Almond Flour Biscotti

4.47 from 13 votes

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

Cook 1

Total 1 15

Fat 12

Carbs 11

Protein 6

Yield

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.

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.