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Cookies | Gluten-Free Cookies | Almond Flour Recipes

almond flour biscotti

Almond flour biscotti are simple but so special with a delicate almond taste. This recipe calls for only 9 ingredients, which makes 20 elegant biscotti which can be a great holiday gift to the dear ones.

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Biscotti are one of the most popular cookies, ideal for dunking into a tea or coffee. They come in many variations, such as classic version with almonds or chocolate version with hazelnuts. Our recipe uses almond flour making these biscotti light and completely gluten-free

We suggest you to make these cookies, wrap them nicely and give someone special as a holiday gift. Or just leave them for yourself storing in this cute glass cookie jar.

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About almond flour

Almond flour is a great addition to baked goods, making them extra tasty and giving light texture. This gluten-free nut flour, is a rich in vitamins and full of proteins.

We love to bake with almond flour and you should also give it a try. Why not to try with our lemony almond flour cookiesItalian amaretti cookies or chocolate chip cookies made with almond flour.

HOW TO CHOOSE ALMOND FLOUR? Almond flour is made by grinding blanched almonds into a fine flour. Look for a super finely ground almond flour because there are many kind of almond flours in the shops and not all of them are good. If you can't find almond flour in your health food store, order it easily online.

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How to make almond flour biscotti

Making these amazing biscotti is so simple, just leave some time for baking. 

  1. The recipe start with combining almond flour, corn starch baking powder and salt in one bowl.

  2. In another bowl stir 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.

  3. Shape the dough into a log and bake until lightly brown. Cool the log completely, cut into slices, lay on the baking sheet and bake again until biscotti become crunchy and dry. 

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Useful baking tip

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.


How to enrich almond flour biscotti

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 chips or 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 the taste and 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 cut 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:

For more cookie inspiration, take a look at our collection of yummy cookie recipes. Also check out our selection of other Italian cookies, too.




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almond flour biscotti

MAKES: 20 biscotti
COOKS IN: 1 hour
LEVEL: Moderate

KITCHEN ESSENTIALS FOR THIS RECIPE:

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INGREDIENTS

  • 200g (2 1/8 cups) almond flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, at room temperature
  • 30g (1/8 cup) demerara sugar
  • 42g (3 tbsp) butter, melted
  • 2 tablespoons Amaretto liqueur
  • 1 tablespoon of grated orange zest

METHOD

  1. Preheat the oven to 165°C (329°F). Line the baking sheet with baking paper.

  2. In a large bowl, combine together almond flour, corn starch, baking powder and salt.

  3. In a small bowl, stir with a fork egg, melted butter, demerara sugar, Amaretto and grated orange zest.

  4. 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.

  5. Shape the dough into a log - 20cm in length and 5cm wide and just 1.5 cm high.

  6. 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).

  7. Using a serrated knife cut the log diagonally into slices and place them cut side up on baking sheet. 

  8. 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 cookies are golden. Leave biscotti in the oven until completely cool. This will ensure biscotti to dry out and become crunchy.

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