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COOKIES | GLUTEN-FREE | ALMOND FLOUR | ITALIAN INSPIRED RECIPES
Almond Flour Biscotti
Our gluten-free almond flour biscotti tick all boxes - they are crisp, nutty, elegant and easy to make. The flavour is upgraded with a dash of Amaretto liqueur and grated orange zest.
For more biscotti ideas, try also our recipes for chocolate almond and chocolate hazelnut biscotti.
What you'll need for almond flour biscotti
The star of these biscotti is ALMOND FLOUR, gluten-free flour, made by finely grinding blanched almonds. This flour is a great addition to baked goods, making them nutty and giving light texture.
Beside the almond flour, you will also need:
- BAKING POWDER
- AMARETTO LIQUEUR
- GRATED ORANG ZEST.
HOW TO CHOOSE ALMOND FLOUR? When buying almond flour, look for finely ground one, as there are many kind of almond flours in the shops and not all of them are good. If you can't find it in your local organic food store, order it easily online.
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How to make almond flour biscotti
Once you have all ingredients prepared, making the dough is fairly easy. Just set aside time for baking, as biscotti will be baked twice. Follow the steps below:
- STIRRING DRY INGREDIENTS: The recipe start with combining almond flour, corn starch, baking powder and salt in one bowl.
- WHISKING THE WET INGREDIENTS: In another bowl whisk together egg, demerara sugar, melted butter and Amaretto. Don't forget to grate some orange zest to kick the flavour. Once combined pour this into the dry ingredients and stir until you get a soft compact dough.
- BAKING THE LOG: Shape the dough into a flat log and bake until lightly brown.
- SLICING THE LOG & SECOND BAKING: Cool the log completely, cut into slices using a serrated knife and arrange on the baking sheet. Bake until they become crunchy.
Biscotti are baked in two steps
- First bake biscotti at 165°C (329°F) for about 20 minutes as they are made from almond flour. Then cool the log until it's almost cool. If you start to cut hot log it will fall apart and your biscotti won't look great. Reduce the oven temperature to 120°C/248°F.
- Once cool, cut the log using serrated knife into 20 even slices (1-1.5cm wide). Arrange them on the baking sheet, cut side up and bake for another 15 minutes, then turn using a kitchen tongs as they will be hot. Bake them for another 10-12 minutes when they will become crunchy and dry.
Make these tasty biscotti even tastier
While these are perfect when made plain, sometimes you may want to do something different. In this case, consider adding all kinds of different flavouring such as dark chocolate chunks, vanilla extract, chopped dried fruits or nuts or a few tablespoons of some herb liqueur.
You can also dip biscotti into melted dark chocolate which will enrich the taste as well as make them attractive.
How to store almond flour biscotti
To keep the biscotti crisp, store them in a cookie glass jar at room temperature. These almond flour biscotti will look great in this cute glass jar with airtight seal lid.
If they should lose their crispness, simply toast them in the oven for a few minutes on 150°C/300°F.
Looking for more cookie recipes? Check these out:
MAKES: 20 biscotti
COOKS IN: 1 hour
- 200g almond flour (2 1/8 cups)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg, at room temperature
- 30g demerara sugar (1/8 cup)
- 42g butter (3 tbsp), melted
- 2 tablespoons Amaretto liqueur
- 1 tablespoon of grated orange zest
- Preheat the oven to 165°C/329°F. Line the baking sheet with baking paper.
- In a large bowl, combine together almond flour, corn starch, baking powder and salt.
- In a medium bowl, whisk lightly an egg, demerara sugar, melted butter, Amaretto and grated orange zest.
- Make a well in the centre of the dry ingredients and pour wet ingredients. Start to stir with a fork then using your hand knead until all flour incorporates and you get a soft compact dough.
- Shape the dough into a log (20cm in length and 5cm wide and just 1.5 cm high) directly on the baking sheet.
- Bake in the oven for about 20-22 minutes or until light golden brown and the centre is set and firm to touch. Remove from the oven, turn oven off and cool completely (at least 30 minutes).
- Using a serrated knife cut the log diagonally into slices and place them cut side up on baking sheet.
- Bake in the oven preheated to 120°C/248°F for 20 minutes, turn over using a kitchen tongs and bake for another 10-12 minutes until biscotti are golden. Leave biscotti in the oven until completely cool. This will ensure biscotti to dry out and become crunchy.
We recommend using the measurement in grams & ml (instead of cups & spoons) for more accuracy and better results.
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