Flourless Almond Biscotti

4.47 from 13 votes
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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.

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Made with 100% almond meal, this gluten free almond biscotti is the ultimate Christmas cookie recipe to make this holiday season!

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.
Made with 100% almond meal, this gluten free almond biscotti is the ultimate Christmas cookie recipe to make this holiday season!

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.

Made with 100% almond meal, this gluten free almond biscotti is the ultimate Christmas cookie recipe to make this holiday season!

​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!

4.47 from 13 votes

Almond Flour Biscotti

This flourless almond biscotti recipe is slightly sweet, crunchy, and has the perfect amount of almond flavor all while being flourless and g/f!
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 24
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Ingredients 

Wet

Dry

Chocolate Drizzle

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.
    An electric hand mixer mixing almond flour biscotti dough in a glass bowl.
  • 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.
    Dipping an almond flour biscotti into melted chocolate.

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

Serving: 1 /24, Calories: 168 kcal, Carbohydrates: 11 g, Protein: 6 g, Fat: 12 g, Fiber: 2 g, Sugar: 6 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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December 16, 2016 7:27 am

These biscotti look AMAZING! I’m from an italian family, so I know good biscotti when I see one ๐Ÿ™‚

December 16, 2016 3:25 am

Nice work. Really mouth watering recipe. Thanks for sharing it with us.

December 15, 2016 3:25 pm
Recipe Rating :
     

5 stars
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.

Karlie
December 15, 2016 11:36 am

Mmm I can’t wait to try these!!!

December 15, 2016 11:11 am

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.

Carol Rosenblum
December 21, 2017 4:16 pm

Love Biscottis

December 15, 2016 10:37 am

THIS is my kind of cookie recipe! YUM!

December 15, 2016 8:24 am

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! ๐Ÿ™‚

December 15, 2016 8:24 am
Recipe Rating :
     

5 stars
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

Katelynn
December 15, 2016 7:46 am

I’ve been reading and making your recipes since 2012! Nothing has failed me yet!

December 15, 2016 5:56 am

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!

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