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!
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.
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, 1 tablespoon 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. 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.)
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 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.
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.