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4-ingredient vegan almond flour biscotti that are grain-free, oil-free, low in sugar, and keto (with one ingredient swap). They are crisp, but not too hard, easy to make, and very versatile.***LOVE***
Whether you have made biscotti multiple times or never, you must give my almond flour biscotti recipe a try.
It just may be the only biscotti recipe you’ll need from this point forward.
I mean it, it’s just that good. And easy, too. Simply mix 4 ingredients (plus water & optional salt) in one bowl.
The cookies are firm and crisp, as good biscotti should be, but not too hard. No one should have to sacrifice their teeth for great biscotti.
I also have THE TIP you need to cut perfect biscotti slices (without smooshing), which works for this and all other biscotti recipes.
Let’s do this!
As mentioned above, mix your 4 ingredients–blanched almond flour, sugar (I used coconut sugar, but use what you like), arrowroot or tapioca starch, and baking powder (plus salt; you can leave this out if you need to watch your sodium). Stir in 3 tablespoon of water, stir until blended, and then plop the dough in the center of a parchment paper-lined cookie sheet.
Next, shape the dough into an even rectangle that is about 11 inches long, 2 and 1/2 inches wide, and just over 1/2-inch thick. It does not need to be perfect, but it’s worth pulling out a ruler so that it is close to the specified size and thickness.
Bake the log in a preheated oven (350F) for 18 to 23 minutes until golden brown and the center of the dough log feels more or less set/firm.
Now, THE TIP!!!
Once the log is baked, remove from the oven to cool completely, and then…refrigerate it until it is cold!
You can even bake the log a day in advance and then complete the slicing and second bake the next day.
Chilling the log allows for perfect slices with a bare minimum of crumbs; the log will smoosh when sliced, nor fall apart. It’s so foolproof, you can cut the log extra thin for biscotti thins.
This chilling step is especially important if you decide to add extras to the dough, such as dried fruit and nuts, and it is the only way to go (imho) if choose to add chocolate chips or chunks. If you slice the log while the chocolate is warm or at post-bake room temperature, it will smear allover the place. While delicious, it is not pretty. Chilling solves all!
Once sliced, send the biscotti back to the oven, at a much lower temperature than the first bake.
The objective of the second bake is to dry out and crisp the biscotti, so low and slow is the way to go. For these, I baked the slices at 250F for 20 minutes, flipped the slices over, and baked for 20 minutes longer.
Finally, turn off the oven and leave the biscotti inside, door closed, until completely cooled. This allows them to finish drying to perfect crispness!
Your biscotti are ready!
As a coffee and tea lover, I am keen on the fact that these are perfect dunkers (no biscotti mush at the bottom of my mug).
While these are perfection when made as plain as can be, somtimes–especially around the holidays–you may want plus-perfect. If such is the case, consider adding all kinds of different flavorings and stir-ins, such as:
Chocolate: About 1/2 cup. Any variety of chips or chunks. You could also melt chocolate and dunk or spread the cooled biscotti with chocolate.
Extracts & Zests: Add about 1 teaspoon. Vanilla, almond extract (only 1/2 teaspoon or less), citrus zest (e.g., lemon, lime, orange)
Nuts or Seeds: About 1/2 cup total. If the nut pieces are large, give them a rough chop before adding to the dough.
Chopped Dried Fruit & Coconut : About 1/2 cup total. Flaked coconut, cranberries, apricots, raisins, mango, you name it!
Booze: Replace 1 to 2 tablespoons of the water with liqueur or spirits.
Happy baking, everyone!
More Amazing Vegan & Gluten-Free Biscotti Recipe to Try:
- Almond Flour Biscotti {4 ingredients, oil-free, grain-free}
- 2-Ingredient Coconut Biscotti {grain-free, oil-free}
- 100% Oat Biscotti
- Chickpea Flour Biscotti {grain-free}
- Coconut Flour Biscotti {grain-free}
- Chickpea Flour Biscotti Thins {vegan, grain-free}
- Vegan Pumpkin Almond Flour Biscotti {keto option)
4-Ingredient Vegan Almond Flour Biscotti {Keto Option}
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 mins
- Yield: 22 biscotti 1x
Description
4-ingredient vegan almond flour biscotti that are grain-free, oil-free, low in sugar, and keto (with one ingredient swap). They are crisp, but not too hard, easy to make, and very versatile.***LOVE***
Ingredients
- 1 and 3/4 cups (196 g) blanched almond flour
- 1/4 cup coconut sugar (see notes for options)
- 2 tablespoons arrowroot or tapioca starch
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3 tablespoons water
Instructions
- Preheat oven to 350F. Line a large cookie sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut sugar, arrowroot, baking powder and salt. Add the water, stirring until completely combined.
- Scrape dough into a mound in the center of the prepared cookie sheet. Shape dough into a log that measures roughly 11 inches long, 2 and 1/2 inches wide, and just over 1/2 an inch high.
- Bake in the preheated oven for 19 to 23 minutes or until light golden brown and the center is set & firm to the touch. Remove from oven, turn oven off, and cool completely on sheet,. Refrigerate frigerate at least 1 hour until cold. Using parchment paper, lift log onto a cutting board.
- Preheat oven to 250F. Slide log off of parchment paper and place paper back on cookie sheet.
- Using a sharp knife, cut log crosswise, on the diagonal, into 22 biscotti. Place slices cut side down on paper-lined cookie sheet.
- Bake biscotti for 20 minutes. Remove sheet and, using spatula, turn over biscotti. Return to oven and bake for 20 minutes longer. Turn oven off, keep door closed, and let biscotti remain in oven for 1-2 hours until cooled (this further dries them).
Notes
Storage: Store the cooled biscotti in an airtight container at (cool) room temperature for up to 1 week, the refrigerator for 3 weeks or the freezer for up to 6 months.
Sweetener: Feel free to use an equal amount of your favorite granular sweetener, including brown sugar or granular sugar alternative.
Keto Option: Replace the coconut sugar with an equal amount of keto brown sugar substitute (e.g., one made by Swerve, Truvia, or Sukrin Gold). Keto Macros–Carbs: 2.5 g, Sugars: 0.3 g, Calories: 53
- Category: Cookies, Dessert
Nutrition
- Serving Size: 1 biscotto
- Calories: 68
- Sugar: 2.5 g
- Sodium: 48.6
- Fat: 4.8 g
- Saturated Fat: 0.3 g
- Carbohydrates: 4.5 g
- Fiber: 1 g
- Protein: 1.9 g
- Cholesterol: 0 mg
These were amazing! I used brown sugar instead of coconut and glutinous rice flour instead of tapioca starch. I had to add a touch more water, but they came out great, if a little on the dense side.
I added 1/4 c chopped almonds and 2 T spiced rum. Just a note- if you’re using alc that’s already sweet, definitely reduce the sugar level!
Will definitely be making these again 🙂
★★★★★
Wonderful, Audrey!!!
I started making them with my son. We measured the almond flour, sugar, baking soda and salt then I thought I missed something when I read only three teaspoons of water. We were pleasantly surprised how it came together and what a nice texture these have. Thank you for the recipe. It filled the bill for our family’s different diet and health needs (vegan, gluten free, diabetic and heart pt)!
★★★★★
This is my second go round with this inspiring biscotti recipe! I love the ease and adaptability that this recipe allows. Before I became vegan, I enjoyed making regular biscotti…well, I enjoyed eating them, making them was a bit of a chore. These are so easy and tasty as well! Last time I made cranberry pistachio with 1 T of a booze I can’t recall, probably Cointreau. This time I repeated that but used Amaretto and then made a second round with blanched almonds, orange zest and Cointreau. Both are superb. They keep well and really enhance morning coffee drinking and afternoon tea!!
★★★★★
Susan, this fills my heart with joy! I love the sound of your variations and I am sohappy these work for you. Also love that you are a fellow morning coffee and afternoon tea drinker 🙂
Was a bit skeptical…being Italian, I have pretty high standards when it comes to biscotti. But, this one makes the grade! I added 1/2 tsp. Almond extract and 1/2 c. of chopped sliced almonds…might try some anisette next time but this recipe is definitely a keeper!
★★★★★
Excellent, Camilla! So happy to hear these met your standards, that is high praise!
I made biscotti today based on this recipe and you instructions to add-ones Camilla. I added nuts, orange zest, and cardamom to it and they turned out delicious… it was my first time making biscotti and I look forward playing with other ingredients. Thank you for the recipe… we loved it!
Wonderful, Priscila! 🙂
Hello!
This recipe looks amazing; however, I am limited on ingredients! Is there a way to make these without the Tapioca starch or arrowroot?
Thank you so much! I cannot wait to make these!
Hi Ashley! I understand re: the limited ingredients these days. If you are ok with cornstarch, you can definitely use that, if that’s what you have on hand. Cassava flour would also work. If you have coconut flour on hand, 1 to 1/2 tablespoons should work (start with one tablespoon). If you are ok with grains, or more traditional ingredients, you could use an equal amount of all purpose gluten-free flour blend or even regular all-purpose flour.
Camilla;
This seems to have very little water.
I’m about to make these and wanted to check that the amount of water is in Tabkespoons.
Thanks;
Ken
Hi Ken,
Yes, it is correct. It will seem like too little at first, but keep stirring, it comes together into a thick dough. That being said, there can be some slight variations in almond flour brands, so if you need to add a touch ore water, do (but only a tiny bit at a time).
Cheers.
I’ve baked it with xilytol and without tapioka strach. It’s good👍
Oh good, thanks so much for sharing! 😊
Thank you for this delicious recipe, I made it today, I added roughly ground Anis and Fennel, it tastes amazing.
That sounds so good!
Can you use almond meal instead?
Hi Renay! It does not always work as a sub, but yes, it should work very well in this recipe 🙂
Thanks!
Mine came out completely dense, no crumb but they taste good. I added a tsp of extract and subbed a TBsp of liqueur for water.
Hi Lani,
The biscotti become more tender after a day of sitting. If you want a crumblier biscotti, you can replace a tablespoon of the liquid with the oil/fat of your choice.
The variation in density of biscotti varies a lot with traditional recipes, too. Some biscotti are much harder and more dense (because they do not include oil; the only fat may come from 1 or 2 eggs. These are more typical with traditional Italian recipes, made for dunking in coffee, etc). Most American-style biscotti have a significant amount of fat added to them so that the texture is more like a traditional cookie.
I substituted monk fruit sweetener, I added 1 tsp vanilla, 1/4 cup chopped walnuts and some zested orange rind. They are delicious! I can’t wait to try other variations. Thank you so much for this recipe!
★★★★★
That sounds so delicious, Jeanna! And thanks for sharing the monk fruit option, that’s so helpful 😊
Hi- this recepic looks great! Can I sub the arrowroot strach for potato starch? And the sugar for honey? Thanks!
Hi Tal, Yes, absolutely!
Hello! Thank you for the recipe 🙂 I tried it with some cranberries and chocolate chips and it smells amazing. But it also comes out a lot darker than your biscotti. Even before baking. Any idea what I might be doing wrong?
★★★★
Hi Chui!
Love the sound of your additions!
Regarding the darkness: I am going to guess that it is one of two things (since you said the dough was dark, too)
(1) the coconut sugar: I have seen a LOT of variation in coconut sugar color. The one I use is medium dark, but I have purchased some brands that are VERY dark; (2) the almond flour: is there any chance you used almond meal? It’s almond flour either the skins left on (as opposed to blanched almonds) . That will definitely lead to darker dough and biscotti.
Think i need to double the recipe as making the log 2.5 in wide is a VERY small biscotti. I think at least a 4 in wide would make them more like a traditional biscotti.
Hi luv2cook,
True, these are not super-big, but they can be much longer than 2.5 inches when you slice them on the diagonal (depending on how deeply you cut the diagonal). The end pieces will be shorter, but you can create biscotti that are 5+ inches long if you want to cut at a deep diagonal 🙂
Hi – Help Please,,
For first bake – do you cool this in the oven or on the counter..
This step: Turn oven off, cool completely on sheet, and then refrigerate at least 1 hour until cold.
Hi Elisa,
Remove from oven to cool after first bake. I’ll change that to clarify, thanks for alerting me! 😊
Awesome – simply awesome. Since having to go gluten and dairy free, and living in a country where these diets are not supported by food manufactures, I have struggled as I make everything for myself. There was no CRUNCH in my life. And now I’ve found it. Thank you
★★★★★
You are so welcome, Fife! So happy to know that these work for you, friend 😊
Wow, these came out amazing. The base recipe is very plain, but when you add in extras, it’s incredible, in taste and texture. I added lemon zest, craisins and white chic chips to one batch. The other was vanilla extract and mini chocolate chips. Thanks for the recipe!
I love your additions, Chavi! I love having a good base recipe, then you can let your imagination fly with the add-ins, just as you have done 🙂
Hi! I made these and absolutely LOVED them! I wanted to ask if there was anyway I could make these into pumpkin biscotti? Could I add in the pumpkin purée and decrease the water a bit? Please let me know, thanks!
Hi Yasa! So glad you liked them! And..you inspired me. I will post a pumpkin version of the biscotti in the next day or so (it took a bit of tweaking).
I made this today. So tasty 😋
After baking the loaf, I left it outside for a few hours. When I returned to it, it was ready to cut. I put the pieces on a perforated cookie sheet and left them in the oven from which I had just removed banana bread. The oven was warm, but off. I took them out after about half an hour. Perfection! Thank you 😊 I will be serving these to friends this weekend! Num!
★★★★★
I am going to try making these but how do you get 4 ingredients when I count 6?
Hi Heath! I do not include tap water as an ingredient, nor salt, since the salt is optional 😊 (I mention this in the post) Cheers!
Hi,they look like perfect!!!
I know it’s an old post,but i’ve got a question… may i substitute almond flour with coconut one? My husband has some problems with nuts!!
Thank you
HI Valentina! Alas, coconut flour cannot be subbed for the almond flour in these, it is quite different. However…your question made me realize that I have not offered an all-coconut flour (no nuts/nut flour) biscotti. One is in the works and I will post later this week! Also: I have a number of other all-coconut (no nut) cookies on the site in the meantime 🙂
what about replacing with just gluten free flour?
Hi Sandra,
Alas, it most likely will not work for this particular recipe. The reason is that almond flour is very high in natural fat, so they can be made without added fat. The almond flour also has a natural flavor , when baked, that would be missing with a gluten-free flour blend. Sorry, Sandra!
This sounds really excellent! Though, due to supplies being limited where I am currently, I was wondering if cornstarch or potato starch would work in place of arrowroot, and if powdered sugar could work in place of the crystallised?
OMG Camilla! I made the biscotti – so easy and superb! Thank you again for another excellent recipe! I will be making these over and over and over again!
Oh, that’s wonderful Thea! So glad they worked well for you!!!
I made these for Thanksgiving dessert – amazing! Thank you and Happy Thanksgiving!!!!
Yay! xoxoxo
A friend who owned a tea shop years ago used to make homemade biscotti with small diced crystallized ginger. I see your recipe with ginger in my future. Thank you so much for all of your hard work bringing us wonderful recipes
Annie, I can attest that these are the bomb with candied ginger (I add about 3/4 teaspoon of vanilla and 1/2 teaspoon ground ginger, plus about 1/3 cup chopped candied ginger). Thank YOU so much for the feedback! xoxo