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Free Printable: Low Carb & Keto Food List
Get It NowYour Coffee Needs My Almond Biscotti Recipe
I originally created these almond biscotti years ago, inspired by a batch my husband’s aunt brought to my baby shower (which feels like a lifetime ago — almost 10 years). I recently gave it a little makeover with extra testing to get the timing and ratios right. My new version has a better texture and more add-ins… and it’s just as satisfying with a hot cup of bulletproof coffee. Here’s why I think this almond flour biscotti is worth making (again):
- Toasty almond flavor in every bite – The almond flour gives these biscotti a naturally nutty flavor, and a splash of almond extract takes it even further. It’s rich, buttery, and just a little sweet.
- Easy method to get the crunch – Most biscotti recipes get crisp from baking twice (in a loaf and then sliced) and so does mine, but I also use a trick I discovered years ago to get them crunchy at the very end.
- Great for gifting or make-ahead – They keep so well, I usually bake a double batch: One to stash for the week, and one to wrap up for friends or holiday trays.
If you love something crunchy with your coffee like I do, grab your baking sheet and make this almond biscotti recipe with me!
“These are DELICIOUS!! I followed your recipe exactly and my husband, my daughter, and whoever tastes them say they are SO GOOD! I’ve been making a double batch and they go so quickly that I don’t get a chance to freeze them.”
-Rosa
Ingredients & Substitutions
Here I explain the best ingredients for my almond biscotti recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – This is my go-to instead of all purpose flour, and particularly fitting for biscotti where we want that almond flavor, anyway! It’s super fine (not gritty at all). I tested many brands before creating my own, and this one gives the best texture every time.
- Sweetener – These do turn out more crispy using erythritol or regular sugar, but I still prefer to make them with Besti sweetener. It doesn’t leave the cooling aftertaste of erythritol or the sugar spike of actual sugar, and I don’t mind my almond flour biscotti a tiny bit softer. If it’s crucial for you to have them super crisp, choose either sugar or erythritol.
- Unsalted Butter – Coconut oil works too if you want a dairy-free version, but butter gives a richer flavor and better browning.
- Almond Extract – I love this brand for a great nutty flavor that doesn’t fade when baked. One reader used vanilla extract instead and still loved it, and I’ve also tried a hazelnut version if you want to mix it up.
- Egg (to hold the dough together), Baking Powder (make sure it’s fresh!) and Sea Salt
- Optional Additions – My favorite combo is sugar-free dried cranberries and pistachios. I’ve also dipped them in melted dark chocolate chips and added sliced almonds as add-ins.
How To Make Almond Flour Biscotti
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix dry ingredients. Combine the almond flour, sweetener, salt, and baking powder in a large mixing bowl.
- Add wet ingredients. Stir in the egg until a dough forms. Whisk the melted butter and almond extract in a small bowl, then mix that into the dough. Fold in your favorite add-ins.
- Shape & bake. Form the dough into a wide, flattened log on a lined baking sheet. Bake until the top turns golden and feels set, but the center stays slightly soft. Let it rest on the counter until it’s just warm.
- Slice and arrange. Place the loaf on a cutting board and use a sharp knife to gently slice it. (I sliced straight down, but you can cut at an angle for longer biscotti if you like.) Arrange the biscotti slices on the baking sheet, cut side down.
- Bake again for crunch. Bake the almond biscotti until the bottoms start to turn golden, then flip and do the same for the other side. Turn off the oven, crack the door open, and let them cool inside until crispy.
My Recipe Tips
- These biscotti are mildly sweet, not super sweet. If you like them sweet, double the sweetener amount.
- The dough should feel soft, but still firm enough to hold its shape when you form the log. If it’s too sticky, chill it a bit before shaping.
- If you try to slice while the loaf is still hot, it’ll crumble. But don’t wait too long either, or it gets too firm and harder to cut cleanly. I slice when it’s just warm to the touch.
- When slicing the biscotti, a straight down movement works better than a see-saw motion, to avoid crumbling. I had better results with a chef’s knife than a serrated knife.
- Thick slices won’t crisp up. I found that 1/2 inch was the ideal thickness for these almond biscotti.
- Let the biscotti cool in the oven with the door propped open. It sounds like a minor detail, but it makes a big difference for crunch! Which brings me to my next point…
- Don’t let the biscotti get too golden when baking the slices, or they’ll be too dark after cooling. Since we let these cool gradually in the oven while it’s still hot, they get darker during this process. My biscotti ended up too dark when I let them get fully golden before turning off the heat, so now I turn it off once they are just barely showing some color.
Almond Biscotti
My almond flour biscotti recipe is crunchy, easy, and naturally gluten-free, with no refined sugar. Perfect for dunking or gifting!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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In a large bowl, combine the almond flour, sweetener, salt, and baking powder. Stir in the egg to form a dough.
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In a small bowl, combine the melted butter and almond extract. Stir the mixture into the dough.
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Form a wide, flattened log (like a flattened loaf shape) out of the dough on the lined baking sheet. It should be about 3/4 inch tall, 4 inches wide, and 8 inches long (2 cm tall, 10 cm wide, 20 cm long) .
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Bake for 15-20 minutes, until golden brown. The top should be firm but the inside is still a little soft at this point.
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Allow the loaf to cool until it’s just barely warm, about 30-60 minutes, to allow it to firm up more. Toward the end, preheat the oven again, this time to 275 degrees F (135 degrees C).
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Use a sharp knife to slice the loaf crosswise into individual biscotti, 1/2 inch thick. Arrange in a single layer on the baking sheet, laying down sideways. Handle the slices gently, as they are fragile for now.
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Bake on the second-from-the-top rack for 8-12 minutes, until bottom side is very light golden. Carefully flip the biscotti over (they'll still be soft and fragile). Rotate the pan and bake for 5-10 more minutes, until other side is light golden.
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Leave the pan(s) in the oven. Turn off the heat and prop the door open with a wooden spoon. Allow to gradually cool completely in the oven, until crispy.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 biscotti cookie
- Note on sweetener: I prefer to use Besti because it gets me the best flavor with no refined sugar. However, erythritol or regular sugar gets you crispier results. Also, these biscotti are mildly sweet, not super sweet.
- Tips: Check out my recipe tips above to learn my trick for the perfect crunch, how to slice almond biscotti without breaking them, and what to watch for so they don’t overbrown.
- Storage & meal prep: Keep these in an airtight container at room temperature for up to a week. Sometimes they soften over time. If this happens, I just pop them back into a 250 degree F oven, then cool to crisp them up again.
- Freeze: Freeze biscotti in a single layer, then transfer to a freezer bag or container once solid. Thaw at room temp and re-crisp in the oven if needed.
- Note on nutrition info: I calculated these using Besti sweetener and left out the optional ingredients. If you use regular sugar or include any of the extras, the numbers will be different.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Biscotti
More Coffee Pairing Recipes
If this almond biscotti recipe has you reaching for your coffee, here are a few more crispy breakfast ideas that pair just as perfectly with your morning mug:
159 Comments
Coral Smith
0Great recipe! Thank you. I added chopped uncrystallised ginger, dried cranberries and choc chips. Delicious!!
Pam Cameron
0Can slivered or chopped almonds be added? For my regular biscotti recipe I use lots of coarsely chopped almonds, but don’t know if this dough is elastic enough to hold everything together while baking. Also would anise change anything but the taste? Looking forward to trying these as biscotti has been my traditional holiday gift to many, but I’d love to make it more low carb for my own household.
Maya | Wholesome Yum
0Hi Pam, Yes you can. The dough holds together fine while baking, though it might be a little more challenging to cut with the almonds in there. Anise wouldn’t change anything other than taste.
Pam
0Thanks for your reply. One more question: you list Erythritol or any granular sweetener. Would confectioners Swerve work or is the granular texture needed? Thanks so much. Making these today!
Wholesome Yum L
0Hi Pam, yes that should work.
Lori S. Chofnas
0I made these Friday. I used coconut sugar for the sweetener, chocolate extract (made with agave) and mini dark chocolate chips. They are delicious. Making another batch today with walnuts.
Lori S. Chofnas
0I made these Friday. I used coconut sugar for the sweetener, chocolate extract and mini dark chocolate chips. They are delicious. Making another batch today with walnuts.
Pat
0I made this today and love it. Happy accident, I dozed off while it was baking the first time and when I awoke and checked the biscotti it had been 40 mins in the oven. But it was done perfectly! I was able to cut it and then put it back into the oven for the final crisp. Worked out great. Only thing is I do not get 16 biscotti when cutting, more like 10 and had made sure I had the right measurements when forming the dough on the parchment. Is it 16 if you cut them in half?
Wholesome Yum A
0Hi Pat, the serving size is 1/16 of the recipe no matter how you slice it. I find it easiest to slice the whole piece in half at first, and then continue halving each piece until I reach 16.
Lily Xerri
0Hi Maya, can I make this with almond meal instead of almond flour?
Maya | Wholesome Yum
0Hi Lily, You can, but the texture won’t be the best.
Joanne
0This recipe was tasty! I used 3 tablespoons of maple syrup as my sweetener and eliminated one egg white to make up for the added liquid. (I could have gone for the full quarter of a cup for sweetness in retrospect but it was still tasty) I also threw in a couple of tablespoons of dried cranberries and sunflower seeds. The cranberries really added to it in my opinion. I, like others, cut it while it was still warm after the first bake. It worked well. Is there a reason you recommend cooling the loaf first? Thank you for this tasty recipe – it’s a keeper.
Maya | Wholesome Yum
0Thank you, Joanne! I’m glad you liked these. The loaf is more prone to crumbling if you don’t let it cool first, but if it worked for you not to wait, that’s totally fine.
Sherry
0Wonderful recipe – crispy, tasty, and easy to make. Door-open tip was the clincher. Now I can have crispy, sugar-free biscotti and espresso (bullet-proof, of course) whenever I want to! Thanks for sharing this.
Tisha
0Thank you, thank you, thank you!!! Soooo delicious!!
Maya | Wholesome Yum
0I am so happy you liked the biscotti, Tisha! Thanks for stopping by!
Sherry Tatar
0This recipe is so good I don’t miss any of the flavor in my mother/in-law, Nonna Antonia’s biscotti. I have one wonderful tip for slicing the loaf after the first bake. Since my cooking sheet is already covered with parchment, once the loaf cools till just warm then I pull up the sides wrapping the loaf completely. I then slice through the parchment for perfect biscotti shapes. The parchment snuggles the loaf preventing pieces from breaking off. I leave the parchment wrapped around the sliced loaf until completely cooled. I’m sure someone else has probably figured this out, but I still feel so darn smart!
Maya | Wholesome Yum
0Thanks for sharing your tip with us, Sherry!
Elizabeth
0Is it possible to freeze these, once they are cut? They look amazing, I’m cooling them now and can’t wait to try them!
Maya | Wholesome Yum
0Hi Elizabeth, Yes, absolutely!
Gayla L Lewis
0Very good recipe! How many servings per recipe I didnt see and neglected to cut exactly 1/2 ” wide. Oh well good flavor!
Maya | Wholesome Yum
0Hi Gayla! There are 16 servings in this recipe. Thank you!
Maureen
0This recipe gave me exactly the flavor I was looking for. Sadly, the biscotti did not harden even though I followed the directions to turn off the even, prop the door and let them cool. I did the shorter bake times (10 min on the initial 10-15 min bake). Do you have any other suggestions? Otherwise, they’re delicious!
Maya | Wholesome Yum
0Hi Maureen, I’m glad you liked the flavor. Ovens vary so it’s possible you needed a longer baking time.
Hollie
0Wow these turned out amazing. My first batch I struggled with crumbling. The second batch I cut while the loaf was still hot and it worked really well. Thank you SO much for sharing this recipe. As a gluten intolerant diabetic, I get real sick of eggs! 🙂
Maya | Wholesome Yum
0I am so happy you liked the biscotti, Hollie! Thanks for stopping by!
Jan
0Needs a little salt, maybe 1/2 tsp. Other than that, loved them!
Jennifer J.
0Gotta tell ya…These are delicious! And super easy (which I am a huge fan of, lol). And by the way, they’re delicious regardless of how much they crisp up… though I had no problem with that… I just cut off the ends when slicing so they’d lay flat which I ate of course. One of the best (and easiest) keto cookie recipes in my opinion. In fact, I’ve been surprisingly satisfied with every recipe of yours I’ve tried. This is my go-to place for great keto recipes. Thanks!!
Maya | Wholesome Yum
0I am glad you liked them, Jan! Have a great day!
Beth
0Tasted great, worked with butter instead of avocado oil and 10 whole eggs. HOWEVER there should be a fiber warning on this recipe! Do not consume more than 1 in 24 hours! But really, the easiest, tastiest buns I’ve ever made, totally worth it for special occasions or company.
Beth
0Sorry… I thought I was on the hamburger bun page. I have yet to try the biscotti. Next on my list!
Shilpa
0Hi, I am still searching for a recipe to make for husband who is on a keto diet and your recipe looks like a perfect fit. In your recipe, you have asked to use Erythritol or any granular sweetener. I was wondering if I could use granular stevia instead. The volume is equivalent of that of normal sugar (1 tsp of stevia=1 tsp of sugar). Can you please advise? Also, the amount that would be required please.
Maya | Wholesome Yum
0Hi Shilpa, If your “stevia” measures 1:1 with sugar, it’s not pure stevia and is actually a blend with a filler. The fillers are usually either erythritol (good!) or maltodextrin (not so good – this is another name for sugar). Either way, you can use what you have with the same amount as the recipe BUT just use a scant measuring cup.
Sarah
0I made these for my daughter who is gluten intolerant, OMG are they ever good! I make the regular biscotti recipe all the time, but now I think I like these better than a regular biscotti that is not gluten free! I added maple syrup instead erythritol , and added finely chopped dark chocolate and roasted almonds! Thanks for sharing we love them!
Shehnila
0Hey! Can you please share how much of maple syrup did you use instead of erythritol?
Maya | Wholesome Yum
0I am so happy you liked them, Sarah!
Sylvia
0Frankly I found this recipe quite bland, and not sweet at all. I added sliced almonds, but it was still boring and bland. Next time, maybe I will add orange peel and a bit more swerve ( sugar replacement I use ).
Thank you anyway:))
Maya | Wholesome Yum
0Thank you for the feedback, Sylvia. Sorry that they weren’t for you. These are more lightly sweet than super sweet, but you can add more sweetener if you’d like.
Julie
0I just made these today and they came out great. A few tweaks that I did:
– I used half almond flour and half Bob’s Red Mill brand Paleo flour (it’s almond flour mixed with coconut flour and root starches) I think that gave the dough more elasticity and it held together great, no crumbling.
-I used Lakanto monkfruit classic as my sweetener.
– I added crushed almonds to the dough – about 24 almonds I crushed using a rolling on.
I’ll definitley make this recipe again. Thank you!
Maya | Wholesome Yum
0Thanks for sharing your tips, Julie! Have a great day!
Katie
0How many pieces should this yield?
Maya | Wholesome Yum
0Hi Katie! This recipe will make 16 biscotti. Thank you!
Vicki
0I just made these exactly to the recipe measurements. They are cooling from the first bake now. My hubs & I couldn’t resist trying a little piece from the edge. It was good but it was not sweet at all! Will the sweetness come out more after its cooled?
Maya | Wholesome Yum
0Hi Vicki, Traditional biscotti is not usually very sweet. The sweetness does increase a little as they cool, but they are not meant to be very sweet. You can easily add more sweetener if you like them sweeter, though!
Nancy Kell
0I am looking at the almond biscotti recipe. I need to know how many grams of saturated fat in order to put it in my weight watcher app to find out how many points per serving. The recipe sounds wonderful, but I need to know the points!!!
Thanks
Maya | Wholesome Yum
0Hi Nancy, unfortunately, I don’t have that information readily available but if you put the ingredients into an online nutrition calculator you should find your answer.
Laura Seurynck
0Great Recipe! I made some changes and they came out great!
I used 1/2 coconut sugar and 1/2 xylitol.
Added a pinch of nutmeg and cinnamon.
Used 1/2 t. vanilla and 1/2 t. orange extract.
Added low carb chocolate chips but they overpowered.
Tonight gonna try omitting chocolate chips and adding orange zest. Will also try adding anise extract and anise seed. This is the best low carb cookie recipe I have ever tried!
Maya | Wholesome Yum
0Thank you, Laura! I’m glad you’re experimenting with the recipe and making it work for your taste!
Anna
0Do you know long long these will keep for? I’d like to make them for Christmas presents (I have one person who is coeliac and another who is diabetic so this recipe is perfect!) Thank you.
Maya | Wholesome Yum
0Hi Anna, I’ve kept them on the counter in an airtight container for about a week. Sometimes they absorb humidity from the air and get less crisp, so if this happens you can return them to the oven at low temperature to crisp them back up.
Cat
0Can you use coconut flour instead of almond flour if I added 2 extra eggs?
Maya | Wholesome Yum
0Hi Cat, I haven’t tried that, but I think the recipe would require other changes and testing. Coconut flour doesn’t crisp up easily, so it may be a challenge. Let me know how it goes if you try.
Stacy
0Tried your recipe but in the first baking, it split down the middle of the entire log. What did I do wrong? Thanks for your reply.
Maya | Wholesome Yum
0Hi Stacy, I’ve never had this happen but I think the cause might be over-mixing the batter. Too many air bubbles could cause it to split.
Kay Berggren
0I am so thankful for those of you who create recipes for us! Question – if I would add a few sliced almonds to the dough, do you think it would make it more crumbly and harder to slice??
Maya | Wholesome Yum
0Thank you, Kay! I tried that at one point and it was a little harder to slice, but is doable if you have a very sharp knife and cut carefully.
Maya | Wholesome Yum
0I didn’t use any maple syrup in the recipe. It sounds like Carol used maple syrup when she made these (comment above), though.
Judy Kenyon
0Are you saying that you used the maple syrup in place of the erythritol?
Judy Kenyon
0This recipe sounds perfect for almond biscotti. Would almond flour work for traditional anise biscotti?
Maya | Wholesome Yum
0Hi Judy, Yes, it should work. You could easily add anise seed or extract to the recipe.
Kathy Berry
0I’m planning to try these tomorrow and am going to try to make them chocolate. I’m wondering if you suggest cocoa powder or melting the squares? Would the squares replace some of the butter? Hmmm.
Maya | Wholesome Yum
0Hi Kathy, I haven’t experimented with a chocolate version yet. I think both cocoa powder or melted chocolate would work, but both would require modifying other ingredients. Let me know how it went if you tried some other combination!
Caz
0I did add a tsp vanilla, plus chop dried figs and chopped almonds. The flavor is nice, but I think next time I’ll add 1 tsp lemon zest. They turned out semi-hard, they were browning so I took them out of the oven, even though it was on 150 C! Might need to have it even lower to dry them out.
Maya | Wholesome Yum
0Hi Caz, I’m glad you enjoyed the flavor. Part of the drying process is leaving the biscotti in the oven after baking, with the heat off and the door propped open, as it cools down. They don’t crisp up the same way if you just take them out. Next time, I’d recommend turning off the oven before they get too brown and then just leave them in there with the door propped until they cool completely – they’ll get more crispy that way. Hope that helps!
Carol
0Amazing! I made them with one tablespoon of maple syrup and a pinch of Himalayan salt 🙂 to make them my own. I also didn’t have 2 eggs one time and they came out good with only one egg. Thank you for sharing an “almond flour only” recipe.
Jeri
0I make them with Splenda brown sugar and a dash of vanilla. So good. Everyone, including neighbors, love them. Thank you so much for a great recipe. I have made them three times, once with almond flour I made from raw almonds. I think they may have been the best.
Kat Nisius
0I made these for Christmas. The almond flour works well and they do have a great crunch like biscotti should but the erythritol does not work. Biscotti are supposed to be mildly sweet. Using the erythritol one to one for sugar makes them super sweet and has an “burning sensation” taste to it. I haven’t tried to make them again but I will try to make and substitute some other sugar. Possibly coconut sugar and/ or play with the amount of erythritol because they are worth trying again. I know that changes it’s ” low carb” designation but erythritol still impacts the body. It doesn’t cause an insulin spike but the liver still has to break it down. A sweet treat should always be seen as a treat- paleo or otherwise.
Maya | Wholesome Yum
0Hi Kat, Thank you for the feedback! Erythritol is actually slightly less sweet than sugar (about 70% sweetness of sugar), but everyone’s tastes are different in terms of how much sweetness is appropriate. I didn’t detect them as too sweet or having a burning sensation, but everyone has different preferences for sweeteners. I will add to the notes that people who prefer less sweet biscotti may want to reduce the sweetener. You could definitely try the recipe with any sweetener you like, but if the biscotti were too sweet for you with the amount of erythritol in the recipe, I’d recommend reducing the sweetener amount even if you use a different one. Hope this helps!