Published 12/15/2016 • Updated 3/14/2024 As a girl who grew up in a very Italian family, biscotti should not be overly sweet, and it should for sure have a nice crunch to it. For this almond biscotti recipe, we really wanted to taste the almond flavor under the chocolate, so we added a little bit of almond extract as well as orange zest. It made a world of difference! We also dunked these cookies in dark chocolate because, well, everything’s better with chocolate! Making the biscotti dough is a lot easier than you might think. Simply mix together the dry ingredients, then add in the wet ingredients until a dough forms. Then shape into logs and bake until golden brown.
Almond Flour Biscotti – What You Need
Maple syrup: This natural sweetener adds a touch of sweetness to this gluten-free biscotti recipe without overwhelming the almond flavor. Coconut oil: Helps bind the cookie dough together and adds a subtle coconut flavor that is just so tasty! Almond extract: A little goes a long way with this flavorful extract. It’s an Italian staple in classic almond biscotti. Orange zest: Adds a bright and citrusy note to the biscotti cookies, balancing out the richness of the almonds and chocolate. Almond flour: This gluten-free flour is the star of this recipe, giving the biscotti its delicate and nutty flavor and satisfying crunch. Dark chocolate chips: We love the combination of dark chocolate and almonds! Melted chocolate takes this biscotti to the next level.
Ingredient Swaps
Sweetener: We understand that life isn’t one-size-fits-all, and neither are recipes. Don’t have maple syrup? Honey or agave will work just fine. Citrus: Don’t have orange zest on hand? Lemon zest would be a delicious substitute. Chocolate Dip: You can also swap the dark chocolate chips for milk or white chocolate. Topping: Don’t have slivered almonds? Use a different chopped nut such as pistachios or hazelnuts to make these super crunchy cookies!
How to Store & Freeze Biscotti
Store leftover biscotti in an airtight container at room temperature for up to 1 week. When forming the biscotti into logs, try to form them as evenly as possible. When you remove the biscotti from the oven after its first round of baking, letting the logs cool is VERY important. If you try to cut the logs into cookies while they are warm, you will have a crumbly mess. Make sure you have a very SHARP knife when cutting the logs into cookies. How crunchy you like your biscotti will affect the baking time. For your second round of baking, the longer you leave the cookies in the oven, the crunchier your biscotti will be. For longer storage, freeze the biscotti in a freezer-safe bag or container for up to 3 months. To serve, simply thaw at room temperature or reheat in the oven for a few minutes.
What to Serve with Almond Flour Biscotti
Dipping biscotti in your morning pour over coffee is an absolute DREAM. We 10/10 would recommend! Try it with our Pumpkin Spice Dalgona Coffee, Homemade DIY Maple Pecan Latte, or our simple Pour Over Coffee for an elevated coffee experience. Is tea more of your jam? This Chai Tea Latte or Easy London Fog Drink are both cozy and delicious options to pair with your biscotti!
