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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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!!!!
Wow thanks for creating this recipe it looks amazing, can’t wait to try the recipe.
I made these today for holiday gifts. PERFECT! The flavor from the almond extract is on point.
YES!!!! So glad you loved them!!! I just ate my last one and I’m kind of sad about it.