These Almond Flour Chocolate Biscotti are the perfect combination of rich chocolate flavor and crisp texture, ideal for dunking in a hot cup of coffee or tea.
They’re made using almond flour, making them naturally gluten-free, and there’s no dairy in this recipe, so they’re alsogreat for those with dairy allergies. Whether you’re looking for a healthier biscotti option or need something that fits specific dietary needs, these biscotti are a delicious and simple treat!
Traditional biscotti are made with wheat flour and sometimes butter, but this almond flour version offers a fantastic alternative for those with gluten and dairy sensitivities. Almond flour creates a dense, crunchy texture without the need for gluten, while coconut oil replaces dairy-based butter. Plus, with coconut sugar as the sweetener, these biscotti are lower on the glycemic index than regular sugar-laden ones, making them a slightly healthier option!
How to Make Almond Flour Chocolate Biscotti
For this recipe, you will need almond flour, cocoa powder, coconut sugar, egg, baking powder, salt, and coconut oil.
Preheat your oven to 350ºF and line a large baking sheet with parchment paper.
Whisk together the almond flour, cacao powder, coconut sugar, baking powder, and salt in a large bowl. Break up any clumps, ensuring a smooth consistency.
Stir in the egg and melted coconut oil. Mix the dough thoroughly until it forms a thick and sticky texture. If you’d like to add sliced almonds for extra crunch, this is the time to fold them in.
Transfer the dough onto the prepared baking sheet and press it into a “log” shape about 8-9 inches long, 4 inches wide, and 1/2-inch thick. Make sure it’s even to ensure uniform baking.
Bake the log in the oven for about 20 minutes or until the edges are lightly golden. Once done, remove it from the oven and let it cool completely at room temperature or in the fridge to speed up the process (cooling makes it easier to slice).
Once cooled, slice the loaf into 1/2-inch thick pieces, yielding about 20 to 22 slices.
Preheat the oven to 250ºF. Arrange the biscotti slices in a single layer on the baking sheet and bake for 30 minutes. Then, flip each biscotti and bake for another 30 minutes. After baking, turn off the oven and let the biscotti cool inside for extra crispiness.
Let the biscotti cool completely before serving. These biscotti are crisp and delicious or dipped in your favorite hot drink!
You can decorate your biscotti with a drizzle of white or dark chocolate. Top with toasted coconut or crushed dried fruit for extra flavor!
Substitutes for Almond Flour Chocolate Biscotti
This biscotti recipe is flexible and can be adapted based on your preferences or dietary needs:
- Coconut Sugar Substitutes: If you don’t have coconut sugar, you can substitute it with other natural sweeteners like maple sugar or even regular granulated sugar.
- Coconut Oil Substitutes: Melted butter or ghee can be used if dairy isn’t a concern. You can also use vegan butter, olive, or avocado oil for a dairy-free, rich, and delicious option.
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FAQ
How should I store almond flour chocolate biscotti?
Store biscotti in an open container at room temperature if you want to maintain their crispiness. If stored in an airtight container, they may soften over time, but refrigerating them in an airtight container can keep them crispy for up to two weeks. For longer storage, freeze them for up to 3 months.
What can I serve with biscotti?
These almond flour chocolate biscotti are great on their own, but they’re also perfect for dunking into coffee, tea, hot chocolate, or even a glass of almond milk.
Can I add nuts or other mix-ins?
Absolutely! Sliced almonds, hazelnuts, or dried fruits like cranberries or apricots would make excellent additions. Just fold them into the dough before shaping it into a log.
Are these biscotti keto-friendly?
While this recipe is gluten-free, it is not strictly keto due to the coconut sugar. However, you can substitute the coconut sugar with a keto-friendly sweetener like monk fruit or erythritol to make it more suitable for a low-carb diet.
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Almond Flour Chocolate Biscotti
This Almond Flour Chocolate Biscotti recipe is an excellent gluten- and dairy-free treat perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 1 hour and 20 minutes
- Total Time: 1 hour and 30 minutes
- Yield: 10–12 pieces 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1 1/2 cups fine almond flour
- 1/4 cup unsweetened cacao powder
- 3/4 cup sugar (regular or coconut)
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 egg
- 1 tablespoon oil, coconut or olive
- 1/4 cup melting chocolate, white or dark (optional)
Instructions
- Preheat your oven to 350ºF and line a baking sheet with parchment paper.
- Whisk together the almond flour, cacao powder, coconut sugar, baking powder, and salt in a large bowl.
- Stir in the egg and oil. Mix the dough thoroughly until it forms a thick and sticky texture. You may need to use your hands to mix the dough thourouly.
- Transfer the dough onto the prepared baking sheet and press it into a long log shape.
- Bake for 20 minutes or until the edges are slighly hard. Remove it from the oven and let it cool.
- Once cooled, slice the loaf into 1/2-inch pieces, about 10-12 slices.
- Preheat the oven to 250ºF.
- Arrange the biscotti in a single layer on the baking sheet and bake for 30 minutes.
- Flip them and bake for another 30 minutes.
- After baking, turn off the oven and let the biscotti cool inside for extra crispiness.
- Let the biscotti cool completely before serving.
- Melt the chocolate and drizzle it over the biscotti. Once the chocolate sets, serve the biscotti or store in the fridge until ready to serve.
Notes
Nutrition Facts
- Serving Size: 1 piece
- Calories: 85 calories
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