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Chocolate Almond Biscotti Cookies

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
Course Breakfast, Dessert, Snack
Cuisine American, Italian
Keyword Almond cookies, Biscotti cookies, Chocolate Biscotti Cookies, Cranberry Biscotti Cookies, Gluten-free cookies, Low-carb cookies
Prep Time 10 minutes
Cook Time 36 minutes
Resting Time 20 minutes
Total Time 46 minutes
Servings 9 pieces
Calories 237kcal

Ingredients

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

Serving: 1/9 | Calories: 237kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 152mg | Potassium: 73mg | Fiber: 5g | Sugar: 8g