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Your 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.
Free Printable: Low Carb & Keto Food List
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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
By
My almond flour biscotti recipe is crunchy, easy, and naturally gluten-free, with no refined sugar. Perfect for dunking or gifting!
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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:
165 Comments
Deborah
0I love this recipe. The 2nd batch I doubled the recipe, & made into round-ish loaves, also adding some Lily’s sugar-free chocolate chips. The hint about propping open the oven door while they cool is a good one. I certainly enjoy my biscotti w. a cup of Joe!
Andrea Garber
0These were outstanding!! Thank you Maya for the tips about the importance of leaving in oven to crisp up! I am gluten free and I am always looking for recipes with almond flour however, I am not strict with the keto so I did make some changes with excellent results!! I added a few mini dark non dairy chocolate chips, I added 1/4 cup coconut sugar instead of erythritol however, next time I definitely think I could eliminate the sugar altogether and just have the chocolate chips. Thanks for a GREAT recipe !!
Y
0Turned out GREAT, however more like 10 per batch and I followed step by step. I added some almond silvers and dipped in Lilys chocolate for decor
Annmarie
0I did not care for them it has no taste like a biscotti. No taste at all
Chris Grayling
0I think some of us are used to a more robust, intense biscotti, thus, these seemed rather bland. Next time I will add more almond extract or 2 tsp anise instead. Regardless, the instructions were GREAT…..how often do we find vague instructions and then wonder why the end result was disappointing. My first batch is cooling in the oven (couldn’t wait and ate the ends warm, lol).
Wholesome Yum M
0Hi Annmarie, Biscotti can be quite neutral/sweet tasting without extract or add-ins. Did you use almond extract in your recipe? It should have given your biscotti a light almond flavor.
Sandy
0Great taste. Easy to make. I put almond slivers on top before baking the first time. It gives a more nutty flavor.
Jenn
0I added 2 tablespoons of instant coffee. It gave it a nice coffee flavor.
Nita
0These are perfect! My Italian loves them, and I’m the only low-carber in the house. I just made a batch with hazelnut flour and orange oil (instead of almond flour/extract), I have also used pecan-flour with cacao nibs. They all come out beautifully. Thanks for sharing.
Ronalyn Hurley
0I haven’t made the Biscotti yet because I want to watch the video first but I’ve searched and searched and cannot find a link for it.
Wholesome Yum L
0Hi Ronalyn. There isn’t currently a video for the Biscotti recipe. I’m sorry. I hope you will still make it.
Marlene
0Excellent recipe, easy and fast! I was googling a recipe with few ingredients to use almond flour I had left. This was the best find. Thank you!
Susan LaRiccia
0These are cooling in the oven as we speak. I had to adjust my cooking times to satisfy my twitchy oven. The tweaks that I made are only a few. I added a small handful (like less than a 1/4 cup) of sliced almonds. I added 3/4 tsp almond extract and filled the rest of the tsp up with vanilla extract. I also added one packet of True Lemon which is pure crystallized lemon juice. I use it frequently in cooking when I want the flavor but not added moisture. In hindsight, I should have added a packet of True Orange as well. Following the directions, they are crisping up nicely. After they are cooled I plan to dip the bottoms in melted Lily’s chocolate just because I feel like being a titch extra. These are gonna be AWESOME!! Thanks for the recipe!!
Kristy
0These were good. Not sweet enough for me. Going to double the sweetener. My husband was so happy to have biscotti. Great texture. Left in oven to crisp as suggested. Will make again. Thanks for this recipe.
Pam Cameron
0They came out ok, but not like biscotti. The texture was more mealy, crumbly and not crisp and firm as I’m used to. I let them cool in the warm oven and left them out over night hoping they would be a little more crisp, but still more like an almond cookie. They taste good, though I’ll add a bit more sweetener next time. They are a good cookie, but different. I added anise and slivered almonds and used almond liqueur instead of almond extract. I brushed a bit of egg white on the top which helped form a nice golden brown crust.
Maya | Wholesome Yum
0Hi Pam, Did they cool in the oven with the door propped open? That really makes a big difference.
Trish Mcelhannon
0I added almonds and drizzled melted Lilly’s chocolate chips over it. Delicious!!
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.