Almond biscotti and chocolate walnut biscotti

Paleo Biscotti


I’ve been craving a little something sweet and crunchy to go with my coffee or afternoon tea, so I started looking around for Paleo biscotti recipes.  There are lots of recipes available so I looked over the ones that sounded most promising to me and then sort of combined the elements of each one that I thought would be nice.

Traditional biscotti are a simple cookie that is first baked in a log shape, then cooled and sliced into cookies that are laid on their sides and baked again to make them crisp.  The final product is meant to be hard enough to withstand being dipped into hot coffee or tea, but not so hard that it is a struggle to bite through it!

By using a combination of almond flour and coconut flour, and being very careful with the cooling and slicing process, I was able to make a really tasty and properly crunchy biscotti that my children happily scarfed down.  This recipe has a short ingredient list and is very easy make so it is especially appropriate for me to use around the holidays when I am rushed.

Paleo Biscotti

Paleo Biscotti


  • 1 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 tsp almond extract
  • 1/2 cup pure maple syrup (the real kind!)
  • 1/2 cup slivered almonds


  • Preheat oven to 350 degrees F.
  • Put almond flour, coconut flour, baking soda and salt in your food processor and pulse briefly until combined.
  • With the machine running, add the almond extract and then the maple syrup in a thin stream. You will end up with a thick, pasty dough.
  • Scrape the dough from the food processor into a large bowl and work in the almonds with a spatula.
  • Line a baking sheet with a Silpat liner or parchment paper and turn out the dough. Lightly moisten your hands to keep the dough from sticking and form the dough into a log that is no more than 1 inch thick.
  • Bake in the pre-heated oven for 15 minutes and then place the baking sheet on a wire rack to cool. For the best slicing, allow the log to cool for 2 hours.
  • Bring your oven back up to 350 degrees. Slice the log into cookies that are approx. 1/2 inch thick. Lay the slices on their sides on your baking sheet and place in the re-heated oven for 15 minutes.
  • When the 15 minutes are done, turn off the heat, crack open the oven door and leave the cookies in the oven until they have cooled. This can be a few hours or overnight. This step ensures that the cookies are toasted and dried so that they can stand up to a dunk in hot coffee or tea. If you want a softer cookie, take them out of the oven to cool normally.

This post is participating in Slightly Indulgent Tuesday, Traditional Tuesdays, Real Food Wednesdays, Healthy 2day Wednesdays, Allergy Free Wednesdays, Frugal Days, Sustainable Ways, Works For Me Wednesday, Simple Lives Thursday, Keep It Real Thursday, Tasty Thursdays, Pennywise platter Thursday, Freaky Friday, Fight Back Friday, Gluten Free Fridays, Fresh Bites Friday, Monday Mania, Melt In Your Mouth Monday, Homestead Barn Hop, On The Menu Monday, Natural Living Mondays, Fat Tuesday, Trick or Treat Tuesday, Foodie Friday, Gallery of Favorites, Friday Favorites, Sunday School Blog Carnival

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  1. They look even better than the non paleo ones!
    I would love to have you link this and/or any other recipe of yours to Wednesday Extravaganza – my Foodie Link Party with a special something! Here is the link to it:

    Can’t wait to see you there :)

  2. So these really are crunchy? I can’t wait to try. I love a little crunch and most of my grain free recipes come out chewy.

    • Jen,

      Yes they are actually crunchy :). The trick is the long, slow cool down that effectively dries out the cookie so it can be crisp.

  3. These look so good! I am putting them on my “christmas cookies” list! This would be a perfect post to share at our Meal Plan Monday link-up at! Hope to see you there tomorrow!

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  5. Yes please! This recipe is simply amazing. Great job. I will be featuring your recipe this week on AFW. I’ve never actually made biscotti, and this recipe looks so easy and delicious. I will most certainly give this a try.

    Be Well,

  6. These look amazing and all with ingredients that I already have! I love Biscotti. Thank you so much for this.

  7. Hi. These look great – but I do have a question – did you use chocolate in the darker ones? Is that not paleo then? Thanks!

    • Adrienne,

      You are correct, the darker ones are made with dark chocolate. While dark chocolate is not strictly Paleo, I include it as a “sometimes treat” because it tastes good and does have some positive health benefits.

      While my biscotti are made from healthy, whole foods ingredients, I still consider them a “sometimes treat” as opposed to a regular part of my diet.

  8. This looks yummy!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again this week!

    This week is sponsored by Sugar and Spice Market! They are giving away a package of their gluten free sugar cookie mix and a package of their gluten free pancake/waffle mix! It is just in time for the holidays!

    Link up starts tomorrow (thursday) at 7:05pm eastern time! Cindy from

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  11. These look like a great treat! Thanks so much for sharing! I am excited to try them.

    Thank you for sharing on Natural Living Monday. I am looking forward to see what you have to share this week!

  12. It seems that almond flour seems to be the ticket to really tasty and good paleo baking. Your recipe looks great. thanks for sharing it Jen, on foodie friday.

  13. Your biscotti look beautiful. They sound really delicious too!

  14. Your biscotti looks delicious!. Thanks for sharing your recipe with us at the Gallery of Favorites.

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  16. Hi, I just found this, they look great, I can’t wait to make them! I was wondering in the picture it looks they are two different colors? Is one flavored differently?

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