Almond Flour Cardamom Coffee Gluten Free Biscotti

A small rectangular platter filled with coffee cardamom biscotti dipped in dark chocolate

5 from 1 vote

Almond Flour Cardamom Coffee Gluten Free Biscotti

Gluten-Free Almond Flour 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.

Prep Time10

Cook Time1 10

Course: Baked Good

Cuisine: Italian

Servings: pieces

Calories: 84kcal

Author: Abra Pappa, MS, CNS, LDN

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

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 14x4 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

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