
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-
- Almond flour- I like using a fine almond flour, like this one
- 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
- Eggs
- Coconut oil- I like to use a refined coconut oil in these, for a neutral taste
- Almond extract- this is what gives it that true biscotti flavor, so I don’t suggest substituting it
- Baking powder
- 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 🙂
I just used your recipe as a guideline with 2 small changes. I tried my luck with olive oil & it worked out well, & I only had almond slices so I mixed that in instead of pistachios. I think it would taste even better with pistachios but what I had on hand worked great as well! So easy to make, instructions were so clear. This will now be my go-to recipe!
Can I use olive oil for the coconut oil
Unfortunately I don’t think it would work well since the oil needs to be soft not melted. I would suggest softened butter- you can use vegan or regular!
Tastes just like traditional biscotti/mandel bread. I used white sugar and chocolate chips- and sprinkled with cinnamon and sugar on the 2nd bake-not Keto, but absolutely delicious. Thanks for the recipe.
These are insanely good!
Thank you!!
These biscotti are simply delicious! Thank you!
Thank you, Charlotte! I’m so glad you loved them 🙂
I made the almond biscotti using flax eggs and ghee (instead of coconut oil). They were delicious and we love eating them with our coffee. Thank you Gal for another great recipe!!
Amazing! I’m so happy those substitutions worked well 🙂
hi can i subsitue it we flax egg?
Unfortunately I haven’t tested that, and I’m not sure that would work well 🙁