Any kind of cookie that’s intended to be eaten for breakfast with a cup of coffee is a cookie I can get behind. When you dunk your crunchy cookie into your coffee it soaks up all the flavor and kind of melts in your mouth when you take a bite.
The best thing about this almond biscotti recipe is that it’s healthy! So you can enjoy your cookie and cup of joe without even feeling like you’re eating a cookie. They’re gluten free, dairy free, refined sugar free, vegan and filled with fiber.
I love this healthy, paleo biscotti because fits into so many diets! If you suffer from allergies or choose to eat a specific way, you don’t have to miss out on yummy cookies. Which is why I’ve made these healthy!
Is Almond Biscotti Healthy?
Yes, this recipe for almond biscotti is healthy! We’re swapping out traditional flour for a mixture of almond flour and tapioca flour (starch) to make this almond biscotti recipe healthy. We’ve also used maple syrup instead of granulated sugar and you can use either grass fed butter, coconut oil or ghee.
They’re healthy because we’re using all natural, anti-inflammatory foods instead of processed carbs and sugar.
Are biscotti gluten free?
Traditionally biscotti are not gluten free because they’re made with refined white flour, which contains gluten. However, this recipe is made with almond flour and tapioca flour so it is gluten free!
Is biscotti dairy free?
Most biscotti recipes aren’t considered dairy free because they contain butter. But lucky for us, this recipe has an option to make it with coconut oil so you can easily make a dairy free option.
How do you make healthy biscotti?
Start by mixing the dough for your almond biscotti. Whisk together the dry ingredients in one bowl then add the cold butter or coconut oil and use a pastry blender or two knives to cut it into the flour mixture until it’s crumby.
In a separate larger bowl, whisk together the wet ingredients then add the flour mixture to it and mix until just combined. The dough will be wet.
Dump the dough out onto a parchment lined baking sheet and use a rubber spatula to form into a long rectangle 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!
Next, bake at 350°F for 30-35 minutes then take it out of the oven to cool slightly, leaving the oven on. Once it’s cool enough to handle, cut the biscotti into one inch slices and flip so the cut side is facing up. Place them back in the oven for 10 minutes then rotate to the other side and bake for an additional 10 minutes or until golden brown and crispy.
Cool them on the baking sheet or wire rack then dip half of each biscotti in melted chocolate and sprinkle with chopped almonds if desired.
Is biscotti supposed to be hard?
Yes! Biscotti is supposed to be hard. It’s should be hard and crunchy on the outsides and edges and a little soft in the middle. It’s a cookie made for dunking in warm coffee or tea, so when it’s hard it’s easier to soak up that flavor without getting soggy.
Your biscotti won’t feel as hard when you take it out of the oven but it will get harder while it cools.
How to store this almond biscotti recipe:
Make sure your almond biscotti recipe is completely cooled before storing. I recommend placing them in an air tight cookie tin at room temperature so they stay crunchy. If you put them in the refrigerator or covered with other cookies they may start to get too soft and loose their crispness.
You can also freeze them in the tin for up to 3 months.
I can’t wait for you to dunk this almond flour biscotti recipe in your morning coffee! It’s such a great, healthy Christmas cookie recipe! If you make this recipe, don’t forget to follow me on Instagra and tag @what_mollymade so I can see it and feature you.
Almond biscotti recipe
- 2 cups blanched almond flour
- ¼ cup tapioca flour
- 1 tsp baking powder
- ½ teaspoon salt
- 2 tablespoons coconut oil or grass fed butter cold
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- egg wash: 1 large egg beaten with 1 Tablespoon dairy free milk
- Chocolate topping:1/2 cup dark chocolate chips
- Chopped almonds for topping
- 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.
- 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.
- Bake in preheated oven for 30-35 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slab is cool enough to handle, cut into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart on the baking sheets. Return to the oven to continue baking for 10 minutes. Turn biscotti over and bake other side for 10 minutes or until biscotti starts to get browned 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. Save the baking sheets for the next step.
- Melt the chopped chocolate in the microwave. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Sprinkle with chopped almonds. Allow chocolate to set in the refrigerator or at room temperature.