These almond flour biscotti are the crunchy cookie of my morning coffee dreams, with a genuinely cirspy texture. Made with blanched almond flour and sweetened with maple syrup instead of refine sugar, they deliver the classic biscotti texture without any grains or wheat flour.
No mixer, no eggs in the dough (just an egg wash on top), but the same beautiful golden crust.
Dunk one in your coffee (or cinnamon dolce latte) and it soaks up all the flavor without falling apart.
They’re naturally gluten-free, refined sugar-free, and dairy-free. They travel well (perfect for holiday gifting!) and are just as good as they sit.
Our holiday season isn’t complete without a batch of these and flourless oatmeal peanut butter cookies.
Ingredients You Need
- Blanched almond flour: this is almond flour where the almonds are peeled prior to turning into flour. My favorite brand is Bob’s Red Mill
- Tapioca flour: the mixture of almond flour and tapioca is a combo I love for gluten-free and grain-free treats to create a delicious texture similar to regular flour. I use it in my almond flour banana muffins.
- Baking powder: gives them a little rise
- Coconut oil: make sure it’s cold so it cuts into the mixture.
- Maple syrup: sweetens the biscotti. I haven’t tested this, but honey should be an easy swap.
- Almond and vanilla extract: almond extract is one of my favorite flavors to sneak into baked goods (see also gluten free dairy free sugar cookies and vanilla almond granola).
- Egg wash: 1 large egg beaten with 1 Tablespoon milk. For a vegan option just use a dairy free milk.
If you love these, try this healthy twix bars next!
How to Make Gluten-Free Biscotti
Here are the step-step instructions to make this gluten-free biscotti recipe. Jump down to the recipe card below for the full, printable recipe.
Step 1. Mix the dough: Whisk the dry ingredients in a small bowl then cut in the add the cold coconut oil until it’s crumbly. Add the wet ingredients and stir to combine.
Step 2. Shape the dough: Use a rubber spatula to form the dough into a flat log about 4×9 inches and 1/2 inch thick. Use a pastry brush to brush the egg wash on the top and sides. This helps create a golden brown crust on the outside!
Step 3. First bake: Bake at 350°F for 30-35 minutes then take it out of the oven to cool slightly, leaving the oven on.
Step 4. Cut into cookies: Once it’s cool enough to handle, transfer the cookies to a cutting board and use a sharp knife to cut the biscotti into one-inch slices
Step 5. Flip on their side: Flip the biscotti logs on their side so the cut side is facing up before they go into the oven the second time.
Step 6. Second bake: Reduce the oven to 300°F and put them back in the oven for 10 minutes then flip to the other side and bake for an additional 10 minutes, or until golden brown and crispy. Cool them on the baking sheet for 5 minutes before moving to a wire rack.
How to Store and Freeze
Let the biscotti cool completely before storing (don’t skip this!).
For the crispiest results, store them loosely covered at room temperature for up to 4 days. A plat covered with foil is a great option.
Airtight containers can cause almond flour biscotti to soften, especially if your kitchen is humid.
For longer storage, keep them in an airtight container in the fridge for up to 2 weeks. They freeze well for up to 3 months if you wrap them individually in plastic wrap and then in a plastic storage bag.
If you make this recipe, I’d love for you to give it a star rating ★ below. I’d love to hear from you! You can also tag me on Instagram so I can see it!
More Gluten Free Cookies
- Coconut flour cookies
- Flourless monster cookies
- Double chocolate peppermint cookies
- Flourless almond butter cookies
- Gluten free dairy free sugar cookies
- Chocolate crinkle cookies
Almond Flour Biscotti
Save this Recipe!
Ingredients
- 2 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 Tablespoons coconut oil cold, grass fed butter works too
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Egg wash: 1 large egg beaten with 1 Tablespoon dairy free milk
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- Whisk the almond flour, tapioca flour, baking powder and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the butter or coconut oil until the mixture is crumbly. Set aside.2 cups blanched almond flour, 1/4 cup tapioca flour, 1 teaspoon baking powder, ½ teaspoon salt, 2 Tablespoons coconut oil
- In a medium bowl, whisk the maple syrup, vanilla and almond extract together. Pour into the flour/butter mixture and gently mix together.The dough will be wet.Turn dough out onto prepared baking sheet and shape into a rectangle four inches high and 9 inches long. About 1/2 inch thick. Using a pastry brush, lightly brush the top and sides with egg wash.1/3 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, Egg wash: 1 large egg beaten with 1 Tablespoon dairy free milk
- Bake in preheated oven for 25-30 minutes, or until the top and sides of the biscotti slabs are lightly browned. Start checking the biscotti around 20 minutes and tent it with foil if it's looking too brown.
- Remove from the oven and reduce the heat to 300°F. Allow the biscotti to cool for 10 minutes. Once the slab is cool enough to handle, cut it into 1-inch thick slices. Flip the slices cut side up and return to the oven. Bake on one side for 10 minutes then flip and bake for another 10 minutes, or until the biscotti starts to brown around the edges.
- The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools. See nots for chocolate drizzle.
Notes
Equipment
- Sheet Pan
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m looking forward to make this recipe. From my own experience I should point that heating chocolate chips in 30 sec increments is too long – you can burn them at the end. Rather do it in 10 sec insrements
Hey Anya! I always heat my chocolate in 30 second increments without a problem. You can use your discretion!
Could you please provide the weight of your Ingrideients? Cups sizes vary from country to country. Flour also varies around the world. Some flour blends a finer and you can pack more in a cup. That’s why weighing is best.
Hey Lily! Yes, I’m working on doing this for my recipes!
My fav biscotti cookie recipe!!!! Turns out time and time again.
Thank you so much!!!
Where is info for the chocolate coating?
You can just melt semi-sweet chocolate chips and dip them!! I’ll add that to the recipe notes. Thanks!
Ok I had to hijack and post again…..I have been making this recipe almost every day! I am in big trouble because it is so good that I have to have some….I have made them now with cranberries, pecans, chocolate chips, you name it, it’s in there and it ALWAYS turns out fantastic. I have a tip, I use my pastry/dough cutter/slicer to slice through the cookies and it works like a charm. I could eat them all day! LOVE this recipe.
My first try making biscotti and they are very good! I love the texture and my house smells so good!
It’s the perfect batch for a small family. I got 10 cookies out of my dough. I also ate both ends because I love the crispy brown ends 🙂 Definitely a recipe I will make again and again.
My hubby (and me) loves these! I made them with dried blueberries and pecans and drizzled white chocolate on top! And wow. Be warned, they do get stale-ish quickly. I left them in an open ziplock bag and they lasted okay for 4 days. But we ate them all up anyway. Totally recommend!
Oh my goodness….a recipe that not works….AND is super delicious. I’ve tried many gluten free biscotti recipes, even by doctors, that are not even close to the texture and taste of this recipe. My son has autoimmune disorder…and very limited diet…but the ingredients worked for him…he loved this recipe and asked me to make more….now I use this recipe as my base biscotti, and just toss in different extracts and add ins. Thank you for sharing a REAL recipe that’s been tested and true.
I meant….Not Only works….sorry….
Thank you so much, Jode! This is the best compliment! I’m so glad you love it:) What a great idea to add different extracts and toppings! Grateful you took the time to share it means so much!