Almond Flour Biscotti
Almond flour biscotti are crisp, lightly sweet gluten-free cookies made with almond flour and sliced almonds. Twice-baked for their signature crunch, they’re perfect for dunking in coffee or tea.
Servings: 16 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
Serving: 1biscotti | Calories: 189kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 71mg | Potassium: 52mg | Fiber: 2g | Sugar: 9g | Vitamin A: 73IU | Calcium: 70mg | Iron: 1mg