Nutty Dark Chocolate Chunk Almond Flour Biscotti

almond flour biscotti

4.9 from 9 reviews


  • 1.5 cups + 2 tablespoons cups almond flour (made with 2 cups of almonds, directions below)
  • 2 tablespoons arrowroot flour
  • 1 teaspoon baking powder
  • 1/3 cup maple syrup (or honey)
  • 3 tablespoons unsweetened almond milk (or your preferred milk)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup dark chocolate chips
  • 1 teaspoon coconut oil
  • Toppings: sliced almonds


  1. To make your own almond flour, place about 2 cups of raw almonds (about 1 cup at a time) in the food processor
  2. Pulse until you reach a flour-like consistency and sift into a container
  3. Repeat until all almonds are flour consistency, if there are any chunks just keep pulsing until it is a flour (store extra almond flour in fridge in airtight container)
  4. Preheat oven to 350 degrees
  5. Mix almond flour, arrowroot flour and baking powder in a medium bowl
  6. In another bowl, mix maple syrup, milk and vanilla extract
  7. Mix the dry ingredients to wet and mix well (spatula will be fine or Kitchen Aid)
  8. Line a baking tray with parchment paper and great well
  9. Make a “log” of sorts on the try with the dough – think a rectangular shape
  10. Bake in oven for 20 minutes
  11. Let it cool for a few minutes then cut into slices across (not long ways)
  12. Bake for another 10 minutes
  13. Turn heat down to 250 degrees and put each slice on its side and bake for 10 minutes
  14. Flip each cookie onto the other side and bake another 10 minutes
  15. Once cooled, melted dark chocolate and coconut oil and dip each biscotti
  16. Leave on parchment paper until chocolate is cooled and enjoy!
  17. *Will stay good for about 5-7 days in airtight container or freezer for a couple months!