Crunchy Almond Flour Biscotti (Easy, Failproof Recipe)

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!

Prep Time 5

Cook Time 50

Total Time 55

Servings biscotti

Author Melissa Erdelac

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.

Nutrition