Description
Crispy, gluten-free almond flour biscotti perfect for dipping in coffee or tea.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped almonds (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix almond flour, coconut sugar, baking powder, and salt in a bowl.
- Add eggs and vanilla extract. Stir until dough forms.
- Fold in chopped almonds if using.
- Shape dough into a log on the baking sheet, flatten slightly.
- Bake for 20-25 minutes until golden. Let cool for 10 minutes.
- Slice into 1/2-inch pieces. Bake again for 10-15 minutes until crisp.
- Cool completely before serving.
Notes
- Store in an airtight container for up to 2 weeks.
- For sweeter biscotti, add 1-2 tbsp honey.
- Replace almonds with chocolate chips for variation.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotto
- Calories: 120
- Sugar: 3g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg