The Best Grain-Free Biscotti I’ve Tried

I crave dessert on a near-daily basis so I’m always on the lookout for ways to tweak a recipe to fit my diet without sacrificing flavor. This grain-free biscotti from @jenniferfisherkitchen is one of those rare recipes that didn’t need much changing. It’s her clean version of the classic Casa Cipriani biscotti—crunchy, just sweet enough, and perfect with coffee or tea.

I’ve made it a few times now with a couple of personal swaps, and it’s become one of my favorite treats to have on hand. It feels indulgent but contains ingredients that work better for me.

Here’s What You’ll Need:

• 3½ cups blanched almond flour

• 1 tsp baking soda

• 1 tsp cinnamon

• Pinch of sea salt

• ¾ cup monk fruit or coconut sugar

• 2 eggs

• ½ cup vegan butter — I use Miyoko’s

• 1 tsp almond extract

• ½ tsp vanilla extract

• 1 tbsp lemon zest

• ½ cup chopped nuts of your choice

• ½–1 cup chocolate chips — I like Guittard’s coconut sugar sweetened chips

  
  

How to Make It:

1. Preheat your oven to 325º.

2. Combine your dry and wet ingredients in a large bowl. Mix in the nuts and chocolate chips.

3. Lightly flour your surface with almond flour and shape the dough into two even loaves.

4. Bake for 20 minutes on a parchment-lined tray. Remove and let cool for 15 minutes.

5. Slice gently with a serrated knife—these are delicate!

6. Flip each slice on its side and return to the oven at 250º to dry out. Remove when they’ve reached your desired crunch level.

   
   

A Few Notes:

• If you’re avoiding refined sugar, Guittard’s coconut sugar chocolate chips are a solid option—no soy lecithin, no weird oils.

• Miyoko’s vegan butter gives the biscotti richness without the dairy aftermath.

• I like mine with a cup of rooibos or dandelion tea in the afternoon.

  
  

This biscotti feels like a treat but doesn’t leave me feeling itchy, bloated, or foggy. If you’ve been looking for a grain-free cookie that actually hits the spot, I’d give this one a try.