Paleo Italian Almond Biscotti
Indulge in the delightful crunch of Paleo Italian Almond Biscotti, a gluten-free and grain-free twist on the classic Mediterranean treat! Made with nutrient-rich almond flour, coconut sugar, and aromatic extracts of vanilla and almond, these biscotti are naturally sweetened and perfectly balanced in flavor. Packed with sliced almonds for added texture, this recipe is ideal for those following a paleo lifestyle while still craving the authentic experience of traditional Italian cookies. Crafted with care, these biscotti are baked twice for a crisp, golden finish, making them perfect for dunking in coffee or tea. Quick and easy to prepare, they store beautifully for up to two weeks, making them a versatile snack or dessert option. Whether you're enjoying them as a midday pick-me-up or sharing them at a gathering, this paleo-friendly recipe will bring a touch of Italy to your kitchen!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the almond flour, coconut sugar, baking powder, and sea salt until well combined.
Add the sliced almonds to the dry ingredients and gently mix to distribute evenly.
In a separate small bowl, beat the large eggs with the vanilla and almond extracts until well combined.
Pour the wet ingredients into the dry ingredients and stir with a spatula until a dough forms.
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.
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.
Reduce the oven temperature to 300°F (150°C).
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.
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.
Remove from oven and let cool completely on a wire rack. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1173 mg | 51% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 129.7 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 696 mg | 54% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
