Description
These gluten-free biscotti are made with almond flour, offering a nutty flavor and crunchy texture. They’re perfect for pairing with coffee or tea and can be customized with your favorite add-ins like dried fruits or nuts.
Ingredients
Units
Scale
- 2 cups blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut sugar (or granulated sugar)
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup chopped almonds (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, baking powder, salt, and coconut sugar until well combined.
- Add Wet Ingredients: In a separate bowl, beat the eggs and almond extract together. Pour the wet ingredients into the dry ingredients and mix until a dough forms. If using chopped almonds, fold them into the dough.
- Shape the Dough: Transfer the dough onto the prepared baking sheet. Shape it into a log approximately 4 inches wide and ¾ inch high.
- First Bake: Bake in the preheated oven for 25-30 minutes, or until the log is golden brown and firm to the touch. Remove from the oven and allow it to cool for about 10 minutes.
- Slice: Once slightly cooled, use a sharp serrated knife to slice the log diagonally into ½-inch thick slices.
- Second Bake: Place the slices cut-side down back onto the baking sheet. Bake for an additional 10-15 minutes, flipping halfway through, until the biscotti are golden and crisp.
- Cool: Allow the biscotti to cool completely on a wire rack before serving.
Notes
- Storage: Store the cooled biscotti in an airtight container at room temperature for up to one week.
- Add-Ins: Customize your biscotti by adding ½ cup of dried cranberries, chocolate chips, or other nuts to the dough.
- Sweetness Level: Adjust the amount of sugar to your preference. Coconut sugar provides a subtle sweetness and a slight caramel flavor.