May 3rd, 2024
Recipes
Paleo Almond Biscotti
Valentina P
- Difficulty
•
- Time 75" plus chill time
This almond flour biscotti recipe makes an amazing crunchy treat. Once the dough is made, the biscotti are baked twice to give them that signature snap in every bite. Grain-free, low-carb adaptable, and delicious. See the notes below for more flavor ideas.
How To MakeDiet Type: Paleo
Shopping List
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For the Biscotti
- 1 3/4 cups almond flour
- 1 1/4 cups whole roasted almonds
- 1/4 cup + 2 tablespoons coconut sugar (or 1:1 sugar substitute)
- 2 large eggs
- 2 tablespoons arrowroot starch
- 1/2 tablespoon vanilla extract
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon + 1/8 teaspoons baking soda
- 1 egg, beaten (for the egg wash)
- extra flour for forming the dough as needed (coconut flour, cassava, or arrowroot) Chocolate Dip (optional)
- 1/2 cup paleo chocolate chips (or low-carb chocolate chips)
- 2 tablespoons coconut oil, melted
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Step 2: Mix together the almond flour, sugar, starch, cinnamon, and baking soda. In another bowl, whisk the eggs and vanilla. Pour the wet ingredients into the dry ingredients.
- Step 3: Work the batter into a dough with your hands or a silicon spatula. Flour your hands periodically to help prevent sticking. It will make a wet dough. Add in the almonds and work them evenly into the dough. Yes, there are a lot of almonds in this. Divide the dough ball into 2 parts.
- Step 4: Lightly flour the parchment-lined baking sheet (we use starch or cassava flour). Move the dough balls to the parchment. Shape each dough ball into a log (about 8 inches long, 2 inches wide, and 3/4 inch tall). Leave plenty of space between the logs. Note: The dough will be very sticky, so sprinkle both the dough and your hands generously with flour, as needed.
- Step 5: Brush a light layer of the egg wash over the tops and sides of the biscotti.
- Step 6: Bake the biscotti logs for 25 to 30 minutes, or until golden brown. Set on a cooling rack and rest for at least 30 minutes. Refrigerate until fully cooled, at least several hours.
- Step 7: After cooling, slice the logs into cookies about 3/4-inch thick. Use a serrated knife for best results (so you can slice through the almonds). Place the slices on their sides on the baking sheet.
- Step 8: Preheat the oven to 300 degrees Fahrenheit. This is the 'twice-baked' part. Bake the biscotti on their sides for 30 to 45 minutes. Cool.
- Step 9: Chocolate time! In a small bowl, melt the chocolate and coconut oil together with a double boiler or in 15 second increments in the microwave until smooth.
- Step 10: Dunk or drizzle the biscotti with the melted chocolate, allowing any excess to drip off back into the bowl. Place the biscotti on a cooling rack with a sheet of parchment paper underneath to catch any drips. Refrigerate. Once hardened, gently remove the biscotti from the cooling rack.
- Serve: Enjoy. Freezes well.
Recipe Notes
For Almond Anise Biscotti: Add 1 tablespoon anise extract + 1.5 tablespoons fennel seed + 1 teaspoon orange zest. Skip the chocolate.
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What you should eat next
Paleo Almond Biscotti
PT1H15M 1 3/4 cups almond flour 1 1/4 cups whole roasted almonds 1/4 cup + 2 tablespoons coconut sugar (or 1:1 sugar substitute) 2 large eggs 2 tablespoons arrowroot starch 1/2 tablespoon vanilla extract 1 1/4 teaspoons cinnamon 1/2 teaspoon + 1/8 teaspoons baking soda 1 egg, beaten (for the egg wash) extra flour for forming the dough as needed (coconut flour, cassava, or arrowroot) 1/2 cup paleo chocolate chips (or low-carb chocolate chips) 2 tablespoons coconut oil, melted Gluten Free Paleo Low-Carb 30 Servings
Ingredients:
