Almond Flour Biscotti
These almond flour biscotti, or cantucci, are the perfect gluten free Italian cookie to pair with a warm cup of coffee or tea. They are super customizable and bursting with almond flavor.
Equipment
Ingredients
- 3 cups blanched almond flour superfine
- 1 cup coconut sugar
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
- ⅓ cup coconut oil melted and cooled
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon almond extract
- ½ cup raw almonds chopped or slivered
Instructions
- Preheat oven to 350°F. Prepare a large baking sheet with parchment paper.
- In a large bowl, sift the almond flour using a mesh sieve. Add the coconut sugar, baking powder, and salt.3 cups blanched almond flour, 1 cup coconut sugar, 2 teaspoon baking powder, ¼ teaspoon sea salt
- Add the eggs, coconut oil, vanilla extract, and almond extract to the dry ingredients. Mix until just combined with a rubber spatula. Fold in the almonds. Do not overmix.⅓ cup coconut oil, 3 eggs, 1 teaspoon vanilla extract, 2 teaspoon almond extract, ½ cup raw almonds
- Split the dough in half. Shape each half of the dough into a log on the prepared baking sheet using your hands. The dough will be rough and sticky. Make sure the logs are no more than ½ inch thick. Bake for 28-32 minutes until they are golden brown and baked all the way through.
- Remove the biscotti logs from the oven and allow them to cool on the baking sheet. Reduce the oven heat to 300°F.
- Once the logs are cool enough to handle, transfer them to a cutting board. Using a serrated knife, cut the logs into 1 inch thick slices. Use a sawing motion while you cut to reduce breakage.
- Arrange the cut biscotti on the baking sheet and bake at 300°F for 30 minutes or until they appear dry, flipping them halfway through.
- Remove the biscotti from the oven and allow them to cool completely before serving or dipping in chocolate.
Notes
The coconut sugar will make these biscotti darker in color.
It's normal for biscotti to crack while baking due to the baking powder.
If the dough is too sticky while you are trying to shape it, add an extra ¼ cup of almond flour. Wetting your hands before shaping also helps.
Do not slice while hot. It'll be too fragile and fall apart.
Storage: Store cooled biscotti in an airtight container at room temperature for up to 1 week.
Freezing: Wrap biscotti in plastic wrap or place in a freezer-safe airtight container. tore in the freezer for up to 6 months.
Nutrition
Serving: 1cookieCalories: 281kcalCarbohydrates: 18.4gProtein: 5.9gFat: 13gSaturated Fat: 4.8gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 2.3gTrans Fat: 0gCholesterol: 39.9mgSodium: 67.3mgPotassium: 197.8mgFiber: 1.5gSugar: 13.4gVitamin A: 17.1IUVitamin C: 0mgCalcium: 81.8mgIron: 0.5mg
Tried this recipe?Let us know how it was!