Almond Flour Biscotti

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5 from 1111 votes
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My almond flour biscotti are crisp, chewy, and studded with pistachios and tender cranberries. They’re made in one bowl, and yes, they’re dunkable!

Prefer to bake with almond flour? Try my almond flour sugar cookies, almond flour cupcakes, and almond flour cake next.

almond flour biscotti

 I was raised in a house where biscotti was a holiday staple. My mom would make a batch every week, and I think she was the one eating most of them!

She liked to test new versions of her classic gluten-free biscotti, and one of my favorites was her almond biscotti recipe. Now that I’m hosting Christmas this year, I can’t wait to make them. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make biscotti with almond flour
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More holiday desserts
  8. Almond Flour Biscotti (Recipe Card)

Why I love this recipe

  • Naturally sweetened with honey. Honey adds a subtle earthiness and gives the biscotti a gorgeous golden color. 
  • Fun to customize. My base recipe has pistachios and cranberries, but you can make a variety of other flavors. I’ll explain more later on.  
  • Perfect for dunking. I prefer black coffee since the biscotti are fairly sweet, but almond milk hot chocolate works too!
  • Crispy, crunchy, and snappable. Just like this classic Italian cookie should be!
  • Naturally gluten-free. And I’ll even give you tips on making them vegan.

Ingredients needed

  • Almond flour. Not all almond flours are created equal, so stick with blanched almond flour instead of almond meal, which is made with flecks of almond skin and yields a darker, crumbly consistency. 
  • Pistachios and almonds. You can use just one or the other if you prefer. 
  • Baking soda. Gives the biscotti some rise and leavening. 
  • Salt. Elevates the flavor of the other ingredients. 
  • Cinnamon. For a delicate cinnamon flavor. 
  • Eggs. Room temperature eggs are best. 
  • Honey. For natural sweetness and moisture. Agave nectar can also be used, but I found maple syrup to be overpowering.  
  • Butter. Stick with unsalted butter softened to room temperature (since we’re already adding salt). 
  • Almond extract. To enhance the almond flavor! Alternatively, use vanilla extract.
  • Dried cranberries. Optional, but I like them for flavor and color. Make sure they’re unsweetened. 

How to make biscotti with almond flour

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Line a baking sheet with parchment paper and preheat the oven. 

Step 2- Mix the dough. Combine the dry ingredients in a large mixing bowl. In another large bowl, combine the wet ingredients. Gently whisk the dry into the wet and mix until you have a smooth dough. Fold in the cranberries. 

Step 3- Shape. Transfer the dough to a lightly floured surface and cut in half. Form two rectangular loaves about 1 inch in thickness. 

Step 4- Bake. Place the loaves on the pan and bake until golden. It’s okay if the biscotti isn’t super crispy yet. Let them cool briefly, and reduce the oven heat. 

Step 5- Second bake. Slice the loaves into equal slices and place them on the baking sheet. Bake until golden and crisp. Let them cool on a wire rack. 

keto biscotti

Arman’s recipe tips

  • Make them vegan. Substitute the eggs for flax eggs (1 tablespoon of flax seed with 3 tablespoons of water per egg), use dairy-free butter and milk, and sub honey for agave. 
  • Adjust the bake time. Biscotti is a very forgiving recipe, and you can make them as thin, thick, long, or small as you desire. Just remember, the thinner you slice them, the less cooking time they’ll need. 
  • Use a sharp, serrated knife to slice the biscotti for the second bake. 
  • Don’t crank up the heat! As tempting as it may be, you need the second bake to be at a lower temperature. Almond flour can easily develop a burnt taste if overbaked. 
  • Prefer shiny biscotti? Brush a beaten egg over the loaf before slicing it. 

Variations

  • Chocolate. Add 1/4 cup cocoa powder and increase the honey by 2 tablespoons. Omit the dried fruit. 
  • Cranberry orange. Sub out half the nuts with extra cranberries and add 1 teaspoon of orange extract and 1 teaspoon of orange zest. 
  • Chocolate covered. Dip each of the biscotti in melted dark chocolate chips. 
  • Espresso. Add 1 teaspoon of espresso extract and omit the cranberries. 
  • Lemon. Add 2 tablespoons lemon zest and 1 teaspoon of lemon extract. 

Storage instructions

To store: Store leftover biscotti at room temperature in a sealed container for 1 month. 

To freeze: Place the biscotti in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight. 

low carb biscotti

Frequently asked questions

What makes biscotti crispy?

Traditional biscotti gets its crispy texture from being twice-baked and thinly sliced. This yields extra crunchy cookies. 

Is this biscotti recipe keto?

If you use my keto honey as your sugar substitute, then yes, this can be considered keto biscotti as it is low carb. For even fewer carbs, omit the dried cranberries. 

More holiday desserts

almond flour biscotti

Almond Flour Biscotti

5 from 1111 votes
My almond flour biscotti are crisp, chewy, and studded with pistachios and tender cranberries. They’re made in one bowl, and yes, they’re dunkable!
Servings: 32 servings
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes

Ingredients  

  • 3 1/2 cups almond flour blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup pistachios sliced * See notes
  • 1 teaspoon cinnamon
  • 2 large eggs
  • 1/2 cup honey
  • 1/2 cup butter softened
  • 1/2 teaspoon almond extract can use vanilla extract
  • 1/4 cup dried cranberries optional

Instructions 

  • Preheat the oven to 170C/325F. Line a large baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk together your wet ingredients until combined. Gently fold in the dry ingredients into the wet, until fully incorporated. Fold through your cranberries at the end.
  • Lightly flour a kitchen surface. Remove the dough from the bowl and form two equal portions. Using your hands, form two rectangular loaves, 1-inch in size.
  • Place the two loaves on the lined pan and bake for 20 minutes, until golden brown.
  • Remove the loaves from the oven and let cool for 15 minutes. Reduce the oven heat to 120C/250F.
  • Slice up the two loaves into 1/2-inch biscotti, and place them on the lined baking sheet. Bake the biscotti for an additional 20 minutes.
  • Remove from the oven and let cool completely.

Notes

* Can use any sliced nuts, like almonds and pecans.
TO STORE: Store leftover biscotti at room temperature in a sealed container for 1 month. 
TO FREEZE: Place the biscotti in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight.

Nutrition

Serving: 1biscottiCalories: 110kcalCarbohydrates: 3gProtein: 3gFat: 10gSodium: 105mgPotassium: 24mgFiber: 2gVitamin A: 113IUVitamin C: 1mgCalcium: 31mgIron: 1mgNET CARBS: 1g
Course: Dessert
Cuisine: Italian
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 1111 votes (1,086 ratings without comment)

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Comments

  1. 5 stars
    Awesomely delicious! I like this better than my standard biscotti recipe- crispy and just sweet enough. We drizzled with melted chocolate-yummmmyy! thank you for your recipes- every one I’ve tried so far is fabulous!

  2. 5 stars
    I wanted to make a low carb dessert and these almond flour biscotti are fabulous. I split the batch into 1/2 almond and 1/2 almond and dark chocolate chips. I did find that I had to leave them in the oven a bit longer (about 10 minutes) than 20 minutes for the second bake. They are just delicious and so easy to make. Thank you for another fabulous recipe.

  3. 5 stars
    Arman… I am so thrilled your recipe was the first to pop up on my search. I LOVE Biscotti and have a reaction to Gluten. Oddly, it locks up my wrists and ankles, and is excruciatingly painful.

    I can’t wait to try these and the pistachios, well that just makes my day. I am going to dip them into melted Lily’s Dark Chocolate to keep these allowable with my total health plan. I am on my 4th year of recovering what too many medications destroyed internally, which I had to take for just about 7 yrs. So, there is a lot of damage to repair. Thankfully, I found the one doctor who has been able to help me. It has been an incredible journey.

    That’s just the surface story of my journey… and beginning in January I begin again on a 32 week program…

    So, wishing you a VERY MERRY CHRISTMAS AND HAPPY NEW YEAR!!!

    BTW: TODAY is my Birthday and I am 70 yrs old. This is HUGE since I should have died in 1993, but, once again… God intervened in my life and after walking thru all I did for 7 yrs, He healed my body and I celebrated 23 yrs of LIFE just last month!

    GOD BLESS!!!

    1. Wow, Cynthia!!!! I’m so so happy for you and this makes so so happy to hear. Here’s to many, many more years.

      xx

    2. 5 stars
      My aunt’s name was Cynthia Robinson Hardy! I’m so happy to hear that you found a sympathetic doctor and a new way of living! We are the same age, too. Here’s to many good years ahead for both of us!

  4. 5 stars
    Hi there,

    Thank you for the nice recipe. Is there any other substitute for Eggs as I don’t eat eggs.

    Thank you Sheetal

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