Paleo Italian Almond Biscotti
Indulge in the crunchy, nutty perfection of Paleo Italian Almond Biscotti, a guilt-free spin on a classic Italian treat. Crafted with wholesome almond flour, naturally sweetened with coconut sugar, and infused with fragrant vanilla and almond extracts, this recipe is entirely grain-free and dairy-free, making it perfect for paleo or gluten-free lifestyles. Sliced almonds add an irresistible texture, while a double-baking technique ensures these biscotti achieve their signature crispness. Ready in under an hour, these golden-brown delights pair beautifully with your favorite coffee or tea, making them an ideal snack or after-dinner treat. Enjoy the timeless flavors of Italy with this easy, healthy biscotti recipe the whole family will love!
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Ingredients
- 2 cups almond flour
- 0.5 cup coconut sugar
- 1 teaspoon baking powder
- 0.25 teaspoon sea salt
- 0.75 cup almonds, sliced
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium mixing bowl, whisk together the almond flour, coconut sugar, baking powder, and sea salt until well combined.
Step 3
Add the sliced almonds to the dry ingredients and gently mix to distribute evenly.
Step 4
In a separate small bowl, beat the large eggs with the vanilla and almond extracts until well combined.
Step 5
Pour the wet ingredients into the dry ingredients and stir with a spatula until a dough forms.
Step 6
Transfer the dough onto the prepared baking sheet and shape it into a log approximately 12 inches long and 3 inches wide. Flatten the top slightly.
Step 7
Bake in the preheated oven for 20-25 minutes, until the log is golden brown and firm to the touch. Remove from the oven and allow to cool for about 10 minutes.
Step 8
Reduce the oven temperature to 300°F (150°C).
Step 9
Using a serrated knife, carefully slice the log into 1/2-inch thick biscotti. Arrange the slices back on the baking sheet, cut side down.
Step 10
Return the biscotti to the oven and bake for another 10 minutes. Flip the biscotti to the other cut side and bake for an additional 5-10 minutes, until both sides are golden and crisp.
Step 11
Remove from oven and let cool completely on a wire rack. Store in an airtight container for up to two weeks.
Nutrition Facts
| Serving size | (506.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2196.5 |
| Total Fat 147.6g | 0% |
| Saturated Fat 13.3g | 0% |
| Cholesterol 372mg | 0% |
| Sodium 1172.9mg | 0% |
| Total Carbohydrate 181.3g | 0% |
| Dietary Fiber 31.1g | 0% |
| Total Sugars 129.7g | |
| Protein 71.7g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 696.0mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 747mg | 0% |
Source of Calories