Gluten Free Almond Flour Biscotti
These almond flour biscotti are the talk of the town; it is a staple in most American households. You can have them with coffee or tea. The process is quite simple once you follow the instructions, it will take one hour plus for your delicious biscotti to be ready, this special biscotti is prepared without gluten, which makes it more unique and healthier for consumption.
Equipment
Ingredients
- ¾ cups Blanched almond flour (209 grams)
- ⅔ cups Coconut sugar (94 grams)
- 1 teaspoon Baking powder (5 grams)
- ⅛ teaspoon Salt
- 1 large Egg (55 grams)
- 1 tablespoon Melted coconut oil (10 grams)
- ½ teaspoon Almond extract (2 grams)
Chocolate peppermint biscotti
- ½ cup Blanched almond flour (177 grams)
- ¼ cup Cacao powder (25 grams)
- ¾ cups Coconut sugar (103 grams)
- 1 teaspoon Baking powder (5 grams)
- ⅛ teaspoon Salt
- 1 large Egg (55 grams)
- 1 tablespoon Melted coconut oil (10 grams)
- ¼ teaspoon Peppermint extract/flavor
OPTIONAL ADD-INS
- ¼ cup Sliced almonds
- ½ cup Dark chocolate chips for topping
- Crushed candy cane or nuts for topping
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the dry ingredients, including the almond flour, coconut sugar, cacao powder (if making the chocolate version), baking powder, and salt. Whisk well to break up any clumps.
- Add the remaining wet ingredients to the dry ingredients. Stir in the egg, coconut oil, and extract. Mix until a thick, sticky dough is formed. If you want to add in sliced almonds for texture, now is the time to do it.
- Transfer the dough to the prepared baking sheet, and use your hands to press it into a "log" shape, about 8-9 inches long, and around 4 inches wide. You want the loaf to be about 1/2-inch thick. Once it's formed, place it in the oven to bake for 20 minutes, or until the edges are lightly golden.
- Turn off the oven, remove the pan, and let the loaf cool completely. I recommend letting it cool at room temperature for 30 minutes, then transfer it to the fridge or freezer for 1 to 2 hours, to cool completely. This will make it easier to slice. Once it's cool, slice the loaf into 1/2-inch pieces, making about 20 to 22 slices.
- Preheat the oven to 250ºF for the second bake. (Do not use a higher oven temp!) Carefully arrange the slices in a single layer on the baking sheet, and bake for 30 minutes. Then, remove the pan, flip the slices, and bake for another 30 minutes. Turn off the oven and let the biscotti stay in the oven as it cools. This will help them crisp up.
- When the biscotti are cool, they should be perfectly crispy and ready to serve. Almond flour baked goods will get soft if you store them in an airtight container at room temperature, so I recommend storing these in an open container at room temperature, or in the fridge in an airtight container to keep them crispy. They should last for 3-4 days at room temp or up to 2 weeks in the fridge.
Notes
This nutrition data is based on the Almond biscotti, for every 1 of 22 slices. This data is just an estimation and not a guarantee.
Nutrition
Serving: 1gCalories: 75kcalCarbohydrates: 6gProtein: 2gFat: 5gCholesterol: 8mgSodium: 26mgPotassium: 12mgFiber: 1gSugar: 3gVitamin A: 12IUCalcium: 28mgIron: 1mg