Almond flour is a naturally gluten-free, low-carb, keto-friendly ingredient that can help you step up your baking game, as this cookie recipe demonstrates.
It’s no secret that almonds are literal health nuts. They’re generally recommended as a healthy snack or salad topper because of their fiber, protein, heart-healthy fats, and vitamin E, notes the Harvard T.H. Chan School of Public Health. The research on the many health benefits of almonds has led to an explosion of products made from these nuts, including almond butter, almond milk, and almond flour.
Alternative flours have become a popular way to make baked goods that are gluten-free, keto-friendly, low-carb, and diabetes-friendly. Almond flour is ground from almonds that have been peeled and blanched. You can find it in the health section of your grocery store or even make it at home in your blender. You may see the terms “almond flour” and “almond meal” used interchangeably, though almond flour is generally made with peeled, blanched almonds while almond meal is made with raw unpeeled almonds; the main difference is in the grind, which is finer in a flour than a meal, according to Bob’s Red Mill.
Almond flour can be used as a cup-for-cup replacement for all-purpose flour, and its mild, slightly sweet and nutty flavor won’t radically affect the taste of most baked goods. A study published in March 2022 in Food Chemistry: X found that cupcakes made with almond flour were moister and were generally preferred to those made with coconut flour, another popular alternative.
Almond flour shares a lot nutritionally with its source nut. It is naturally gluten-free and is higher in protein, fiber, and calcium and lower in carbohydrates than all-purpose flour, according to data from the United States Department of Agriculture (USDA). That, and its low impact on blood sugar, has made almond flour incredibly popular among followers of a gluten-free, diabetes-friendly, or ketogenic diet.
You don’t have to follow a special diet to enjoy almond flour, however. This biscotti recipe is a delicious way to use almond flour and just happens to be gluten-free.
Biscotti are a traditional Italian cookie, noted for their hard texture and curved shape, that are often served alongside a coffee or cappuccino. While the most traditional version of this cookie contains almonds, this recipe goes one step further by making the cookies with almond flour instead of all-purpose flour. The result is a delicious cookie that’s also gluten-free. Olive oil stands in for butter as well to lend additional heart-healthy monounsaturated fats, according to Harvard Health Publishing.
Preheat oven to 325 degrees F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
In a large mixing bowl, combine almond flour, baking powder, and salt. In a separate bowl, whisk together eggs, honey, olive oil, almond extract, and orange zest.
Gently pour the wet ingredients into the dry ingredients and stir until just moistened. Fold in cranberries and pistachios until evenly distributed.
On a clean, flat, lightly floured surface, form dough into a loaf about 5 inches wide and ½-inch high. Transfer to the prepared baking sheet and bake until golden brown around the edges, about 20 minutes. Remove from oven and cool for 15 minutes. Lower oven temperature to 250 degrees F.
On a clean cutting board, slice loaf into even ½-inch-thick slices. Transfer slices back to the baking sheet and bake until the edges are golden brown and the cookies feel cooked through and dry, about 20 minutes more.
Serving size1 cookie
By subscribing you agree to the Terms of Use and Privacy Policy.
By subscribing you agree to the Terms of Use and Privacy Policy.
