Recipe: Gluten-Free Almond Biscotti

I love to bake year-round, but something about the fall makes me break out the KitchenAid to bake all the things, from old favorites to new recipes like gluten-free almond biscotti. I’m also a stress baker, and so while my Vols play on Saturdays, I can usually be found dashing to the kitchen to check my bake between plays, anything to distract me just a little bit from those high stakes “will they or won’t they” moments. That was the case this past Saturday when I decided to try the gluten-free almond biscotti I’d been meaning to get around to for weeks.  

Biscotti isn’t especially difficult to make, but it can be considered labor intensive. It was the perfect recipe for a lazy Saturday evening at home while Tennessee embarrassed Kentucky under the Neyland Stadium lights. For a first attempt, it turned out well and I’m honoring the social media requests to share the recipe. 

Just FYI – this biscotti dipped in coffee early in the morning is hard to beat! 

Gluten-Free Almond Biscotti

Ingredients: 

• 3 1/2 cups ground almond flour (not almond meal)
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 cup slivered almonds
• 1/8 teaspoon salt

• 2 eggs
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/3 cup coconut oil
• 1.5 teaspoons almond extract
• 1 tablespoon orange zest
• 3/4 cup dark chocolate chips (for dipping)

Directions:

1. Preheat oven to 340º and lay parchment paper on a cookie sheet.
2. Mix together dry ingredients in a bowl, set aside.
3. Mix wet ingredients (except coconut oil) until combined
4. Add dry ingredients to wet ingredients and mix. 
5. Add (melted) coconut oil and mix one more time, until combined
6. Split the dough in half and form into logs about 4 inches wide and 1/2 to 3/4 of an inch thick, depending on how thick you want your biscotti
7. Bake for 20-25 minutes, until golden brown on edges 
8. Remove from oven and let cool for 15 minutes. Reduce oven temperature to 300º
9. Once cooled, cut loaves into 1/2 – 3/4 inch cookies and bake for another 20-30 minutes, depending on how crunchy you prefer your biscotti
10. Remove from oven and let cool for 30 minutes.
11. Melt chocolate chips and dip biscotti to coat the ends. 
12. If desired, use additional toppings such as sea salt or almonds 

While this gluten-free almond biscotti might be a labor of love timewise, it’s actually not all that hard to make. It stores well in an air-tight container on the counter. 

The next time I make this, I’m going to make mine a little thinner and bake a little longer for more crunch. I took my first batch into the office and got rave reviews – definitely keeping this recipe in my rotation!