Almond Flour Biscotti

Enjoy almond flour biscotti so crunchy and delicious, no one will suspect it's gluten-free! This simple recipe is versatile for a variety of flavors, and morphs into a dairy-free or keto recipe with ease!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silicone baking mat. Set aside.

Step 2

In a large bowl beat together the softened butter with sugar for three minutes, or until light, fluffy, and creamy.

Step 3

Add the egg, vanilla extract and almond extract to the creamed mixture. Beat well to combine. Add the dry ingredients - almond flour, cornstarch, baking powder, and salt. Mix on low speed until it comes together into a thick dough.

Step 4

Scoop the dough onto the prepared baking tray and shape into a long log, about 9 inches by 2-3 inches wide. Bake for 35 minutes, or until golden brown and a toothpick inserted in middle comes out clean.

Step 5

Cool first on the baking sheet for 10 minutes, then move to wire rack to cool completely. Heat the oven to 325ºF. Gently make 1-inch diagonal slices with a serrated knife using a sawing motion. Place the slices back on the lined baking tray, cut side up. The biscotti may look slightly underbaked, which is fine because it will finish baking when toasted.

Step 6

Bake for 20 more minutes, flipping halfway through. Turn off the oven and then let it sit for 5-10 minutes longer before pulling out to cool completely.

Step 7

If drizzling with chocolate, stand up the cooled biscotti and push together in the center of the baking sheet. Melt white or dark chocolate chips and drizzle over the top. If desired, sprinkle with chopped nuts. Let the chocolate harden slightly before gently pulling apart and laying on its side to cool completely.

Step 8

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