Almond Flour Biscotti
Crispy gluten-free almond flour biscotti sweetened with maple syrup (no refined sugar!), no mixer, and no egg in the dough. An egg wash gives them a golden crust for the classic crunchy cookie. Double-baked and made for dunking in coffee!
PRINT RECIPE
PIN RECIPE
Servings: 12 cookies
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.
Recipe Equipment
Sheet Pan
Notes
Chocolate coating: Melt white or dark chocolate in the microwave in 30-second increments until melted and smooth. Drizzle the tops and let set. Pop them in the freezer to set faster.
Vegan option: use milk without the egg wash for the tops of the biscotti
Nutrition
Serving: 1cookie (without chocolate) | Calories: 149kcal | Carbohydrates: 9.8g | Protein: 2.7g | Fat: 5.3g | Cholesterol: 5.1mg | Sodium: 99mg | Fiber: 0.7g | Sugar: 6g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
