These delicious Chocolate Almond Biscotti Cookies are a lighter version of the traditional and classic Italian biscotti cookie. This one is made with almond flour, unsweetened dried cranberries, and chocolate chips.
These past two weekends, I was starting to bake for the holidays. I’ve already created a few delicious lighter Christmas treats that I shared yesterday (Almond Flour Shortbread Cookies), and these Almond Flour Cranberry Muffins that I posted last week.
If you haven’t tried them yet, you definitely should because they are to die for. I’m also baking my Chocolate Almond Butter Cookies, Coconut Flour Chocolate Chip Cookies, and a couple of these Gluten-free Cookie Recipes! Not to worry, though; I’m packing these up to share with friends and family!
Today, I’m sharing a lighter version of one of my favorite cookies, which is the classic Italian biscotti. The first time I tried a homemade almond biscotti was a few years ago when we were having a cappuccino at my husband’s uncle’s coffee shop in Montreal.
These Chocolate Almond Biscotti Cookies are made with almond flour, coconut flour, natural sweetener, dried cranberries, and sugar-free chocolate chips.
Ingredients to Make These Chocolate Almond Biscotti Cookies
To make this Chocolate Almond Biscotti Cookies recipe, you’ll need only a few ingredients, and here they are:
- Almond flour
- Coconut flour
- Eggs
- Natural sweetener (any one of your preference)
- Salt
- Vanilla extract
- Sugar-free dried cranberries
- Dark chocolate chips
Reasons why you’ll love these Cookies:
- These biscotti cookies are lighter than the traditional recipe, but they are crazy DELICIOUS!
- It’s delicious as a dessert after dinner, or you can enjoy it for breakfast. Yummy!
- It’s a great treat for a gift as well.
So, with all these good reasons to make these Chocolate Almond Biscotti Cookies, don’t wait any longer and go to the kitchen to make them for your holiday hosting, your afternoon snack, or for your breakfast. They are even more delicious served with coffee, tea, or hot chocolate. Enjoy!
More Low-Carb Cookies to Try:
- Cranberry Almond Chocolate Chip Cookies: You’ll love these low-carb and gluten-free cookies for the cranberry season.
- Almond Flour Shortbread Cookies: It’s so good that you won’t believe this is sugar-free.
- Sugar-Free Nutella Thumbprint Cookies: The best almond flour thumbprint cookie.
Chocolate Almond Biscotti Cookies
Ingredients
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup natural sweetener I used this one.
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup sugar free dried cranberries
- ½ cup sugar-free chocolate chips
- Sugar-free chocolate melted
Instructions
- Pre-heat the oven at 350˚F. Line a baking sheet with parchment paper or silicone mat. Set aside.
- In a medium bowl add eggs, vanilla and sweetener. Whisk together very well until all is combined.
- In large bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir well to combine.
- Pour the wet mixture into the flour mixture and stir well.
- Add cranberries and chocolate chips. Stir to combine.
- On the prepare bake sheet, place the dough and shape it like a long rectangle.
- Bake for about 20 minutes or until the top of the biscotti slabs are lightly browned.
- Remove from oven and but do not turn off the heat.
- Allow to cool completely. It’s about 10 minutes. Cut each into 1 inch thick slices. Set slices cut sides upright on the baking sheets.
- Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges.
- Remove from the oven and allow to cool. Then, drizzle with melted chocolate on top. Enjoy!
Notes
- This recipe was adapted from Low-Carb Yum.
- This recipe was only tested with almond and coconut flour. If you swap them, the cookies may not come out correctly.
- For the best flavour, use real vanilla extract over artificial extract.
- As biscotti don’t usually spread, you can place them closer to each other on the sheet pan.
- To store: Store the biscotti cookies for up to 5 days in an airtight container in the fridge.
- To freeze: After cooling, freeze the cookies in a freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
Ooh, these look gorgeous, love how you photographed them with that beautiful shiny chocolate drizzle!
Oh thank you. You’re so sweet 😉
You don’t include butter in your recipe although you mention that butter will be one of the ingredients. You say these are low carb yet your nutrition states each biscotti is 17g which is more than biscotti made with regular flour! Also you state each biscotti is 237 calories???? A regular biscotti with regular flour and sugar is about 160 calories!!! I followed your recipe that had no butter and the taste was off. I’m on a Keto plan and not happy that using almond flour would make one biscotti 17 grans of carbs??! Why??????
Thanks for the link. It was a typo. This recipe is made without butter. I just adjusted it to clear further confusion. Thanks for pointing it out!. And the 17g of carbs per serving is high because I cut the dough in only 9 pieces. Also the cranberries were sugar-free but they still a bit sweet. So you can skip them to reduce the amount of carbs too. Hope it helps. Thanks a lot for your questions.
Can you give me other examples of natural sweeteners?
I usually use Xylitol or stevia.
Love them❤️❤️❤️ Thanks for the recipe, how do you storage them ???
You’re very welcome. In a glass food container (lid on).