Almond Flour Biscotti with Dark Chocolate and Roasted Almonds Recipe

Introduction

Almond Flour Biscotti are crunchy, slightly sweet cookies perfect for dunking in coffee or tea. Made with wholesome ingredients and coated with dark chocolate and roasted almonds, they offer a delightful balance of flavors and textures.

Ingredients

• 1 3/4 cups Almond Flour
• 2 tablespoons Arrowroot Flour
• 2/3 cup Unrefined Cane Sugar
• 1 tablespoon Melted Coconut Oil
• 2 tablespoons Lukewarm Water
• 1 teaspoon Baking Powder
• 1/2 teaspoon Almond Extract
• 1/2 cup Dark Chocolate Chips
• 1 teaspoon Coconut Oil
• 1/4 cup Roasted Almonds, chopped

Instructions

1. Step 1: Preheat your oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and spray it lightly with cooking oil. Set aside.
2. Step 2: In a large bowl, combine almond flour, arrowroot flour, sugar, baking powder, melted coconut oil, lukewarm water, and almond extract. Stir with a rubber spatula until crumbly.
3. Step 3: Lightly oil your hands with coconut oil and knead the mixture until it forms a sticky dough ball. If too dry, add water one teaspoon at a time; if too wet, add a bit more almond flour.
4. Step 4: Place the dough ball in the center of the prepared baking sheet. Oil your hands or cover the dough with parchment paper, then press and shape it into a log about 8 inches (20 cm) long and 4.3 inches (11 cm) wide. Remove the top parchment paper.
5. Step 5: Bake the log for 20 minutes at 350 °F (180 °C) until dark brown. Remove from the oven and allow it to cool at room temperature for 1 hour until it is safe to handle.
6. Step 6: Transfer the log onto a plate using the parchment paper and place it in the freezer for 15 minutes to harden.
7. Step 7: Remove from the freezer and place the log on a chopping board with the parchment paper still underneath. Using a long sharp knife, slice the log crosswise into long sticks (about 11 pieces).
8. Step 8: Lower the oven temperature to 275 °F (135 °C). Place the sliced biscotti cut side up on the baking sheet lined with parchment paper.
9. Step 9: Bake for an additional 25 minutes until golden brown. Let the biscotti cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
10. Step 10: To decorate, melt the dark chocolate chips with coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each until smooth.
11. Step 11: Dip half of each biscotti into the melted chocolate, then place them back on parchment paper. Sprinkle chopped roasted almonds on the chocolate-covered sides.
12. Step 12: Chill the coated biscotti in the freezer for 10-14 minutes to set the chocolate shell. Enjoy once hardened.

Tips & Variations

• Replace arrowroot flour with tapioca starch if unavailable for similar texture.
• Use vanilla extract instead of almond extract for a different flavor twist.
• Add dried fruit like chopped cranberries or cherries to the dough for extra bite.
• For a nut-free version, substitute almond flour with oat flour and omit almonds on top.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator or freeze for up to two months. To refresh, warm briefly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour can be used, but the texture and flavor will differ. Almond flour provides a tender crumb and nutty taste that’s essential to this recipe.

How do I know when biscotti are done baking?

The biscotti should be golden brown and firm to the touch. After the first bake, the log darkens, and after the second bake, the individual slices will be crisp and lightly browned.

Almond Flour Biscotti with Dark Chocolate and Roasted Almonds Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

This Almond Flour Biscotti recipe offers a delightful gluten-free twist on the classic Italian twice-baked cookie. Using almond and arrowroot flours, natural cane sugar, and coconut oil, these biscotti are crunchy, subtly sweet, and lightly flavored with almond extract. After baking the dough log and slicing it into sticks, they are baked again until golden and then dipped in melted dark chocolate and sprinkled with roasted almonds for an irresistible finish. Perfect for pairing with coffee or tea, these biscotti are a tasty, naturally gluten-free treat.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes plus 1 hour cooling and 15 minutes freezing, approximately 2 hours 30 minutes
• Yield: About 11 biscotti 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups Almond Flour
• 2 tablespoons Arrowroot Flour
• 2/3 cup Unrefined Cane Sugar
• 1 teaspoon Baking Powder
• 1/2 cup Dark Chocolate Chips
• 1/4 cup Roasted Almonds, chopped

Wet Ingredients

• 1 tablespoon Melted Coconut Oil
• 2 tablespoons Water (lukewarm, not cold)
• 1/2 teaspoon Almond Extract
• 1 teaspoon Coconut Oil (for melting chocolate and dough handling)

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly spray or oil it to prevent sticking. Set aside.
2. Mix Dry and Wet Ingredients: In a large mixing bowl, combine almond flour, arrowroot flour, sugar, and baking powder. Add melted coconut oil, lukewarm water, and almond extract. Stir with a rubber spatula until the mixture starts to clump together.
3. Knead Dough: Oil your hands with coconut oil to prevent sticking. Knead and press the ingredients into a sticky dough ball. Adjust moisture by adding water 1 teaspoon at a time if too dry or extra almond flour if too wet.
4. Shape Dough Log: Place the dough ball onto the prepared baking sheet. Oil your hands or place parchment paper on top and press it flat, then shape into a log approximately 8 inches (20 cm) long by 4.3 inches (11 cm) wide. Remove any top parchment paper.
5. First Bake: Bake on the center rack at 350 °F (180 °C) for 20 minutes until the log turns dark brown.
6. Cool and Freeze Log: Remove from oven and cool at room temperature for 1 hour until cool enough to handle. Transfer the log to a plate with parchment paper and freeze for 15 minutes to harden.
7. Slice Biscotti: Place the frozen log on a chopping board with parchment paper and use a long, sharp knife to slice crosswise into approximately 11 long sticks.
8. Second Bake: Lower the oven temperature to 275 °F (135 °C). Arrange the sliced biscotti on the baking sheet cut side up and bake for 25 minutes until golden brown.
9. Cool Biscotti: Let the biscotti cool on the baking sheet for 10 minutes, then transfer to a cooling rack until completely cooled.
10. Melt Chocolate Topping: In a microwave-safe bowl, melt dark chocolate chips with coconut oil in 30-second bursts, stirring between intervals until smooth.
11. Dip and Decorate: Dip half of each cooled biscotti into the melted chocolate, then place on a parchment-lined plate. Sprinkle chopped roasted almonds on the chocolate-coated side.
12. Set Chocolate: Freeze the chocolate-dipped biscotti for 10-14 minutes until the chocolate hardens.

Notes

• Adjust dough moisture carefully: It should be sticky but hold together well.
• Using lukewarm water helps better incorporation without melting coconut oil prematurely.
• Allow the biscotti log to cool and freeze before slicing to achieve clean cuts.
• Lower second baking temperature to avoid burning the biscotti while drying them for a crunchy texture.
• Dipping in chocolate and adding almonds provides a delicious contrast in texture and flavor.
• Store biscotti in an airtight container to maintain crispness for up to 1 week.

Keywords: almond flour biscotti, gluten free biscotti, twice baked cookies, almond biscotti recipe, healthy biscotti, dairy free biscotti