195℉.)
- 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. (TIP: The slices may be slightly crumbly when slicing. Shape any cracked or broken slices back together and as they bake a second time, they fuse together.) 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 20-25 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.
Notes
Ingredient Substitutions
- Cornstarch – Replace with arrowroot powder, coconut flour, or tapioca starch for a completely grain-free recipe.
- 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.
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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Excellent taste and easy!! I have made Gilda’s holiday biscotti recipe around Christmas for gifts. Sub with GF flour. Both are good but this one will be in my main rotation. I did pistachios and dried cranberries. Very few broke but my husband enjoyed all the pieces. Thank you so much for all you do for our Celiac community!! I am a big fan!
I really appreciate you taking the time to leave this note, Debra! Thank you!
Best,
Melissa