Almond Flour Biscotti

6 comments
almond flour biscottis

These almond flour biscotti are the perfect gluten and dairy-free cookie to pair with a warm cup of coffee or tea. They’re topped with a delicious 2-ingredient vanilla chai glaze, and are so easy to whip up!

almond flour biscotti

Biscotti, also known as cantucci, are twice-baked, long crunchy almond cookies that can be filled with different nuts and dried fruit, or even dipped in chocolate.

My dad always bought a huge tub of them from Costco growing up, and I’ve loved them ever since!

How to make almond flour biscotti

These almond flour biscotti are made with just 7 simple ingredients. Here’s what you’ll need-

  1. Almond flour- I like using a fine almond flour, like this one
  2. Coconut sugar- using coconut sugar, like I did in this recipe, will result in a darker cookie. You can also swap light brown sugar if that’s all you have
  3. Eggs
  4. Coconut oil- I like to use a refined coconut oil in these, for a neutral taste
  5. Almond extract- this is what gives it that true biscotti flavor, so I don’t suggest substituting it
  6. Baking powder
  7. Salt
almond flour biscotti

Once you have your dough mixed together, you can add in any additional flavors you enjoy. For this recipe, I added chopped pistachios, and threw together a 2 ingredient vanilla chai glaze using powdered sugar and a vanilla flavored chai tea bag.

Other flavor combinations for your biscotti

There are so many add-ins you can choose from for these cookies. Here are a few of my favorites:

  • chocolate chip: swap out the pistachios for chocolate chips, and dip the bottoms of the finished cookies in melted dark chocolate
  • chocolate orange: add in one tbsp of orange zest to the batter, and mix in some chocolate chips
  • almond cranberry: instead of pistachios, toss in some slivered almonds and dried cranberries. You can even keep the vanilla glaze for this flavor combo!
almond flour biscotti

These delicious almond flour biscotti are twice-baked to give them that perfect crunch. You guys are going to love this recipe! I can’t wait to hear what you think.

Tag me on Instagram if you try them, and be sure to leave a rating and review below if you loved them 🙂

Other baked goods to pair with a warm cup of coffee or tea:

Cinnamon Swirl Crumb Cake

Apple Walnut Oatmeal Bars

Spelt Flour Carrot Cake

Almond Flour Biscotti

5 from 4 votes
Course: Baked goods, Dairy-Free, Gluten-Free, Sweets
Servings

12-14

servings
Prep time

10

minutes
Cooking time

45

minutes
Total time

55

minutes

Ingredients

  • 2 cups fine almond flour, I love using this one

  • 1/2 cup coconut sugar, or sub light brown sugar

  • 2 eggs, at room temp

  • 2 tbsp softened coconut oil, use refined for a neutral taste

  • 1/2 tsp almond extract

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup roasted pistachios, crushed (mine were salted)

  • Chai Glaze
  • 1/2 cup powdered sugar

  • 1 tbsp strongly brewed vanilla (or regular) chai tea

Directions

  • Preheat your oven to 350 F
  • In a medium sized bowl, whisk together the eggs, coconut oil, sugar and almond extract.
  • Add in the almond flour, baking powder, salt and pistachios and mix well until a dough forms. It should be slightly wet.
  • Line a baking tray with parchment paper.
  • Wet your hands, and place the dough in the center of the baking sheet forming a log, around 9″ long and 3″ wide- it should have a slight oval shape.
  • Bake for 20-22 minutes, until the top and edges are golden brown.
  • Remove from oven and let it cool completely for 10-15 minutes.
  • Lower the oven temperature to 300 F.
  • Once the cookie cools, slice into 1/2″ sticks. You should have about 12-14. Place them back on the baking sheet onto one of the sides.
  • Bake the cookies for 10-12 minutes, flip them, and bake for an additional 10-12 minutes.
  • Remove from oven and let them cool completely, they will harden as they set.
  • For the glaze, whisk together the powdered sugar and the brewed chai, and drizzle over each biscotti. You can top them with more chopped pistachios.
  • Store them in an air tight container for up to 1 week, or freeze for up to 2 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

6 Comments

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