Almond Flour Biscotti
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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!
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
- Gluten-free Christmas cookies
- Peanut brittle
- Gingerbread blondies
- Prefer to bake with almond flour? Try my almond flour sugar cookies, almond flour cupcakes, and almond flour cake next.
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 30-35 minutes, until golden brown.
- Remove the loaves from the oven and let them cool for 25 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 30 minutes per side.
- Remove from the oven and let cool completely. This will firm up beautifully.
I always love your recipes…,and do like this recipe, however, I don’t feel it came out like your picture and I followed the directions exactly and even cooked a about five minutes longer on the second bake and it still is more moist in the middle and crunchy on outside. Flavors good but not fully crisp like biscotti. Also, I wasn’t clear if you considered the butter a dry or wet ingredient, so I cut into the flour until it resembled small crumbs and then added wet ingredients. You probably should clarify that on your recipe. Can you let me know how butter should have been incorporated and why they are somewhat moist but chewy in center…should they be? Your picture looks all dry. Thanks for your help.
I have made these biscotti twice now and love the flavor. The only concern is how long it really takes them to dry out so that they have any crunch at all. Rather than 15 or 20 minutes as your recipe suggests, I find it takes more like an hour on each side of the biscotti, once cut, to thoroughly dry out. I made the recipe twice in case I made a mistake the first time but I got the same results both times. So with this bake time change, they work out well. And although they’re tricky to calico when still a bit warm, the pieces that crumble become my instant reward for making the batch 😉
Hi Thom- That’s really helpful feedback! Thank you for taking the time to make them twice and report back. I tested this recipe several times and was able to get a crisp result with a much shorter second bake, but almond flour can vary a lot by brand, grind, and even humidity, which can dramatically affect how long they take to dry out. Your note about needing a much longer, slower second bake is valuable, and it’s reassuring to hear that once fully dried, they do work well and taste great (crumbly baker’s treats are always a bonus haha!).
Based on comments like yours, I’m going to retest and tweak the recipe instructions to better account for this variability, especially around log height, slice thickness, and second-bake timing, so readers know it’s completely normal if these need longer to crisp up. I really appreciate you flagging this so thoughtfully; it helps make the recipe better for everyone.
Can I use maple syrup instead of honey?
Yes, you can, Katie. You may need to add an extra tablespoon to the mixture if it’s too crumbly (honey is naturally thicker and is a better binder).
Such a simple biscotti recipe. Blanched almond flour makes all the difference.
It sure does, Ingrid 🙂 Thanks for the kind review.
I just made these for a celiac friend and I think I prefer them over traditional biscotti. So crisp.
Love to hear that, Ellis. Thanks for making my recipe!
Love your GF & LC Recipes.
Thank you, Tonze- we have so many recipes that fit both those categories, so I hope there’s something new for you try on here. Cheers, Arman
I was interested to find this recipe as I was watching Celebrity Bake Off because they were making Biscotti!
I am gluten/ dairy intolerant ( plus a few others!) and find it quite difficult to find suitable recipes so end up paying high prices for tasty treats.
I would appreciate other suggestions from you.
Thanks Wendy! Love Bake off, this is a great time to make biscotti!
Do you use fresh cranberries?
Hi Rosie- I don’t recommend fresh cranberries, as it can bleed into the biscotti dough which can affect how crispy they turn out. Dried unsweetened or sweetened cranberries are best, and balance the crisp biscuit base. Let me know how you go!
Could I ask what “ 1 inch in size” means – is it the height of the log or the width of the log? I’ve made this recipe several times and although I enjoymthenflavour the texture isn’t crisp so I’m trying to figure out where I’m going wrong. Also the recipe says there are photos for every step but I don’t see them. Thanks!
That’s a great question, and I’m glad you’ve made the recipe a few times already. When I say “1 inch in size,” I’m referring to the height (thickness) of the log, not the width. I tested the biscotti with a relatively low, flat log, which helps them bake through properly and crisp up during the second bake. If the log is taller than about an inch, the centers can stay soft and make it harder to get that classic crisp texture.
As for the photos, there should be step-by-step images in the body of the post, but depending on the device, browser, or ad blocker, they don’t always display correctly. I’m sorry about that frustration. Let me troubleshoot for you!
Love your recipes but please put measurements in grams for metric users.(Australia here!) How do you measure 1/2 cup butter accurately? Thank you!
Hi Rina- my team and are are slowly working through every recipe to provide a metric measurement. For half a cup of butter, you’d be looking at 125 grams 🙂
some time ago I also asked for measurements in grams….I’m an Aussie too.
US measurements differ from ours.
thanks
Delicious flavor but I had to add regular flour (used the last of my af) to shape the leaves as the dough was too moist. I followed the instructions so maybe it depends on the brand of almond flour? Luckily I am not gluten-free but I may try a granulated coconut sugar instead of honey next time. Delicious though!
Thank you so much for sharing your experience. I’m glad you loved the flavor! You’re absolutely right that almond flour brands can vary a lot in fineness and fat content, which can definitely affect how moist the dough feels. Honey can also add extra moisture, so using a granulated sweetener like coconut sugar next time should help make the dough easier to shape. I really appreciate you taking the time to comment and experiment with the recipe!
sorry l forgot to add that l did use less honey and not sure if that was why they broke as I was cutting them?
and can i substitute the honey for Maple Syrup?
thanks
Rose
No worries at all, Rose, that’s helpful to know. Yes, using less honey could definitely have contributed to the biscotti breaking, as I tested the recipe with the full amount and it helps bind the dough and give it structure. Maple syrup can be substituted, and I’ve tested that swap successfully, but I recommend using the same amount as the honey to get the right texture and make slicing easier.
Hi Arman
I tried your Almond Flour Biscotti recipe and need some help
My sons said they tasted great but,
1. the biscuits came out brown in colour not yellow like in your picture is there a certain almond flour l should be using? or is it the cinnamon that changed the colour?
2. the biscuits were breaking as l was cutting them? – should I have cooked the log longer or should I have waited until they were completely cold before cutting them?
Look forward to hearing back from you as I really want to try this recipe again
Thanks
Rose
Hello Rose! Thanks so much for trying the recipe, and I’m glad your sons enjoyed the flavor. I tested this using blanched almond flour, which is quite pale, so that will give a lighter, more yellow color. Using almond meal, a different brand, or adding cinnamon can definitely make the biscotti darker, so that’s completely normal. As for the breaking, that usually means the log needed a little longer in the first bake or that it was sliced while still too warm. I recommend letting it cool just enough to firm up but not go completely cold, and making sure the log is set through before slicing. I hope that helps, and I’d love to hear how your next batch turns out.
These were crisp and delicious and satisfying!!
This was pretty easy and came out exactly how i like them! Thanks for sharing.
Arman,
I just returned from a trip to Provence, where I daily had a thick biscotti of almonds and cranberries that was hard on the outside and chewy in the center. It was the best thing I ever ate! Your recipe seems to be a great way to reexperience them. My question is, how can I make it chewy inside? That was the part that made me swoon.
Thanks much. This is my first time reaching out about a recipe!
Hello Gail! What a lovely food memory 🙂 Those Provençal biscotti sound incredible. I tested this recipe to be fully crisp throughout, so it won’t naturally have a chewy centre like the ones you described. That said, you can get closer by shortening the second bake and pulling them out while the centres are still just slightly soft, then letting them cool completely. The edges will firm up while the middle stays more tender. I’m so glad you reached out, and I hope this helps you recreate a bit of that trip at home.
Made many times. Love it! And so do my guests. Especially those who usually have to say no to the sweets because of gluten intolerance. Thank you
I baked for a bit longer but this was delicious thank you!
Love the taste, but mine isn’t really hard. Any tips?
Hi Denean- I’m glad you loved the flavor 🙂 I tested these biscotti to be crisp once fully baked and completely cooled, but almond flour can be a bit deceptive because it stays soft while warm. If yours aren’t hard enough, it usually means they need a longer second bake at the lower temperature. Try extending that bake time and flipping them halfway through, then let them cool fully, as they firm up significantly as they cool.
Any biscotti recipe I’ve made uses baking powder not baking soda. I am new to making gluten free recipies so I wanted to try yours. Scanning the internet I noticed all the other almond flour recipe calls for baking powder as well. Is this a typo or is that what you use?
Hi Patti! Great question, and not a typo. I tested this recipe using baking soda rather than baking powder and found it worked better with the acidity in the ingredients and the structure of almond flour. Almond flour behaves very differently from wheat flour, so some of the usual “rules” don’t always apply with gluten-free baking. I completely understand the hesitation though, especially when you’re new to gluten-free recipes, and I appreciate you checking before baking.
Is the first bake time only 20 min? I baked for 25 and still not cooked through. I went with it, thinking they would finish baking on second bake, but they did not. I’m not sure what I did wrong other than bake time. The dough tastes amazing.
Thank you for checking, Beth! You didn’t do anything wrong. Based on feedback like yours, I went back and retested the recipe and found that the first bake does need to be longer for the logs to cook through properly. I’ve now updated the recipe to reflect this, and the first bake should be closer to 30–35 minutes, until the logs are set through the centre, not just browned on the outside. Almond flour can be a bit deceptive that way. I’m really glad you loved the flavor, and I appreciate you flagging this so the instructions could be improved.
I love biscotti, but hated trying to work with the sticky dough until I started taking the dough directly from the bowl to the cookie sheet and using 2 spatulas to form the logs. Using an electric carving knife to slice the biscotti also works very well. I haven’t actually tasted the biscotti yet, but it smells wonderful and I’m sure we’ll love it.
Thanks Sandy! And some great tips!
These were yum yum.
Thanks, Lauren!
Learned the hard way that butter and margarine are not interchangeable in this recipe as written. I was trying to make it for my gluten/dairy free brother. Lesson learned, and I’ll try again when I’m not baking for multiple dietary needs.
Thanks for sharing your experience 🙂 Baking for multiple dietary needs can definitely be a challenge. Butter really does play a specific role in this recipe, so I appreciate you pointing out that the swap didn’t work as expected. I hope the next round goes more smoothly, and that your brother still got to enjoy something made with love in the meantime. I’ll also do some testing to find a dairy-free alternative.
Like others i found the flavor to be good but the baking time way off. I took mine out at 20 mins. They had split and were brown however when i tried to cut them after 20 min rest they were completely raw. Especially in the middle. I had to make big slices and some just crumbled completely. I only got about 18 slices. I then baked them 20 mins at the lower temp but had to bake for another 22 mins in the flip side. For a total baking time over 1 hr. I them cooled completely and they r ok. They definitely so not look great but did eventually crisp up. I would make again but i would bake the first go round for likely 30 or even 35 mins so they were more cooked at first and easier to slice. For reference i made as written w pistachios and dried cranberries. I used king arthur almond flour.
Hi Tara! Thank you so much for taking the time to share such detailed feedback. Almond flour biscotti can be tricky, and oven differences really do make a big impact on baking times, especially with denser doughs like this. It’s helpful to know that a longer first bake would make slicing easier, and I appreciate you noting the total time it took in your oven and the brand of almond flour you used. Even if they weren’t the prettiest, I’m glad to hear they did crisp up in the end, and your note will be really useful for other readers making these with similar ingredients.
You are such a good baker, this was amazing.
Thank you, Felicia. I appreciate the kind words and lovely review 🙂
Very easy to follow, make and are delicious. Not too sweet.
LLLove to hear that!
Hello,
Can I use stevia as a sweetener ?
Hi Voula! I recently tested this recipe with allulose, which works well because it behaves similarly to sugar in baking. Stevia, however, doesn’t provide the same bulk or structure, so I don’t recommend it for this recipe, as the texture and baking results would likely be affected.
Happy I found your site, I want to try your almond flour Biscotti recipe.
Arman, this was very delicious and easy to follow.
Thanks so much, Carol. I’m glad you enjoyed the recipe!
I love this recipe. I use maple syrup instead of honey but they arecamazing. So glad I found this
Love the almond flour Biscotti recipe.. request to suggest an eggless version of the same. Thanks in advance
Love this biscotti so much!
Love this biscotti so much!
My biscotti came out brown. I followed the recipe exactly as described. What went wrong?
Nothing went wrong 🙂 Almond flour biscotti tend to brown more than traditional wheat biscotti, even when baked correctly. I tested this recipe using blanched almond flour, but factors like the brand of almond flour, the natural sugars in honey, and the addition of cinnamon can all deepen the color. They also brown faster than they dry, which can make them look darker before they’re fully crisp. As long as they’re cooked through and crisp after cooling, a deeper golden-brown color is completely normal with this recipe.
Delicious
So welcome!
A winning biscotti recipe!
Thank you, Kim!
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.
Thank you for your recipe. Is it possible to use almond meal in place of almond flour?
Hi Margaret! You’re welcome! I tested this recipe using blanched almond flour, which gives the best texture and structure. Almond meal can work, but because it’s coarser and includes the skins, the biscotti will be darker and a bit more crumbly. If you do use almond meal, expect a slightly different texture, but the flavor will still be good.
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
I am new to making biscotti and watched several videos and reviewed several recipes before deciding to start with this one. I chose it because I had almond flour on hand but not enough regular white flour for a recipe. I substituted turbinado sugar for the honey and added orange zest and chopped cranberries along with toasted sliced almonds. I baked for 25 minutes, cooled 15 and they felt like they were done all the way through. But when I sliced, they were still really soft in the middle. So I sliced very carefully and baked them another 35 minutes on 250, flipping every 10 minutes until they seemed done. Topped them off by drizzling with dark chocolate. YUM!! My new addiction! ❤️ Thank you!
These were the best almond flour biscotti ever. Crispy and so much flavor.
The recipe is good and well written however, my biscotti spread significantly when in the oven for the first bake so they are more like thin cookies than biscotti. They still taste good! Because they spread so much, I cut the loaf in half lengthwise and then I cut each half loaf width wise into slices.
I made two loaves — one with just pistachios and one with pistachios and chocolate chips.
Thanks for the recipe. I will make these again for sure.
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
Is the cookie dough suppose to be sticky?? I used 3 1/2 c almond flour but hopefully they’ll turn out good and no t spread thinly
Hello Rosetta! Yes, it is meant to be a bit sticky. I tested this recipe with a dough that’s softer and stickier than traditional wheat-based biscotti, as almond flour behaves very differently. Using 3½ cups should help with shaping, and the dough shouldn’t spread much as it bakes. Even if it feels slightly tacky, it should still bake up just fine.
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!
Tried with Almond Butter instead of dairy butter. Came out OK, but the cooking time/temperature is a bit off. Would suggest watching Biscotti in oven vs. the time as they got brown too fast. Came out darker in color. Perhaps using almond butter versus dairy butter.
They look delicious.
Thanks, Frances!
I adore this recipe!
Thanks so much, Rachel! Appreciate your lovely review and rating!
I wanted to love this but…..never baked with almond flour before, after 15 min of baking the loaves were quite golden so removed from oven and let cool. Very undercooked inside after slicing, so 2nd bake I left in oven longer, even raised temperature to 325, but still underbaked. Definitely not crunchy. Followed recipe exactly. Wish I had success, my flour biscotti are excellent!
Hi Sandra! Thank you for sharing your experience. I’m sorry this one was frustrating. You didn’t do anything wrong. After hearing feedback like yours, especially from people new to almond flour baking, I went back and retested the recipe and realized the original first bake time was too short. Almond flour browns quickly on the outside while staying undercooked inside, which can be misleading. I’ve since updated the recipe to reflect a longer first bake so the logs are fully set before slicing, and clearer guidance on the second bake so they have time to properly dry out and crisp. I really appreciate you taking the time to comment, and I hope you’ll give the updated version a try if you’re feeling up for it.
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.
You could try to use flax seed/meal with water or the aquafaba from canned garbanzo beans.
Garbanzo bean liquid is an egg substitute. Check it out.
Thanks!! LOVE you
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
Arman, thank you so much for this absolutely delicious recipe! Excellent flavor and crumb!
After reading the comments and seeing how some had softer cookies, I just cooked each bake longer and even lowered the oven a third time for ten more minutes to get that crispy and dunkable biscotti I so crave! Just perfect 🤩
(I did add 1/2 tsp of xanthin, diced 4 dried figs instead of cranberries, zest of a huge Meyer lemon 🍋 I had growing, and threw in some 75% cocoa chips. Left the rest of recipe just as is and I’m so happy I found this one! Bravo🤩)💫
It will be my new “go-to” for Biscotti!
Will be trying with chickpea flour (can’t do almonds) and coconut palm sugar. Will follow up!
Very good with coffee!
This recipe turn out GREAT! We really enjoyed these. The only suggestion I would say is that this recipe says to use “soft” butter, but it didn’t mix well. So I checked out several other almond flour biscotti recipes and all of them instructed to “melt” the butter. Once I did that, I didn’t have much issue. I had to bake it a little longer than it said to, but I didn’t feel like that was a problem. 🙂
Hi Emily! Thanks so much for sharing 🙂 I’m really glad you enjoyed them. That’s a great observation about the butter. I tested the recipe using softened butter, but almond flour doughs can be less forgiving than wheat-based ones, so melting the butter can definitely make mixing easier and more uniform. Needing a bit longer bake time is also very common with almond flour, and I appreciate you mentioning that it worked well with that adjustment. Your feedback is really helpful for others making the recipe, so thank you for taking the time to comment.
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.)
Omg… this recipe is awesome! Thank you!
I make this every holiday season.
Thanks so much, Regina- I’m so glad you enjoyed this recipe! 🙂
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 !!
These were good and tasty.
Thank you, Joanne. I’m glad you enjoyed the recipe!
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 🙂
Very tasty cookie, the almond flour is delicious.
I followed recipe and timing exactly.
Likeness to biscotti? 3/5, much softer as the almond flour yields different texture.
Taste: 5/5 very good almond cookie.
Definitely worth making as a delicious dessert, not quite a biscotti substitute if you want the crispiness.
Awesome recipe! I did need to leave them in for considerable more time to get that biscotti crunch but the flavor is spot on. I loved that I could use honey in these. We eat Keto/low carb but when we want a sweet we eat “paleoish” because our bodies just do not react well to the Keto sweeteners. Thank you for the great recipe!
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’ve resorted to googling when baking recipe’s are in Grams and it will convert.
I was looking for a recipe for an almond flour based biscotti. These are so good: not very sugary, very flavorful, & low carb! I used almonds instead of pistachios & they are very tasty; not too almond forward. My only critique is they are very soft.
Thank you for sharing.
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!
These tasted VERY good. I used 1/2 almond, 1/2 hazelnut, and cranberries. The amount of honey was just perfect for biscotti. But the dough was pretty wet so they took almost triple the time on the 2nd bake, and then turned brown. My baking soda was just out of ‘Best By date,’ so I guess that could have affected them…they really spread quite a bit. I think you need to add to the directions, after cut into 1/2 inch slices, the slices should be placed back onto the tray CUT SIDE UP for the 2nd bake, and flipped after 10 minutes. That might have dried them out faster. I WILL make these again though…..they were quite nice with a cup of coffee.
Hi Melisse- Thank you so much for this detailed comment 🙂 I’m really glad you enjoyed the flavor, and your almond–hazelnut combo with cranberries sounds delicious. You’re absolutely right that the dough can feel quite wet, especially with nut blends, and that can extend the second bake time. Almond flour (and hazelnut meal) both brown faster than they dry, which explains why yours took longer and darkened before fully crisping.
I’ve since retested and updated the directions to be clearer about the second bake, including placing the slices cut-side up and flipping partway through, as well as allowing more drying time overall. An older baking soda could also contribute to spreading, so that’s a good instinct on your part. I really appreciate you taking the time to share this. Comments like yours genuinely help make the recipe better, and I’m so glad you’ll be making them again (biscotti + coffee is always the right choice).
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!
Delicious – we definitely needed some extra time in the oven. Wish they were as crunchy as the regular flour ones but love that these are healthy and yummy!
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 🙂
Very good. One I’ll make again and again.
Thank you!
Can you use monk fruit granulated sweetener in place of the honey?
Not that I’ve tried 🙂