Almond Flour Biscotti

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5 from 2 votes

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-biscotti/ or scan the QR code here ➡️

Prep Time10

Cook Time45

Freezing25

Total Time1 20

Servings: biscottis

Calories: 281kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Notes

Note 1: Ultra-fine almond flour work best for this recipe. The almond meal is dryer and it will require a little more liquid to bring the dough together.

Note 2: You can swap for same amount of corn flour, cornstarch, or tapioca flour. You must add one of these flours, this bind the biscotti cookie dough together, ensuring firm crunchy biscotti without adding eggs.

Note 3: Any granulated sweetener can be used, like unrefined cane sugar, coconut sugar, or sugar-free erythritol.

Note 4: Any low-flavor oil can be used, including light olive oil or melted plant-based butter.

Note 5: Use gluten-free baking powder if needed.

Note 6: You can skip the almond extract if you don't like the flavor, or use vanilla extract instead.

Storage: Store the cookies in an airtight container at room temperature for up to 4 days or up to 1 week in the fridge.

Nutrition