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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.
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
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.
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.
Frequently asked questions
Traditional biscotti gets its crispy texture from being twice-baked and thinly sliced. This yields extra crunchy cookies.
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
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.
Love this biscotti so much!
Love this biscotti so much!
Delicious
So welcome!
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!
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.
This is the best almond flour biscotti recipe ever!
Is it possible to use a sweetener like Allulose instead of honey?
You can try and see!
I use monk fruit/erithritol and they are still delicious
These were the best almond flour biscotti ever. Crispy and so much flavor.
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!!!
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
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!
They look delicious.
Thanks, Frances!
Hi there,
Thank you for the nice recipe. Is there any other substitute for Eggs as I don’t eat eggs.
Thank you Sheetal
I havent tried any but you are welcome to experiment and see 🙂 Please let me know if you have success.
Tack så mycket för dina recept!!! De är gätte goda!!!!
Hi Arman, would I be able to switch out the almond flour, in the Almond Flour Biscotti recipe, for Bob’s Red Mill Paleo flour? Thank you very much. Sincerely, Russell Appelt
Hi Russell- I haven’t tried but you are welcome to experiment and see 🙂
Excellent
Will be trying with chickpea flour (can’t do almonds) and coconut palm sugar. Will follow up!
Merci
Do you think this recipe would work with an egg substitute? It’s hard to find eggless keto recipes but I have an allergy.
I haven’t tried, you are welcome to experiment and see
Wow I must stay it’s a easy n amazing recipe thank you for sharing Godbless my family just loved it..
I liked better after a few days in the fridge. It was soft at first but the biscotti harden a bit in the fridge delish
I use coconut oil instead of butter
Can you replace the butter for coconut oil?
I haven’t tried but I don’t see why not!
I haven’t tried the recipe but it looks great to me. Just a quick request… could you add the measurement by weight to your recipes? Thank you
We use american cups and tablespoons 🙂
YUM 👍🏼👍🏼♥️Thank You For SHARING Arman 😊❗️❗️These WILL Be AWESOME With COFFEE or Homemade chai 👏🏼♥️ G-d♥️Bless
Can I assume this recipe is gluten free since it uses almond flour? (Sorry if that’s a dumb question – still learning about gluten free for my daughter.)
Hi Arman
I made these last week and my family loved them. My daughter asked if we could use sultanas instead of cranberries to switch it up a bit. Do you think that would work. Thanks so much.Stace
Sure thing!
I am an “experienced” baker also and reading the comments it is obvious to cook these a bit longer as it would be with eyesight to know that too sticky and wet would need more dry before baking in order to get crispy~
Ovens are different and each person taste buds and yearning is different.
I believe Arman covers every possible “sub” he has tried and let’s us know when he is explaining at the top – before the recipe.
As for people asking for his recipes to be in “metric” instead of “Cups” well as Arman has said-as I AM a follower of his and read everything- This is how he makes it BUT you can always search the internet and get the measurement system you want.
In my words-
DUCK IT…
or if you prefer Google works for measurement charts also.
Thank you for everything you do Arman~
You are a gem 🙂
Are these gluten free?
Did you try this recipe with coconut oil instead of butter? How did it turn out?
Thanks for the recipe! Delicious! Would you be able to modify this recipe into chocolate espresso biscotti?
You can try! 🙂
I am an experienced baker and always looking for a new recipe. These biscotti were interesting to me since I like almond flour and the use of honey. I followed the recipe exactly this first time. Dough was REALLY sticky but still made the logs…after second baking the pieces are still quite soft…delicate I would say. Taste is great and recipe a keeper. Perhaps just a few extra minutes on each bake…I would never describe mine as “crispy”. But they sure are yummy !!
What can you sub for the butter? Coconut oil?
You can try and see.
Mine were also soft. They’re back in the oven. Taste great.
This is good-looking and good tasting. Mine came out more like cookies and not crisp. I’m trying to crisp them more in the oven this morning. (Made them yesterday.) Anyone or Big Man have you made batches that were good but too soft ? The recipe is an enjoyable one to make. Thank you!
Hi Lori! You can always bake them a little longer. I don’t think re-baking them would crisp them up much 🙂
You could easily use the internet to Google this yourself.
Thank you!
My first time making biscotti… easy and yummy!
Hi, I have been following your site. Is it possible for you to list the ingredients in metric instead of cup ?
Thanks.
I am so excited to make these! I’ve been searching for a good gluten-free biscuit/cookie recipe for my mom to enjoy with some coffee.
best!! life saving with 3year old who is very picky eater..
Thank you, Anusha!
I made these today as part of my Christmas cookie collection. I am Italian, and since I have tried to cut out as much flour and sugar as possible, this is difficult since most things from the Italian desert table is flour and sugar! I will say I was sad that they were not crunchy at all, but I think that may have been my fault. I think the butter was not soft enough, so the wet ingredients didn’t really meld well. When I cut the two logs apart, they were mushy in the middle but dark around the outside and edges. Long story short, the taste is amazing. They held together, but they are soft. These will be eaten for sure; with some powdered sugar on top. I will try it again with the butter more melty. Thank you!
Jennifer, I used Keto Maple Syrup in place of Keto Honey,which isn’t available in Australia…I can’t be bothered ordering it online with currency exchange, postage & import tax it’s not affordable. The biscotti turned out yummy
If i dont hv almond flour can i used all purpose flour
Not that I’ve tried!
Hi can you suggest a substitute for the eggs? Flax seed?
I am a gluten free vegan and I would love to try this recipe .
Thanks !
I haven’t tried, so feel free to experiment and see 🙂
Thank you!
Can you use monk fruit granulated sweetener in place of the honey?
Not that I’ve tried 🙂