These Italian cookies are just as delicious made with almond flour as they are with wheat flour. In fact, I think the almond flavor really comes through better with almond flour. These cookies take a little time since they have to go into the oven twice, but they are super simple to make! Twice baking these Almond Biscotti gives them a nice crispy crunch, perfect for dunking into a hot cup of tea or Dandy Blend!

Gluten-free Almond Biscotti

Servings

Ingredients

1 3/4 cups (196 g) almond flour
1/4 cup coconut flour
2 tsp. baking powder
1/3 cup ghee
1/2 cup coconut sugar
2 Tbsp. pure maple syrup
2 eggs
1 tsp. vanilla
1 1/2 cups sliced almonds
1 beaten egg yolk
1 Tbsp. water

Servings

Ingredients

1 3/4 cups (196 g) almond flour
1/4 cup coconut flour
2 tsp. baking powder
1/3 cup ghee
1/2 cup coconut sugar
2 Tbsp. pure maple syrup
2 eggs
1 tsp. vanilla
1 1/2 cups sliced almonds
1 beaten egg yolk
1 Tbsp. water

Instructions

Preheat oven to 375 degrees.
Sift together flours and baking powder in a medium bowl.
In a large mixing bowl, beat the ghee on medium speed till softened. Add sugar, maple syrup, eggs, and vanilla. Beat until thoroughly combined.
Add flour and mix until combined. Add almonds and stir.
Divide dough in half. With wet hands, shape each portion into a loaf about 9 inches long and 2 inches wide and place on a parchment-lined baking sheet. Stir the egg yolk together with the water and brush it over each loaf.
Bake for 25 minutes. Cool on the cookie sheet for 30 minutes. Reduce the oven temperature to 325 degrees.
After 30 minutes of cooling, carefully cut each loaf into 1/2 inch slices. Lay slices cut side down back onto the cookie sheet. Bake in the oven 8 minutes. Turn slices over and bake another 8-10 minutes till dry and crisp. Cool cookies on a wire rack.
Store in a cool dry place.

Recipe Notes

Optional: You can add in a teaspoon of anise extract or a 1/2 teaspoon of almond extract for a stronger flavor. You can also swap out the almonds for hazelnuts for a different variety.

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