This Almond Flour Biscotti recipe delivers the classic crunchy texture and pronounced almond flavor you expect from traditional biscotti, but with a gluten-free twist. Made with almond flour and highlighted with almond extract and orange zest, these biscotti are lightly sweet, crisp, and perfect for dipping into coffee or tea. Finish them with a dark chocolate dip and a sprinkle of sea salt and slivered almonds for a refined holiday cookie or everyday treat.
Almond Flour Biscotti – What You Need
These biscotti showcase almond flavor with a touch of citrus and a chocolate finish. Below are the key ingredients and why they matter for texture and taste.
- Maple syrup: A gentle, natural sweetener that complements the almond flavor without overpowering it.
- Coconut oil: Helps bind the dough and adds a subtle, pleasant richness.
- Almond extract: A little goes a long way — it intensifies the almond character in the cookie.
- Orange zest: Adds bright citrus notes to balance the richness of almonds and chocolate.
- Almond flour: The base for these gluten-free biscotti; use finely ground almond flour (not coarse almond meal) for the best texture.
- Dark chocolate chips: Melted and used as a dip, dark chocolate pairs beautifully with almond and orange flavors.
Ingredient Swaps
- Sweetener: If you don’t have maple syrup, honey or agave are suitable alternatives.
- Citrus: Lemon zest can replace orange zest for a different bright note.
- Chocolate: Swap dark chocolate for milk or white chocolate if preferred.
- Toppings: If you lack slivered almonds, try chopped pistachios or hazelnuts for extra crunch and flavor.
Pro Tips for the Best Almond Flour Biscotti
Be patient: oven type, oven temperature, and flour consistency will influence the final texture.
Form the logs as evenly as possible so slices bake uniformly.
Let the logs cool completely after the first bake before slicing. Cutting while warm makes the dough crumbly and difficult to slice cleanly.
Use a very sharp knife and steady pressure when slicing the loaves into biscotti pieces.
For a softer biscotti, shorten the second bake; for extra crunch, extend the second bake time. Adjust to your preferred level of crispness.
How to Store & Freeze Biscotti
Store cooled biscotti in an airtight container at room temperature for up to 1 week. For longer storage, freeze the biscotti in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm briefly in the oven before serving.
What to Serve with Almond Flour Biscotti
Biscotti are ideal for dunking into coffee or tea. Try them with bold brews like pour-over coffee or a spiced chai tea latte. They also pair nicely with lattes that feature seasonal flavors such as pumpkin spice or maple-pecan.
Recipe: Almond Flour Biscotti
Almond Flour Biscotti
This flourless almond biscotti is slightly sweet, delightfully crunchy, and full of almond flavor while remaining gluten-free.
Prep: 15 mins · Cook: 1 hr · Total: 1 hr 15 mins · Servings: 24
Ingredients
Wet
- 2 large eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil
- 1 1/2 teaspoons almond extract
- 1 tablespoon orange zest
Dry
- 3 1/2 cups ground almond flour (not coarse almond meal)
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 cup slivered almonds
- 1/8 teaspoon salt
Chocolate Drizzle
- 3/4 cup dark chocolate chips
- 1/8 teaspoon coarse sea salt
- 2 teaspoons orange zest
Other Toppings
- Additional orange zest
- Sea salt
- Extra slivered almonds
Instructions
- Preheat the oven to 340°F (170°C). Line a cookie sheet with parchment paper.
- In a bowl, whisk together the dry ingredients: almond flour, baking soda, cinnamon, slivered almonds, and salt. Set aside.
- In a separate large bowl, combine the wet ingredients except for the coconut oil: eggs, maple syrup, vanilla extract, almond extract, and orange zest. Beat gently until blended.
- Add the dry ingredients to the wet mixture and mix until combined. Stir in the coconut oil until the dough comes together.
- Divide the dough in half and shape each portion into a log roughly 4 inches wide and 1/2 to 3/4 inch thick. Place the logs on the prepared cookie sheet.
- Bake 20–25 minutes, until the edges are golden brown. Remove from the oven and let the logs cool for about 15 minutes. Reduce the oven temperature to 300°F (150°C).
- When the logs are cool, slice them evenly into 1/2–3/4 inch thick biscotti. A sharp knife will give the cleanest cuts.
- Arrange the slices on the cookie sheet and bake another 20–30 minutes, depending on how crisp you want the biscotti. For chewier biscotti, bake closer to 20 minutes; for very crunchy biscotti, bake longer.
- Remove from the oven and cool completely, about 30 minutes.
- Melt the dark chocolate chips and dip one end of each biscotti in the chocolate. Sprinkle with orange zest, coarse sea salt, and extra slivered almonds while the chocolate is still wet. Let the chocolate set before serving.
Tips & Notes
- Nutrition values shown are approximate and include the chocolate drizzle but may vary depending on toppings used.
- Consistency of almond flour matters: use finely ground almond flour for the best texture.
- Form logs evenly so slices bake uniformly during the second bake.
- Cooling the logs before slicing is essential to avoid crumbly, misshapen slices.
- Adjust the second bake time to reach your preferred level of crunch.
Nutrition (per serving)
Serving: 1 of 24 · Calories: 168 kcal · Carbohydrates: 11 g · Protein: 6 g · Fat: 12 g · Fiber: 2 g · Sugar: 6 g
Share Your Results
If you make this recipe, consider sharing a photo and tag it so others can find your version. Enjoy your homemade almond flour biscotti with a hot cup of coffee or a soothing tea.