Making homemade Almond Flour Biscotti isn’t hard to do! Just a few simple ingredients are all it takes to get that perfect crunchy texture. Everyone will love the flavor of this classic Italian cookie, which is perfect for breakfast, brunch, or as an after-dinner with coffee or tea.
I love the flavor of this low carb almond flour biscotti recipe. They have the perfect hint of vanilla, making them one of my go-to options to pair with a warm cup of coffee or a cup of tea. These crunchy almond cookies are refreshing to eat, too. The texture of these crisp cookies is a big reason why I typically grab one for each hand! With just 3.1 net carbs per cookie, why not?
From your first bite, you’ll notice that these taste just like traditional biscotti. That rich almond flavor paired with the sliced almonds on top shows that you can easily put a spin on the original recipe by using almond flour and not even notice!
Be sure to try these chocolate-dipped Keto Biscotti Cookies or these Cappuccino Cookies for two other super yummy and delicious desserts.
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Ingredients
- Almond flour – A must to make this gluten-free almond biscotti recipe.
- Joy Filled Eats Sweetener – This is my go-to sweetener of choice for all my baking needs. You can also use coconut sugar, white sugar, or brown sugar.
- Baking powder – When added to the biscotti dough, it gives texture to the finished cookie.
- Salt – For added flavor.
- Salted butter – To add moisture to the recipe.
- Egg – Used as a binding agent for the wet and dry ingredients.
- Vanilla extract – For flavor.
- Sliced almonds – Used as a topping and mixed into the dough. For the best flavor toast them for 3-4 minutes at 350. Watch closely, they burn easily.
See recipe card for quantities.
How to Make Almond Flour Biscotti
Preheat the oven to 325 degrees.
Step One: Add the first seven ingredients into the food processor and pulse. This will make the dough into a ball.
Step Two: Add the sliced almonds and pulse a few times just to mix them in. You don’t want the completely chopped.
Step Three: The dough should be fully formed and ready.
Step Four: Press the dough into a log on a parchment-lined baking sheet. Put the pan in the oven and bake for 20 minutes.
Step Five: Take the dough out of the oven and cut it into 10 pieces. Press down with a big knife and wiggle the knife back and forth between the cut pieces so that there is a gap between them.
Step Six: Put the pan back into the oven and reduce the heat to 225 degrees. Bake for another 30-40 minutes. They will become golden brown. Let them cool completely, as they will firm as they cool.
Top Tip💡
You can prep the dough ahead of time and keep it in the fridge 1 day before baking it. If you do so, just let it warm up for about 30 minutes on the counter before baking the dough.
Substitutions
- Extracts – You can use almond extract, lemon extract, or vanilla extract to make this delicious almond flour biscotti recipe.
Variations
- Toppings & Mix-Ins – Have fun with this recipe! You can add coconut flakes, chocolate chips, lemon zest, or anything else that you want to add to the dough or on top of these crunchy cookies.
See this Keto Coffee Creamer Recipe as a fun pairing for your coffee and these breakfast cookies!
Equipment
To make this low carb almond flour biscotti recipe, you’ll need to have a prepared baking sheet, food processor, parchment paper, sharp knife, large bowl, and wire rack for cooling.
Storage
Keep the leftover biscotti in an airtight container with a tight-fitting lid. Keep them at room temperature for up to 5 days.
You can also freeze this gluten-free almond biscotti recipe by laying the cookies on a baking sheet and freezing them until they are frozen. Once frozen, place the cookies in a freezer bag or container. They will last 2-3 months.
Common Questions
The texture of the gluten-free biscotti is actually quite fragile, so I recommend drizzling chocolate over the top of them.
Any time is a good time! I love making this great recipe during the holiday season, and it’s a great treat to have for guests to enjoy with their morning coffee.
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Almond Flour Biscotti
Making homemade Almond Flour Biscotti is the best. This easy gluten-free keto recipe is the perfect treat!
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Preheat oven to 325.
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Combine the first 7 ingredients in a food processor. Pulse to combine. The dough will come together in a ball.
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Add the sliced almonds and pulse a few times to mix them in.
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On a parchment-lined baking sheet form the dough into a long rectangular log, about 4 x 10 inches. Bake for 20 minutes.
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Remove the dough from the oven and cut the log into 10 pieces. Use a big knife and press down. Wiggle the knife back and forth between the pieces so that there is a gap between them.
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Return to the oven, reduce the heat to 225 degrees and bake for an additional 30-40 minutes. They should be golden brown. Cool completely. They will firm up as they cool.
To Store: Keep the leftover biscotti in an airtight container. Keep them at room temperature for up to 5 days.
To Freeze: lay the cookies on a baking sheet and freeze until they are frozen. Once frozen, place the cookies in a freezer bag or container. They will last 2-3 months.
Notes on Sweeteners:
If you do not need these to be sugar free you can use white sugar, brown sugar, or coconut sugar.
Serving: 1cookieCalories: 202.1Carbohydrates: 6.1gProtein: 6.4gFat: 18.4gSaturated Fat: 4gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.8gTrans Fat: 0.2gCholesterol: 28.4mgSodium: 159mgPotassium: 83.4mgFiber: 3gSugar: 1.1gVitamin A: 163.8IUCalcium: 81.1mgIron: 1.1mg
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