Almond Flour Biscotti (Gluten Free) | The Delicious Crescent
Almond Flour Biscotti (Gluten Free)
20 mins prepServes 35
Crisp and wonderfully nutty, these almond flour biscotti are twice-baked until golden and crunchy. Made without butter and filled with whole almonds, they have a tender and satisfying bite. A naturally gluten-free treat that is delicious with coffee or tea.
0 Prep: Preheat the oven to 350°F (180°C). Line a half-sheet baking pan with parchment paper.
1 Toast the Almonds: Spread the almonds on a separate baking sheet and toast for [timer minutes=8]8–10 minutes[/timer], until fragrant and lightly toasted. Let cool completely. If using pistachios, they do not need to be toasted beforehand.
2 Make the Dough: In a medium bowl, whisk together the almond flour, cornstarch, baking powder, and salt. In a large bowl, whisk together the oil, sugar, eggs, vanilla, and lemon zest (if using) until smooth and well combined. Add the dry ingredients and toasted almonds to the wet ingredients. Stir with a wooden spoon until a thick, sticky dough forms. If the dough is too sticky to shape, refrigerate it for [timer minutes=30]30 minutes[/timer].
3 Shape the Biscotti: Divide the dough evenly into two portions and place them on the prepared baking sheet. Using damp hands, shape each portion into a log approximately 12 inches long and 2 inches wide, leaving about 3 inches between the logs. Smooth and straighten the edges as much as possible so the biscotti bake evenly.
4 First Bake: Bake for [timer minutes=25]25–30 minutes[/timer], until the logs are firm, lightly golden, and set through the center. Remove from the oven and let cool completely, about [timer minutes=60]1 hour[/timer]. For the cleanest slices, the logs can be cooled overnight. Reduce the oven temperature to 300°F (150°C).
5 Slice the Biscotti: Using a sharp serrated knife, slice the cooled logs diagonally into approximately ½-inch-thick pieces. Use a gentle sawing motion to minimize crumbling. Arrange the slices cut-side up on two parchment-lined baking sheets.
6 Second Bake: Bake for [timer minutes=12]12–15 minutes[/timer]. Turn the biscotti over and bake for another [timer minutes=12]12–15 minutes[/timer], or until dry, crisp, and lightly golden. For darker or crunchier biscotti, continue baking for a few additional minutes, watching closely so the almonds do not over-brown.
7 Cool: Transfer to a cooling rack and cool completely. The biscotti will continue to firm and crisp as they cool.
