Crisp, but not too hard, easy to make, packed with flavor, and endlessly versatile, these biscotti are incredible!. They also happen to be grain-free, vegan, oil-free, low in sugar, and made with just 4 ingredients! ***LOVE***
Whether you have made biscotti multiple times or never, you must give my almond flour biscotti recipe a try.
It just may be the only biscotti recipe you’ll need from this point forward.
I mean it, it’s just that good. And easy, too. Simply mix 4 ingredients (plus water & optional salt) in one bowl.
The cookies are firm and crisp, as good biscotti should be, but not too hard. No one should have to sacrifice their teeth for great biscotti.
I also have THE TIP you need to cut perfect biscotti slices (without smooshing), which works for this and all other biscotti recipes.
Let’s do this!
As mentioned above, mix your 4 ingredients–blanched almond flour, sugar (I used coconut sugar, but use what you like), arrowroot or tapioca starch, and baking powder (plus salt; you can leave this out if you need to watch your sodium). Stir in 3 tablespoon of water, stir until blended, and then plop the dough in the center of a parchment paper-lined cookie sheet.
Next, shape the dough into an even rectangle that is about 11 inches long, 2 and 1/2 inches wide, and just over 1/2-inch thick. It does not need to be perfect, but it’s worth pulling out a ruler so that it is close to the specified size and thickness.
Bake the log in a preheated oven (350F) for 18 to 23 minutes until golden brown and the center of the dough log feels more or less set/firm.
Now, THE TIP!!!
Once the log is baked, cool it completely, and then…refrigerate it until it is cold!
You can even bake the log a day in advance and then complete the slicing and second bake the next day.
Chilling the log allows for perfect slices with a bare minimum of crumbs; the log will smoosh when sliced, nor fall apart. It’s so foolproof, you can cut the log extra thin for biscotti thins.
This chilling step is especially important if you decide to add extras to the dough, such as dried fruit and nuts, and it is the only way to go (imho) if choose to add chocolate chips or chunks. If you slice the log while the chocolate is warm or at post-bake room temperature, it will smear allover the place. While delicious, it is not pretty. Chilling solves all!
Once sliced, send the biscotti back to the oven, at a much lower temperature than the first bake.
The objective of the second bake is to dry out and crisp the biscotti, so low and slow is the way to go. For these, I baked the slices at 250F for 20 minutes, flipped the slices over, and baked for 20 minutes longer.
Finally, turn off the oven and leave the biscotti inside, door closed, until completely cooled. This allows them to finish drying to perfect crispness!
Your biscotti are ready!
As a coffee and tea lover, I am keen on the fact that these are perfect dunkers (no biscotti mush at the bottom of my mug).
While these are perfection when made as plain as can be, somtimes–especially around the holidays–you may want plus-perfect. If such is the case, consider adding all kinds of different flavorings and stir-ins, such as:
Chocolate: About 1/2 cup. Any variety of chips or chunks. You could also melt chocolate and dunk or spread the cooled biscotti with chocolate.
Extracts & Zests: Add about 1 teaspoon. Vanilla, almond extract (only 1/2 teaspoon or less), citrus zest (e.g., lemon, lime, orange)
Nuts or Seeds: About 1/2 cup total. If the nut pieces are large, give them a rough chop before adding to the dough.
Chopped Dried Fruit & Coconut : About 1/2 cup total. Flaked coconut, cranberries, apricots, raisins, mango, you name it!
Booze: Replace 1 to 2 tablespoons of the water with liqueur or spirits.
Happy baking, everyone!
- 1 and ¾ cups blanched almond flour
- ¼ cup coconut sugar (see notes for options)
- 2 tablespoons arrowroot or tapioca starch
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 tablespoons water
- Preheat oven to 350F. Line a large cookie sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut sugar, arrowroot, baking powder and salt. Add the water, stirring until completely combined.
- Scrape dough into a mound in the center of the prepared cookie sheet. Shape dough into a log that measures roughly 11 inches long, 2 and ½ inches wide, and just over ½ an inch high.
- Bake in the preheated oven for 19 to 23 minutes or until light golden brown and the center is set & firm to the touch. Turn oven off, cool completely on sheet, and then refrigerate at least 1 hour until cold. Using parchment paper, lift log onto a cutting board.
- Preheat oven to 250F. Slide log off of parchment paper and place paper back on cookie sheet.
- Using a sharp knife, cut log crosswise and slightly diagonal into 22 biscotti. Place slices cut side down on paper-lined cookie sheet.
- Bake biscotti for 20 minutes. Remove sheet and, using spatula, turn over biscotti. Return to oven and bake for 20 minutes longer. Turn oven off, keep door closed, and let biscotti remain in oven for 1-2 hours until cooled (this further dries them).
Sweetener: Feel free to use an equal amount of your favorite granular sweetener, including brown sugar or granular sugar alternative.