This almond flour biscotti recipe is a gluten-free, grain-free take on the classic traditional Italian cookie and a perfect companion to your morning coffee or cup of tea. Made with simple ingredients for a subtle nutty flavor, these perfectly crunchy cookies are so delicious that they might convince you to replace your traditional biscotti recipe for this almond flour superstar.
If you love this gluten-free cookie, be sure to check out my famous Almond flour Chocolate Chip cookies and my holiday Almond Flour Sugar Cookies.
Biscotti cookies are one of my favorite cookies during the holiday season. I get a blast of nostalgia every December with my first holiday cookie bite.
This simple gluten-free biscotti recipe is easy to make and can be modified to include your favorite biscotti enhancers like melted dark chocolate, fruits, and warming spices. One of my favorite combinations is this Cardamom Coffee Biscotti. It's gluten-free and incredibly delicious.
I love baking with almond flour. Over the last few years, it's been instrumental to some of my favorite new dessert recipes and I think it's one of the best gluten-free flours for making cookies. Almond flour brings a depth of flavor and dimension of quality to baked goods that simple all-purpose flour just misses out on. Give these delicious biscotti a try and let me know if you agree.
You'll Love this Recipe
- A simple delicious biscotti with all the flavor of a cookie made with all-purpose flour but none of that pesky gluten for sensitive bellies.
- Easily customizable. This almond biscotti recipe is the perfect basic biscotti recipe that can customized to include your favorite biscotti flavors and add-ins (see below for a few of my favorites!)
- Did I mention simple? Seriously, one bowl, 6 ingredients.
Let's Get Baking!
Ingredients and Helpful Substitution Tips
- Almond Flour- Almond flour is simply ground almonds, a healthy source of fiber, ‘good for you' fat, and a host of nutrients and minerals. I love baking with almond flour as it is gluten-free, grain-free, and full of flavor (hello almonds!). Almond flour makes delicious cookies and baked goods and is a great alternative to all-purpose flour when you need a gluten-free option. Plus it imparts a wonderful subtle nutty flavor. Almond “meal” will work in this recipe, but almond flour works better. My preferred brand is Bob's Red Mill “Super-Fine Almond Flour”
- Coconut Palm Sugar– Brown sugar will also work, but I love using coconut palm sugar as a sugar substitute. It contains natural minerals and is slightly less sweet than traditional sugar.
- Large Egg – A flax or chia egg would work perfectly fine here as well
- Butter – Melted. Coconut oil will also work, but you will taste the coconut and I prefer the flavor of butter. You can also try ghee or avocado oil
- Almond Extract – Necessary, what is biscotti without that essential almond flavor!
- Salt and Baking Powder
- Optional Add-ins – Chopped fresh cranberries – see below for more options
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
Tools
- Sharp knife
- Cutting board
- Cookie sheet
- Large mixing bowl
- Wire rack for cooling
Best Ever Almond Biscotti Baking Instructions and Tips
- Begin by whisking the dry ingredients, almond flour, baking powder, salt, and coconut palm sugar, in a large bowl. Do your best to ensure the dry ingredients are well combined.
- In a smaller bowl combine melted butter (make sure it isn't too hot!) and whisked egg. Combine wet ingredients with dry ingredients.
- Do not panic. It will seem as if there is no way the dough can form without more liquid. Be patient, it will come together. It will first appear like pretty dry sand, and then with a little effort the dough will come together. Use a wooden spoon, and then your hand at the end to ensure it has all been incorporated.
- Add cranberries. I prefer fresh cranberries to dried ones, biscotti cooks low and slow, and this turns fresh cranberries into dried ones. If you start with dried cranberries the result is super hard cranberries – no thankyou.
- Ok, mix the chopped cranberries into the dough and then using your hands form the dough into a log or thin shape about 1 inch thick. Place on a parchment (or silpat) lined baking sheet.
- Bake at 350° for 20 minutes, this is considered the first bake,
- Remove from the oven, allow to cool, and place in the freezer for 30 minutes to 1 hour to fully chill.
- Remove from the freezer and slice into 1/2-inch slices. Place the biscotti back on the baking sheet and return to the oven for a second bake.
- The second bake is at a lower temperature (250°) bake for 30 minutes, remove from the oven, flip and bake for an additional 20 minutes. Turn the oven off and allow the biscotti to rest in the oven to crisp.
Flavor Combinations for Biscotti
Many wonderful flavor combinations work for these delightfully crunchy cookies, here are a few of my favorites:
- Cranberry Almond – add 1/2 cup fresh chopped cranberries + 1/2 tsp almond extract
- Lemon Anise – add 1 tsp lemon zest + 1/2 tsp anise extract – plus make a lemon icing, combine 1/4 cup powdered sugar + 1 tsp lemon juice
- Hazlenut Chocolate – add 1/2 cup toasted hazelnuts and 1/2 cup chocolate chips
Biscotti vs. Cantucci
Biscotti translates to “twice cooked”, referring to the process of baking the logs once, slicing, and then baking again. Biscotti and cantucci are both traditional crunchy Italian cookies commonly served with coffee for dipping or, my favorite, vin santo. Biscotti are from the Emilia-Romagna region of Italy, cantucci more typically made with almonds are from Tuscany. Cantucci dough is sweeter and less buttery than biscotti.
In America we simpy refer to the twice baked crunchy cookie as biscotti.
How to Serve Gluten-Free Almond Flour Biscotti
May I suggest a chilled glass of vin santo (and a charming outdoor table in a piazza in Tuscany?), or a warm cup of tea, or a peppermint mocha?
Storage and Freezing Instructions
- STORAGE -Store loosely covered at room temperature for 5 days. Wrapping in plastic wrap or in a sealed container may extend life of cookies for a few days, however, almond flour cookies can get a little soggy without air circulation. I found these almond flour biscotti hold up fairly well.
- FREEZING- may be frozen in an airtight container for 3 months
Abra's Healthy Baking Tips
I was recently featured in a USA Today article about holiday baking and shared a few of my favorite healthy holiday baking tips. Overall I am pro holiday baking, including traditional recipes that are nostalgic and special. Not all baking needs to be revolutionized into a “healthified” version. But, I have spent the better part of the last 20 years supporting nutrition clients who have had to make a multitude of dietary shifts due to medical conditions and I refuse to have them believe that delicious baking is a thing of the past – No Way! With that in mind a few of my healthier baking tips include option for flour made from whole food sources (like almonds!), swapping in natural sweeteners and overall reducing the amount of sugar in recipes. You can read all of my tips in the USA Today article.
FAQ
Biscotti is best stored at room temperature, to retain its crunchy goodness.
Absolutely! Biscotti freezes very well. You can freeze prior to the second bake and then finish baking when you are ready to enjoy.
Yes, true, almond flour baked goods tend to soften when they are sealed in airtight containers and easily lose their crunch. However, due to the double baking of this recipe, these almond flour biscotti stay crunchy.
Dietary Modifications
This recipe is gluten-free and vegetarian
- Vegan – Use vegan butter and a flax or chia egg
- Paleo – Use ghee rather than butter. Technically the coconut palm sugar is not paleo.
- Keto – Replace coconut palm sugar with a keto-friendly sweetener, I have not tested the recipe this way so cannot guarantee the results.
More Almond Flour Recipes You Will Love
Almond Flour Chocolate Chip Cookies
Almond Flour Ginger Molasses Cookies
Almond Flour Pumpkin Chocolate Chip Cookies
I can’t wait for you to try this! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate it and leave a comment below. I love to hear from people who’ve made my recipes!
Almond Flour Biscotti
Ingredients
- 1 3/4 cup almond flour
- 3/4 cup coconut palm sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1 large egg
- 2 tbsp butter melted
- 1/2 tsp almond extract
- 1/2 cup chopped fresh cranberries
Instructions
- Preheat the oven to 350°, line a baking sheet with parchment paper or silpat
- In a mixing bowl, combine dry ingredients and whisk until combined. In a small bowl whisk egg and add almond extract and melted (cooled) butter, stir to combine.
- Combine wet ingredients with dry ingredients and stir until well combined. This will seem difficult at first but trust me it will come together.
- Fold in the chopped cranberries until well incorporated.
- Remove the dough from the bowl and form into a log or loaf that is about 1 inch thick.
- Bake in the oven for 20 minutes. Remove from oven, allow to cool, transfer to the freezer for 30 minutes to 1 hour to fully chill.
- Remove from freezer and slice into 1/2 inch biscotti pieces. Place on a baking sheet.
- Turn oven on to 250° bake for 30 minutes, flip over and bake for an additional 20 minutes. Check biscotti, if they are dry and crunchy remove from oven and cool on a wire rack. If they are still slightly soft (this will depend on how thick you cut the slices) turn the oven off and keep biscotti in oven to cool, this way they will fully crisp.
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