I updated this recipe on 12/31/2020.
I’m really enjoying this new version of chocolate biscotti using almond flour (finely ground and blanched). It’s crunchy, firm, and has a great chocolate flavor without being too dark. I’ve stored these on the counter overnight in the open air and they didn’t lose their crunch! That’s saying a lot considering they sat in the damp, Seattle winter air.
I simplified it drastically by removing the eggs, making it dairy free by using coconut oil instead of butter, and I changed the ratio of almond flour to sweetener. I also reduced the amount of cocoa. So basically a complete makeover.
I like my biscotti kinda basic, but feel free to add about 1/2 cup of chopped nuts, dried fruit, or chocolate chips.
The photo below is the uncooked log. I can’t seem to find my photo with the cookies cut, but you can see an example in my Gingerbread Biscotti recipe.
This recipe is for paid subscribers.
Already a paid subscriber? Sign in
I’ve just made these for probably the 3rd or 4th time (the revised version w/out the egg) and they fall apart when I cut them and really crumble when I put them on their sides. I eat them anyway because they are so good, but they are in pieces. I see from a previous post that someone had the same problem and you said the egg should bind them, but what about the revised recipe without the egg? Any suggestions to keep them whole?
Hi Debbie! Are you using maple syrup or honey? Just curious. And do you make the log flat or ? Also wondering if maybe baking it a bit longer before the first slicing would help.
I am baking mine right now, but I think I flattened the log out too much. About how high should the log be before the first bake?
You should be ok. It doesn’t rise much so they will be long and flat. And bake quickly.
Thank you so much for having a recipe with no egg, so hard to find good SCD recipes with no eggs (we did add cocoa to my daughter’s diet) I will check it out!!!’
You’re welcome! I’ll be sharing a version without chocolate soon.
Please tell me how to make a plain vanilla biscotti.
Scd cannot have chocolate, and my husband is also allergic to ginger. I am allergic to chocolate and cannot even have the cocoa fat without a bad reaction. I use your scd cookbook almost everyday, and love the recipes!!
Many thanks. You are a blessing!
I’m working on it 🙂 Thank you!
It says to mix butter in the directions but there is no butter in the ingredients?
Added it back! Thank you for catching that. Lost it while converting to the new format.
I made these for my Saturday morning group and they were a big hit. I substituted instant coffee powder for the cinnamon, and included chopped almonds. I live at 1,700 feet so I ended up baking the loaf for 30 minutes and baking the slices for 45 minutes. Thanks, Erica – your website is my go-to for SCD and gluten free recipes !
Thanks, Carol! So nice to hear. Love the coffee powder addition! Yum.
these look great! will be making them this weekend for my 3 year old’s birthday party! i’m always looking for grain free options. i’m sure he and everyone else will love them! any suggestions for a birthday cake? the tricky part is that the people attending are used to cakes made with white flour and refined sugar – but i want to do it the healthier way – is it possible to still please the crowd? i love your site – a big inspiration 🙂
I added a 3rd egg – I use stevia for baking as the sweetener. The batter was a bit too dry without the honey.
Thanks for posting and for all your recipes! You make eating low carb easier.
Thanks for letting me know your changes! I love to hear about them. Happy Holidays!
I followed the recipe exactly and my biscotti fell apart when it was time to cut them into slices. I let them cool about 15 minutes, was that too long? 🙁
They shouldn’t fall apart. Did you add the eggs (which binds them together)? You can cool them forever and then reheat them – shouldn’t make a difference.
Yes, I had two extra large eggs in there. All I can think of is the moisture contents of the other ingredients was off, maybe not high enough? My almond flour was in the freezer so it may have become extra dry also my honey has to be cut out of the jug (I get local honey in big containers, this is from last year.) Then I did throw in a handful (about third cup) of organic flaked coconut so maybe that was the variant it didn’t like. Also, my local humidity varies widely and it is hard to gauge whether I need more or less moisture on any given day. The chunks that I have though are Delicious! They’re still getting eaten, just not something I could give away yet. Thanks for your quick reply!
oh, the coconut probably did it. Coconut soaks up moisture really well – too well. It probably dried it out. Maybe some more eggs would help?
See the list of sources I have at the bottom of the “Baking with Almond Flour” post:
https://comfybelly.wpengine.com/2009/01/the-scoop-on-almond-flour.html.
I buy mine from Hughson Nuts.
What kind of almond flour do you buy? Where do you get it?
Our coop only sells Bob’s Red Mill almond flour/meal.
Jannel