These Almond Flour Biscotti are crunchy double baked almond flour biscuit delicious to dip in coffee, or tea. They are naturally gluten-free, egg-free, and dairy-free.
Christmas is my favorite time of the year because I have an excuse to bake as much as I want. I always make many cookie boxes full of my Healthy Christmas Cookies, Jam Sandwich Cookies, and Almond Cranberry Cookies.
But nothing screams Christmas quite as much as biscotti. These cookies are baked twice, hence the name biscotti, from latin Bis (twice) and Cotti (cooked), giving them a delicious crunch. The almond flour makes them both healthy and super flavorsome. They are peak Christmas cookies.
Ingredients and Substitutions
You only need 6 basic ingredients to whip up these biscotti.
- Almond Flour – The base of the recipe, providing a crispy but texture. Use ultra-fine almond flour for the best results; almond meal may need extra liquid and could make the biscotti denser.
- Arrowroot Flour – Arrowroot acts as a binding agent in this egg-free recipe and ensures a sturdy and crisp biscotti texture. Substitutes include cornstarch, tapioca flour, or corn flour.
- Sugar – Sugar sweetens the dough. You can use unrefined cane sugar, coconut sugar, or a sugar-free erythritol blend. Granulated sweeteners work best; avoid liquid sweeteners.
- Coconut Oil – Coconut oil adds richness. Swap it with light olive oil or melted plant-based butter if desired.
- Water – Lukewarm water brings the dough together. Adjust if the dough feels too dry or wet.
- Baking Powder – This helps create a slightly airy texture. Use gluten-free baking powder if needed.
- Almond Extract (Optional) – Almond extract adds even more almond flavors for a classic biscotti taste. Vanilla extract is a great substitute for a milder taste.
How to Make Almond Flour Biscotti
These biscotti are quite easy to make, all it takes is to combine the batter and bake it twice.
Combine the ingredients in a mixing bowl.
Work the dough with a spatula until it becomes crumbly.
Work the batter with your hands until it sticks together.
Combine it into a large dough ball that should be moist but not overly sticky.
Place the dough on a baking sheet lined with parchment paper and flatten it into a rectangle.
Bake the biscotti log for 20 minutes at 350 °F (180 °C) and let it cool down.
Slice the baked log into long, thick bars and place them sideways on the baking sheet.
Bake the biscotti again 25 minutes at 275 °F (135 °C) until golden brown.
Melt some chocolate and coconut oil and dip the cooled biscotti into it.
Decorate the dipped biscotti with crushed almonds and let it set on a wire rack.
Flavor Variations
This recipe is easy to change and create many delicious and fancy variations for the holiday season.
- Classic Vanilla Biscotti – Replace the almond extract with vanilla extract for a milder flavor.
- Citrus Twist – Add 1 teaspoon of orange or lemon zest for a bright, tangy flavor.
- Nutty Crunch – Mix chopped pistachios or hazelnuts into the melted chocolate before dipping.
- Festive Spices – Add a pinch of cinnamon or nutmeg for holiday flair.
These biscotti are an elegant and versatile treat, ideal for gifting or enjoying with a warm drink during the holiday season!
Carine’s Baking Tips
- Firm Dough is Key – Ensure the dough is moist but firm enough to shape into a log. Adjust with water or almond flour as needed.
- Cooling After First Bake – Allow the biscotti log to cool completely before slicing to avoid crumbling. For best results, chill in the freezer for 15 minutes before cutting.
- Sharp Knife for Cutting – Use a sharp knife to slice through the cold log gently. Cutting too quickly or using a dull knife may cause the biscotti to break apart.
- Double Baking is Essential – The second bake is what gives biscotti their iconic crunch. Flip the slices onto their sides to ensure even browning.
- Decorate for a Festive Touch – Dip in melted chocolate and sprinkle with roasted almonds for a professional finish. Don’t add almonds directly into the dough as it makes it brittle.
Storage and Serving
You can store the biscotti in an airtight container for up to 4 days at room temperature. You can extend their freshness by keeping them in the fridge for up to a week. The biscotti can also be frozen undecorated for up to a month. Thaw them at room temperature and decorate just before serving.
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Almond Flour Biscotti
Ingredients
- 1 ¾ cups Almond Flour - note 1
- 2 tablespoons Arrowroot Flour - note 2
- ⅔ cup Sugar - note 3
- 1 tablespoon Melted Coconut Oil - note 4
- 2 tablespoons Water - lukewarm, not cold
- 1 teaspoon Baking Powder - note 5
- ½ teaspoon Almond Extract - note 6
Optional to decorate
- ½ cup Dark Chocolate Chips
- 1 teaspoon Coconut Oil
- ¼ cup Roasted Almonds - chopped
Instructions
- Preheat the oven to 350 °F (180 °C). Line a large baking sheet with a large piece of parchment paper. Oil it with cooking oil spray. Set aside.
- In a large mixing bowl, stir almond flour, arrowroot flour, sugar, baking powder, melted coconut oil, water, and almond extract if used.
- Stir with a rubber spatula at first, then when it starts to be crumbly, oil your hands with coconut oil and knead and press the ingredients to form a dough ball.
- If too dry, add water 1 teaspoon at a time. If too wet, add a little extra almond flour. You should be able to form a sticky dough ball.
- Place the dough ball in the center of the baking sheet prepared earlier.
- Oil your hands, or place another piece of parchment paper on top of the dough ball, press it flat, and shape a log of roughly 8 inch (20cm) in length by 4.3 inch in width (11cm).
- Remove the top piece of parchment paper.
- Bake the biscotti log for 20 minutes at 350 °F (180 °C) on the center rack of the oven until the log is dark brown.
- Remove the biscotti from the oven and let it cool down for 1 hour at room temperature until you are able to touch the log with your fingers without burning.
- Pull the pieces of parchment paper to transfer the log onto a plate.
- Pop the plate for 15 minutes in the freezer to harden the log.
- Remove from the freezer, transfer the log to a chopping board, keeping it on its piece of parchment paper, and use a long sharp knife to gently slice the log into long sticks crosswise. I made 11 biscotti.
- Decrease the oven to 275 °F (135 °C). Slide the parchment paper with the cut biscotti on the baking sheet and flip them on their side, cut side up.
- Bake the biscotti again 25 minutes at 275 °F (135 °C) until golden brown.
- Let the biscotti cool down on the baking sheet at room temperature for 10 minutes, then on a cooling rack.
- To decorate, melt some chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stir. and repeat until fully melted.
- Dip half of each of the cooled biscotti into the melted chocolate and return to a plate covered with parchment paper.
- Sprinkles some chopped roasted almonds on the chocolate-dipped sides for crispiness.
- Pop the coated biscotti in the freezer for 10-14 minutes to harden the chocolate shell.
I made these for my kids and they loved them! I followed the recipe exactly and they came out so delicious! My youngest said it tasted like the airplane biscuits. Will definitely make them again.
This looks really good, but I don’t have arrowroot powder. If I wanted to use an egg, could I do this instead of the arrowroot powder?
I can’t tell how to use an egg in the recipe because I do not bake with eggs. I am not sure how you can incorporate the egg here. But arrowroot powder can be swapped for cornstarch, or tapioca flour.
Can I use Xanthan gum in place of arrow root?
No, it won’t add the same texture.
Hi, believe me you made my day. I was craving almond biscotti for a long time and this is million times better than the store bought. I’ll follow your other recipies too.
many thanks
Thanks for such a lovely feedback!