Description
Crunchy almond flour biscotti showcase Italian bakery traditions with a gluten-free twist. Crisp edges and nutty flavor make these twice-baked cookies perfect for dunking in espresso or enjoying as a light dessert.
Ingredients
Scale
- 2 cups (480 ml) blanched almond flour
- 2 large eggs
- ½ cup (120 ml) coconut sugar (or granulated sugar)
- ½ cup (120 ml) chopped almonds (optional)
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) almond extract
- ¼ tsp (1.25 ml) salt
Instructions
- Preparation: Align a baking sheet with parchment paper and preheat the oven to 325F (163C).
- Dry Mixture: Whisk almond flour, baking powder, salt, and coconut sugar in a large bowl until uniformly combined with no lumps.
- Liquid Integration: Combine eggs and almond extract, beating until smooth and slightly frothy, then fold into the dry ingredients to create a cohesive dough. Incorporate chopped almonds evenly.
- Shaping: Mold the dough into a uniform log on the prepared baking sheet, crafting it approximately 4 inches wide and 3/4 inch high with smooth, consistent edges.
- Initial Baking: Slide the log into the preheated oven and bake for 25-30 minutes, watching for a golden brown hue and firm texture when gently pressed.
- Cooling and Slicing: Allow the baked log to rest for 10 minutes, then use a sharp serrated knife to cut diagonally into 1/2-inch thick pieces.
- Final Crisping: Arrange biscotti cut-side down on the baking sheet and return to the oven for 10-15 minutes, rotating midway to ensure even browning and crisp texture.
- Finishing: Transfer biscotti to a wire cooling rack, letting them cool completely to develop their signature crunch before serving or storing.
Notes
- Flour Consistency Check: Sift almond flour beforehand to remove any clumps and ensure a smooth, even texture in your biscotti.
- Moisture Balance: Keep the dough slightly sticky but not wet; add extra almond flour if it seems too moist to prevent spreading during baking.
- Slice Precision: Use a sharp serrated knife and make clean, swift cuts to maintain uniform biscotti shapes without crumbling the delicate log.
- Crispness Control: Allow biscotti to cool completely on a wire rack to develop the signature crunch; avoid storing until they’re entirely cooled to prevent softening.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 25
- Calories: 150
- Sugar: 6 g
- Sodium: 0.1 g
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg