Wheat-Free Almond Biscotti Recipe

almond biscotti wheat-free

I love eating biscotti first thing in the morning with a cup of coffee. My body insists I eat something either before, or with my coffee, so this is a great way to start the morning. It eliminates my need to make anything when I first wake up, and allows for a little relaxation before I am beckoned by my little ones, who’s needs and demands begin the moment they get out of bed. I feel it sets the tone for the day. I always wish I had made larger batches so that I can freeze some for later, but between my husband and I, they just get gobbled up too fast! There simply are never enough biscotti. Period.

Biscotti means “twice baked” in Italian and it is typically a large, crunchy, almond flavored biscuit that is baked twice to achieve the crunch and consistency that lends itself so well to being dipped into your favorite warm beverage. They are made dry and crunchy by cutting the loaf of dough half-way through the baking process, and then they continue to bake after they have been cut. Since they are very dry, they can be stored for long periods of time.

Lately I have been trying to revise all of my favorite recipes to be wheat-free since that is another thing my body insists on. It is not an easy task, and I sadly have had many failed attempts with most recipes before I figure it out. This recipe was just an experiment, and I honestly did not expect it to work. Maybe my ego has been too bruised by too many failed attempts in the past, but this one…..is a star! It really is. My husband could not believe how good these almond biscotti tasted, and I had to agree. This recipe rocks.

almond biscotti basket





•  1 – 7oz can Almond Paste
•  1/2 coconut oil (I used 1/4 cup of coconut oil and a 1/4 cup of raw coconut which is like a thick butter or paste. If you do not have raw coconut, just use coconut oil or any other fat like butter)
•  2 tsp baking powder
•  2 eggs
•  3 cups ground oats (place regular dried oats into coffee grinder – see picture below)
•  Vanilla extract 1 tsp
•  1/2 c sugar

Preheat oven to 350 degrees.

almond biscotti ground oats

Ground oats. Grind regular dried oats in coffee grinder.

almond biscotti ingredients

Mix all ingredients until blended well.

almond biscotti ingredients mixed

Using clean, oiled hands to handle the very sticky dough, shape the dough on a baking sheet that is covered with foil, wax paper, or oil the baking sheet to prevent sticking. Continue to clean hands as needed, and re-oil them and continue shaping dough about 1 inch high and 6-8 inches wide.

almond biscotti shaped loaf

Cook 30 minutes on middle rack. It may need a bit longer but keep close eye at 30 min, checking often until golden brown. Keep eye on bottom, do not let it get burned. You want it cooked through, not too soft or moist. Remove loaf from oven, but keep oven at 350 degrees.

almond biscotti cooling

Place loaf onto a wire rack to cool faster, however the loaf is very delicate and too much handling could cause cracks and breakage. If you think it is too delicate, simply transfer onto the surface that you will be cutting the loaf on. Once cooled enough to handle, slice VERY gently with a bread knife.  Avoid pressing down while cutting to avoid crumbling and braking apart.

almond biscotti sliced second bake

Slice 3/4 to 1 inch thick pieces. Lay each piece on its side and cook for an additional 13 – 15 min. Flip each onto its other side and cook 10 more minutes. The biscuits should be a golden brown on all sides by now. Remove from sheet and cool. Store in an airtight container.

almond biscotti plate coffee


To purchase coconut oil, click here.


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