Chocolate Almond Biscotti Cookies

Yield: 9 pieces
Prep Time:
10 mins
Cook Time:
36 mins
Resting Time:
20 mins
Total Time:
46 mins
This delicious Chocolate Almond Biscotti Cookies recipe is a low-carb version of the traditional and classic Italian biscotti cookie. This one is made with almond flour, unsweetened dried cranberries and sugar-free chocolate chips. Although this is a sugar-free biscotti, it’s so good that you won’t even notice that these cookies are healthier
Print Recipe
3.67 from 6 votes

Ingredients

Instructions

  1. Pre-heat the oven at 350˚F. Line a baking sheet with parchment paper or silicone mat. Set aside.
  2. In a medium bowl add eggs, vanilla and sweetener. Whisk together very well until all is combined.
  3. In large bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir well to combine.
  4. Pour the wet mixture into the flour mixture and stir well.
  5. Add cranberries and chocolate chips. Stir to combine.
  6. On the prepare bake sheet, place the dough and shape it like a long rectangle.
  7. Bake for about 20 minutes or until the top of the biscotti slabs are lightly browned.
  8. Remove from oven and but do not turn off the heat.
  9. 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.
  10. 10. 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.
  11. 11. Remove from the oven and allow to cool. Then, drizzle with melted chocolate on top. Enjoy!

Recipe Notes

This recipe was adapted from Low-Carb Yum
Course: Breakfast, Dessert, Snack
Cuisine: American, Italian
Keyword: Almond cookies, Biscotti cookies, Chocolate Biscotti Cookies, Cranberry Biscotti Cookies, Gluten-free cookies, Low-carb cookies

Nutrition Information

Amount per serving (1/9) — Calories: 237, Fat: 15g, Saturated Fat: 6g, Cholesterol: 41mg, Sodium: 152mg, Potassium: 73mg, Carbohydrates: 17g, Fiber: 5g, Sugar: 8g, Protein: 6g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

This post contains affiliate links. For more information, please visit my disclosure page here.