I updated this recipe on January 12, 2021. It now uses fewer ingredients, no eggs, oil or butter, and is crunchy!
Biscotti go great with a cup of tea, coffee, a glass of juice, or dunked in just about anything. This recipe uses almond flour, but the technique is the same as most biscotti recipes – bake, slice, and then bake again until crispy. If you like them softer and a bit more cake-like, don’t bake them as long during the second time around in the oven.
The trick to keeping these biscotti crunchy is to keep them dry. You can seal them, place them in the refrigerator or freezer for longer storage, or share them pronto. If they do become a bit moist or chewy, you can revive the crunch by placing them in an oven on a low temperature (about 250°F or lower) for 10 minutes or so, or use a dehydrator.