Flourless Almond Biscotti
Published 12/15/2016 • Updated 3/14/2024
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This Almond Flour Biscotti recipe has the perfect crunchy texture and rich almond flavor! Not only does it use almond extract like the classic Italian cookie, but it’s made with almond flour for a gluten-free twist. Enjoy alongside a cup of coffee or hot tea for a delicious treat.
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.
For this almond biscotti recipe, we really wanted to 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 difference! We also dunked these cookies in dark chocolate because, well, everything’s better with chocolate!
Making the biscotti dough is a lot easier than you might think. Simply mix together the dry ingredients, then add in the wet ingredients until a dough forms. Then shape into logs and bake until golden brown.
Almond Flour Biscotti – What You Need
- Maple syrup: This natural sweetener adds a touch of sweetness to this gluten-free biscotti recipe without overwhelming the almond flavor.
- Coconut oil: Helps bind the cookie dough together and adds a subtle coconut flavor that is just so tasty!
- Almond extract: A little goes a long way with this flavorful extract. It’s an Italian staple in classic almond biscotti.
- Orange zest: Adds a bright and citrusy note to the biscotti cookies, balancing out the richness of the almonds and chocolate.
- Almond flour: This gluten-free flour is the star of this recipe, giving the biscotti its delicate and nutty flavor and satisfying crunch.
- Dark chocolate chips: We love the combination of dark chocolate and almonds! Melted chocolate takes this biscotti to the next level.
Ingredient Swaps
- Sweetener: We understand that life isn’t one-size-fits-all, and neither are recipes. Don’t have maple syrup? Honey or agave will work just fine.
- Citrus: Don’t have orange zest on hand? Lemon zest would be a delicious substitute.
- Chocolate Dip: You can also swap the dark chocolate chips for milk or white chocolate.
- Topping: Don’t have slivered almonds? Use a different chopped nut such as pistachios or hazelnuts to make these super crunchy cookies!
Pro Tips for the BEST Almond Flour 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 its 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 baking time. For your second round of baking, the longer you leave the cookies in the oven, the crunchier your biscotti will be.
How to Store & Freeze Biscotti
Store leftover biscotti in an airtight container at room temperature for up to 1 week.
For longer storage, freeze the biscotti in a freezer-safe bag or container for up to 3 months. To serve, simply thaw at room temperature or reheat in the oven for a few minutes.
What to Serve with Almond Flour Biscotti
Dipping biscotti in your morning pour over coffee is an absolute DREAM. We 10/10 would recommend!
Try it with our Pumpkin Spice Dalgona Coffee, Homemade DIY Maple Pecan Latte, or our simple Pour Over Coffee for an elevated coffee experience.
Is tea more of your jam? This Chai Tea Latte or Easy London Fog Drink are both cozy and delicious options to pair with your biscotti!
Almond Flour 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
- 3.5 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
- Be patient. Many variables 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 its 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 baking time. For your second round of baking, the longer you leave the cookies in the oven, the crunchier your biscotti will be.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These biscotti look AMAZING! I’m from an italian family, so I know good biscotti when I see one 🙂
Nice work. Really mouth watering recipe. Thanks for sharing it with us.
mmm, my friend and I made gluten-free (almond flour) biscotti last year for gifts and they were a hit… so this is my kind of recipe. & dipping 1/2 the biscotti in dark chocolate is a must.
So good and such a fun recipe to make with a friend! Chocolate is DUH!
Mmm I can’t wait to try these!!!
Biscottis are actually one of my favorite cookies, but for some reason I don’t make them very often.
I totally get you on the blogging front, I’ve been planning posts for the first three months of 2017.
Biscotti for lyfeeee!
Love Biscottis
THIS is my kind of cookie recipe! YUM!
I hear you!! I was scheduling some posts in my planner for February and I was like…. where did 2016 go!? But here’s to 2017 and all the new possibilities it brings! 🙂
Yes times a million!
The orange zest in these bad boys — amazing touch and so delicious! And I’m totally sharing your Fav Christmas Cookies in my round up post next week! xo-Linds
You’re the bestest!
I’ve been reading and making your recipes since 2012! Nothing has failed me yet!
Awwwwww. Totally made my day <3
I studied in Italy and I’ve been trying to find biscotti as delicious as I had there.. not sure if that will ever happen, but I think I need to just give up searching for it and start making my own. This recipe came at the perfect time!