Almond Flour Biscotti
Published
Almond flour biscotti are crisp, lightly sweet Italian cookies made with almond flour, sliced almonds, and optional chocolate chips. This gluten-free biscotti recipe uses a simple dough and the classic twice-baked method to create the signature crunchy texture biscotti are known for. The cookies bake into firm, golden slices that are perfect for dunking in coffee or tea. With just a handful of pantry ingredients and about an hour in the oven, these homemade almond flour biscotti are an easy gluten-free treat for breakfast, dessert, or afternoon coffee.
I’ve always loved having a crunchy gluten-free biscotti to dip into my morning coffee, but I wanted a version that was naturally gluten-free and still had that classic crisp texture. Almond flour biscotti really deliver. After testing a few batches, I found that using finely ground almond flour with eggs and just a little butter creates a dough that bakes up firm enough to slice cleanly and hold its shape during the second bake. The almond extract deepens the flavor, while sliced almonds add the traditional crunch I expect from biscotti. Now I keep a jar of these almond flour biscotti on the counter so I always have something simple and homemade to dunk in my coffee. If you try them, I’d love to hear what mix-ins you add in the comments.
What I Learned While Testing
- Slice while the logs are slightly warm, not hot. If the biscotti logs are too hot, the structure hasn’t set yet, and they’ll crumble when cut. Let them cool for about 10 minutes before slicing.
- Use a serrated knife and a gentle sawing motion. Pressing straight down can crush the biscotti. A slow back-and-forth motion keeps the slices clean and even.
- Cut slices about ½-inch thick. Thinner slices can become overly dry during the second bake, while thicker slices may not crisp properly.
- If the biscotti still feel soft after the second bake, return them to the oven. Bake for an additional 5 minutes per side until the cookies feel dry and firm to the touch.
- Remember that biscotti continue to harden as they cool. They may seem slightly soft right out of the oven, but they will crisp up significantly as they cool on the rack, so avoid overbaking.
Almond Flour Biscotti
Ingredients
- 2 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 2½ cups almond flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup almonds
- ⅓ cup chocolate chips, optional
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk eggs, melted butter, vanilla extract, and almond extract until combined.
- Add almond flour, sugar, baking powder, and salt, and mix until a dough forms.
- Fold in sliced almonds and chocolate chips.
- Divide dough in half. Shape each half into a log about 8 inches long and 2 inches wide on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 25–30 minutes, until logs are firm and lightly golden.
- Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, slice each log diagonally into ½-inch thick slices.
- Place slices cut-side down on the baking sheet. Bake for 10 minutes, flip, and bake for another 10 minutes until crisp and dry.
- Cool completely on a wire rack. Biscotti will continue to harden as they cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Biscotti Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Whisk the wet ingredients: In a large mixing bowl, whisk together 2 large eggs, 2 tbsp (28g) melted unsalted butter, 1 tsp (5ml) vanilla extract, and ½ tsp (2ml) almond extract until smooth and fully combined. The mixture should look slightly glossy and uniform with no streaks of egg.
Mix the dough: Add 2½ cups (250g) almond flour, ½ cup (100g) granulated sugar, 1 tsp (4g) baking powder, and ¼ tsp salt to the bowl. Stir with a spatula until a thick dough forms. The dough will be dense and slightly sticky, but it should hold together easily when pressed.
Fold in the mix-ins: Gently fold in ½ cup (50g) sliced almonds and ⅓ cup (60g) chocolate chips, if using, until they are evenly distributed throughout the dough.
Shape into logs: Divide the dough evenly in half. Transfer each portion to the prepared baking sheet and shape it into a log about 8 inches long and 2 inches wide, leaving about 2 inches of space between the logs. If the dough sticks to your hands, lightly dampen them with water to help smooth the surface.
First bake: Bake the logs for 25–30 minutes, until they feel firm to the touch and lightly golden around the edges. The tops should look set and slightly cracked.Remove the baking sheet from the oven and allow the logs to cool for about 10 minutes, just until they are warm but firm enough to slice without crumbling. Reduce the oven temperature to 300°F (150°C). Using a serrated knife, slice each log diagonally into ½-inch thick pieces with a gentle sawing motion.
Second bake: Arrange the biscotti slices cut-side down on the baking sheet. Bake for 10 minutes, then carefully flip each piece and bake for another 10 minutes until the biscotti are dry, crisp, and lightly golden.
Cool completely: Transfer the biscotti to a wire rack and allow them to cool completely. They will continue to firm up and develop their signature crunch as they cool.
Recipe Variations
- Swap the extract: Almond extract can be replaced with citrus extracts.
- Add a chocolate sauce: Chocolate dipping is optional but gift-worthy.
- Add nuts or dried fruit: Pistachios and dried cranberries make great holiday versions.
- Dairy-free: Coconut oil works for dairy-free swaps.
- Add a crunch: For extra crunch, reduce oven temp slightly and extend second bake.
Serving Suggestions
I love serving these almond flour biscotti when I want a simple treat that pairs perfectly with coffee. They’re great for afternoon coffee breaks or after-dinner espresso, and I often add them to holiday cookie trays or package them in Christmas gifting tins during the holidays. If I’m hosting brunch, I might serve them alongside buckwheat waffles or a gluten-free breakfast casserole for something sweet and crunchy on the table. For dessert spreads, I like adding them next to almond flour brownies or almond flour sugar cookies so guests have a few gluten-free treats to choose from.
Storage Instructions
Store the biscotti in an airtight container at room temperature for up to 2 weeks. Because biscotti are twice-baked and naturally dry, they keep their crisp texture well when stored this way.
For longer storage, freeze the biscotti in an airtight container or freezer-safe bag for up to 3 months. If stacking them, place parchment paper between layers to prevent sticking. Let the biscotti thaw at room temperature, uncovered. This helps prevent condensation from forming and keeps them crisp.
More Almond Flour Recipes
- Almond Flour Cake: This almond flour cake is soft, moist, and naturally gluten-free with a light almond flavor and tender crumb. It’s an easy one-bowl cake that works beautifully for dessert, brunch, or afternoon coffee.
- Almond Flour Banana Muffins: These muffins bake up soft, moist, and full of sweet banana flavor using simple pantry ingredients. They’re a naturally gluten-free breakfast or snack that comes together quickly and stays tender for days.
- Almond Flour Scones: These scones are soft, tender, and lightly crumbly with a subtle nutty flavor from the almond flour. Finished with a sweet vanilla icing, they’re an easy gluten-free treat that pairs perfectly with coffee or tea.
