Almond Flour Biscotti

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!

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

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!

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 14 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!