Since I’ve been eating so much biscotti lately, I wanted to make a slightly healthier version gluten free biscotti using almond flour. There are lots of recipes for it on the Internet, and I tried two — one from Camilla at Power Hungry and another from Molly at What Molly Ate. They were both so awesome that I couldn’t choose a favorite and ended up combining elements from both. The end result is an almond flour, arrowroot and maple syrup biscotti that bakes up with a very smooth, fine texture.
I love the smooth texture of the almond flour biscotti crust. I think this is due in part to the arrowroot, but also to the maple syrup because when made with 1/3 cup maple syrup the crust was smooth, but when made with a mixture of syrup and coconut sugar, it had a few cracks.
The advantage to the maple syrup/coconut sugar mixture is that the biscotti bakes up a little taller. So use all maple syrup or a combo of syrup and coconut sugar.
Another funny thing was that I thought the biscotti was so good it didn’t need chocolate. I added some anyway and it was even better, so I recommend the chocolate version.
Maple Almond Flour Biscotti
- 2 cups blanched almond flour 200 grams
- 1/4 cup arrowroot flour
- 1 tsp baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter softened (24 grams)
- 1/3 cup maple syrup OR use 1/4 cup maple syrup and 2 T. coconut sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract optional
- ½ cup chopped dark chocolate I used Dove Dark
- Egg wash 1 beaten egg mixed with a little water (you’ll have leftover egg wash)
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix the almond flour, arrowroot, baking powder and salt together in a large bowl. Add the softened butter and stir until butter is evenly blended.
- Add the maple syrup and extracts, then stir everything together to make a soft dough.
- Divide dough in half and shape each half into two logs, each about 4 inches long, 2 1/2 inches wide and a little less than an inch tall. If you prefer you can make one log that is 8 inches long, but I prefer to make two small ones for more edge pieces.
- Bake for 28 minutes. Biscotti should be golden brown. Let cool to room temperature, then put in the refrigerator and chill for several hours or overnight.
- Heat the oven to 250.
- Cut the cold biscotti into 1 inch (or make slightly thinner if desired) slices.
- Stand biscotti on a baking sheet and bake for about 35 minutes at 250. If for some reason your biscotti slices won’t stand (say, you cut them super thin!), you can lay them on their sides and flip.
- Let the biscotti cool completely. It will crisp as it cools.