Cocoa Almond Flour Biscotti

Store-bought snacks can’t compete with a biscotti made from real ingredients you can actually pronounce.

My cocoa almond flour biscotti are the perfect clean-eating treat — rich cocoa flavor, all-natural ingredients, and completely gluten-free. Made for those who want something crunchy, satisfying, and better for the body without giving up dessert. Whether paired with coffee or enjoyed on their own, my biscotti deliver simple ingredients, bold flavor, and feel-good indulgence in every bite.

 

Ingredients

2 ¼ cup Cocoa almond Flour

2 tablespoons tapioca flour

1 teaspoon of baking powder

¼ teaspoon salt

¼ cup of Greek yogurt

½ cup sweetener – I like Monk fruit

1 egg

½ teaspoon vanilla extract

¼ cup - Optional for topping – Any flavored frostings. I like to use my coconut frosting, white chocolate chips, chopped nuts or sliced almonds, dried cranberries, etc. Be creative!

Directions

1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silicone baking mat.

2. In a bowl, whisk your cocoa almond flour, tapioca flour, baking powder, and salt together. 

3. In another bowl, whisk together the yogurt with sugar until light and creamy.

4. In another bowl, whisk the egg and vanilla extract.

5. Combine the wet ingredients with the dry ingredients.

6. Chill for 30 minutes.

7. Scoop the dough onto your baking sheet and shape it into a long log, about 8-9 inches by 2-3 inches wide.

8. Bake for 30-35 minutes, or until golden brown and a toothpick inserted in middle comes out clean.

9. Cool first on the baking sheet for 10 minutes, then move to wire rack to cool completely.

10. Re-heat the oven to 325ºF. Gently make 1-inch diagonal slices with a knife.  Fuse any cracked or broken pieces back together. Place the slices back on the lined baking sheet, cut side up. The biscotti may look slightly underbaked, which is fine because it will finish baking when toasted.

11. Bake for 20-25 more minutes, flipping halfway through. Turn off the oven and then let it sit for 5-10 minutes longer before pulling out to cool completely.

12. If drizzling with my frosting or chocolate, stand up the cooled biscotti and push together in the center of the baking sheet. You can also melt white chocolate chips and drizzle over the top. If desired, sprinkle with chopped nuts. Let the chocolate harden slightly before gently pulling apart and laying on its side to cool completely.

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.