The moment I took my first bite of this Crunchy Almond Flour Biscotti, I was transported back to cozy afternoons in my grandmother’s kitchen, where she’d brew her favorite coffee and share stories over a plate of homemade treats. The distinct crunch, combined with the delicate hints of almond and vanilla, makes these biscotti utterly irresistible.
As someone who often craves the warmth and comfort of homemade food, I’ve found that this recipe not only satisfies that longing but also offers an enjoyable baking experience. With just a handful of ingredients and minimal prep time, you can whip up a batch that’s perfect for satisfying your sweet tooth or impressing guests at your next gathering.
Whether you choose to enjoy them plain or jazz them up with chocolate drizzles and your favorite mix-ins, these biscotti are incredibly versatile. Say goodbye to boring snacks and embrace the enticing aroma that fills your kitchen while making these delightful treats. Trust me, once you take a bite, you’ll never look at store-bought cookies the same way again!
Why is Crunchy Almond Flour Biscotti a must-try?
Irresistible flavor: A delightful blend of almond and vanilla brings every bite to life.
Quick & easy: With just 5 minutes of prep, your homemade snacks are only an hour away!
Customizable: Toss in your favorite mix-ins like chocolate chips or nuts for a personal touch.
Perfect for any occasion: Whether it’s coffee time or a dessert platter, these biscotti impress.
Crowd pleaser: Share them at gatherings, and watch your friends come back for more!
Crunchy Almond Flour Biscotti Ingredients
• Whip up this delightful treat with the following key ingredients!
For the Biscotti Dough
- Softened unsalted butter – 4 tablespoons (57 g) adds richness to the biscotti.
- Granulated sugar – ½ cup (100 g) sweetens the dough just right.
- Large egg – 1, at room temperature, helps bind the ingredients together.
- Almond extract – ½ teaspoon infuses a lovely nutty flavor into each bite.
- Vanilla extract – ½ teaspoon complements the almond for a vibrant taste.
- Blanched almond flour – 2 ¼ cup (212 g) provides that satisfying crunch and texture.
- Cornstarch – 2 tablespoons (20 g) helps achieve a lighter, crispier cookie.
- Baking powder – 1 teaspoon adds a slight lift during baking.
- Salt – ¼ teaspoon enhances the overall flavor profile.
For the Mix-Ins/Toppings
- Optional mix-ins – ⅓ cup of white chocolate chips, chopped pistachios, dried cranberries, or slivered almonds for a personal twist!
Time to elevate your snack game with these Crunchy Almond Flour Biscotti ingredients!
How to Make Crunchy Almond Flour Biscotti
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Preheat the oven to 350ºF. Prepare your baking environment by lining a baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and ensure easy clean-up.
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Cream the butter and sugar together in a large bowl. Beat for about three minutes until the mixture is light and fluffy, making sure it’s well combined for the best texture.
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Add the egg, almond extract, and vanilla extract. Continue mixing until everything is fully incorporated, creating a smooth and delicious base for your biscotti.
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Mix in the dry ingredients—almond flour, cornstarch, baking powder, and salt—on low speed. Stir until the mixture comes together into a thick dough. If you’re including any optional mix-ins, fold them in gently.
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Scoop the dough onto the prepared baking tray, forming a long log about 9 inches in length and 2-3 inches wide. To prevent spreading, pop the log into the freezer for 15 minutes.
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Bake the log for 35 minutes, or until it’s golden brown and a toothpick comes out clean from the center. This gives the biscotti that delightful crispy texture.
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Cool the log on the baking sheet for 10 minutes before transferring it to a wire rack. This allows it to firm up before slicing.
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Slice the log into 1-inch diagonal pieces with a serrated knife, taking care to make clean cuts. Lay the slices back on the baking tray, cut side up.
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Re-bake the slices at 325ºF for another 20-25 minutes, flipping them halfway through. This additional baking makes the biscotti crunchy and irresistible.
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Turn off the oven and let the biscotti sit inside for 5-10 minutes before removing them to cool completely. This gentle cooling process helps set their crispiness.
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Drizzle with melted chocolate, if desired. Use either white or dark chocolate chips, melting them and drizzling over the cooled biscotti. Allow the chocolate to harden slightly for a sweet finish.
Optional: Pair with a cup of coffee for a comforting treat!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Crunchy Almond Flour Biscotti are a fabulous choice for meal prep! You can prepare the dough up to 24 hours in advance; simply mix all the ingredients, shape into a log, wrap tightly in plastic wrap, and keep it in the refrigerator. By chilling the dough, you’ll ensure it retains its optimal texture while baking. When you’re ready to bake, just slice the chilled log directly and proceed with the baking as directed. If you prefer, you can also bake the biscotti ahead of time and store them in an airtight container at room temperature for up to 3 days. Sure, they may not be as warm, but they’ll still be just as delicious when you’re craving a sweet treat!
Expert Tips for Crunchy Almond Flour Biscotti
Perfectly Creamed: Beat the butter and sugar until light and fluffy; this adds air and ensures a crisp biscotti.
Chill for Success: Don’t skip freezing the dough log; this helps maintain its shape and prevents spreading while baking.
Slice Carefully: Use a serrated knife for clean, even cuts after the first bake to achieve those classic biscotti edges.
Adjust Baking Time: Keep an eye on the biscotti during the second bake—oven temperatures can vary, affecting crunchiness.
Mix Mindfully: If adding mix-ins, fold gently to avoid breaking the dough; this keeps your Crunchy Almond Flour Biscotti intact.
Crunchy Almond Flour Biscotti Variations
Feel free to get creative and personalize this delightful recipe with these exciting twists!
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Gluten-Free: Use a blend of gluten-free all-purpose flour for a delightful biscottini that everyone can enjoy.
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Nut-Free: Substitute almond flour with coconut flour; just adjust the liquid for consistency, and enjoy a tropical twist!
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Chocolate Lovers: Fold in ½ cup of dark chocolate chips for a heavenly, rich flavor that complements the almond perfectly.
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Spicy Kick: Add ½ teaspoon of cinnamon or a pinch of cayenne pepper for a surprising warmth with each bite, waking up your taste buds.
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Sugar-Free: Swap granulated sugar for your favorite sugar substitute like monk fruit or erythritol to keep it light yet sweet without the calories.
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Fruit Fusion: Incorporate dried fruits like chopped apricots or figs instead of mix-ins for a chewy, fruity surprise amidst the crunch.
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Zesty Citrus: Grate in some lemon or orange zest to add a refreshing kick that brightens the nutty undertones.
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Herbaceous Touch: A teaspoon of dried rosemary or lavender can infuse your biscotti with a subtle floral aroma, introducing an unexpected but delightful herbal complexity.
Let your culinary creativity adorn these delicious biscotti, turning them into your very own signature treat!
How to Store and Freeze Crunchy Almond Flour Biscotti
Room Temperature: Store the biscotti in an airtight container at room temperature for up to 2 weeks. This keeps them crunchy and fresh for enjoying anytime!
Fridge: If you prefer, store them in the fridge for up to 3 weeks. Ensure they are wrapped tightly to maintain their delicious texture.
Freezer: For long-term storage, freeze the biscotti in a freezer-safe bag or container for up to 3 months. Thaw at room temperature when you’re ready to grab a bite.
Reheating: To rejuvenate their crunch, reheat the biscotti in an oven at 350ºF for about 5-10 minutes after thawing. Enjoy those delightful flavors all over again!
What to Serve with Crunchy Almond Flour Biscotti?
Enjoy a delightful selection of pairings that elevate your biscotti experience to new heights.
- Rich Coffee: The bold flavor of freshly brewed coffee complements the sweet almond notes of biscotti perfectly, creating a classic pairing.
- Creamy Mascarpone: Spread this luscious cheese on your biscotti for a rich contrast that adds a creamy element to each bite. It’s a delightful twist!
- Sweet Tea: A light, fruity herbal tea enhances the delicate flavors of the biscotti, making for a refreshing afternoon treat.
- Chocolate Drizzle: Enhance your biscotti with a drizzle of melted dark or white chocolate; it adds a luxurious touch to this crunchy delight.
- Cheese Plate: Create a beautiful cheese platter with soft cheeses and nuts. The savory notes balance the sweet crunch of the biscotti wonderfully.
- Fruit Compote: Serve alongside a warm fruit compote for a contrast of textures and flavors; the sweetness of the fruit brings out the almond flavor beautifully.
- Ice Cream: For a fun dessert, break the biscotti into pieces and serve it with your favorite ice cream. The crunch and creaminess make the perfect harmony!
- Red Wine: A glass of fruity red wine harmonizes with the nutty undertones of the biscotti; it’s perfect for a cozy evening.
- Caramel Sauce: Drizzle some warm caramel over your biscotti for an indulgent treat that takes the sweetness to another level.
Crunchy Almond Flour Biscotti Recipe FAQs
What is the best way to select almond flour for this recipe?
Absolutely! When choosing almond flour, look for a finely ground product made from blanched almonds to achieve that delightful texture in your Crunchy Almond Flour Biscotti. It’s essential to avoid almond meal, which contains the skins and can make your biscotti grainy. For an even fresher option, consider purchasing almond flour from a local bulk store where you can ensure it’s recently ground.
How should I store my biscotti to keep them fresh?
You can store your Crunchy Almond Flour Biscotti in an airtight container at room temperature for up to 2 weeks. This method helps maintain their crispiness and flavors for each delightful snack. If you live in a more humid environment, popping them in the fridge can extend their freshness for about 3 weeks, just make sure they’re wrapped tightly!
Can I freeze my biscotti, and if so, how?
Yes, absolutely! For long-term storage, you can freeze your biscotti for up to 3 months. To do this, allow the biscotti to cool completely after baking. Then, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, making sure to remove any excess air. When you’re ready to enjoy, simply thaw at room temperature, or for extra crispiness, reheat in the oven at 350ºF for about 5-10 minutes.
What if my biscotti turn out too soft or not crunchy enough?
Very! If your biscotti are too soft, it might be due to underbaking or not slicing them thin enough during the second bake. For the perfect crunch, ensure your initial bake is golden brown and that you’re slicing the log into 1-inch pieces. During the second baking, don’t hesitate to let them go a couple of extra minutes; just keep an eye on them! If they do turn out soft, you can bake them again at a low temperature until they reach your desired crunch.
Are there any allergy considerations with this recipe?
Definitely! This Crunchy Almond Flour Biscotti contains almonds, gluten-free, and is typically safe for most gluten allergies. However, check any additional mix-ins—as they may include allergens like dairy or nuts. For a nut-free option, you could substitute almond flour with sunflower seed flour or a gluten-free all-purpose mix, though the flavor and texture may vary slightly. Always consult with your healthcare provider regarding allergies before trying new recipes.
Delicious Crunchy Almond Flour Biscotti You'll Love to Make
Ingredients
Equipment
Method
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Cream the butter and sugar together in a bowl until light and fluffy, about three minutes.
- Add the egg, almond extract, and vanilla extract, mixing until fully incorporated.
- Mix in the dry ingredients: almond flour, cornstarch, baking powder, and salt, until a thick dough forms.
- Scoop the dough onto the baking tray, forming a log about 9 inches long and 2-3 inches wide. Freeze for 15 minutes.
- Bake the log for 35 minutes, until golden brown and a toothpick comes out clean.
- Cool the log on the baking sheet for 10 minutes before transferring to a wire rack.
- Slice the log into 1-inch diagonal pieces with a serrated knife.
- Re-bake the slices at 325ºF for 20-25 minutes, flipping halfway through.
- Turn off the oven and let the biscotti sit inside for 5-10 minutes to cool.
- Drizzle with melted chocolate if desired, and allow it to harden slightly.
