Description
This Almond Flour Biscotti recipe offers a deliciously crunchy, gluten-free treat perfect for dipping in coffee or tea. Made with simple ingredients including almond flour, arrowroot flour, and natural sweeteners, these biscotti are baked twice to achieve a perfect crispness. The biscotti are finished with a decadent chocolate dip and a sprinkle of roasted almonds for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups Almond Flour
- 2 tablespoons Arrowroot Flour
- 2/3 cup Unrefined Cane Sugar
- 1 teaspoon Baking Powder
- 1/2 cup Dark Chocolate Chips
- 1/4 cup Roasted Almonds, chopped
Wet Ingredients
- 1 tablespoon Melted Coconut Oil + 1 teaspoon for mixing
- 2 tablespoons Water (lukewarm, not cold)
- 1/2 teaspoon Almond Extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 °F (180 °C). Line a large baking sheet with parchment paper, then lightly oil it with cooking oil spray to prevent sticking. Set aside for later.
- Mix Dry and Wet Ingredients: In a large mixing bowl, combine almond flour, arrowroot flour, unrefined cane sugar, and baking powder. Stir in melted coconut oil, lukewarm water, and almond extract if using, until the mixture starts to come together.
- Form Dough: Use a rubber spatula to mix initially. When the mixture becomes crumbly, oil your hands with coconut oil and knead the mixture into a sticky dough ball, adding more water or almond flour as needed to adjust consistency.
- Shape the Dough: Place the dough ball in the center of your prepared baking sheet. Oil your hands or cover the dough with another piece of parchment paper, then press and shape it into a log approximately 8 inches (20 cm) long and 4.3 inches (11 cm) wide.
- Bake First Time: Remove the top parchment paper and bake the log on the center rack of the oven for 20 minutes until it turns dark brown.
- Cool and Harden: Remove from the oven and allow the log to cool at room temperature for 1 hour, until it can be handled without burning your fingers.
- Freeze to Harden Further: Transfer the cooled log (using parchment paper) to a plate, then place it in the freezer for 15 minutes to harden.
- Slice the Biscotti: Remove from the freezer, transfer the log to a chopping board with parchment paper underneath, and slice it crosswise into long sticks, approximately 11 pieces.
- Reduce Oven Temperature: Lower the oven temperature to 275 °F (135 °C). Arrange the biscotti on the baking sheet, cut side up, flipping them onto their sides.
- Bake Second Time: Bake the biscotti for an additional 25 minutes at 275 °F (135 °C) to golden brown and crisp up.
- Cool Completely: Let the biscotti cool on the baking sheet at room temperature for 10 minutes, then transfer them to a cooling rack to cool fully.
- Melt Chocolate Topping: In a microwave-safe bowl, combine dark chocolate chips and 1 teaspoon coconut oil. Microwave in 30-second bursts, stirring between each, until fully melted and smooth.
- Dip Biscotti: Dip half of each cooled biscotti into the melted chocolate and place them back onto a plate lined with parchment paper.
- Add Almond Topping: Sprinkle chopped roasted almonds over the chocolate-coated side for extra crunch and flavor.
- Set Chocolate: Place the chocolate-dipped biscotti in the freezer for 10-14 minutes to harden the chocolate shell before serving.
Notes
- Use lukewarm water instead of cold to help the dough come together more easily.
- Adjust dough consistency by adding water or almond flour as needed—dough should be sticky but manageable.
- Double baking ensures the biscotti become wonderfully crisp and perfect for dipping.
- Chocolate and almond topping adds a delightful contrast in texture and flavor.
- Store biscotti in an airtight container at room temperature; they keep well for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: almond flour biscotti, gluten free biscotti, almond flour cookies, Italian biscotti, keto biscotti, low carb biscotti
