Cardamom Coffee Biscotti Gluten-Free

Gluten-Free Cardamom Coffee Biscotti marries the bold flavors of chocolate and coffee with warm and slightly spicy notes of cardamom. This simple biscotti recipe uses almond flour for a grain-free, gluten-free version of the traditional biscotti recipe. Crunchy, sweet, and perfect for dunking into a hot cup of coffee.

For more gluten-free biscotti recipes and ideas check out my post on Almond Flour Biscotti. It has some great ideas for variations and add-ons. You also have to try my Almond Flour Pumpkin Chocolate Chip Cookies when you need to fill the cookie jar with something delicious and chocolaty.

Picture this – the warmth of cardamom, the richness of chocolate, and a hint of espresso flavor all wrapped up in a golden brown gluten-free biscotti.  As someone who has issues with gluten, I understand the importance of savoring delicious moments without compromising on taste and texture.  This gluten-free version of the traditional biscotti recipe is bound to become one of your favorite cookies for Valentine's Day or any occasion. 

You'll Love this Recipe

• Versatile Delight: Perfect for any holiday or also just a random Tuesday when you crave a sweet crunchy chocolatey bite to enjoy with your hot cup of coffee or tea.
• Refined Sugar-Free –  Sweetened with coconut sugar
• Gluten-Free and Paleo-Friendly – Made with almond flour for a gluten-free, grain-free version of your favorite treat. To make these fully paleo-friendly sub coconut oil for the melted butter
• Crunchy! – Sometimes almond flour baked goods turn soft on day 2, not these biscotti! They retain their crunch until they are all gobbled up!

Let's Get Baking!

Ingredients and Helpful Substitution Tips

Detailed measurements and ingredients can be found within the recipe card at the end of this post.

• 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 find it's the best gluten-free flour for dessert treats.  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 and is grain-free as well.   Almond “meal” will work in this recipe, but almond flour produces the best results. My preferred brand is Bob's Red Mill “Super-Fine Almond Flour”
• Coconut Sugar/ Coconut palm sugar – Brown sugar will also work, but I love using coconut palm sugar. It contains natural minerals and is slightly less sweet than traditional sugar.
• Cardamom – ​The addition of cardamom brings an aromatic magic and slightly warm spicy note, turning these biscotti into a sophisticated treat. 
• Cocoa powder and espresso powder –   A culinary dessert power duo.  The flavors of espresso and chocolate are a classic complementary pairing, creating a delicious balance between sweet and bitter, coffee heightens the flavor of chocolate and chocolate balances the bitter of coffee.
• Large Egg – A flax or chia egg would work perfectly fine here as well if you are egg free
• 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
• Salt and Baking Powder 

Tools

• Sharp knife/serrated knife 
• Cutting board
• Cookie sheet / baking tray
• Large mixing bowl
• Small mixing bowl
• Wire rack for cooling
• Parchment Paper or Silpat mat

Step by Step Instructions

1. Begin by whisking the dry ingredients together in a large mixing bowl.  Do your best to ensure the dry ingredients are well combined. 

2. In a small bowl combine melted butter (make sure it isn't too hot!) and whisked egg. Combine wet ingredients with dry ingredients.

3. The name of this step is “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. 

4. THE BAKES! Form the dough into a log or thin shape about 1 inch thick. Place on a parchment paper (or silpat) lined baking sheet. Bake at 350° for 20 minutes, this is considered the first bake
5. Remove from the oven, allow to cool, and place in the freezer for 30 minutes to 1 hour to fully chill.
6. Remove from the freezer and slice into 1/2-inch thick slices to create individual cookies.  Place the biscotti back on the baking sheet and return to the oven for a second bake. 
7. 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.
8. OPTIONAL – melt finely chopped dark chocolate over a double boiler or gently in the microwave in 20 second intervals. Once the biscotti are cool dip one end into the melted chocolate and allow to cool and harden on a cooling rack. When serving shave additional dark chocolate over the biscotti using a microplane.

Expert Tips

• Shaping the dough, freeform! – Many recipes will recommend getting out a ruler to shape the dough into the perfect-sized log, typically around 14×4 inches and about 3/4 inch thick. Now, if you are competing on the Great British Bake Off and Paul Hollywood and Mary Berry are judging your biscotti then GET OUT THE RULER! If you are making biscotti at home, I am a freeform girlie. Let it fly. I think biscotti are rustic humble cookies that can be a little misshapen. The flavor and texture are king here.
• Biscotti are twice-baked cookies so be sure that you allow enough time and freezer space so that they can rest and chill properly between bakes. I find the almond flour performs best if the dough is frozen between bakes to chill thoroughly.
• Biscotti is meant to be a dry cookie.  Some people prefer biscotti soft and moist.  If that's you, skip the second bake. 

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 the 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 

Frequently Asked Questions

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!

Cardamom Coffee Gluten Free Biscotti

Abra Pappa, MS, CNS, LDN

Gluten-Free Cardamom Coffee Biscotti marries the bold flavors of chocolate and coffee with warm and slightly spicy notes of cardamom. This simple biscotti recipe uses almond flour for a grain-free, gluten-free version of the traditional biscotti recipe. Crunchy, sweet, and perfect for dunking into a hot cup of coffee.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Course Baked Good

Cuisine Italian

Servings 20 pieces

Calories 84 kcal

Equipment

• 1 Sharp knife / Serrated Knife
• 1 Cutting Board
• 1 Cookie sheet / Baking tray / Sheet pan
• 1 Large Mixing Bowl
• 1 Small Mixing Bowl
• 1 Wire Cooling Rack
• Parchment Paper or Silpat mat

Ingredients

  

1x2x3x

• 1.5 cups almond flour
• 1/4 cup cocoa powder
• 3/4 cup coconut palm sugar
• 1 large egg
• 2 tbsp unsalted butter melted
• 1/2 tsp salt
• 1.5 tsp espresso Powder
• 1 tsp baking powder
• 1/4 tsp cardamom
• 1/4 cup dark chocolate finely chopped

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 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.
• Remove the dough from the bowl and form into a log or loaf that is about 3/4 to 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 biscotti pieces on a baking sheet.
• Turn oven on to 250° and bake for an additional 20 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.
• (optional step) Once cool melt finely chopped dark chocolate over a double boiler or gently in the microwave in 20 second increments. Once fully melted dip one end of the biscotti in the melted dark chocolate and allow to cool on a wire rack until firm.

Notes

• • Shaping the dough, freeform! – Many recipes will recommend getting out a ruler to shape the dough into the perfect-sized log, typically around 14×4 inches and about 3/4 inch thick. Now, if you are competing on the Great British Bake Off and Paul Hollywood and Mary Berry are judging your biscotti then GET OUT THE RULER! If you are making biscotti at home, I am a freeform girlie. Let it fly. I think biscotti are rustic humble cookies that can be a little misshapen. The flavor and texture are king here.

• • Biscotti are twice-baked cookies so be sure that you allow enough time and freezer space so that they can rest and chill properly between bakes. I find the almond flour performs best if the dough is frozen between bakes to chill thoroughly.

• • Biscotti is meant to be a dry cookie.  Some people prefer biscotti soft and moist.  If that's you, skip the second bake. 
•  
  • STORAGE – Store loosely covered at room temperature for 5 days.  Wrapping in plastic wrap or in a sealed container may extend the 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 

Nutrition

Serving: 1biscottiCalories: 84kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.05gCholesterol: 12mgSodium: 83mgPotassium: 43mgFiber: 1gSugar: 4gVitamin A: 48IUVitamin C: 0.01mgCalcium: 30mgIron: 1mg

Snap a photo when you try this recipe!Tag me! @abrapappa or #abraskitchen so I can feature your photo!