Best Almond Biscotti Recipe [Paleo | Gluten Free]

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 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 4x9 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.