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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
Rosa
1These 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.
Judi Mottle
0I used coconut oil instead of the other things you recommended. Is that the reason why it came out so moist and crumbled? If I limited the coconut oil and just put light brown sugar, would that be better? I don’t want to use the other two that you have recommended.
Maya | Wholesome Yum
0Hi Judi, What did you use coconut oil instead of? Sorry, that’s not very clear. I’d love to help but am confused on what you changed, and what “other two” you’re saying you don’t want.
Judi Mottle
0I would have loved it but the biscotti crumbled! I think it was totally my fault. I wanted an orange flavor so I added orange extract. It was probably too moist with that ingredient. Would it have been better if I added orange zest?.
Maya | Wholesome Yum
0Sorry to hear that, Judi! Yes, I would use orange zest next time, although I don’t think a small amount of extract would cause crumbling either. Based on your other comment, it sounds like you made other changes, so those might have been the more likely reason for the issue.
Alicia
0I am going to bake these biscotti’s. I always buy Besti monk fruit sweetener. The best in my humble opinion. I do not like using Erythritol as I read it causes blood clots and my husband has heart issues, so I prefer to use Monk fruit. Will they still come out crunchy like if I would have used Erythritol?
Maya | Wholesome Yum
0I’m so glad you like my Besti sweetener, Alicia! I do make this biscotti with Besti. It’s slightly less crunchy than erythritol but you can still get some crispness from the drying method here, and it has no cooling effect unlike erythritol.
Cindy Clendenning
0Hi Maya – I could not cut these successfully. I used Besti for sweetner and all ingredients as listed. Any ideas? They kind of disintegrated while cutting, so I had to cut thicker, but didn’t really help. Still toasted them and the bits and pieces are great, as usual for your recipes, but disappointed with the execution.
Maya | Wholesome Yum
0Hi Cindy, This can be if it was baked too long and dried out, or if it cooled too much when slicing. Make sure to slice while still warm. I also had better results with a chef’s knife than serrated, but you can try both to see what works best for you. Hope this helps.
cfsmith7
0Can you stevia sugar?
Maya | Wholesome Yum
0Hi there, I don’t recommend concentrated pure stevia, as it’s very bitter and won’t provide the bulk that this recipe needs. Most sweeteners labeled “stevia” are actually stevia blended with erythritol. These will work okay but may have the issues with erythritol that I described in my post.
Mrs. Cheryl Mason
0Great sounding and lots of advice to make the dipping biscotti you should do as many as you can!!!
Julie Gray
0I followed the directions but must have gone wrong somewhere. My dough was very wet and sticky but the instructions said it would be crumbly. I added a bit more almond flour to get the consistency closer to what I would do for a regular biscotti recipe. Not sure if the oven temp should be lower than stated as my loaf browned a lot before the fist bake was over, not like the photos. After the second bake the biscotti were quite toasty looking but still a bit soft. Any ideas where I might have gone wrong. I used the ingredients as stated, as well as the oven temp and other directions. My husband says he will eat them but thought they would be more crisp.
Wholesome Yum D
0Hi Julie, Sorry this recipe didn’t turn out as expected. I just want to confirm you used Erythritol?
Nancy
0These are so delicious!
Allyson Gonzalez
0Love, love, love these—-Low Carb diet allows very little in the treat dept, in my opinion. these are fabulous! Not too many ingredients & they freeze quite well. My non-low-carb friends don’t believe that they are “sugar free”.
Pamela P.
0Followed recipe except used monk fruit/erythritol blend and substituted almond extract for anise. They were not sweet enough. I don’t like things super sweet either. These were almost savory. Trying to figure out how to sweeten them. Maybe white chocolate which kind of defeats the purpose of making them sugar free.
Maya | Wholesome Yum
0Hi Pamela, These are not super sweet, just mildly sweet, but it could be a difference in the sweetener you used. That said, at this point I would drizzle them with sugar-free melted chocolate to help add sweetness.
janet
0Could I use honey or date syrup instead of the sweetener?
Danielle
0Hello Janet. I modified this recipe to incorporate honey (I’m a believer in honey over other sweeteners since it’s the least processed choice). I changed the recipe based on the following tips I found online.
• 1/2 – 2/3 cups honey to 1 cup sugar
• subtract 1/4 total from your liquid ingredients for every cup of honey
• lowering your oven temp by about 25 degrees F (honey burns at lower temp)
• Adding 1/4 tsp of baking soda for every cup of honey will help balance the flavor, and because honey is acidic the baking soda-acid reaction will add a nice rise to your baked good!
When I try a new recipe, I like to make a small batch just incase it doesn’t turn out great. For my trial batch I used 1/2 cup almond flour, 1/8 t baking soda (I didn’t have baking powder so just omitted it completely), 1/2 egg (just cooked and ate the other half), 1/2 – 1 T butter, 1/2 T honey, splash of vanilla extract (since I didn’t have almond). I didn’t modify the amount of liquids in the recipe as the tips suggested but this didn’t seem to cause a problem. I followed the process as in this recipe but dropped the over temperature 25 degrees. Since I change the temperature and volume, I started checking the biscotti earlier than the time listed and gauged when to remove it based on the look and feel described in the instructions. I shared the biscotti with my coworkers and they enjoyed them. Hope this helps!
Wholesome Yum D
0Hi Janet, I don’t recommend using a liquid sweetener in this recipe.
Paula Harris
0This developed a lot of ammonia. I cooked until very crispy (30 min first round then 20 min each side. Cookies are deep golden. I also cut oven off and left door shut to cool) all to try to get it evaporated out. But the faint ammonia smell lingered. Have you ever had that problem? The substitutes I made were lemon extract instead of almond and coconut MCT oil instead of regular coconut. I also added 1/2 cup slivered almonds. The texture is great and the sweetness (or slight hint of it) is also great. I just wish there was a way to get rid of the ammonia scent. I thought it would dissipate as actual “bakers’ ammonia” does is most crispy baked goods. “Baking soda” And “Bakers Ammonia” should be able to be substituted for each other in a 1:1 ratio and usually, that smell would indicate the cookies will develop a crisper crunchier texture. I’ve worked with previously ( with great results) so I wasn’t alarmed when I noticed it at first. But I am a bit perplexed about what could have gone wrong. Any experience with this happening to you? I am thinking the acid in the lemon extract might have caused it because I know vinegar and baking soda can cause that ammonia smell. I subbed the extract because since a bad episode in college involving an Amaretto hangover- LOL- that “Almond” extract just turns my tummy.
Wholesome Yum D
0Hi Paula, Are you saying you used Bakers Ammonia? If that is true I would assume that is where the issue came from.
Rita
0Can you use olive oil instead of coconut oil or butter? I want to make these but would rather use olive oil.
Wholesome Yum D
0Hi Rita, Yes, that would work.
Jennifer
0Thoughts on turning this into an air fryer recipe?
Wholesome Yum D
0Hi Jennifer, If your air fryer has a bake setting, you could definitely use that.
Barb
0Yummy! I didn’t have almond extract so I used vanilla and also covered with slivered almonds. DELISH.
Gregg Smith
0I just discovered you and tried the Almond Biscotti! It’s currently cooling, waiting to go in at 300. We’re counting points a la WW. Can you tell me the “Saturated fat”? The nutritional info only gives a “Fat”. I don’t know enough to know if “blank” Fat generally equals “blank” Saturated fat. ( or vice versa ) Very excited to explore your offerings!!
Wholesome Yum D
0Hi Gregg, Nutrition facts are only provided as a courtesy. If you need more specific nutrition facts you will have to add the recipe to the USDA recipe builder.
Cathy Rob
0These are so delicious and super easy to make!
Linda Smith
0Love biscotti and these turned out great! I made a couple of substitutions/additions. Used a brown sugar substitute made with erythritol and added some finely chopped walnuts and cinnamon. Next time I think I’ll add a little more sweetener and maybe a little chopped dried fruit.
Floria Whipple
0I forgot my password
Wholesome Yum D
0Hi Floria, Please use my contact form and I will get you the help you need to get back into your account. Thanks!
Raven
0These came out amazing!! And so easy to make – I was proud of myself for making such delicious biscotti.