These almond flour biscotti, or cantucci, are the perfect gluten free Italian cookie to pair with a warm cup of coffee or tea in the morning. They are low carb, dairy free, grain free, super customizable, and bursting with almond flavor.
Biscotti, also known as cantucci, are crunchy, twice baked, long Italian cookies. The batter is typically filled with a variety of nuts and dried fruit. Sometimes they're glazed or even dipped in chocolate!
Biscotti is the generic term for "cookies" or "biscuits" in Italian, literally meaning twice cooked. In Italy, biscotti are known as "cantucci" or "cantuccini" if they are small. Baking the biscotti twice dries them out and gives them that iconic crispy, crunchy characteristic. Because of the second bake, they also have a very long shelf life!
These cookies are crunchy on the edges and slightly soft in the middle, perfect to dunk in coffee. They are made with almond flour, flavored with almond extract, and even have chopped almonds mixed in. If you couldn't tell, I'm a little obsessed with almond!
If you're looking for a coffee drink to pair these gluten free biscotti with, check out my Toasted Vanilla Shaken Espresso!
Why You Will Love This
- Long, crispy and crunchy cookies- These cookies are twice baked, making them extra crispy and delicious.
- Gluten free, grain free, and low carb- These biscotti are made with almond flour and are secretly gluten free and healthy! They are also dairy free and have no refined sugar.
- Easy to make- They are made with simple ingredients, require no chill time, and don't require a lot of equipment. No stand mixer or electric hand mixer required!
- Customizable- You can add a variety of things to this recipe, like chocolate chips, a sprinkle of flaky sea salt, or orange zest.
Here are some notes about the ingredients used. For the full ingredient list, see the recipe card below.
- Almond flour- Use superfine, blanched almond flour. My favorite is from Bob's Red Mill. Do not use almond meal.
- Baking powder- Because a leavener is used, it is perfectly normal for the biscotti to crack a bit on the surface while baking.
- Coconut sugar- Using coconut sugar will result in a darker colored cookie with deeper flavor. If you don't have coconut sugar, use brown sugar.
- Eggs- Pull these out of the refrigerator 2 hours before baking.
- Coconut oil- Melt the coconut oil and let it come to room temperature before adding it to the recipe.
Step by Step Instructions
Here are the steps to make this recipe.
STEP 1: Sift the almond flour and mix the dry ingredients. First, sift the almond flour with a mesh sieve to remove any lumps. Then, whisk the almond flour, coconut sugar, baking powder, and salt together in a large mixing bowl.
STEP 2: Add the wet ingredients to the dry ingredients. Pour the eggs, coconut oil, vanilla extract, and almond extract into the dry ingredient mixture. Then, mix with a rubber spatula until just combined, avoiding over-mixing.
STEP 3: Fold in the slivered almonds and other add-ins. With the rubber spatula, slowly fold in the chopped almonds and other add-ins. I suggest chopped pistachios, dried cherries, or dried cranberries.
STEP 4: Shape the dough into logs and bake. On a baking sheet lined with parchment paper, split the dough into two balls. Shape each ball into long logs that are no more that ½ inch thick. Then, place each log on the baking sheet with ample space between each other. The dough will be rough and very sticky! Bake at 350 degrees Fahrenheit for 28-32 minutes.
STEP 5: Slice the biscotti logs. Remove the biscotti from the oven and lower the temperature to 300 degrees Fahrenheit. Let the logs cool completely. On a cutting board with a sharp, serrated knife, slice the logs into 1 inch thick pieces, using a sawing motion to keep the cookies from crumbling. Prepare for them to crack a bit though!
STEP 6: Bake again. Arrange the cut biscotti on the baking sheet and bake for 30 minutes, flipping halfway through. Then, let the cookies cool completely before dipping in or drizzling with chocolate and serving.
Expert Baking Tips
- Make sure the almond flour is measured correctly using the spoon and level method. Compacted flour can result in a dry, crumbly cookie.
- Wet your hands before forming the dough into a log. This helps to keep the dough from sticking to your hands.
- If the dough is too sticky to handle, add an extra ¼ cup of almond flour.
- To make longer biscotti, make your logs wider.
- Make sure the baking sheet is not too close to the bottom or top of your oven. This will help the biscotti to bake evenly and not burn the bottoms or tops.
Substitutions and Additions
- If you don't have coconut sugar, brown sugar can be substituted in.
- You can switch up the sliced almonds for any nut you choose. I recommend chopped pistachios, walnuts, cashews, or pecans.
- I added dried cherries to this recipe when I was testing it, but you can also add dried cranberries, apricots, or raisins.
- Add a little fresh orange zest for an extra pop of flavor.
- Dip the almond flour biscotti in melted dark chocolate or drizzle with white chocolate if desired.
While almond biscotti is a classic flavor, here are some other flavor variations I suggest.
- Chocolate- Add ¼ cup of cocoa powder to the batter and omit the almond extract.
- Chocolate covered- Dip each biscotti in melted white, dark, or milk chocolate.
- Spiced- Add a teaspoon of cinnamon or nutmeg to the batter and omit the almond extract.
- Citrus- Add some lemon or orange zest!
Frequently Asked Questions
I would not consider this a keto recipe, but it is lower in carbs when compared to your average cookie recipe.
I have not tested a vegan version of this recipe, but you could try by using 2 flax eggs instead of regular eggs.
You probably didn't bake them long enough. First, bake the logs until they are golden and completely baked through. Don't skip the second bake! The low oven temperature helps to dry out the biscuits without burning or browning them too much.
Storage and Freezing
Store your almond flour biscotti in an airtight container at room temperature for up to 1 week.
Wrap the biscotti in plastic wrap or place in an airtight container. Then, store in the freezer for up to 6 months.
More Cookies to Try
Gluten Free Almond Flour Biscotti
- Preheat oven to 350°F. Prepare a large baking sheet with parchment paper.
- In a large bowl, sift the almond flour using a mesh sieve. Add the coconut sugar, baking powder, and salt.3 cups blanched almond flour, 1 cup coconut sugar, 2 teaspoon baking powder, ¼ teaspoon sea salt
- Add the eggs, coconut oil, vanilla extract, and almond extract to the dry ingredients. Mix until just combined with a rubber spatula. Fold in the almonds. Do not overmix.⅓ cup coconut oil, 3 eggs, 1 teaspoon vanilla extract, 2 teaspoon almond extract, ½ cup raw almonds
- Split the dough in half. Shape each half of the dough into a log on the prepared baking sheet using your hands. The dough will be rough and sticky. Make sure the logs are no more than ½ inch thick. Bake for 28-32 minutes until they are golden brown and baked all the way through.
- Remove the biscotti logs from the oven and allow them to cool on the baking sheet. Reduce the oven heat to 300°F.
- Once the logs are cool enough to handle, transfer them to a cutting board. Using a serrated knife, cut the logs into 1 inch thick slices. Use a sawing motion while you cut to reduce breakage.
- Arrange the cut biscotti on the baking sheet and bake at 300°F for 30 minutes or until they appear dry, flipping them halfway through.
- Remove the biscotti from the oven and allow them to cool completely before serving or dipping in chocolate.