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Gluten-Free Almond Biscotti Recipe (Low-Carb, Sugar-Free)

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  • Author: Claudia Curici, Health Coach
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes (up to 45 minutes)
  • Total Time: 1 hour 10 minutes
  • Yield: 15-20

Description

These sugar-free and gluten-free almond biscotti are just as good as the original Italian biscotti. Follow the basic recipe or use your creativity to create other flavors. They are easy to make and are a delightful and crunchy sweet treat for your coffee or tea; they are great for entertaining or as a travel snack and make the perfect little gift for your health-conscious friends. 

Ingredients

DRY INGREDIENTS

  • 1 cup tigernut flour + 1 tablespoon
  • 3/4 cup blanched almond flour 
  • 2 tablespoons tapioca flour
  • 1 teaspoon baking powder 
  • 1/4 teaspoon salt
  • 1/2 cup blanched slivered almonds
  • 1/4 cup dry unsweetened cranberries (other dry fruits could work too, like dates chopped into small pieces)

WET INGREDIENTS

  • 2 pasture-raised eggs
  • 1/4 cup avocado oil or extra virgin olive oil
  • 2 tablespoons monk fruit sweetener (or your favorite sweetener)
  • 1/2 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • zest of one organic lemon (optional)

EXTRA

  • 2–3 tablespoons cassava or sorghum flour for kneading and shaping the dough

Instructions

  1. Preheat the oven to 350F/170C.
  2. Prepare a large baking sheet with parchment paper.
  3. Mix the dry ingredients in a large bowl. 
  4. Combine the wet ingredients in a smaller bowl. 
  5. Make a well in the dry ingredients, add the wet mixture and start incorporating the flour in the wet mixture with a spatula until you have a dough.
  6. Take the dough out on a working surface powdered with some cassava or sorghum flour, and gently knead it with your hands until you get a soft texture dough that holds together. 
  7. Portion the dough into two equal parts and roll each of them with the palm of your hands in the shape of a cigar.
  8. Put the two cigars on the baking sheet and flatten them out (see pictures). The size will be about 8 inches x 4.5 inches (20cm x 11.5cm).
  9. At this stage, they are ready for the first bake for 25 mins at 350F/170C. 
  10. After the first bake, take the baking sheet out and let the dough cool for about 15-20 minutes, and turn the oven down to 300F/150C.
  11. Gently transfer the logs on the cutting board and slice them at an angle (about 1/2 inch or more thickness). This is the most sensitive step of the whole process. You need a really good sharp knife (don’t use a serrated knife), and you must do it slowly and gently. 
  12. Once you slice them all, put them back on the same baking sheet and bake them again, at 300F, for about 10-20 minutes. Take them out half-time and turn them on the other side. Depending on the oven, the baking sheet, and how thick or moist the slices are, it can take even 30 minutes to get completely dry and golden brown. They are ready when they look and feel dry. 
  13. Once they are ready, let them cool and store them in an air-tight glass or cookie jar in the refrigerator. 
  14. I love to make a few batches and freeze them; they last for up to 3 months and thaw quickly. 

Notes

Use your creativity to make variations of flavors. I love chocolate and pistachio (see post for details) with orange and warming spices, especially for the holiday season.  See post for more details. 

Find it online: https://creativeinmykitchen.com/italian-almond-biscotti-with-tigernut-flour/