Christmas is my absolute favorite time of year, and baking is a huge part of the magic for me. I love spending hours in the kitchen, experimenting with new recipes and creating delicious treats to share with loved ones. This year, I’m especially excited to be hosting Christmas and bringing back a beloved family tradition: almond flour biscotti.
Growing up, biscotti was a constant presence during the holidays. My mom would bake batches every week, and I remember eagerly anticipating the crispy, flavorful treats.
I have such fond memories of enjoying these biscotti with a cup of hot cocoa by the fireplace, creating cozy moments that I cherish to this day.
These Almond Flour Biscotti are not only incredibly delicious, but they are also naturally gluten-free, making them perfect for everyone to enjoy. The rich almond flavor shines through in every bite, creating a truly delightful holiday treat.
I love the process of making these twice-baked cookies. The first bake creates a soft loaf, and the second bake transforms it into the signature crisp, crunchy biscotti. Dipping them in coffee or tea is an absolute must! Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guarantees delicious results.
So, this holiday season, I encourage you to try your hand at making these Almond Flour Biscotti. They are sure to become a new family favorite, just as they have been for me.
Enjoy the process of baking and the joy of sharing these special treats with loved ones. Happy Holidays!
Ingredients
Almond Flour
This is the star of the show! Almond flour adds a delightful nutty flavor and texture to the biscotti. It’s also naturally gluten-free, making these cookies perfect for everyone to enjoy. I like to use finely ground almond flour for the best texture, but if you can only find a coarser grind, you can pulse it in a food processor a few times to make it finer.
Baking Soda and Salt
These baking essentials work together to leaven the biscotti, giving them a slight rise and a light, airy crumb. The salt also helps to enhance all the other flavors in the recipe. Just a pinch is all you need!
Pistachios
These little green gems add a delightful salty crunch and a vibrant pop of color to the biscotti. Feel free to get creative with your nuts here! Chopped walnuts, pecans, or even hazelnuts would all be delicious substitutes. I like to toast my nuts before adding them to the batter for an extra boost of flavor.
To toast nuts, simply spread them on a baking sheet in a single layer and bake in a preheated oven at 350°F for 5-7 minutes, or until fragrant and golden brown. Let them cool completely before chopping and adding them to the dough.
Cinnamon
Warm and inviting, cinnamon is a classic Christmas spice that adds a touch of cozy warmth to the biscotti. Did you know that cinnamon is actually the inner bark of a tree? It’s harvested, dried, and then ground into the powder we know and love.
Ceylon cinnamon is considered to be the “true” cinnamon and has a more delicate flavor than cassia cinnamon, which is more common in grocery stores.
Large Eggs
Eggs help to bind the ingredients together and contribute to the structure of the biscotti. Make sure your eggs are at room temperature for the best baking results.
Honey
Honey adds a touch of sweetness and moisture to the biscotti. It’s also a natural sweetener, which can be a nice alternative to refined sugar.
There are so many varieties of honey out there, each with its own unique flavor. Clover honey is a mild and versatile option, while wildflower honey can have a more floral or herbal flavor. Choose your favorite honey to add a subtle touch of sweetness to your biscotti.
Butter
Butter adds richness and flavor to the biscotti. When it comes to baking, most recipes call for unsalted butter. This is because unsalted butter allows you to control the amount of sodium in your baked goods.
If you only have salted butter on hand, you can use it in a pinch, but be sure to reduce the amount of added salt in the recipe by about 1/4 teaspoon.
Almond Extract
Almond extract intensifies the almond flavor of the biscotti. A little goes a long way with this extract, so be sure to add it just a teaspoon at a time until you reach the desired flavor intensity.
Raisins (Regular or Golden)
Tart and chewy, raisins add a pop of sweetness and fruitiness to the biscotti. They also add a beautiful pop of color! If you don’t have raisins on hand, you could also use chopped dried cherries or chopped dried apricots.
Step-By-Step Instructions For The Recipe
1- Let’s get started baking these delicious biscotti! First, preheat your oven to 325°F (170°C) and line a baking sheet with parchment paper. Trust me, lining the baking sheet will save you a ton of scrubbing later – these biscotti get nice and sticky!
2. In a large bowl, we’ll combine all our dry ingredients. Almond flour is the star of the show here, and I recommend using finely ground almond flour for the best texture.
If you only have a coarser grind, don’t worry – you can pulse it in a food processor a few times to make it finer. We’ll also be adding baking soda, salt, and cinnamon for a touch of warmth.
3- In a separate bowl, we’ll whisk together the wet ingredients. This includes eggs, honey, and melted butter. Make sure your eggs are at room temperature for the best results. I learned this the hard way once – cold eggs make the batter seize up!
4- Once the wet and dry ingredients are prepped, we’ll gently combine them until just combined. Don’t overmix, or your biscotti will be tough. Now comes the fun part – folding in the chopped pistachios and raisins! You can get creative here with your mix-ins. Chopped walnuts, pecans, or even hazelnuts would all be delicious.
5- Now, here’s a step where I almost went wrong – transferring the dough to a lightly floured surface and forming it into two rectangular loaves. Don’t skimp on the flour here, or the dough will stick to your hands like crazy. Gently nudge the dough into two even loaves and pop them in the preheated oven for 20 minutes, until golden brown.
6- The next part is key to achieving that perfect biscotti texture. We’ll reduce the oven temperature to 250°F (120°C) and then slice the baked loaves into 1/2-inch thick slices. Arrange the slices back on the baking sheet and bake for an additional 20 minutes, or until they’re crisp and dry.
7- Once the biscotti are baked through, let them cool completely on the baking sheet. Then, store them in an airtight container at room temperature for up to a month, or freeze them for up to 6 months for a longer shelf life. Enjoy your delicious homemade biscotti!
The Gift Of Biscotti
These biscotti make wonderful homemade gifts! Package them in festive tins or cellophane bags with a ribbon. You can even create custom labels with a handwritten note. It’s a thoughtful and delicious way to show someone you care.
Tips & Tricks for Perfection
Tip # 1 – For Nuts
If you have a high-powered blender, you can actually grind your own almonds into almond flour! It adds a fresh, intense almond flavor that you won’t find in store-bought flour. I tried this once, and the aroma that filled my kitchen while blending the almonds was incredible.
Tip # 2 – For Honey
To enhance the honey flavor, gently warm the honey in a small saucepan over low heat before adding it to the wet ingredients. This helps to release the honey’s natural sweetness and aroma.
Fair warning: Don’t overheat the honey, or it will lose its flavor and become too thick to work with.
Tip # 3 – Cool It Down
After the first bake, let the loaves cool completely on the baking sheet before slicing them. This allows them to firm up slightly, making them easier to slice evenly. I’ve learned this the hard way – trying to slice warm loaves results in uneven pieces and a bigger mess!
FAQs
Can I make the dough ahead of time?
Absolutely! You can easily make the dough a day or two in advance. Simply wrap it tightly in plastic wrap and refrigerate it. Bring it to room temperature for about 30 minutes before shaping and baking. I find that letting the dough rest overnight actually enhances the flavor.
Can I toast the nuts ahead of time?
Yes, definitely! Toasting the nuts beforehand adds a wonderful depth of flavor. Spread them on a baking sheet and toast them in a low oven (around 300 degrees F) for a few minutes, keeping a close eye on them so they dont burn. Let them cool completely before adding them to the dough.
What if I dont have dried cranberries?
No problem! You can use other dried fruits like dried cherries, raisins, chopped dried apricots, or even chopped dried figs. You can also add a mix of dried fruits for a more complex flavor profile. I once used a combination of dried cranberries and chopped dried cherries and it was a delightful surprise.
Can I freeze the biscotti dough?
Yes, you can freeze the dough for up to 3 months. Shape the dough into loaves, wrap them tightly in plastic wrap, and then place them in a freezer bag. When you are ready to bake, thaw the dough in the refrigerator overnight.
How long will the biscotti stay fresh?
Properly stored, these biscotti can stay fresh at room temperature for up to a month. Store them in an airtight container in a cool, dry place. You can also freeze them for up to 6 months.
Almond Flour Biscotti
Ingredients
- 3 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pistachios
- 1/4 cup raisins
- 2 large eggs at room temperature
- 1/2 cup honey
- 1/2 cup unsalted butter melted
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 325°F (170°C). Line a baking sheet with parchment paper.
- Combine dry ingredients: In a large bowl, whisk together almond flour, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a separate bowl, whisk together eggs, honey, melted butter, and almond extract.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in mix-ins: Gently fold in the chopped pistachios and raisins.
- Shape the dough: On a lightly floured surface, shape the dough into two long, rectangular loaves.
- First bake: Place the loaves on the prepared baking sheet and bake for 20 minutes, or until lightly golden brown.
- Slice and second bake: Reduce oven temperature to 250°F (120°C). Remove the loaves from the oven and let them cool slightly on the baking sheet for 5 minutes. Slice each loaf diagonally into 1/2-inch thick slices. Return the slices to the baking sheet and bake for an additional 20 minutes, or until crisp and dry.
- Cool and store: Let the biscotti cool completely on the baking sheet before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to a month, or freeze for up to 6 months.
Notes
- For a nuttier flavor, toast the pistachios before adding them to the dough.
- Substitute other nuts such as walnuts, pecans, or hazelnuts.
- Use different dried fruits like dried cherries, raisins, or chopped dried apricots.
- Add a touch of orange zest or lemon zest for a citrusy twist.
