Description
Crisp Italian “Almond Flour Biscotti” cookies bring traditional sweetness with modern gluten-free charm. Crunchy twice-baked delights pair perfectly with coffee, offering delicious Mediterranean-inspired indulgence you’ll savor until the last delightful bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups (480 milliliters) blanched almond flour
- 1 teaspoon (5 milliliters) baking powder
- ¼ teaspoon (1.25 milliliters) salt
Sweeteners:
- ½ cup (120 milliliters) coconut sugar (or granulated sugar)
Wet Ingredients and Add-ins:
- 2 large eggs
- 1 teaspoon (5 milliliters) almond extract
- ½ cup (120 milliliters) chopped almonds (optional)
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper and setting the oven temperature to 325F (163C).
- Combine almond flour, baking powder, salt, and coconut sugar in a large mixing bowl, whisking thoroughly to eliminate any lumps and ensure even distribution.
- In a separate container, vigorously beat eggs with almond extract until the mixture becomes smooth and slightly frothy.
- Gently pour the liquid ingredients into the dry mixture, stirring carefully to create a cohesive dough. If using chopped almonds, fold them delicately into the mixture to ensure even dispersion.
- Transfer the entire dough onto the prepared baking sheet, methodically shaping it into a uniform log approximately 4 inches wide and 3/4 inch high, ensuring smooth edges and consistent thickness.
- Place the log in the preheated oven and bake for 25-30 minutes, monitoring its transformation to a golden brown color and checking for a firm texture when gently pressed.
- Remove the baked log from the oven and allow it to rest and cool for approximately 10 minutes, which helps stabilize its structure for precise cutting.
- Using a sharp serrated knife, carefully slice the log diagonally into 1/2-inch thick pieces, maintaining consistent width for even baking.
- Arrange the sliced biscotti cut-side down on the baking sheet, returning them to the oven for an additional 10-15 minutes. Rotate the tray midway through baking to ensure uniform crispness and golden coloration.
- After baking, transfer the biscotti to a wire cooling rack, allowing them to cool completely and develop their signature crisp texture before serving or storing.
Notes
- Swap almond flour with gluten-free flour blends for a nut-free version, ensuring those with allergies can enjoy this delightful treat.
- Add warm spices like cinnamon or cardamom to elevate the flavor profile and create a more complex taste experience.
- Dip cooled biscotti in melted dark chocolate for an indulgent twist that makes these cookies extra special and visually appealing.
- Store biscotti in an airtight container at room temperature for up to two weeks, maintaining their signature crisp texture and preventing moisture absorption.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 24
- Calories: 137
- Sugar: 4 g
- Sodium: 49 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 37 mg