Made with 100% almond meal, this gluten free almond biscotti is the ultimate Christmas cookie recipe to make this holiday season!
Where did this year go? It’s the middle of December and I’m already scheduling posts out for 2017. It doesn’t feel real. I know that I say this and feel this way every year, but for some reason 2017 came faster than 2016! I’ve already started outlining my favorite Fit Foodie Finds Recipes of 2016 and the list just keeps getting longer and longer and longer. So, stay tuned for that in January.
More importantly, it’s December 15th and all all we should be talking about is CHRISTMAS COOKIES! I think Team Fit Foodie has shared almost every cookie recipe on the planet on our Facebook page…including Ambitious Kitchen’s Healthy Christmas Cookie Week, which I can’t get enough of. While searching for yummy cookie recipes to share, I came across an old FFF recipe Gluten Free Almond Biscotti. Sound familiar? I published this very same recipe back in 2013. Well, not the very same recipe, but a recipe called Gluten-Free Almond Biscotti. Here’s the thing, the old Gluten-Free Almond Biscotti recipe was made once and only once. Way back when I was a newerish blogger, I didn’t test things properly…especially if it worked the first time (this homegirl was working a full time job and blogging only on the weekends)! Turns out, the 2013 recipe sucked (I mean that in the nicest way). Not only has it been a major fail for many readers, but for us too when we retested!
That’s why…we decided to reduce, reuse, and recycle this bad boy into a brand new Gluten-Free Almond Biscotti recipe that’s been signed, sealed and delivered.
Tested and perfected 3 times…we present you a new an improved Gluten-Free Biscotti recipe that we know you will love.
>> Can we just pause for a minute and reflect on 6 years? I have been blogging for 6 years. WE have been in a virtual relationship for 6 years. For those of you that have been reading my posts and making FFF recipes since the beginning, holy smokes. That’s the longest relationship that I’ve ever been in (other than with Linley of course). <<
So, what exactly was wrong with my first recipe? Well, the biscotti didn’t have very good flavor and the gluten-free all-purpose flour made them really chalky. We wanted to be able taste the almond flavor under the chocolate, so we added a little bit of almond extract as well as orange zest. It made a world of a difference. We played around with flours and decided to nix the gluten-free flour and stick with 100% ground almond flour. The new combo of ingredients didn’t let us down. As a girl who grew up in a very Italian family, biscotti should not be overly sweet and it should for sure have a nice crunch to it.
A few reminders when making Biscotti:
- Be patient. There are many variables that play into making the perfect biscotti (oven temperature, gas or electric oven, consistency of flour, etc.)
- When forming the biscotti into logs, try to form them as evenly as possible.
- When you remove the biscotti from the oven after it’s first round of baking, letting the logs cool is VERY important. If you try to cut the logs into cookies while they are warm, you will have a crumbly mess.
- Make sure you have a very SHARP knife when cutting the logs into cookies.
- How crunchy you like your biscotti will affect the bake time. For your second round of baking, the longer you leave the cookies in the oven, the crunchier your biscotti will be.
- Dipping your biscotti in coffee is an absolute DREAM
Happy Baking!
Repost - Gluten-Free Almond Biscotti
Ingredients
Wet
- 2 large eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil
- 1.5 teaspoons almond extract
- 1 tablespoon orange zest
Dry
- 3 1/2 cups ground almond flour not almond meal
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 cup slivered almonds
- 1/8 teaspoon salt
Chocolate Drizzle
- 3/4 cup dark chocolate chips
- 1/8 teaspoon coarse sea salt
- 2 teaspoons orange zest
Other toppings
- orange zest
- sea salt
- slivered almonds
Instructions
- Preheat oven to 340º and lay parchment paper on a cookie sheet.
- Mix together dry ingredients in a bowl, set aside.
- Next, place wet ingredients (minus the coconut oil) in a large both and slowly mix together with a hand mixer.
- Add dry ingredients to wet ingredients and mix again. Finally, add coconut oil and mix until everything is combined.
- Split the dough in half and form into logs about 4 inches wide and 1/2 to 3/4 of an inch thick.
- Bake for 20-25 minutes.
- When the logs are golden brown on the edges, remove from oven and let cool for 15min. Reduce oven temperature to 300º.
- Once cooled (it is VERY important that they are cool), cut loaves evenly into 1/2 - 3/4 inch cookies.
- Place back on cookie sheet and bake for another 20-30 minutes, depending on how crunchy you would like your biscotti.
- Remove from oven, let cool for 30 minutes.
- Dip in melted chocolate and sprinkle on orange zest, sea salt, and slivered almonds.
Tips & Notes
- Nutrition facts include chocolate drizzle, but do not include other toppings listed
Nutrition facts
Similar recipes:
FFF’s FAVORITE Christmas Cookie Recipes
Paleo Hot Cocoa Cookies with Vanilla Bean Frosting
Double Chocolate Flourless Peanut Butter Cookies
Chocolate Ginger Molasses Cookies
These look amazing. Really would love to come up with a London Fog version of these. You don’t happen to have one do you?
We don’t have a london fog version, but that sounds delicious!
Well it was an epic fail. Not sure what happened. It came out super dry even before cooking. So added a bit more liquid to form the rolls, but ya they all crumbled. Will have to try again.
these are FANTASTIC! ive been looking for a healthier alternative to biscottis, and these are IT! i was weary cause of wet dough but they turned out wonderful! i added pecans and craisins instead of almonds . superb!
i forgot to ask you…how would you store these and how long do they keep tasting fresh since they’re made with a nut flour? can they be frozen then thawed like a “regular” biscotti? thank you 😉
Hi Sonny! Yes, you can freeze them. We suggest storing them for up to 3-5 days in a cool, dark place!
I’ve made these several times. So delicious. The family loves them. I modified the recipe by making them chocolate chip rather than dipping the end, and omitted the orange.
It looks appetizing, I’ll make a note and go, cook!
I tried the recipe and modified the maple seroup with liquid stevia.
Love this recipe! We made it during the quarantine!
R they keto
Very disappointed in this recipe. It literally fell into crumbles as I tried to cut it into slices. I tried a serrated knife, a straight bladed knife and make 1 quick decisive cut, I cooled them as directed and then I tried to warm them up to see if they would be more compliant and that turned out even worse!
Then I tasted the crumbs and it was like eating sand….very little flavor and I am not one to need anything super sweet….but with the extracts, orange peel and maple syrup I expected some flavor…
very disappointed! what am I doing wrong!
Delicious! And easy! Question… why is oven temp 340 vs the more common 350?
Do you melt the coconut oil or mix as you would if using cool butter
You melt it! Sorry for the confusion!
I just made these and they turned out great! I wanted to see what the best way to store these were. How long do they last in a jar on the counter??
Very confused… Almond meal in the title but instructed to use almond flour.
Hey Colleen! The two words are using interchangeably <3
Great recipe! Came out absolutely fantastic! Will definitely be making again! Many thanks and will be back to try more recipes!
Biscotti recipe is the first I try among your recipes. Only difference, I added pistachio and extra flavour, a drop of artificial maple. They are fantastic! Thanks
Been looking for a healthy alternative without the chemicals/preservatives. I came across this recipe and made these. I did not have all the ingredients (almond extract and chocolate) however the biscotti came out delicious. The orange zest was the kicker. I finally can enjoy a morning cup of coffee with a healthy biscotti. Thank you for this delicious recipe. Can’t wait to try your other recipes.
Orange zest for the win!
What can I substitute coconut oil for? I’m wondering how switching that out for vegetable shortening would effect the recipie.
Hi Anna! I haven’t tried vegetable shortening or used it in cooking very much. Does it melt? You could always swap another oil, too!
I love biscotti, but ever since I gave up white flour and refined sugar I haven’t eaten any. Until my sister made some spelt biscotti with almonds and coconut sugar for Christmas! 😀 Would love to give your recipe a try, I love a pronounced almond flavor in my biscotti!
Does the maple syrup add maple flavoring or just sweetness? I don’t have pure maple syrup and really don’t want a maple flavor – could I sub sugar for it? Is the extra liquid needed? Sorry for all the questions – I’m not yet used to changing up GF recipes!
Hey Aubrey! I would try and sub a liquid sweetener. Do you have honey by chance? That’s what I would use!
OMG! Love this recipe! Thank you so much for posting. I love biscottie! Just found your page, will now have to be an avid follower. Thanks so much!~
<3 Hope you love it!!!!