Free Printable: Low Carb & Keto Food List

• Your Coffee Needs My Almond Biscotti Recipe
• Ingredients & Substitutions
• How To Make Almond Flour Biscotti
• My Recipe Tips
• Almond Biscotti Recipe card
• More Coffee Pairing Recipes
• Recipe Reviews

Your Coffee Needs My Almond Biscotti Recipe

I originally created these almond biscotti years ago, inspired by a batch my husband’s aunt brought to my baby shower (which feels like a lifetime ago — almost 10 years). I recently gave it a little makeover with extra testing to get the timing and ratios right. My new version has a better texture and more add-ins… and it’s just as satisfying with a hot cup of bulletproof coffee . Here’s why I think this almond flour biscotti is worth making (again):

• Toasty almond flavor in every bite – The almond flour gives these biscotti a naturally nutty flavor, and a splash of almond extract takes it even further. It’s rich, buttery, and just a little sweet.
• Easy method to get the crunch – Most biscotti recipes get crisp from baking twice (in a loaf and then sliced) and so does mine, but I also use a trick I discovered years ago to get them crunchy at the very end.
• Great for gifting or make-ahead – They keep so well, I usually bake a double batch: One to stash for the week, and one to wrap up for friends or holiday trays.

If you love something crunchy with your coffee like I do, grab your baking sheet and make this almond biscotti recipe with me!

“These are DELICIOUS!! I followed your recipe exactly and my husband, my daughter, and whoever tastes them say they are SO GOOD! I’ve been making a double batch and they go so quickly that I don’t get a chance to freeze them.”

-Rosa

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my almond biscotti recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Wholesome Yum Blanched Almond Flour – This is my go-to instead of all purpose flour, and particularly fitting for biscotti where we want that almond flavor, anyway! It’s super fine (not gritty at all). I tested many brands before creating my own, and this one gives the best texture every time.
• Sweetener – These do turn out more crispy using erythritol or regular sugar, but I still prefer to make them with Besti sweetener . It doesn’t leave the cooling aftertaste of erythritol or the sugar spike of actual sugar, and I don’t mind my almond flour biscotti a tiny bit softer. If it’s crucial for you to have them super crisp, choose either sugar or erythritol.
• Unsalted Butter – Coconut oil works too if you want a dairy-free version, but butter gives a richer flavor and better browning.
• Almond Extract – I love this brand for a great nutty flavor that doesn’t fade when baked. One reader used vanilla extract instead and still loved it, and I’ve also tried a hazelnut version if you want to mix it up.
• Egg (to hold the dough together), Baking Powder (make sure it’s fresh!) and Sea Salt
• Optional Additions – My favorite combo is sugar-free dried cranberries and pistachios . I’ve also dipped them in melted dark chocolate chips and added sliced almonds as add-ins.

How To Make Almond Flour Biscotti

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix dry ingredients. Combine the almond flour, sweetener, salt, and baking powder in a large mixing bowl.
2. Add wet ingredients. Stir in the egg until a dough forms. Whisk the melted butter and almond extract in a small bowl, then mix that into the dough. Fold in your favorite add-ins.

1. Shape & bake. Form the dough into a wide, flattened log on a lined baking sheet . Bake until the top turns golden and feels set, but the center stays slightly soft. Let it rest on the counter until it’s just warm.
2. Slice and arrange. Place the loaf on a cutting board and use a sharp knife to gently slice it. (I sliced straight down, but you can cut at an angle for longer biscotti if you like.) Arrange the biscotti slices on the baking sheet, cut side down.
3. Bake again for crunch. Bake the almond biscotti until the bottoms start to turn golden, then flip and do the same for the other side. Turn off the oven, crack the door open, and let them cool inside until crispy.

My Recipe Tips

• These biscotti are mildly sweet, not super sweet. If you like them sweet, double the sweetener amount.
• The dough should feel soft, but still firm enough to hold its shape when you form the log. If it’s too sticky, chill it a bit before shaping.
• If you try to slice while the loaf is still hot, it’ll crumble. But don’t wait too long either, or it gets too firm and harder to cut cleanly. I slice when it’s just warm to the touch.
• When slicing the biscotti, a straight down movement works better than a see-saw motion, to avoid crumbling. I had better results with a chef’s knife than a serrated knife.
• Thick slices won’t crisp up. I found that 1/2 inch was the ideal thickness for these almond biscotti.
• Let the biscotti cool in the oven with the door propped open. It sounds like a minor detail, but it makes a big difference for crunch! Which brings me to my next point…
• Don’t let the biscotti get too golden when baking the slices, or they’ll be too dark after cooling. Since we let these cool gradually in the oven while it’s still hot, they get darker during this process. My biscotti ended up too dark when I let them get fully golden before turning off the heat, so now I turn it off once they are just barely showing some color.

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/4 cup Sweetener of your choice ( Besti , erythritol, or sugar – see notes) ▢
• 1 tsp Baking powder ▢
• 1 large Egg (whisked) ▢
• 1/4 cup Unsalted butter (or coconut oil; melted) ▢
• 1 tsp Almond extract ▢
• 1/3 cup Dried cranberries (optional; I used sugar-free dried cranberries ) ▢
• 1/3 cup Pistachios (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, sweetener, salt, and baking powder. Stir in the egg to form a dough.
3. In a small bowl, combine the melted butter and almond extract. Stir the mixture into the dough.
4. Form a wide, flattened log (like a flattened loaf shape) out of the dough on the lined baking sheet. It should be about 3/4 inch tall, 4 inches wide, and 8 inches long (2 cm tall, 10 cm wide, 20 cm long) .
5. Bake for 15-20 minutes , until golden brown. The top should be firm but the inside is still a little soft at this point.
6. Allow the loaf to cool until it’s just barely warm, about 30-60 minutes , to allow it to firm up more. Toward the end, preheat the oven again, this time to 275 degrees F (135 degrees C).
7. Use a sharp knife to slice the loaf crosswise into individual biscotti, 1/2 inch thick. Arrange in a single layer on the baking sheet, laying down sideways. Handle the slices gently, as they are fragile for now.
8. Bake on the second-from-the-top rack for 8-12 minutes , until bottom side is very light golden. Carefully flip the biscotti over (they’ll still be soft and fragile). Rotate the pan and bake for 5-10 more minutes , until other side is light golden.
9. Leave the pan(s) in the oven. Turn off the heat and prop the door open with a wooden spoon. Allow to gradually cool completely in the oven, until crispy.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 biscotti cookie

• Note on sweetener: I prefer to use Besti because it gets me the best flavor with no refined sugar. However, erythritol or regular sugar gets you crispier results. Also, these biscotti are mildly sweet, not super sweet.
• Tips: Check out my recipe tips above to learn my trick for the perfect crunch, how to slice almond biscotti without breaking them, and what to watch for so they don’t overbrown.
• Storage & meal prep: Keep these in an airtight container at room temperature for up to a week. Sometimes they soften over time. If this happens, I just pop them back into a 250 degree F oven, then cool to crisp them up again.
• Freeze: Freeze biscotti in a single layer, then transfer to a freezer bag or container once solid. Thaw at room temp and re-crisp in the oven if needed.
• Note on nutrition info: I calculated these using Besti sweetener and left out the optional ingredients. If you use regular sugar or include any of the extras, the numbers will be different.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Almond Biscotti

More Coffee Pairing Recipes

If this almond biscotti recipe has you reaching for your coffee, here are a few more crispy breakfast ideas that pair just as perfectly with your morning mug:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Almond Biscotti

My almond flour biscotti recipe is crunchy, easy, and naturally gluten-free, with no refined sugar. Perfect for dunking or gifting!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/almond-biscotti/

Ingredients

• 2 cups Wholesome Yum Blanched Almond Flour
• 1/4 cup Sweetener of your choice ( Besti , erythritol, or sugar - see notes)
• 1 tsp Baking powder
• 1 large Egg (whisked)
• 1/4 cup Unsalted butter (or coconut oil; melted)
• 1 tsp Almond extract
• 1/3 cup Dried cranberries (optional; I used sugar-free dried cranberries )
• 1/3 cup Pistachios (optional)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, sweetener, salt, and baking powder. Stir in the egg to form a dough.
3. In a small bowl, combine the melted butter and almond extract. Stir the mixture into the dough.
4. Form a wide, flattened log (like a flattened loaf shape) out of the dough on the lined baking sheet. It should be about 3/4 inch tall, 4 inches wide, and 8 inches long (2 cm tall, 10 cm wide, 20 cm long) .
5. Bake for 15-20 minutes , until golden brown. The top should be firm but the inside is still a little soft at this point.
6. Allow the loaf to cool until it’s just barely warm, about 30-60 minutes , to allow it to firm up more. Toward the end, preheat the oven again, this time to 275 degrees F (135 degrees C).
7. Use a sharp knife to slice the loaf crosswise into individual biscotti, 1/2 inch thick. Arrange in a single layer on the baking sheet, laying down sideways. Handle the slices gently, as they are fragile for now.
8. Bake on the second-from-the-top rack for 8-12 minutes , until bottom side is very light golden. Carefully flip the biscotti over (they’ll still be soft and fragile). Rotate the pan and bake for 5-10 more minutes , until other side is light golden.
9. Leave the pan(s) in the oven. Turn off the heat and prop the door open with a wooden spoon. Allow to gradually cool completely in the oven, until crispy.

Maya’s Recipe Notes

Serving size: 1 biscotti cookie

• Note on sweetener: I prefer to use Besti because it gets me the best flavor with no refined sugar. However, erythritol or regular sugar gets you crispier results. Also, these biscotti are mildly sweet, not super sweet.
• Tips: Check out my recipe tips above to learn my trick for the perfect crunch, how to slice almond biscotti without breaking them, and what to watch for so they don’t overbrown.
• Storage & meal prep: Keep these in an airtight container at room temperature for up to a week. Sometimes they soften over time. If this happens, I just pop them back into a 250 degree F oven, then cool to crisp them up again.
• Freeze: Freeze biscotti in a single layer, then transfer to a freezer bag or container once solid. Thaw at room temp and re-crisp in the oven if needed.
• Note on nutrition info: I calculated these using Besti sweetener and left out the optional ingredients. If you use regular sugar or include any of the extras, the numbers will be different.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• Your Coffee Needs My Almond Biscotti Recipe
• Ingredients & Substitutions
• How To Make Almond Flour Biscotti
• My Recipe Tips
• Almond Biscotti Recipe card
• More Coffee Pairing Recipes
• Recipe Reviews

Your Coffee Needs My Almond Biscotti Recipe

I originally created these almond biscotti years ago, inspired by a batch my husband’s aunt brought to my baby shower (which feels like a lifetime ago — almost 10 years). I recently gave it a little makeover with extra testing to get the timing and ratios right. My new version has a better texture and more add-ins… and it’s just as satisfying with a hot cup of bulletproof coffee . Here’s why I think this almond flour biscotti is worth making (again):

• Toasty almond flavor in every bite – The almond flour gives these biscotti a naturally nutty flavor, and a splash of almond extract takes it even further. It’s rich, buttery, and just a little sweet.
• Easy method to get the crunch – Most biscotti recipes get crisp from baking twice (in a loaf and then sliced) and so does mine, but I also use a trick I discovered years ago to get them crunchy at the very end.
• Great for gifting or make-ahead – They keep so well, I usually bake a double batch: One to stash for the week, and one to wrap up for friends or holiday trays.

If you love something crunchy with your coffee like I do, grab your baking sheet and make this almond biscotti recipe with me!

“These are DELICIOUS!! I followed your recipe exactly and my husband, my daughter, and whoever tastes them say they are SO GOOD! I’ve been making a double batch and they go so quickly that I don’t get a chance to freeze them.”

-Rosa

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my almond biscotti recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Wholesome Yum Blanched Almond Flour – This is my go-to instead of all purpose flour, and particularly fitting for biscotti where we want that almond flavor, anyway! It’s super fine (not gritty at all). I tested many brands before creating my own, and this one gives the best texture every time.
• Sweetener – These do turn out more crispy using erythritol or regular sugar, but I still prefer to make them with Besti sweetener . It doesn’t leave the cooling aftertaste of erythritol or the sugar spike of actual sugar, and I don’t mind my almond flour biscotti a tiny bit softer. If it’s crucial for you to have them super crisp, choose either sugar or erythritol.
• Unsalted Butter – Coconut oil works too if you want a dairy-free version, but butter gives a richer flavor and better browning.
• Almond Extract – I love this brand for a great nutty flavor that doesn’t fade when baked. One reader used vanilla extract instead and still loved it, and I’ve also tried a hazelnut version if you want to mix it up.
• Egg (to hold the dough together), Baking Powder (make sure it’s fresh!) and Sea Salt
• Optional Additions – My favorite combo is sugar-free dried cranberries and pistachios . I’ve also dipped them in melted dark chocolate chips and added sliced almonds as add-ins.

How To Make Almond Flour Biscotti

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix dry ingredients. Combine the almond flour, sweetener, salt, and baking powder in a large mixing bowl.
2. Add wet ingredients. Stir in the egg until a dough forms. Whisk the melted butter and almond extract in a small bowl, then mix that into the dough. Fold in your favorite add-ins.

1. Shape & bake. Form the dough into a wide, flattened log on a lined baking sheet . Bake until the top turns golden and feels set, but the center stays slightly soft. Let it rest on the counter until it’s just warm.
2. Slice and arrange. Place the loaf on a cutting board and use a sharp knife to gently slice it. (I sliced straight down, but you can cut at an angle for longer biscotti if you like.) Arrange the biscotti slices on the baking sheet, cut side down.
3. Bake again for crunch. Bake the almond biscotti until the bottoms start to turn golden, then flip and do the same for the other side. Turn off the oven, crack the door open, and let them cool inside until crispy.

My Recipe Tips

• These biscotti are mildly sweet, not super sweet. If you like them sweet, double the sweetener amount.
• The dough should feel soft, but still firm enough to hold its shape when you form the log. If it’s too sticky, chill it a bit before shaping.
• If you try to slice while the loaf is still hot, it’ll crumble. But don’t wait too long either, or it gets too firm and harder to cut cleanly. I slice when it’s just warm to the touch.
• When slicing the biscotti, a straight down movement works better than a see-saw motion, to avoid crumbling. I had better results with a chef’s knife than a serrated knife.
• Thick slices won’t crisp up. I found that 1/2 inch was the ideal thickness for these almond biscotti.
• Let the biscotti cool in the oven with the door propped open. It sounds like a minor detail, but it makes a big difference for crunch! Which brings me to my next point…
• Don’t let the biscotti get too golden when baking the slices, or they’ll be too dark after cooling. Since we let these cool gradually in the oven while it’s still hot, they get darker during this process. My biscotti ended up too dark when I let them get fully golden before turning off the heat, so now I turn it off once they are just barely showing some color.

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/4 cup Sweetener of your choice ( Besti , erythritol, or sugar – see notes) ▢
• 1 tsp Baking powder ▢
• 1 large Egg (whisked) ▢
• 1/4 cup Unsalted butter (or coconut oil; melted) ▢
• 1 tsp Almond extract ▢
• 1/3 cup Dried cranberries (optional; I used sugar-free dried cranberries ) ▢
• 1/3 cup Pistachios (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, sweetener, salt, and baking powder. Stir in the egg to form a dough.
3. In a small bowl, combine the melted butter and almond extract. Stir the mixture into the dough.
4. Form a wide, flattened log (like a flattened loaf shape) out of the dough on the lined baking sheet. It should be about 3/4 inch tall, 4 inches wide, and 8 inches long (2 cm tall, 10 cm wide, 20 cm long) .
5. Bake for 15-20 minutes , until golden brown. The top should be firm but the inside is still a little soft at this point.
6. Allow the loaf to cool until it’s just barely warm, about 30-60 minutes , to allow it to firm up more. Toward the end, preheat the oven again, this time to 275 degrees F (135 degrees C).
7. Use a sharp knife to slice the loaf crosswise into individual biscotti, 1/2 inch thick. Arrange in a single layer on the baking sheet, laying down sideways. Handle the slices gently, as they are fragile for now.
8. Bake on the second-from-the-top rack for 8-12 minutes , until bottom side is very light golden. Carefully flip the biscotti over (they’ll still be soft and fragile). Rotate the pan and bake for 5-10 more minutes , until other side is light golden.
9. Leave the pan(s) in the oven. Turn off the heat and prop the door open with a wooden spoon. Allow to gradually cool completely in the oven, until crispy.

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Maya’s Recipe Notes

Serving size: 1 biscotti cookie

• Note on sweetener: I prefer to use Besti because it gets me the best flavor with no refined sugar. However, erythritol or regular sugar gets you crispier results. Also, these biscotti are mildly sweet, not super sweet.
• Tips: Check out my recipe tips above to learn my trick for the perfect crunch, how to slice almond biscotti without breaking them, and what to watch for so they don’t overbrown.
• Storage & meal prep: Keep these in an airtight container at room temperature for up to a week. Sometimes they soften over time. If this happens, I just pop them back into a 250 degree F oven, then cool to crisp them up again.
• Freeze: Freeze biscotti in a single layer, then transfer to a freezer bag or container once solid. Thaw at room temp and re-crisp in the oven if needed.
• Note on nutrition info: I calculated these using Besti sweetener and left out the optional ingredients. If you use regular sugar or include any of the extras, the numbers will be different.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Almond Biscotti

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