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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/almond-flour-biscotti-with-dark-chocolate-and-roasted-almonds-recipe/