Print

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/almond-flour-biscotti-with-dark-chocolate-and-roasted-almonds-recipe/