26+ Delicious Italian Biscotti Recipes You Need to Try

Italian biscotti, also known as cantucci, are more than just cookies – they’re a delicious part of Italian tradition.

Originating from Tuscany, these twice-baked treats have a long history of being paired with a cup of espresso or vin santo, the traditional Italian dessert wine.

Their crunchy texture and rich flavor make them perfect for dipping or enjoying on their own.

Whether you’re a seasoned baker or a beginner, Italian biscotti recipes are easy to follow and can be customized to suit your tastes.

In this article, we will explore 10 delicious Italian biscotti recipes, from classic almond to creative chocolate variations, to help you create these irresistible cookies at home.

26+ Delicious Italian Biscotti Recipes You Need to Try

Incorporating Italian biscotti recipes into your baking repertoire is a wonderful way to celebrate Italian culture and indulge in a tasty treat.

These versatile cookies can be customized with your favorite nuts, dried fruits, or even a touch of citrus zest.

Whether you enjoy them dipped in coffee or straight from the jar, each bite is sure to bring a little piece of Italy into your home.

So, gather your ingredients, preheat the oven, and get ready to bake some of the best biscotti you’ve ever tasted!

Classic Italian Almond Biscotti

this traditional Italian almond biscotti, also known as Cantucci, is a perfect balance of crispy, crunchy, and slightly sweet flavors. Originating from Tuscany, these twice-baked cookies are studded with whole almonds, creating a delightful texture that pairs beautifully with a cup of coffee or tea. This low-carb version replaces traditional flour with almond flour, making it keto-friendly while maintaining its authentic taste and crunch.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup whole almonds, roughly chopped
• 1/4 tsp sea salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium-sized bowl, combine the almond flour, erythritol, baking powder, and sea salt.
3. In a separate bowl, whisk together the eggs and vanilla extract until well combined.
4. Slowly add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Fold in the chopped almonds, ensuring they are evenly distributed throughout the dough.
6. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.
7. Bake in the preheated oven for 25-30 minutes or until golden brown and firm.
8. Remove from the oven and let cool for 10 minutes. Slice the logs diagonally into 1/2-inch thick slices.
9. Return the slices to the baking sheet and bake for another 10-15 minutes, flipping them halfway through, until crispy and golden brown.
10. Let the biscotti cool completely before serving.

These almond biscotti are a low-carb treat that doesn’t compromise on flavor or texture. With the perfect balance of sweetness and crunch, they’re a fantastic option for anyone following a keto or low-carb lifestyle. Enjoy them with your favorite hot beverage or as a light dessert, and savor the traditional Italian taste in a healthier way.

lemon Poppy Seed Biscotti

lemon poppy seed biscotti combine the bright, refreshing zest of lemon with the subtle crunch of poppy seeds, creating a unique twist on the classic Italian cookie. The low-carb version uses almond flour and a sugar substitute, making them suitable for keto diets without sacrificing the vibrant citrus flavor. They’re an ideal snack for those craving something zesty and sweet while staying within their dietary goals.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, erythritol, baking powder, poppy seeds, and salt.
3. In a separate bowl, whisk the eggs, vanilla extract, lemon zest, and lemon juice until smooth.
4. Combine the wet and dry ingredients and stir until a dough forms.
5. Divide the dough into two portions and shape each into a log, approximately 12 inches long and 2 inches wide. Place the logs on the baking sheet.
6. Bake for 20-25 minutes, or until the logs are golden brown and firm to the touch.
7. Remove from the oven and let cool for 10 minutes before slicing the logs into 1/2-inch thick pieces.
8. Place the slices back on the baking sheet and bake for another 10 minutes, flipping them halfway through, until crisp.
9. Let the biscotti cool completely on a wire rack before enjoying.

These lemon poppy seed biscotti are a refreshing departure from traditional flavors, offering a burst of citrus with each bite. Perfect for a low-carb, keto-friendly diet, they are light yet flavorful and satisfy your sweet tooth without the carbs. Pair these with a hot tea for an elegant treat that will make you feel like you’re enjoying a cafe in Italy, all while sticking to your dietary goals.

hocolate Hazelnut Biscotti

A decadent treat for chocolate lovers, these chocolate hazelnut biscotti blend the rich flavors of cocoa and toasted hazelnuts into a crunchy, satisfying cookie. The low-carb recipe swaps traditional flour for almond flour and uses a sugar substitute, making it a keto-friendly option that still delivers indulgent taste. These biscotti are perfect for a cozy snack or dessert while keeping your carb count low.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped hazelnuts (toasted)
• 1/2 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir to form a dough.
5. Gently fold in the toasted hazelnuts and chocolate chips, if using.
6. Divide the dough into two portions and shape each portion into a log, about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
7. Bake for 20-25 minutes until firm and slightly cracked.
8. Let the logs cool for 10 minutes, then slice diagonally into 1/2-inch thick pieces.
9. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, flipping halfway through, until the biscotti are crisp and golden.
10. Allow the biscotti to cool completely before serving.

The chocolate hazelnut biscotti provide a rich, indulgent experience while adhering to a low-carb lifestyle. The combination of cocoa and hazelnuts gives each biscotto a satisfying depth of flavor, and the option to add sugar-free chocolate chips takes the indulgence up a notch. These are perfect for anyone with a sweet tooth on a keto diet and make a great snack or dessert option that can be enjoyed guilt-free.

Cinnamon Pecan Biscotti

This cinnamon pecan biscotti recipe is a warm, comforting twist on the traditional Italian treat. The nutty pecans paired with the aromatic spice of cinnamon create a rich, cozy flavor perfect for colder months. With almond flour and a keto-friendly sweetener, these biscotti are suitable for low-carb diets while retaining the classic crunch and texture of biscotti. Enjoy them with your favorite coffee or as a delicious dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped pecans, toasted
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, beat the eggs and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring until a dough forms.
5. Gently fold in the toasted pecans.
6. Divide the dough into two portions and shape each into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.
7. Bake for 20-25 minutes or until the logs are golden brown and firm.
8. Remove from the oven and let cool for 10 minutes. Slice into 1/2-inch pieces and return to the baking sheet.
9. Bake for another 10-12 minutes, flipping halfway through, until crispy.
10. Let the biscotti cool completely before serving.

These cinnamon pecan biscotti bring a delightful mix of sweet, spicy, and nutty flavors. Perfect for low-carb diets, they maintain the authentic crunch and texture of classic biscotti, making them ideal for dipping into coffee or enjoying as a snack. The warm cinnamon and toasted pecans offer a rich flavor that complements the keto-friendly lifestyle without compromising on taste.

Coconut Macadamia Biscotti

This coconut macadamia biscotti recipe combines the tropical flavors of coconut and macadamia nuts, creating a deliciously rich and crunchy treat. The low-carb version uses almond flour and erythritol to keep the recipe keto-friendly while still maintaining a satisfying sweetness and texture. The combination of coconut and macadamia nuts gives these biscotti an exotic flair, making them a perfect choice for a unique dessert or snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped macadamia nuts, toasted
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until a dough forms.
5. Fold in the toasted macadamia nuts.
6. Shape the dough into two logs, approximately 12 inches long and 2 inches wide, and place them on the prepared baking sheet.
7. Bake for 20-25 minutes or until golden brown and firm to the touch.
8. Remove from the oven and let cool for 10 minutes. Slice diagonally into 1/2-inch thick slices.
9. Place the slices back on the baking sheet and bake for another 10-12 minutes, flipping halfway through, until crispy.
10. Let the biscotti cool completely before serving.

Coconut macadamia biscotti are an indulgent, tropical twist on the classic Italian cookie. These keto-friendly treats are perfect for anyone looking to satisfy their sweet tooth while staying within their low-carb lifestyle. The combination of coconut and macadamia nuts provides an exotic flavor profile, and the biscotti’s crisp texture makes them perfect for dunking in coffee or enjoying as a stand-alone snack.

Pumpkin Spice Biscotti

This pumpkin spice biscotti brings the warm flavors of fall into a low-carb, keto-friendly treat. With a hint of cinnamon, nutmeg, and cloves, these biscotti are packed with the comforting essence of pumpkin spice, making them an ideal autumn snack or dessert. By using almond flour and erythritol, this recipe stays low-carb and gluten-free, without losing any of the deliciousness of traditional pumpkin spice cookies.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1/2 cup canned pumpkin puree (unsweetened)
• 1 tsp pumpkin spice
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, pumpkin spice, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, vanilla extract, and pumpkin puree until smooth.
4. Stir the wet ingredients into the dry ingredients until well combined.
5. Shape the dough into two logs, each about 12 inches long and 2 inches wide, and place them on the prepared baking sheet.
6. Bake for 20-25 minutes, or until golden brown and firm.
7. Let the logs cool for 10 minutes, then slice into 1/2-inch pieces.
8. Return the slices to the baking sheet and bake for an additional 10-12 minutes, flipping halfway through, until crisp.
9. Allow the biscotti to cool completely before serving.

Pumpkin spice biscotti offer the perfect combination of warm spices and rich pumpkin flavor, making them a must-try for the fall season. This keto-friendly recipe is ideal for anyone who loves the flavors of autumn while following a low-carb lifestyle. These biscotti are perfect for enjoying with coffee or tea, providing a crunchy, flavorful snack that satisfies without the carbs.

Raspberry Almond Biscotti

This raspberry almond biscotti recipe combines the sweet, tart flavor of raspberries with the rich, nutty crunch of almonds, creating a delightful treat that feels indulgent yet stays low-carb. Using almond flour and erythritol, this biscotti recipe is keto-friendly and perfect for satisfying your cravings for a fruity, slightly sweet cookie without the sugar. These biscotti are perfect for breakfast, tea time, or as a guilt-free snack during the day.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sliced almonds
• 1/2 cup freeze-dried raspberries, crushed into smaller pieces
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the eggs and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix to form a dough.
5. Gently fold in the sliced almonds and freeze-dried raspberries.
6. Divide the dough into two portions and shape each into a log, about 12 inches long and 2 inches wide. Place the logs onto the baking sheet.
7. Bake for 20-25 minutes or until the logs are golden and firm to the touch.
8. Remove from the oven and let cool for 10 minutes before slicing the logs into 1/2-inch pieces.
9. Return the slices to the baking sheet and bake for another 10-12 minutes, flipping halfway through, until crispy and golden brown.
10. Allow the biscotti to cool completely before serving.

These raspberry almond biscotti are a flavorful and keto-friendly treat that pairs perfectly with a hot cup of tea or coffee. The freeze-dried raspberries give a burst of fruity sweetness, while the almonds add satisfying crunch. With their low-carb ingredients, these biscotti are an excellent choice for anyone on a ketogenic diet who wants a fruity, flavorful cookie without the sugar.

Gingerbread Biscotti

These gingerbread biscotti are a festive, spiced variation of the classic Italian cookie. Infused with warm flavors of ginger, cinnamon, and molasses (in a keto-friendly version), these biscotti are perfect for the holiday season or whenever you’re craving a spiced, low-carb treat. Made with almond flour and sweetened with erythritol, they offer the perfect balance of sweetness and spice without the carbs.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened molasses (or blackstrap molasses for a deeper flavor)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, ground ginger, cinnamon, cloves, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, molasses, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Shape the dough into two logs about 12 inches long and 2 inches wide, and place them on the baking sheet.
6. Bake for 20-25 minutes, or until golden brown and firm.
7. Let the logs cool for 10 minutes before slicing them into 1/2-inch thick pieces.
8. Return the slices to the baking sheet and bake for another 10-12 minutes, flipping halfway through, until crispy.
9. Let the biscotti cool completely before serving.

These gingerbread biscotti bring the classic holiday flavors of ginger, cinnamon, and cloves into a keto-friendly snack. With a deep, molasses-infused sweetness and the perfect amount of spice, they make an excellent choice for anyone following a low-carb diet who wants to indulge in the cozy flavors of gingerbread without the sugar. Serve them during the holidays or whenever you need a little seasonal cheer.

Matcha Green Tea Biscotti

This matcha green tea biscotti offers a unique and healthful twist on the traditional Italian cookie. The earthy, slightly bitter flavor of matcha pairs perfectly with the subtle sweetness of erythritol, creating a refreshing yet satisfying treat. With almond flour as the base, these biscotti are keto-friendly and low-carb, making them a great snack for those following a ketogenic or gluten-free diet. Enjoy them with a hot beverage for an added boost of antioxidants.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 2 tbsp matcha green tea powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, matcha powder, baking powder, and salt.
3. In a separate bowl, whisk together the eggs and vanilla extract until smooth.
4. Stir the wet ingredients into the dry ingredients until a dough forms.
5. Shape the dough into two logs about 12 inches long and 2 inches wide, and place them on the prepared baking sheet.
6. Bake for 20-25 minutes or until the logs are firm and golden brown.
7. Let the logs cool for 10 minutes before slicing them into 1/2-inch pieces.
8. Return the slices to the baking sheet and bake for another 10-12 minutes, flipping halfway through, until crispy.
9. Allow the biscotti to cool completely before serving.

Matcha green tea biscotti offer a unique and antioxidant-packed alternative to traditional biscotti. With the distinctive flavor of matcha combined with the satisfying crunch of almond flour, these low-carb treats make an excellent addition to any keto diet. Enjoy them with a cup of tea for a calming and energizing snack that’s both delicious and beneficial for your health.

Hazelnut Coffee Biscotti

This hazelnut coffee biscotti brings together the rich flavors of roasted hazelnuts and freshly brewed coffee in a crunchy, low-carb treat. The combination of almond flour and erythritol ensures that these biscotti are both keto-friendly and full of flavor. Perfect for dipping in your morning coffee or enjoying as an afternoon snack, these biscotti provide a delightful mix of nutty, earthy, and aromatic tastes.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1/4 cup brewed coffee, cooled
• 1 tsp instant coffee granules (optional, for extra coffee flavor)
• 1/2 cup chopped hazelnuts, toasted
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, instant coffee granules (if using), baking powder, and salt.
3. In a separate bowl, whisk the eggs, brewed coffee, and vanilla extract together until smooth.
4. Stir the wet ingredients into the dry ingredients and mix until a dough forms.
5. Gently fold in the toasted hazelnuts.
6. Divide the dough into two logs, approximately 12 inches long and 2 inches wide, and place them on the baking sheet.
7. Bake for 20-25 minutes, or until golden brown and firm to the touch.
8. Let the logs cool for 10 minutes, then slice them into 1/2-inch pieces.
9. Return the slices to the baking sheet and bake for another 10-12 minutes, flipping halfway through, until crispy.
10. Let the biscotti cool completely before serving.

Hazelnut coffee biscotti are the perfect combination of bold, nutty, and aromatic flavors. The roasted hazelnuts and coffee create a rich, indulgent taste that pairs beautifully with a cup of coffee or tea. This low-carb version is ideal for anyone following a keto diet who loves the rich flavors of coffee and hazelnuts. Enjoy these biscotti as a morning treat or an afternoon snack for a satisfying crunch.

Blueberry Lemon Biscotti

These blueberry lemon biscotti offer a delightful combination of fresh, tangy blueberries and bright, zesty lemon. The burst of fruity sweetness from the blueberries is perfectly balanced with the refreshing citrus flavor of lemon, all while keeping the recipe low-carb and keto-friendly. Using almond flour and a sugar substitute, these biscotti make a perfect snack or dessert for those following a keto or low-carb lifestyle.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp lemon zest
• 1/2 cup freeze-dried blueberries, crushed
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, salt, and lemon zest.
3. In a separate bowl, whisk the eggs and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Gently fold in the crushed freeze-dried blueberries.
6. Shape the dough into two logs, about 12 inches long and 2 inches wide, and place them on the baking sheet.
7. Bake for 20-25 minutes, or until golden brown and firm.
8. Let the logs cool for 10 minutes, then slice them into 1/2-inch pieces.
9. Return the slices to the baking sheet and bake for another 10-12 minutes, flipping halfway through, until crispy.
10. Blueberry lemon biscotti are a refreshing and delicious treat, offering a burst of flavor with every bite. The tangy blueberries and bright lemon zest create a perfect balance of sweet and tart. These keto-friendly biscotti are ideal for those looking for a fruity yet low-carb snack that doesn’t sacrifice taste. They are perfect for pairing with a hot drink and make a light, satisfying dessert or snack.

Chocolate Mint Biscotti

These chocolate mint biscotti offer a refreshing and indulgent combination of rich chocolate and cool, minty flavor. The deep cocoa flavor is complemented by a subtle mint undertone, making these biscotti a perfect treat for chocolate lovers. The low-carb recipe uses almond flour and erythritol, making it keto-friendly, so you can enjoy the satisfying crunch of biscotti while sticking to your low-carb lifestyle.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp peppermint extract
• 1/4 cup sugar-free dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the eggs and peppermint extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. If using, fold in the sugar-free chocolate chips.
6. Shape the dough into two logs, about 12 inches long and 2 inches wide, and place them on the baking sheet.
7. Bake for 20-25 minutes, or until firm and golden brown.
8. Let the logs cool for 10 minutes, then slice into 1/2-inch thick slices.
9. Return the slices to the baking sheet and bake for another 10-12 minutes, flipping halfway through, until crispy.
10. Allow the biscotti to cool completely before serving.

Chocolate mint biscotti are a decadent treat that combines the richness of chocolate with the refreshing coolness of mint. These keto-friendly cookies offer an indulgent experience without the carbs, making them a perfect snack or dessert for anyone on a low-carb diet. Whether you enjoy them with a hot drink or as a stand-alone treat, these biscotti are sure to satisfy your cravings for chocolate and mint.

Mocha Almond Biscotti

Mocha almond biscotti are the perfect treat for coffee lovers who want a low-carb, keto-friendly snack that captures the rich, bold flavors of coffee and chocolate. The combination of freshly brewed coffee, almond flour, and cocoa creates a deep, satisfying flavor, while toasted almonds add a crunchy texture. These biscotti make an excellent companion to your morning cup of coffee or as an afternoon pick-me-up.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1/4 cup brewed coffee, cooled
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sliced almonds, toasted
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together almond flour, erythritol, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, brewed coffee, and vanilla extract until smooth.
4. Stir the wet ingredients into the dry ingredients until a dough forms.
5. Fold in the toasted almonds.
6. Divide the dough into two logs, each about 12 inches long and 2 inches wide, and place them on the baking sheet.
7. Bake for 20-25 minutes, or until the logs are golden brown and firm.
8. Let the logs cool for 10 minutes, then slice them into 1/2-inch pieces.
9. Return the slices to the baking sheet and bake for another 10-12 minutes, flipping halfway through, until crispy and golden brown.
10. Allow the biscotti to cool completely before serving.

Mocha almond biscotti are the perfect combination of coffee and chocolate in a crunchy, keto-friendly treat. The rich mocha flavor pairs beautifully with the toasted almonds, making these biscotti an ideal snack for coffee lovers on a low-carb diet. They are perfect for dipping into coffee or tea, or enjoying as a satisfying dessert. The deep, aromatic flavor and satisfying crunch make them a treat you’ll love.

Apple Cinnamon Biscotti

These apple cinnamon biscotti capture the warm, comforting flavors of autumn, with a hint of sweet apple and aromatic cinnamon in every bite. Using almond flour and erythritol, this recipe is keto-friendly, making it a great choice for those who love the flavors of fall but want to stay low-carb. These biscotti are perfect for an afternoon snack or as a light, flavorful dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger (optional)
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 cup chopped unsweetened dried apples (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, cinnamon, ground ginger (if using), baking powder, and salt.
3. In a separate bowl, whisk the eggs, applesauce, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Gently fold in the chopped dried apples (if using).
6. Shape the dough into two logs, about 12 inches long and 2 inches wide, and place them on the baking sheet.
7. Bake for 20-25 minutes, or until the logs are firm and golden brown.
8. Let the logs cool for 10 minutes, then slice them into 1/2-inch thick slices.
9. Return the slices to the baking sheet and bake for another 10-12 minutes, flipping halfway through, until crispy.
10. Let the biscotti cool completely before serving.

Apple cinnamon biscotti offer the perfect blend of sweet, spiced, and fruity flavors, making them a great choice for a low-carb, keto-friendly treat. The cinnamon and apple combination gives them a warm, cozy feel, while the crunch of the almond flour keeps them true to traditional biscotti. These biscotti are ideal for enjoying with a hot beverage or as a light, satisfying snack.

Strawberry Almond Biscotti

These strawberry almond biscotti offer a sweet, fruity twist on the classic Italian treat. The natural sweetness of freeze-dried strawberries combines perfectly with the crunch of toasted almonds, creating a flavorful biscotti that’s both refreshing and satisfying. With almond flour and erythritol, this low-carb recipe is perfect for those on a keto diet who still want to enjoy a delicious, fruity cookie without the carbs.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or another keto sweetener)
• 2 large eggs
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup freeze-dried strawberries, crushed
• 1/2 cup sliced almonds, toasted
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs and vanilla extract until smooth.
4. Stir the wet ingredients into the dry ingredients until a dough forms.
5. Gently fold in the freeze-dried strawberries and toasted almonds.
6. Shape the dough into two logs, about 12 inches long and 2 inches wide, and place them on the baking sheet.
7. Bake for 20-25 minutes, or until the logs are golden brown and firm to the touch.
8. Let the logs cool for 10 minutes, then slice them into 1/2-inch thick slices.
9. Return the slices to the baking sheet and bake for another 10-12 minutes, flipping halfway through, until crispy.
10. 
    Strawberry almond biscotti are a deliciously fruity and nutty treat that’s perfect for keto and low-carb diets. The sweet, tangy flavor of freeze-dried strawberries pairs wonderfully with the toasted almonds, making these biscotti a great choice for a light snack or dessert. Whether you enjoy them with a cup of tea or as a standalone treat, these biscotti are sure to satisfy your craving for something sweet and crunchy.

Note: More recipes are coming soon