Description
Crunchy, nutty gluten-free almond biscotti perfect for dunking in coffee or tea. These twice-baked Italian cookies are made with almond and coconut flour, offering a deliciously crisp texture and a hint of almond flavor.
Ingredients
Dry Ingredients
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 eggs
- 1 teaspoon almond extract
Add-ins
- ½ cup chopped almonds
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the biscotti logs.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, sugar, baking powder, and salt. Stir well to evenly distribute all dry ingredients.
- Add Wet Ingredients: Beat in the eggs and almond extract to the dry mixture until you form a dough.
- Fold in Nuts: Gently fold the chopped almonds into the dough ensuring even distribution.
- Shape Logs: On a lined baking sheet, shape the dough into two logs, about 12 inches long each for even baking.
- First Bake: Bake the logs for 20–25 minutes until they are firm and slightly golden. Remove from oven and allow to cool for 10 minutes.
- Slice: Using a sharp knife, carefully slice the logs diagonally into biscotti pieces about ½ inch thick.
- Second Bake: Place the slices cut-side down back on the baking sheet. Bake for 10 minutes, then flip and bake for another 10 minutes until crisp and golden on both sides.
- Cool and Serve: Let the biscotti cool completely before serving. Enjoy dunking them in your favorite coffee or tea.
Notes
- For an extra indulgent touch, dip biscotti ends into melted dark chocolate and allow to set.
- Store biscotti in an airtight container to maintain crispness for up to two weeks.
- Can be made nut-free by substituting chopped almonds with seeds like pumpkin or sunflower.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
