Rich, intensely chocolatey, and finished with a pleasant toasted almond crunch, these chocolate almond biscotti are small cookies with big flavor. They’re simple to make and travel well, making them ideal for sharing with friends or enjoying alongside a hot cup of tea or coffee.
The method is straightforward: blend the ingredients to form a thick dough, shape the mixture into a log, slice into individual biscotti, and bake until the edges crisp. A quick drizzle of melted chocolate finishes them beautifully and adds a touch of decadence.
These biscotti are vegan, gluten-free, and grain-free, and they contain no refined sugar or added oils when you use the ingredients listed. They’re a satisfying option for anyone looking for a cleaner version of a classic twice-baked cookie.
Before you begin, one important note about the recipe: the small amount of coconut flour used is important to the final texture. Coconut flour absorbs moisture differently than other flours, and in this recipe it helps the dough hold together. If you omit it you may find the mixture too wet and will need to adjust the proportions of other ingredients to achieve the right consistency.
If you have a coconut allergy, this particular version won’t be suitable. However, there are many alternative cookie recipes that avoid coconut flour; consider looking for a coconut-free biscotti or cookie recipe.
Chocolate Almond Biscotti
Quick and easy chocolate biscotti with toasted almond crunch. This version is vegan, gluten-free, and grain-free—perfect with coffee or tea.
- Author: Audrey @ Unconventional Baker
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 8–10 small cookies
- Category: Cookies
- Method: Baked
- Cuisine: Vegan, Dessert
- Diet: Gluten Free
Ingredients
Biscotti
- 3 tbsp creamy natural almond butter* (smooth and stir well before measuring)
- 3 tbsp almond flour
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- 2 tbsp coconut sugar
- 1 tbsp coconut flour
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- 3 tbsp chopped almonds
Toppings
- A few tablespoons chocolate chips or chopped chocolate, melted for drizzling**
- Optional: a light sprinkle of crushed edible rose petals for decoration
Instructions
- Preheat the oven to 375°F (190°C). Line a small baking tray with parchment paper and set aside.
- Place all biscotti ingredients except the chopped almonds into a small food processor. Process until the mixture forms a thick, cohesive dough. The texture should be dense and hold together when pressed.
- Check the consistency by pinching a small amount between your fingers: it should stick and hold shape. If the dough is too dry and crumbly, add a little more maple syrup. If it’s too wet or sticky, add a touch more almond flour or a pinch of coconut flour.
- Fold in or pulse briefly with the chopped almonds so they are evenly distributed through the dough.
- Transfer the mixture to a cutting board or bowl and shape it with your hands into a slightly flattened log roughly 1 inch tall and 2 inches wide.
- Carefully slice the log into 8–10 pieces about 3/8″ (≈1 cm) thick. Arrange the biscotti flat and slightly apart on the prepared parchment-lined tray.
- Bake for about 13 minutes, watching closely so the edges crisp but don’t burn. Once baked, remove the tray and allow the biscotti to cool on a wire rack for at least 10 minutes; they will firm up as they cool.
- When the cookies are completely cool, drizzle with melted chocolate and sprinkle with rose petals if using. Chill briefly in the refrigerator or freezer for a few minutes to set the chocolate, then serve.
Notes
*Use very creamy, runny almond butter for the best texture. Stir a new jar thoroughly to incorporate separated oil; a stiff almond butter can make the dough too dry and crumbly.
**To melt chocolate, use a double boiler (a heatproof bowl set over simmering water) and stir until smooth, or microwave in short 10-second bursts, stirring between each burst. If you want a thinner consistency for drizzling, add a small amount of cacao or cocoa butter while melting to loosen and deepen the flavor.