Almond Flour Biscotti with Dark Chocolate and Roasted Almonds Recipe

Introduction

Almond Flour Biscotti offer a delightful gluten-free twist on the classic Italian cookie. Crisp, slightly sweet, and perfectly studded with chocolate and almonds, these treats are ideal for dipping into coffee or tea. The recipe is simple and yields a crunchy, flavorful snack.

Ingredients

• 1 3/4 cups Almond Flour
• 2 tablespoons Arrowroot Flour
• 2/3 cup Unrefined Cane Sugar
• 1 tablespoon Melted Coconut Oil
• 2 tablespoons Water (lukewarm, not cold)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Almond Extract
• 1/2 cup Dark Chocolate Chips
• 1 teaspoon Coconut Oil
• 1/4 cup Roasted Almonds (chopped)

Instructions

1. Step 1: Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly spray or oil it. Set aside.
2. Step 2: In a large bowl, combine almond flour, arrowroot flour, sugar, baking powder, melted coconut oil, water, and almond extract if using. Stir initially with a spatula until crumbly.
3. Step 3: Oil your hands with coconut oil and knead the mixture to form a dough ball. If too dry, add water one teaspoon at a time; if too wet, add a bit more almond flour. Aim for a sticky dough that holds together.
4. Step 4: Place the dough ball in the center of the prepared baking sheet. Oil your hands or cover with another sheet of parchment paper, then press and shape the dough into an 8-inch (20 cm) long by 4.3-inch (11 cm) wide log.
5. Step 5: Remove the top parchment paper and bake the biscotti log for 20 minutes at 350 °F (180 °C) until dark brown.
6. Step 6: Cool the biscotti log at room temperature for 1 hour until it is cool enough to handle without burning.
7. Step 7: Carefully transfer the log using the parchment paper onto a plate and place it in the freezer for 15 minutes to firm up.
8. Step 8: Remove from the freezer and, keeping the parchment paper underneath, slice the log crosswise into long sticks using a sharp knife. You should get about 11 biscotti.
9. Step 9: Lower the oven temperature to 275 °F (135 °C). Place the sliced biscotti cut side up on the baking sheet lined with parchment paper.
10. Step 10: Bake the biscotti for an additional 25 minutes until golden brown, flipping them onto their sides halfway through baking.
11. Step 11: Cool the biscotti on the baking sheet for 10 minutes, then transfer to a cooling rack.
12. Step 12: To decorate, melt the dark chocolate chips with coconut oil in a microwave-safe bowl using 30-second bursts, stirring between each until fully melted.
13. Step 13: Dip half of each cooled biscotti into the melted chocolate and place on a parchment-lined plate.
14. Step 14: Sprinkle chopped roasted almonds over the chocolate-dipped sides for extra crunch.
15. Step 15: Freeze the coated biscotti for 10–14 minutes to harden the chocolate before serving.

Tips & Variations

• If the dough feels too wet or sticky, gradually add more almond flour until manageable.
• For a different flavor, swap almond extract for vanilla extract or orange zest.
• Use chopped pecans or walnuts instead of almonds for a nutty twist.
• Dark chocolate chips can be replaced with white or milk chocolate to suit your preference.
• To make these nut-free, substitute almond flour with oat flour and add a pinch of xanthan gum for texture.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for up to one month. Reheat briefly in a low oven or toaster to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is specifically designed for almond flour to achieve a gluten-free, tender biscotti. Using regular flour will change the texture and may require adjustments in liquid and baking time.

Why do I need to freeze the biscotti log before slicing?

Freezing firms up the dough, making it easier to slice thin, even biscotti sticks without the dough crumbling or sticking to the knife.

Almond Flour Biscotti with Dark Chocolate and Roasted Almonds Recipe

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★★★★★

4.5 from 147 reviews

This Almond Flour Biscotti recipe yields crunchy, low-carb Italian-style cookies perfect for dipping into coffee or tea. Made with almond flour and arrowroot flour for a gluten-free treat, these biscotti are lightly sweetened with unrefined cane sugar and enriched with almond extract and dark chocolate accents. Twice-baked to achieve ideal crispiness and decorated with melted chocolate and chopped roasted almonds, these biscotti offer a satisfying texture and a rich almond flavor with a touch of indulgence.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes plus 1 hour cooling and 25 minutes freezing time
• Yield: 11 biscotti sticks 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups Almond Flour
• 2 tablespoons Arrowroot Flour
• 2/3 cup Unrefined Cane Sugar
• 1 teaspoon Baking Powder

Wet Ingredients

• 1 tablespoon Melted Coconut Oil
• 2 tablespoons Lukewarm Water
• 1/2 teaspoon Almond Extract

For Decoration

• 1/2 cup Dark Chocolate Chips
• 1 teaspoon Coconut Oil (for melting chocolate)
• 1/4 cup Roasted Almonds, chopped

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and spray lightly with cooking oil spray to prevent sticking.
2. Mix Dry and Wet Ingredients: In a large mixing bowl, combine almond flour, arrowroot flour, unrefined cane sugar, and baking powder. Add melted coconut oil, lukewarm water, and almond extract. Stir initially with a rubber spatula until crumbly.
3. Form the Dough Ball: Oil your hands with coconut oil and knead the mixture, pressing it into a sticky dough ball. Adjust consistency by adding water one teaspoon at a time if too dry or extra almond flour if too wet.
4. Shape the Biscotti Log: Place the dough ball at the center of the prepared baking sheet. Oil your hands or use another parchment piece to flatten and shape the dough into a log approximately 8 inches (20 cm) long and 4.3 inches (11 cm) wide.
5. Bake the Log: Remove the top parchment piece and bake the log on the center oven rack for 20 minutes until it turns dark brown.
6. Cool Completely: Remove the biscotti log from the oven and cool at room temperature for 1 hour until it can be handled without burning.
7. Freeze the Log: Transfer the log onto a plate using the parchment paper and freeze for 15 minutes to harden.
8. Slice Biscotti: Using a sharp, long knife, slice the hardened log crosswise into biscotti sticks about 11 pieces.
9. Reduce Oven Temperature and Arrange Biscotti: Lower the oven temperature to 275 °F (135 °C). Place the sliced biscotti on the baking sheet with cut side up, flipping them onto their sides.
10. Second Bake: Bake the biscotti for an additional 25 minutes until golden brown and crisp.
11. Cool Biscotti: Let the biscotti cool on the baking sheet for 10 minutes then transfer to a cooling rack until fully cooled.
12. Melt Chocolate for Decoration: In a microwave-safe bowl, melt dark chocolate chips with coconut oil using 30-second intervals, stirring until smooth and fully melted.
13. Dip Biscotti in Chocolate: Dip half of each cooled biscotti into the melted chocolate and place on a parchment-lined plate.
14. Add Roasted Almonds: Sprinkle chopped roasted almonds onto the chocolate-coated side of each biscotti to add crunch.
15. Harden Chocolate Coating: Place the dipped biscotti in the freezer for 10-14 minutes to allow the chocolate shell to set fully.

Notes

• Adjust dough moisture carefully; it’s important to have a slightly sticky but workable dough.
• Allowing the biscotti log to cool and freeze before slicing ensures clean, even cuts.
• Twice baking creates the characteristic crunchy texture of biscotti.
• Using unrefined cane sugar and almond flour helps keep this recipe gluten-free and less processed.
• Store biscotti in an airtight container to maintain crispness.

Keywords: Almond Flour Biscotti, Gluten-Free Biscotti, Low-Carb Biscotti, Italian Cookies, Twice Baked Cookies