Paleo Almond Biscotti
Valentina P
This almond flour biscotti recipe makes an amazing crunchy treat. Once the dough is made, the biscotti are baked twice to give them that signature snap in every bite. Grain-free, low-carb adaptable, and delicious. See the notes below for more flavor ideas.
How To MakeDiet Type: Paleo
Shopping List
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For the Biscotti
- 1 3/4 cups almond flour
- 1 1/4 cups whole roasted almonds
- 1/4 cup + 2 tablespoons coconut sugar (or 1:1 sugar substitute)
- 2 large eggs
- 2 tablespoons arrowroot starch
- 1/2 tablespoon vanilla extract
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon + 1/8 teaspoons baking soda
- 1 egg, beaten (for the egg wash)
- extra flour for forming the dough as needed (coconut flour, cassava, or arrowroot) Chocolate Dip (optional)
- 1/2 cup paleo chocolate chips (or low-carb chocolate chips)
- 2 tablespoons coconut oil, melted
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Step 2: Mix together the almond flour, sugar, starch, cinnamon, and baking soda. In another bowl, whisk the eggs and vanilla. Pour the wet ingredients into the dry ingredients.
- Step 3: Work the batter into a dough with your hands or a silicon spatula. Flour your hands periodically to help prevent sticking. It will make a wet dough. Add in the almonds and work them evenly into the dough. Yes, there are a lot of almonds in this. Divide the dough ball into 2 parts.
- Step 4: Lightly flour the parchment-lined baking sheet (we use starch or cassava flour). Move the dough balls to the parchment. Shape each dough ball into a log (about 8 inches long, 2 inches wide, and 3/4 inch tall). Leave plenty of space between the logs. Note: The dough will be very sticky, so sprinkle both the dough and your hands generously with flour, as needed.
- Step 5: Brush a light layer of the egg wash over the tops and sides of the biscotti.
- Step 6: Bake the biscotti logs for 25 to 30 minutes, or until golden brown. Set on a cooling rack and rest for at least 30 minutes. Refrigerate until fully cooled, at least several hours.
- Step 7: After cooling, slice the logs into cookies about 3/4-inch thick. Use a serrated knife for best results (so you can slice through the almonds). Place the slices on their sides on the baking sheet.
- Step 8: Preheat the oven to 300 degrees Fahrenheit. This is the 'twice-baked' part. Bake the biscotti on their sides for 30 to 45 minutes. Cool.
- Step 9: Chocolate time! In a small bowl, melt the chocolate and coconut oil together with a double boiler or in 15 second increments in the microwave until smooth.
- Step 10: Dunk or drizzle the biscotti with the melted chocolate, allowing any excess to drip off back into the bowl. Place the biscotti on a cooling rack with a sheet of parchment paper underneath to catch any drips. Refrigerate. Once hardened, gently remove the biscotti from the cooling rack.
- Serve: Enjoy. Freezes well.
Recipe Notes
For Almond Anise Biscotti: Add 1 tablespoon anise extract + 1.5 tablespoons fennel seed + 1 teaspoon orange zest. Skip the chocolate.
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