These almond flour biscotti have the satisfying crunch you expect from a classic biscotti, but with a distinctly rich almond flavor. Made without butter and loaded with whole almonds or pistachios, they are a simple, naturally gluten-free treat that is especially good with coffee or tea.
Bakery-Style Biscotti with a Nutty Twist
My classic Anise Almond Biscotti has been a favorite for decades, but I kept getting requests for a gluten-free version. So I started testing biscotti made with almond flour, and was pleasantly surprised by how good they turned out.
I took a batch to a party, and they disappeared quickly. Several people said they tasted like the biscotti they get from their favorite local café, which was exactly the bakery-style result I was hoping for.
Why You'll Love This Recipe
- Almond flour makes them naturally nutty: Finely ground almond flour gives these biscotti a rich almond flavor and a more delicate texture than traditional flour-based biscotti.
- They are not overly rich: Neutral oil replaces butter, allowing the almond flour and toasted nuts to shine without a heavy buttery flavor.
- Whole nuts make every bite special: Instead of chopping the nuts, I use whole almonds or pistachios. They add generous crunch and make these biscotti especially satisfying, even in the smaller size I settled on after testing.
- Easy to customize: The simple vanilla version is delicious, but lemon zest adds a bright citrus note. For an extra-indulgent finish, dip or drizzle one side with melted chocolate.
- Made for keeping: Like traditional biscotti, these keep exceptionally well in an airtight container. If they lose some of their crispness over time, a short re-bake in the oven can restore their crunch.
Key Ingredient Notes
- Almond flour: Use finely ground almond flour made from blanched almonds, rather than almond meal. The finer texture produces a more cohesive dough and a smoother, more delicate crumb. Because almond flour contains no gluten, the dough will feel more tender and needs to be handled gently when shaping and slicing.
- Oil: I use a neutral oil such as avocado oil. It keeps the biscotti dairy-free and lets the almond flour, toasted nuts, and vanilla shine. There is enough nutty richness in the recipe that I don't miss the butter. A light olive oil can also work well.
- Sugar: Granulated sugar gives a cleaner flavor and more reliable crunch. I tested maple syrup, but the additional moisture made it more difficult to achieve the dry, crisp texture I wanted without extending the second bake and causing the biscotti to brown too much.
- Cornstarch: A small amount of cornstarch helps absorb some of the moisture in the almond flour dough and contributes to a lighter, crisper texture. It also helps the gluten-free dough hold together without making the biscotti heavy.
- Nuts: Whole almonds or pistachios are used rather than chopped nuts, giving these biscotti their especially generous crunch. Toast the almonds before adding them to the dough-the extra step brings out their flavor and makes a noticeable difference. Pistachios can be added without toasting.
- Vanilla and citrus: Vanilla keeps the flavor simple and lets the almonds take center stage. For a brighter variation, add finely grated lemon zest, which I prefer here to orange zest. A small amount of almond extract can also intensify the almond flavor, but use it sparingly so it doesn't overpower the nuts.
- Chocolate: This is optional, but highly recommended if you want a more indulgent finish. Dip or drizzle one side of the cooled biscotti with melted chocolate and let it set before storing.
Step-By-Step Visual Overview
A quick look at the process - the full printable recipe is below.
- Mix the dry ingredients: Whisk together almond flour, cornstarch, baking powder, and salt.
- Mix the wet ingredients: Whisk together oil, sugar, eggs, vanilla, and zest.
- Make the dough: Combine the wet and dry ingredients, then fold in the toasted nuts.
- Shape: Divide and shape the dough into two long, compact logs.
- First bake: Bake until the logs are set and lightly golden. Cool completely.
- Slice: Cut the logs diagonally into thin biscotti.
- Second bake: Bake the slices on both sides until dry and crisp.
- Cool: Let the biscotti cool completely before serving or storing.
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Almond Flour Biscotti (Gluten Free)
Crisp and wonderfully nutty, these almond flour biscotti are twice-baked until golden and crunchy. Made without butter and filled with whole almonds, they have a tender and satisfying bite. A naturally gluten-free treat that is delicious with coffee or tea.
Print
Course :Dessert
Cuisine :Mediterranean
Servings: 35 Cookies
Calories: 105kcal
Ingredients
- 2¾ cups finely ground almond flour 275 g
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon fine sea salt
- ¼ cup avocado oil or light olive oil
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated lemon zest optional
- 1 cup whole almonds pistachios, or a combination of pistachios and almonds
Equipment
Instructions
- Prep: Preheat the oven to 350°F (180°C). Line a half-sheet baking pan with parchment paper.
- Toast the Almonds: Spread the almonds on a separate baking sheet and toast for 8-10 minutes, until fragrant and lightly toasted. Let cool completely. If using pistachios, they do not need to be toasted beforehand.
- Make the Dough: In a medium bowl, whisk together the almond flour, cornstarch, baking powder, and salt. In a large bowl, whisk together the oil, sugar, eggs, vanilla, and lemon zest (if using) until smooth and well combined. Add the dry ingredients and toasted almonds to the wet ingredients. Stir with a wooden spoon until a thick, sticky dough forms. If the dough is too sticky to shape, refrigerate it for 30 minutes.
- Shape the Biscotti: Divide the dough evenly into two portions and place them on the prepared baking sheet. Using damp hands, shape each portion into a log approximately 12 inches long and 2 inches wide, leaving about 3 inches between the logs. Smooth and straighten the edges as much as possible so the biscotti bake evenly.
- First Bake: Bake for 25-30 minutes, until the logs are firm, lightly golden, and set through the center. Remove from the oven and let cool completely, about 1 hour. For the cleanest slices, the logs can be cooled overnight. Reduce the oven temperature to 300°F (150°C).
- Slice the Biscotti: Using a sharp serrated knife, slice the cooled logs diagonally into approximately ½-inch-thick pieces. Use a gentle sawing motion to minimize crumbling. Arrange the slices cut-side up on two parchment-lined baking sheets.
- Second Bake: Bake for 12-15 minutes. Turn the biscotti over and bake for another 12-15 minutes, or until dry, crisp, and lightly golden. For darker or crunchier biscotti, continue baking for a few additional minutes, watching closely so the almonds do not over-brown.
- Cool: Transfer to a cooling rack and cool completely. The biscotti will continue to firm and crisp as they cool.
Notes
- For pistachio biscotti: Replace some or all of the almonds with whole pistachios. If the pistachios begin to brown too quickly during the second bake, loosely tent the biscotti with foil.
- For clean slices: Cooling the baked logs overnight makes them firmer and easier to slice without excessive crumbling.
- Storage: Once completely cool, store in an airtight container at room temperature for up to 3-4 weeks. If the biscotti soften, place them in a 275°F (135°C) oven for about 10 minutes and cool completely before storing again.
- Make ahead: The unbaked dough can be refrigerated, tightly covered, for 1-2 days. Let it sit at room temperature for about 10-15 minutes before shaping.
Nutrition
Calories: 105kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 21mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg
Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.
More Almond Flour Baking Recipes
- Almond Flour Chocolate Cookies (Levain-Style, Maple Sweetened)
- Date and Almond Flour Brownies
- Almond Flour Chocolate Cake
Tips for Success
- If the dough is too sticky: Refrigerate the dough for about 30 minutes, or longer if needed, until firm enough to shape. Lightly dampening your hands can also make shaping easier. Avoid adding too much extra almond flour, which can make the biscotti dense.
- For crisp biscotti: Slice the cooled logs fairly thin and give the biscotti enough time in the second bake to dry thoroughly. If they are still soft in the center, continue baking at the lower temperature until crisp.
- If the centers are still soft: Return the biscotti to a 275°F (135°C) oven for 5-10 minutes, then cool completely. Remember that they become crisper as they cool and lose residual moisture.
- To prevent over-browning: Bake the sliced biscotti at a low temperature on the middle oven rack. Thinner slices dry more quickly, so they can become crisp without needing prolonged baking.
- If the biscotti are too hard: Over-baking, excessively thick slices, or adding too much almond flour can result in unusually hard or dense biscotti. Measure the almond flour accurately and bake only until the biscotti are dry and crisp.
- If the bottoms brown too quickly: Use a light-colored, sturdy baking sheet lined with parchment and bake on the middle rack. For extra insulation, place the baking sheet on top of a second baking sheet. Avoid dark or thin pans, which can cause the bottoms to brown too quickly.
Variations
- Chocolate-Dipped: Dip one side of the cooled biscotti in melted chocolate and let set before serving or storing.
- Lemon Almond: Add finely grated lemon zest for a bright citrus flavor that pairs especially well with the almonds.
- Anise Almond: Add 1 tablespoon ground anise and ¼ teaspoon almond extract for a more traditional anise-almond flavor.
Nutrition Insight
These almond flour biscotti have a different nutritional profile from traditional flour-based biscotti. They are gluten-free, dairy-free, vegetarian, soy-free, and grain-free.
Almond flour provides protein, fiber, vitamin E, and predominantly unsaturated fats, while eggs contribute protein and help provide structure. Using a neutral oil instead of butter reduces the saturated fat contributed by the added fat. However, these are still biscotti-a sweet baked treat made with sugar. Enjoy them as part of an overall balanced diet.
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