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Get It NowYour Coffee Needs My Almond Biscotti Recipe
I originally created these almond biscotti years ago, inspired by a batch my husband’s aunt brought to my baby shower (which feels like a lifetime ago — almost 10 years). I recently gave it a little makeover with extra testing to get the timing and ratios right. My new version has a better texture and more add-ins… and it’s just as satisfying with a hot cup of bulletproof coffee. Here’s why I think this almond flour biscotti is worth making (again):
- Toasty almond flavor in every bite – The almond flour gives these biscotti a naturally nutty flavor, and a splash of almond extract takes it even further. It’s rich, buttery, and just a little sweet.
- Easy method to get the crunch – Most biscotti recipes get crisp from baking twice (in a loaf and then sliced) and so does mine, but I also use a trick I discovered years ago to get them crunchy at the very end.
- Great for gifting or make-ahead – They keep so well, I usually bake a double batch: One to stash for the week, and one to wrap up for friends or holiday trays.
If you love something crunchy with your coffee like I do, grab your baking sheet and make this almond biscotti recipe with me!
“These are DELICIOUS!! I followed your recipe exactly and my husband, my daughter, and whoever tastes them say they are SO GOOD! I’ve been making a double batch and they go so quickly that I don’t get a chance to freeze them.”
-Rosa
Ingredients & Substitutions
Here I explain the best ingredients for my almond biscotti recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – This is my go-to instead of all purpose flour, and particularly fitting for biscotti where we want that almond flavor, anyway! It’s super fine (not gritty at all). I tested many brands before creating my own, and this one gives the best texture every time.
- Sweetener – These do turn out more crispy using erythritol or regular sugar, but I still prefer to make them with Besti sweetener. It doesn’t leave the cooling aftertaste of erythritol or the sugar spike of actual sugar, and I don’t mind my almond flour biscotti a tiny bit softer. If it’s crucial for you to have them super crisp, choose either sugar or erythritol.
- Unsalted Butter – Coconut oil works too if you want a dairy-free version, but butter gives a richer flavor and better browning.
- Almond Extract – I love this brand for a great nutty flavor that doesn’t fade when baked. One reader used vanilla extract instead and still loved it, and I’ve also tried a hazelnut version if you want to mix it up.
- Egg (to hold the dough together), Baking Powder (make sure it’s fresh!) and Sea Salt
- Optional Additions – My favorite combo is sugar-free dried cranberries and pistachios. I’ve also dipped them in melted dark chocolate chips and added sliced almonds as add-ins.
How To Make Almond Flour Biscotti
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix dry ingredients. Combine the almond flour, sweetener, salt, and baking powder in a large mixing bowl.
- Add wet ingredients. Stir in the egg until a dough forms. Whisk the melted butter and almond extract in a small bowl, then mix that into the dough. Fold in your favorite add-ins.
- Shape & bake. Form the dough into a wide, flattened log on a lined baking sheet. Bake until the top turns golden and feels set, but the center stays slightly soft. Let it rest on the counter until it’s just warm.
- Slice and arrange. Place the loaf on a cutting board and use a sharp knife to gently slice it. (I sliced straight down, but you can cut at an angle for longer biscotti if you like.) Arrange the biscotti slices on the baking sheet, cut side down.
- Bake again for crunch. Bake the almond biscotti until the bottoms start to turn golden, then flip and do the same for the other side. Turn off the oven, crack the door open, and let them cool inside until crispy.
My Recipe Tips
- These biscotti are mildly sweet, not super sweet. If you like them sweet, double the sweetener amount.
- The dough should feel soft, but still firm enough to hold its shape when you form the log. If it’s too sticky, chill it a bit before shaping.
- If you try to slice while the loaf is still hot, it’ll crumble. But don’t wait too long either, or it gets too firm and harder to cut cleanly. I slice when it’s just warm to the touch.
- When slicing the biscotti, a straight down movement works better than a see-saw motion, to avoid crumbling. I had better results with a chef’s knife than a serrated knife.
- Thick slices won’t crisp up. I found that 1/2 inch was the ideal thickness for these almond biscotti.
- Let the biscotti cool in the oven with the door propped open. It sounds like a minor detail, but it makes a big difference for crunch! Which brings me to my next point…
- Don’t let the biscotti get too golden when baking the slices, or they’ll be too dark after cooling. Since we let these cool gradually in the oven while it’s still hot, they get darker during this process. My biscotti ended up too dark when I let them get fully golden before turning off the heat, so now I turn it off once they are just barely showing some color.
Almond Biscotti
My almond flour biscotti recipe is crunchy, easy, and naturally gluten-free, with no refined sugar. Perfect for dunking or gifting!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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In a large bowl, combine the almond flour, sweetener, salt, and baking powder. Stir in the egg to form a dough.
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In a small bowl, combine the melted butter and almond extract. Stir the mixture into the dough.
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Form a wide, flattened log (like a flattened loaf shape) out of the dough on the lined baking sheet. It should be about 3/4 inch tall, 4 inches wide, and 8 inches long (2 cm tall, 10 cm wide, 20 cm long) .
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Bake for 15-20 minutes, until golden brown. The top should be firm but the inside is still a little soft at this point.
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Allow the loaf to cool until it’s just barely warm, about 30-60 minutes, to allow it to firm up more. Toward the end, preheat the oven again, this time to 275 degrees F (135 degrees C).
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Use a sharp knife to slice the loaf crosswise into individual biscotti, 1/2 inch thick. Arrange in a single layer on the baking sheet, laying down sideways. Handle the slices gently, as they are fragile for now.
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Bake on the second-from-the-top rack for 8-12 minutes, until bottom side is very light golden. Carefully flip the biscotti over (they'll still be soft and fragile). Rotate the pan and bake for 5-10 more minutes, until other side is light golden.
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Leave the pan(s) in the oven. Turn off the heat and prop the door open with a wooden spoon. Allow to gradually cool completely in the oven, until crispy.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 biscotti cookie
- Note on sweetener: I prefer to use Besti because it gets me the best flavor with no refined sugar. However, erythritol or regular sugar gets you crispier results. Also, these biscotti are mildly sweet, not super sweet.
- Tips: Check out my recipe tips above to learn my trick for the perfect crunch, how to slice almond biscotti without breaking them, and what to watch for so they don’t overbrown.
- Storage & meal prep: Keep these in an airtight container at room temperature for up to a week. Sometimes they soften over time. If this happens, I just pop them back into a 250 degree F oven, then cool to crisp them up again.
- Freeze: Freeze biscotti in a single layer, then transfer to a freezer bag or container once solid. Thaw at room temp and re-crisp in the oven if needed.
- Note on nutrition info: I calculated these using Besti sweetener and left out the optional ingredients. If you use regular sugar or include any of the extras, the numbers will be different.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Biscotti
More Coffee Pairing Recipes
If this almond biscotti recipe has you reaching for your coffee, here are a few more crispy breakfast ideas that pair just as perfectly with your morning mug:
159 Comments
Rosa
1These are DELICIOUS!! I followed your recipe exactly and my husband, my daughter, and whoever tastes them say they are SO GOOD! I’ve been making a double batch and they go so quickly that I don’t get a chance to freeze them.
Cindy Clendenning
0Hi Maya – I could not cut these successfully. I used Besti for sweetner and all ingredients as listed. Any ideas? They kind of disintegrated while cutting, so I had to cut thicker, but didn’t really help. Still toasted them and the bits and pieces are great, as usual for your recipes, but disappointed with the execution.
Maya | Wholesome Yum
0Hi Cindy, This can be if it was baked too long and dried out, or if it cooled too much when slicing. Make sure to slice while still warm. I also had better results with a chef’s knife than serrated, but you can try both to see what works best for you. Hope this helps.
cfsmith7
0Can you stevia sugar?
Maya | Wholesome Yum
0Hi there, I don’t recommend concentrated pure stevia, as it’s very bitter and won’t provide the bulk that this recipe needs. Most sweeteners labeled “stevia” are actually stevia blended with erythritol. These will work okay but may have the issues with erythritol that I described in my post.
Mrs. Cheryl Mason
0Great sounding and lots of advice to make the dipping biscotti you should do as many as you can!!!
Julie Gray
0I followed the directions but must have gone wrong somewhere. My dough was very wet and sticky but the instructions said it would be crumbly. I added a bit more almond flour to get the consistency closer to what I would do for a regular biscotti recipe. Not sure if the oven temp should be lower than stated as my loaf browned a lot before the fist bake was over, not like the photos. After the second bake the biscotti were quite toasty looking but still a bit soft. Any ideas where I might have gone wrong. I used the ingredients as stated, as well as the oven temp and other directions. My husband says he will eat them but thought they would be more crisp.
Wholesome Yum D
0Hi Julie, Sorry this recipe didn’t turn out as expected. I just want to confirm you used Erythritol?
Nancy
0These are so delicious!
Allyson Gonzalez
0Love, love, love these—-Low Carb diet allows very little in the treat dept, in my opinion. these are fabulous! Not too many ingredients & they freeze quite well. My non-low-carb friends don’t believe that they are “sugar free”.
Pamela P.
0Followed recipe except used monk fruit/erythritol blend and substituted almond extract for anise. They were not sweet enough. I don’t like things super sweet either. These were almost savory. Trying to figure out how to sweeten them. Maybe white chocolate which kind of defeats the purpose of making them sugar free.
Maya | Wholesome Yum
0Hi Pamela, These are not super sweet, just mildly sweet, but it could be a difference in the sweetener you used. That said, at this point I would drizzle them with sugar-free melted chocolate to help add sweetness.
janet
0Could I use honey or date syrup instead of the sweetener?
Danielle
0Hello Janet. I modified this recipe to incorporate honey (I’m a believer in honey over other sweeteners since it’s the least processed choice). I changed the recipe based on the following tips I found online.
• 1/2 – 2/3 cups honey to 1 cup sugar
• subtract 1/4 total from your liquid ingredients for every cup of honey
• lowering your oven temp by about 25 degrees F (honey burns at lower temp)
• Adding 1/4 tsp of baking soda for every cup of honey will help balance the flavor, and because honey is acidic the baking soda-acid reaction will add a nice rise to your baked good!
When I try a new recipe, I like to make a small batch just incase it doesn’t turn out great. For my trial batch I used 1/2 cup almond flour, 1/8 t baking soda (I didn’t have baking powder so just omitted it completely), 1/2 egg (just cooked and ate the other half), 1/2 – 1 T butter, 1/2 T honey, splash of vanilla extract (since I didn’t have almond). I didn’t modify the amount of liquids in the recipe as the tips suggested but this didn’t seem to cause a problem. I followed the process as in this recipe but dropped the over temperature 25 degrees. Since I change the temperature and volume, I started checking the biscotti earlier than the time listed and gauged when to remove it based on the look and feel described in the instructions. I shared the biscotti with my coworkers and they enjoyed them. Hope this helps!
Wholesome Yum D
0Hi Janet, I don’t recommend using a liquid sweetener in this recipe.
Paula Harris
0This developed a lot of ammonia. I cooked until very crispy (30 min first round then 20 min each side. Cookies are deep golden. I also cut oven off and left door shut to cool) all to try to get it evaporated out. But the faint ammonia smell lingered. Have you ever had that problem? The substitutes I made were lemon extract instead of almond and coconut MCT oil instead of regular coconut. I also added 1/2 cup slivered almonds. The texture is great and the sweetness (or slight hint of it) is also great. I just wish there was a way to get rid of the ammonia scent. I thought it would dissipate as actual “bakers’ ammonia” does is most crispy baked goods. “Baking soda” And “Bakers Ammonia” should be able to be substituted for each other in a 1:1 ratio and usually, that smell would indicate the cookies will develop a crisper crunchier texture. I’ve worked with previously ( with great results) so I wasn’t alarmed when I noticed it at first. But I am a bit perplexed about what could have gone wrong. Any experience with this happening to you? I am thinking the acid in the lemon extract might have caused it because I know vinegar and baking soda can cause that ammonia smell. I subbed the extract because since a bad episode in college involving an Amaretto hangover- LOL- that “Almond” extract just turns my tummy.
Wholesome Yum D
0Hi Paula, Are you saying you used Bakers Ammonia? If that is true I would assume that is where the issue came from.
Rita
0Can you use olive oil instead of coconut oil or butter? I want to make these but would rather use olive oil.
Wholesome Yum D
0Hi Rita, Yes, that would work.
Jennifer
0Thoughts on turning this into an air fryer recipe?
Wholesome Yum D
0Hi Jennifer, If your air fryer has a bake setting, you could definitely use that.
Barb
0Yummy! I didn’t have almond extract so I used vanilla and also covered with slivered almonds. DELISH.
Gregg Smith
0I just discovered you and tried the Almond Biscotti! It’s currently cooling, waiting to go in at 300. We’re counting points a la WW. Can you tell me the “Saturated fat”? The nutritional info only gives a “Fat”. I don’t know enough to know if “blank” Fat generally equals “blank” Saturated fat. ( or vice versa ) Very excited to explore your offerings!!
Wholesome Yum D
0Hi Gregg, Nutrition facts are only provided as a courtesy. If you need more specific nutrition facts you will have to add the recipe to the USDA recipe builder.
Cathy Rob
0These are so delicious and super easy to make!
Linda Smith
0Love biscotti and these turned out great! I made a couple of substitutions/additions. Used a brown sugar substitute made with erythritol and added some finely chopped walnuts and cinnamon. Next time I think I’ll add a little more sweetener and maybe a little chopped dried fruit.
Floria Whipple
0I forgot my password
Wholesome Yum D
0Hi Floria, Please use my contact form and I will get you the help you need to get back into your account. Thanks!
Raven
0These came out amazing!! And so easy to make – I was proud of myself for making such delicious biscotti.
Yelena
0Would this recipe work if eggs will be substituted by flax egg or apple sauce?
Wholesome Yum D
0Hi Yelena, I have not tested the recipe with flax eggs, so I am not sure if it would work.
Beth
0I am going to try this recipe. But, I have to know the answer to two questions first. (1) Is it possible to put some coarsely
chopped almonds in the dough without causing them to break up? and (2) MOST IMPORTANT, will this biscotti fall apart
when I dip it in coffee, before I can get it to my mouth. I love to dip and sip.
Wholesome Yum M
0Hi Beth, This recipe is absolutely dunkable! I have not tried adding chopped nuts to the recipe, but I suspect it would work if you are using a small amount (1/4 cup or less) of chopped almonds.
Maggie
0Added pistachios cause I read that in a similar recipe! My hubby loved these!
Phyllis
0Another satisfying treat! I love to have something I can nibble on with my coffee and this does the trick.
The only change I made was that I added sliced almonds.
I will definitely make this again, but probably less sweetener next time. I can envision endless varieties within this recipe.
Thank you Maya!
Terrina
0Could I use granulated monkfruit with erythritol and get the same crispy outcome? Looking forward to making these and adding some chopped almonds.
Wholesome Yum M
0Hi Terrina, Yes, it will work great! Use this Sweetener Calculator to determine how much sweetener you will need for the recipe.
Fahreen
0I love a sweet nibble with my coffee everyday and I’ve been on here hunt for good paleo recipes for a healthier lifestyle. I halved the recipe for a trial, used xylitol, and added good quality chopped dark choc. This biscotti is SPOT ON in terms of taste – super yummy! I could tell that my dough was a bit too soft (I have made many a traditional biscotti in the past). Despite of adding 1 tbspn of coconut flour, the log still remained soft after baking. And the end result was not totally crispy. I love it anyway! I know how to gauge biscotti dough and I might add more coconut flour or tapioca starch in the future but I will most certainly use this recipe as my base. Thank you. I can’t wait to make more 🙂
Gigi Houssney
0Hello, can Stevia be used as a substitute to the Erythritol?
Moe Butcher
0Can I use non blanched Almond flour? Whats the difference between blanched almond flour and non blanched?
Wholesome Yum M
0Hi Mo, I don’t recommend using non-blanched almond flour. It contains almond skins and can be very bitter, especially for baking, plus it can turn out grainy as well.
Wholesome Yum M
0Hi Gigi, This recipe needs the bulk from the sweetener. It may work if you are using baking stevia, but not a concentrated liquid or powder.
SB
0Hi,
How many net carbs per biscotti?
Also is low carb different to keto?
Wholesome Yum M
0Hi SB, This recipe has 1 net carb per biscotti. The main difference between low carb and the keto diet is the number of carbs you can consume daily. You can read more about it here: How to get started with Low Carb & Keto diets.
Heather
0Is it possible to add things like dried fruit or anything like other biscotti have or would it make the mixture fall apart? I’m not a fan of just almond but it seems like a great idea! Does it hold up to dunking?
Thanks!
Heather
Wholesome Yum M
0Hi Heather, This cookie is quite sturdy and holds up well to dunking in a cup of coffee (or tea). I think you could add some finely chopped dried fruit and it wouldn’t compromise the structure of the biscotti. Enjoy!
Jen
0Excellent recipe! My client eats this every morning with coffee, and never wants it to run out!
Farzana Younus
0Better than I expected ! Instead of almond extract , I added fennel seeds to taste like a biscotti I have tried and liked .
Eileen
0I would love to try the fennel seed. How much foods you use as a substitute?
Wholesome Yum D
0Hi Eileen, I have never tried this recipe using fennel.
Ed
0Hi. I love your recipes but I can never see the videos. Where exactly is the link? Or is there a reason why it is not showing in my browser? I’m using Google Chrome.
Wholesome Yum M
0Hi Ed, Sorry you can’t see the videos. Check to see if you have your browser in ‘Reader Mode.’ You may not be able to see the video until that is turned off.
Ed
0Hi. Thanks This is my computer. It’s never on “reading” mode. I tried other browsers but there’s no difference. I’ve never had any problem anywhere else. I see this line below the title of instructions:
“RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!”
And when I go above, I see the info in the RECIPE CARD, with ingredients and description, then a set of different pics of reader’s fav recipes, then a pin it graphic, and then above that explanation of tools and details on recipe with a couple of pictures. I just don’t understand why the video link is missing. Do you have a direct link to the video for this recipe? Thank you!
Wholesome Yum M
0Hi Ed, I am so sorry I didn’t even notice, but there isn’t a video for this particular recipe! I’ll be sure to add it to the list to create one.
Ed
0Well, I did make them and they are DELICIOUS!! Nobody would know these are keto biscotti!! To me they are even better! Great recipe~
Ed
0Thanks! Let me know when you post it, please. I have noticed the same problem with some other recipes in your site. I love them and make them without the vid but it help a lot to see the execution.
Melanie
0I did this recipe this morning. I love butter and nuts (walnuts since that’s what I have available) so I used them. These are my first biscottis and I love them. Thanks!
Maha
0I’m dying to make the gf Almond Flour Biscotti but definitely need a substitute for the erythritol. We use Julian Bakery Organic Monk Fruit (a very fine powder), and NOW organic Better Stevia (also a fine powder.) Please advise substitute quantities for this recipe, etc. Thank you.
Wholesome Yum M
0Hi Maha, I’m sorry, I don’t know if this recipe will work without the properties from the erythritol. The Erythritol helps the cookies set up and gives them that familiar biscotti crunch. If you decide to experiment try it anyway, we would love to hear how your biscotti turns out!
Joyce
0Hello! Thank you for the recipe. I only had a little question : How much carbs does it add to the dessert if we add some almonds pieces to the recipe?
Wholesome Yum M
0Hi Joyce, I am not sure, but you can copy and paste the recipe into a nutritional calculator with the amount of slivered almonds you are wanting to use for an updated set of nutrition facts.
Ann
0I followed your recipe (adding apricot bits!), increasinging the time for each step, based on my oven calibrations. I like the taste but the biscottis still are not very crisp. Can I do the 300° oven again and let cool down in warm stove? Will that work? Suggestions, please. Thanks.
Wholesome Yum M
0Hi Ann, You can leave these in your oven longer at a low temp (200 degrees F or less) or leave them out on your counter lightly covered overnight so they can crisp up.
Maggie
0I made these with my Italian aunt and cousins and we really like these! We also made traditional wheat flour biscotti, and some people could not tell the difference. I could tell the difference and honestly I like the almond flour version better. The flour seems to lend itself to the crunchy, “dunkable’ texture we all love. QUESTION: If I want to make a chocolate dough for these cookies, how much cocoa would you add, and would you adjust the amount of almond flour or any other ingredient?
Rachel
0How should these be stored? And how long do the last?
Wholesome Yum M
0Hi Rachel, In an airtight container, these cookies can last for up to a week.
Wholesome Yum M
0Hi Maggie, I’m so thrilled you loved my Low Carb Biscotti! If you would like to make a chocolate dough, I would add 1/2 c. of cocoa powder, an additional 2 Tbs of coconut oil, a pinch of salt, and an additional 2-3 Tbs of erythritol. Enjoy!
Amy
0It did not harden??
Wholesome Yum M
0Hi Amy, You can leave you biscotti in a warm oven (200 degree F or less) for an additional 20 minutes or you can remove them from the baking sheet and let harden at room temperature overnight.
Mitzi
0What would be the difference of using butter instead of coconut oil?
Wholesome Yum M
0Hi Mitzi, Both fats will give similar results, which is why they are interchangable. If you are sensitive to coconut flavor, then I suggest using butter. If you are dairy sensitive, use coconut oil.
Eileen
0Could you use ghee in place of butter?
Wholesome Yum D
0Hi Eileen, Yes you could.
Adeline Glover
0Yes I’m really interested.
Deborah
0I love this recipe. The 2nd batch I doubled the recipe, & made into round-ish loaves, also adding some Lily’s sugar-free chocolate chips. The hint about propping open the oven door while they cool is a good one. I certainly enjoy my biscotti w. a cup of Joe!
Andrea Garber
0These were outstanding!! Thank you Maya for the tips about the importance of leaving in oven to crisp up! I am gluten free and I am always looking for recipes with almond flour however, I am not strict with the keto so I did make some changes with excellent results!! I added a few mini dark non dairy chocolate chips, I added 1/4 cup coconut sugar instead of erythritol however, next time I definitely think I could eliminate the sugar altogether and just have the chocolate chips. Thanks for a GREAT recipe !!
Y
0Turned out GREAT, however more like 10 per batch and I followed step by step. I added some almond silvers and dipped in Lilys chocolate for decor
Annmarie
0I did not care for them it has no taste like a biscotti. No taste at all
Chris Grayling
0I think some of us are used to a more robust, intense biscotti, thus, these seemed rather bland. Next time I will add more almond extract or 2 tsp anise instead. Regardless, the instructions were GREAT…..how often do we find vague instructions and then wonder why the end result was disappointing. My first batch is cooling in the oven (couldn’t wait and ate the ends warm, lol).
Wholesome Yum M
0Hi Annmarie, Biscotti can be quite neutral/sweet tasting without extract or add-ins. Did you use almond extract in your recipe? It should have given your biscotti a light almond flavor.
Sandy
0Great taste. Easy to make. I put almond slivers on top before baking the first time. It gives a more nutty flavor.
Jenn
0I added 2 tablespoons of instant coffee. It gave it a nice coffee flavor.
Nita
0These are perfect! My Italian loves them, and I’m the only low-carber in the house. I just made a batch with hazelnut flour and orange oil (instead of almond flour/extract), I have also used pecan-flour with cacao nibs. They all come out beautifully. Thanks for sharing.
Ronalyn Hurley
0I haven’t made the Biscotti yet because I want to watch the video first but I’ve searched and searched and cannot find a link for it.
Wholesome Yum L
0Hi Ronalyn. There isn’t currently a video for the Biscotti recipe. I’m sorry. I hope you will still make it.
Marlene
0Excellent recipe, easy and fast! I was googling a recipe with few ingredients to use almond flour I had left. This was the best find. Thank you!
Susan LaRiccia
0These are cooling in the oven as we speak. I had to adjust my cooking times to satisfy my twitchy oven. The tweaks that I made are only a few. I added a small handful (like less than a 1/4 cup) of sliced almonds. I added 3/4 tsp almond extract and filled the rest of the tsp up with vanilla extract. I also added one packet of True Lemon which is pure crystallized lemon juice. I use it frequently in cooking when I want the flavor but not added moisture. In hindsight, I should have added a packet of True Orange as well. Following the directions, they are crisping up nicely. After they are cooled I plan to dip the bottoms in melted Lily’s chocolate just because I feel like being a titch extra. These are gonna be AWESOME!! Thanks for the recipe!!
Kristy
0These were good. Not sweet enough for me. Going to double the sweetener. My husband was so happy to have biscotti. Great texture. Left in oven to crisp as suggested. Will make again. Thanks for this recipe.
Pam Cameron
0They came out ok, but not like biscotti. The texture was more mealy, crumbly and not crisp and firm as I’m used to. I let them cool in the warm oven and left them out over night hoping they would be a little more crisp, but still more like an almond cookie. They taste good, though I’ll add a bit more sweetener next time. They are a good cookie, but different. I added anise and slivered almonds and used almond liqueur instead of almond extract. I brushed a bit of egg white on the top which helped form a nice golden brown crust.
Maya | Wholesome Yum
0Hi Pam, Did they cool in the oven with the door propped open? That really makes a big difference.
Trish Mcelhannon
0I added almonds and drizzled melted Lilly’s chocolate chips over it. Delicious!!