Introduction

These Almond Flour Biscotti are a crunchy, naturally gluten-free treat perfect for dipping into your morning coffee or afternoon tea. With a hint of almond extract and a chocolate-dipped finish, they’re both elegant and easy to make at home.

Almond Flour Biscotti with Dark Chocolate and Roasted Almonds Recipe - Recipe Image

Ingredients

1 3/4 cups Almond Flour
2 tablespoons Arrowroot Flour
2/3 cup Unrefined Cane Sugar
1 tablespoon Melted Coconut Oil
2 tablespoons Water (lukewarm, not cold)
1 teaspoon Baking Powder
1/2 teaspoon Almond Extract
1/2 cup Dark Chocolate Chips
1 teaspoon Coconut Oil
1/4 cup Roasted Almonds (chopped)

Instructions

Step 1: Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly oil it with cooking spray. Set aside.
Step 2: In a large mixing bowl, combine almond flour, arrowroot flour, sugar, baking powder, melted coconut oil, water, and almond extract.
Step 3: Stir the mixture with a rubber spatula until crumbly. Then oil your hands with coconut oil and knead the ingredients together to form a dough ball.
Step 4: Adjust the dough consistency if needed: add water one teaspoon at a time if too dry, or a bit more almond flour if too wet. The dough should be sticky yet workable.
Step 5: Place the dough ball in the center of the prepared baking sheet.
Step 6: Oil your hands or cover the dough with another parchment paper. Press and shape it into a log about 8 inches (20 cm) long and 4.3 inches (11 cm) wide.
Step 7: Remove the top parchment paper carefully.
Step 8: Bake the biscotti log for 20 minutes at 350 °F (180 °C) on the center oven rack until it turns dark brown.
Step 9: Remove from the oven and let cool at room temperature for 1 hour until it is safe to handle.
Step 10: Use the parchment paper to transfer the log onto a plate.
Step 11: Freeze the log for 15 minutes to harden it.
Step 12: Place the log on a chopping board with parchment paper underneath and slice it into long sticks crosswise using a sharp knife. You should get about 11 biscotti.
Step 13: Lower the oven temperature to 275 °F (135 °C). Arrange the biscotti cut side up on the baking sheet lined with parchment paper.
Step 14: Bake the biscotti again for 25 minutes until golden brown and crisp.
Step 15: Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
Step 16: To decorate, melt the chocolate chips with coconut oil in a microwave-safe bowl by heating in 30-second intervals, stirring between each until smooth.
Step 17: Dip half of each biscotti into the melted chocolate, then return them to a parchment-lined plate.
Step 18: Sprinkle chopped roasted almonds on the chocolate-dipped side for added crunch.
Step 19: Freeze the coated biscotti for 10-14 minutes to harden the chocolate shell before serving.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract along with the almond extract.
If you prefer, substitute dark chocolate chips with white or milk chocolate for a sweeter touch.
To make these nut-free, replace almond flour with oat flour and omit almond extract, adjusting the liquid as needed.
Press the biscotti dough firmly when shaping to help them hold together during baking.

Storage

Store biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, keep them in the freezer and thaw at room temperature before serving. They re-crisp nicely after baking or toasting for a minute.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Yes, but the texture and flavor will change. Almond flour gives biscotti a tender crumb and nutty taste. Using regular flour will result in a different, more traditional biscotti texture.

How do I know when biscotti is done baking the second time?

Look for a golden brown color and a crisp texture. They should feel dry and firm when touched and will harden further as they cool.

Almond Flour Biscotti with Dark Chocolate and Roasted Almonds Recipe

Print Recipe

★★★★★

4.5 from 137 reviews

Deliciously crunchy Almond Flour Biscotti, naturally gluten-free and sweetened with unrefined cane sugar. These biscotti are perfect for dipping in coffee or tea, enhanced with a touch of almond extract and dark chocolate coating with roasted almonds for added texture and flavor.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes plus 1 hour cooling and 29 minutes freezing time
Yield: 11 biscotti sticks 1x
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

1 3/4 cups Almond Flour
2 tablespoons Arrowroot Flour
2/3 cup Unrefined Cane Sugar
1 teaspoon Baking Powder

Wet Ingredients

1 tablespoon Melted Coconut Oil
2 tablespoons lukewarm Water (plus extra as needed)
1/2 teaspoon Almond Extract

For Chocolate Coating and Topping

1/2 cup Dark Chocolate Chips
1 teaspoon Coconut Oil
1/4 cup Roasted Almonds (chopped)

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly spray with cooking oil to prevent sticking.
Mix Dry and Wet Ingredients: In a large bowl, combine almond flour, arrowroot flour, unrefined cane sugar, and baking powder. Add the melted coconut oil, lukewarm water, and almond extract, stirring well with a spatula until a crumbly dough forms.
Knead Dough: Lightly oil your hands with coconut oil and knead the mixture to form a dough ball. Adjust texture by adding more water (1 teaspoon at a time) if too dry or a bit more almond flour if too wet. Aim for a sticky but workable dough.
Shape Dough: Place the dough ball in the center of the prepared baking sheet. Either oil your hands or put another parchment paper sheet on top, then press and shape the dough into a flat log roughly 8 inches (20 cm) long and 4.3 inches (11 cm) wide.
Bake the Log: Remove the top parchment paper and bake the biscotti log on the center rack for 20 minutes at 350 °F (180 °C), until the log is dark brown.
Cool the Log: Remove from oven and allow the biscotti log to cool at room temperature for 1 hour until it can be handled without burning.
Freeze Log: Transfer the log onto a plate using the parchment paper and place it in the freezer for 15 minutes to harden.
Slice Biscotti: Remove from freezer, keep on parchment on a chopping board, and slice the log crosswise into approximately eleven sticks using a long, sharp knife.
Lower Oven Temperature: Reduce oven temperature to 275 °F (135 °C).
Bake Biscotti Again: Place the sliced biscotti on the baking sheet cut side up and bake for another 25 minutes at 275 °F (135 °C) until golden brown.
Cool Before Decorating: Let biscotti cool on the baking sheet at room temperature for 10 minutes, then transfer to a cooling rack completely.
Melt Chocolate Coating: In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 30-second intervals, stirring each time until smooth and fully melted.
Dip Biscotti: Dip half of each cooled biscotti into the melted chocolate and place back onto a parchment-lined plate.
Add Almond Topping: Sprinkle chopped roasted almonds over the chocolate-dipped sides for added crunch and flavor.
Harden Chocolate: Place the chocolate-coated biscotti in the freezer for 10-14 minutes to set the chocolate shell.

Notes

If the dough is too crumbly or dry, add water gradually to help bind it better.
You can substitute arrowroot flour with cornstarch if unavailable.
To keep biscotti extra crunchy, ensure they are fully cooled before storing in an airtight container.
Dark chocolate can be replaced with semi-sweet or milk chocolate according to preference.
Store biscotti in a cool, dry place and consume within 1 week for best freshness.

Keywords: almond flour biscotti, gluten free biscotti, almond extract biscotti, chocolate dipped biscotti, low carb biscotti, crunchy biscotti