Biscotti feels like the perfect recipe to make when you plan on serving hot coffee or tea. But when you need a gluten-free version, try this almond flour biscotti recipe. I’ve tested it numerous times over the past few years to make sure it’s perfect!
In fact, this recipe requires only a handful of simple ingredients and makes a great DIY gift. There are two flavors to choose from: classic almond biscotti or chocolate peppermint. Whichever flavor you choose, you can dip the ends in chocolate for a fancy, bakery-style appearance.
And if you need an egg-free option, I’ve tested that for you, too!
⭐⭐⭐⭐⭐ Featured Review
“These are really good and so easy to make. I make the chocolate version every year at Christmas time topped with crushed candy cane. But I made some today to have 1 as a daily treat because once a year is not enough!” – Christine
How to Make Biscotti with Almond Flour
Step 1:
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the dry ingredients, including the almond flour, coconut sugar, cacao powder (if making the chocolate version), baking powder, and salt.
Whisk well to break up any clumps.
Add the remaining wet ingredients to the dry ingredients. Stir in the egg, coconut oil, and extract. Mix until a thick, sticky dough is formed. If you want to add in sliced almonds for texture, now is the time to do it.
Note: If this is your first time making biscotti, keep in mind that it’s also easier to make clean slices if you leave out the sliced almonds.
Step 2:
Transfer the dough to the prepared baking sheet, and use your hands to press it into a “log” shape, about 8 to 9 inches long, and around 4 inches wide. You want the loaf to be about 1/2-inch tall.
Once it’s formed, place it in the oven to bake for 20 minutes, or until the edges are lightly golden.
Step 3:
Turn off the oven, remove the pan, and let the loaf cool completely. I recommend letting it cool at room temperature for 30 minutes, then transfer it to the fridge or freezer for 1 to 2 hours, to cool completely.
This step will make it much easier to slice.
Once it’s cool, use a very sharp knife to slice the loaf into ½-inch pieces, making about 18 slices. The end pieces probably won’t be the ones you want to gift to someone, but they make great taste-testing pieces!
Step 4:
Preheat the oven to 250ºF for the second bake. (Do not use a higher oven temp.) Carefully arrange the slices in a single layer on the baking sheet, and bake for 30 minutes.
Then, remove the pan, flip the slices, and bake for another 30 minutes. Turn off the oven and let the biscotti stay in the oven as it cools. This will help them totally crisp up.
Detoxinista Tip
Baking the cookies at 250ºF ensures that they won’t burn, keeping their flavor in tact. Don’t try raising the temperature on the second bake. Even 300ºF is too much and will leave you with an unappealing taste. The almond flour can take on a slightly-burnt flavor, even without looking burnt.
Biscotti Serving Tips
When the biscotti are cool, they should be perfectly crispy and read to serve. Almond flour baked goods will get soft if you store them in an airtight container at room temperature, so I recommend storing these in an open container at room temperature, or in the fridge in an airtight container to keep them crispy.
They should last for 3-4 days at room temp, or up to 2 weeks in the fridge. Once they are cool, you can coat the ends in melted dark chocolate and add crushed toppings while the melted chocolate is still wet. As the chocolate cools, the toppings will stick!
I like to use crushed candy cane as a topping for the chocolate biscotti, and crushed nuts for the almond-flavored biscotti. Feel free to get creative with this part.
Chocolate Peppermint Biscotti
Optional Toppings/Mix-Ins
- ¼ cup sliced almonds
- ½ cup dark chocolate chips , for topping
- crushed candy cane or nuts , for topping
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Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the dry ingredients, including the almond flour, coconut sugar, cacao powder (if making the chocolate version), baking powder, and salt. Whisk well to break up any clumps.
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Add the remaining wet ingredients to the dry ingredients. Stir in the egg, coconut oil, and extract. Mix until a thick, sticky dough is formed. If you want to add in sliced almonds for texture, now is the time to do it.
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Transfer the dough to the prepared baking sheet, and use your hands to press it into a “log” shape, about 9 inches long, and around 4 inches wide. You want the loaf to be about 1/2-inch thick. Once it’s formed, place it in the oven to bake for 20 minutes, or until the edges are lightly golden.
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Turn off the oven, remove the pan, and let the loaf cool completely. I recommend letting it cool at room temperature for 30 minutes, then transfer it to the fridge or freezer for 1 to 2 hours, to cool completely. This will make it easier to slice. Once it’s cool, slice the loaf into ½-inch pieces, making about 18 slices.
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Preheat the oven to 250ºF for the second bake. (Do not use a higher oven temp!) Carefully arrange the slices in a single layer on the baking sheet, and bake for 30 minutes. Then, remove the pan, flip the slices, and bake for another 30 minutes. Turn off the oven and let the biscotti stay in the oven as it cools. This will help them totally crisp up.
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When the biscotti are cool, they should be perfectly crispy and read to serve. Almond flour baked goods will get soft if you store them in an airtight container at room temperature, so I recommend storing these in an open container at room temperature, or in the fridge in an airtight container to keep them crispy. They should last for 3-4 days at room temp, or up to 2 weeks in the fridge.
How to Decorate Them
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If you’d like to dip the biscotti in chocolate to make them look fancier, melt 1/2 cup of dark chocolate chips for 1 batch of biscotti. I use a spoon to drizzle chocolate over the top of each biscotti, coating only 1/3 of each piece.
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For the chocolate peppermint biscotti, I like to sprinkle some crushed candy cane on top of the chocolate. (I use YumEarth brand.) For the almond biscotti, you can sprinkle crushed almonds on top, or any other nut you like. (Hazelnuts are really nice, too!) Let the chocolate cool completely until hardened, then serve or store as directed above.
Vegan Version: Replace the egg with 2 tablespoons of tapioca or arrowroot starch + 3 tablespoons of water. For the second bake, I recommend leaving them in the oven at 250ºF for 45 minutes on each side, then turn off the oven and let them cool for at least an hour before removing the pan.
Sliced Almond Version: If you’d like to add sliced almonds to your biscotti, add 1/4 cup into the batter after it’s mixed, but before you form the log. Keep in mind that the added almonds may make it harder to slice, so be sure to use a super-sharp knife!
Calories: 92kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 32mg | Potassium: 26mg | Fiber: 1g | Sugar: 4g | Vitamin A: 15IU | Calcium: 34mg | Iron: 0.5mg
More Recipes to Try
If you try this Almond Flour Biscotti recipe, please leave a comment below letting me know how they turn out for you! Biscotti can be a bit tricky to get right on your first try, so I hope these step-by-step photos and directions are helpful. If you try anything different, please let me know how that goes, too! We can all learn from your experience.
