Delicious Almond Flour Biscotti (Moist!)

If you love a little sweet somethin’ somethin’ to dunk into your coffee or tea, look no further than these amazing biscotti! They’re loaded with almond flavor with a kiss of vanilla to make them absolutely irresistible.

They make the perfect housewarming gift for neighbors (and if you’re feeling super crafty you could even wrap them in a bow), or just a “hey, it’s a day that ends in ‘y,’ and I’m thinking about you,” random gift that will brighten anyone’s day!

They store incredibly well which means once you have a batch made, they’ll always be at the ready for your favorite hot beverage!

Almond flour biscotti ingredients + substitutions

To make this delicious almond biscotti, you’ll need:

• 1 ¾ cup almond flour

• 2 tablespoons coconut sugar or granulated sugar

• 2 tablespoons dark brown sugar

• 2 tablespoons arrowroot powder or 1 tablespoon cornstarch

• 1 teaspoon baking powder

• ½ teaspoon cinnamon

• ¼ teaspoon kosher salt

• 3 tablespoons cold water

• 1 teaspoon vanilla extract

How to make this recipe Keto-friendly: You can substitute your favorite Keto sweetener (maple syrup, Lakanto, whatever you prefer) for the coconut sugar and the dark brown sugar. It will change the taste some, but the almond and cinnamon should still predominate.

How to make this recipe vegan: You’re already there!

If you don’t have coconut sugar on hand, you can double the brown sugar or check out these other coconut sugar substitutes.

How to make almond flour biscotti

First, gather your ingredients (see ingredients and substitutions, above). Then…

• In a large mixing bowl combine almond flour, sugars, arrowroot powder, baking powder, cinnamon, and salt together.

• Add in the water and vanilla extract.

• Stir well to combine.

• Refrigerate for 30 minutes.

• Preheat oven to 350 degrees.

• Line a large, rimmed sheet pan with parchment.

• Pat the dough out into an 8×3 square.

• Bake for 20-22 minutes, or until golden brown and the center is firm.

• Cool completely at room temperature.

• Refrigerate the baked loaf for 1 hour, or until chilled.

• Preheat oven to 250 degrees.

• Using a serrated knife, cut the loaf into 8 slices.

• Bake cut side down for 15 minutes.

• Flip, and bake for an additional 15 minutes.

• Cool biscotti on a wire rack.

Enjoy!

Store in an airtight container for up to 5 days. Or, refrigerate for 2 weeks.

Almond flour biscotti storage and reheating

After baking, you can store these biscotti in an airtight container for up to 5 days, or refrigerate for 2 weeks. These are also great to keep on hand in the freezer. Just refresh them in a 200 degree oven until hot. Also, refrigerating the biscotti before and after baking it helps ensure that it firms up nicely and then cuts like a champ!

Recipes and Tips:

• Almond flour banana bread
• Almond flour cake
• 59 Different Sugars and Sugar Substitutes: The Ultimate Cook’s Guide

Print Links on this page may be affiliate links, for which the site earns a small commission, but the price for you is the same