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Almond Flour Biscotti

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Our gluten-free almond flour biscotti tick all boxes - they are crisp, nutty, elegant and easy to make. You'll love dunking them into a cup of tea. This recipe makes 20 tasty biscotti in only 1 hour. So easy to make (we promise)!

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Here’s what others are saying:

These biscotti are very good! They are crisp, have a delicate taste, and actually taste like a regular biscotti. All the other GF biscotti recipes I have tried are such a disappointment because they crumble and fall to pieces, the crunch is missing, and they do not taste like regular biscotti. Thank you for posting such an easy recipe that is a keeper. - Sharon

These came out lovely - next time, I will dip half in dark chocolate and/or add a few choc chips. - Mary



What you'll need for these biscotti

  • Almond flour: 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 (we love to use it in our gluten-free chocolate chip cookies and lemony gluten-free cookies). The almond flours vary from brand to brand. Be sure to use freshly ground almond flour for your baking (we recommend finely ground Blue Diamond Almond Flour, or if shopping from UK buy Dragon Superfoods Almond Flour. See more great recipes made with almond flour here!

  • Cornstarch, baking powder, an egg, a dash of Amaretto liqueur and freshly grated orange zest.


4 easy steps for making almond flour biscotti

Once you have all ingredients ready, making the dough is fairly easy. Just set aside time for baking, as biscotti will be baked twice.

  1. Stirring dry ingredients: The recipe start with combining almond flour, cornstarch, baking powder and salt in a large bowl.

  2. Whisking wet ingredients: Whisk together egg, demerara sugar, melted butter and Amaretto. Don't forget to add some freshly grated orange zest to kick the flavour. Once mixed pour this into flour mixture and stir until you get a soft dough.

  3. Baking the loaf: Shape the dough into a flat loaf and bake until lightly brown.

  4. Slicing the loaf & second bake: Cool the log, then cut into slices using a serrated knife and arrange on the baking sheet. Bake biscotti until crunchy.

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Bake biscotti in 2 steps

  1. Baking the whole loaf: First bake the loaf at 165°C/329°F for about 20 minutes (the temperature is slightly lower as these are made with almond flour). Leave the log to cool - if you start to cut the loaf while it' still hot it will fall apart and your biscotti won't look great. Reduce the oven temperature to 120°C/248°F.

  2. Baking biscotti: Once cool, cut the loaf into 20 even slices (1-1.5cm wide) using serrated knife. Arrange them on the baking sheet, cut side up and bake for 15 minutes, then turn out using a kitchen tongs as they will be hot. Bake them for another 10-12 minutes when they will become crunchy and dry.



FAQ's

HOW TO MAKE THESE BISCOTTI EVEN TASTIES?

While these are perfect when made plain, sometimes you may want to do something different. Consider adding all kinds of different flavouring such as dark chocolate chunks, chopped dried fruits or nuts (almonds and pistachios will work great here), a few tablespoons aromatic herb liqueur etc.

Dipping biscotti into melted dark chocolate (find here how the best ways to melt chocolate) will enrich the taste and make them super attractive.

How to store almond flour biscotti

For keeping biscotti fresh, keep them sealed into airtight container. We love this lovely Polka Dot Biscuit Barrel as well as this Pastel Coloured Medium Cookie Tin for keeping our baked cookies fresh for weeks.

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Almond Flour
Biscotti

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

INGREDIENTS

  • 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

Handy equipment:

Mixing bowls | Baking sheet | Cutting board | Serrated knife | Kitchen tongs

METHOD

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

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

  3. In a medium bowl, whisk lightly an egg, demerara sugar, melted butter, 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. SHAPING/BAKING LOG: Shape the dough into a flat loaf (20cm in length and 5cm wide and just 1.5 cm high) directly on the baking sheet.

  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. CUTTING/BAKING BISCOTTI: Using a serrated knife cut the loaf diagonally into slices and place them on baking sheet, cut side up.

  8. Bake in the oven preheated to 120°C/248°F for 20 minutes, turn over using 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.

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