Paleo Apricot Almond Biscotti

Paleo Apricot Almond Biscotti

I’m a HUGE biscotti fan. Because really, what’s not to love? It’s great with coffee, it’s typically not so sweet that your blood sugar does a rocket launch, it’s crunchy, and you can dramatically change the taste depending on the flavorings you add.

When I switched to a Paleo diet 4 years ago (hands down one of my smarter moves), I began searching for some kind of biscotti recipe that didn’t contain gluten or refined sugar. While there are several out there, I just couldn’t find one that met all my requirements.

So I started working on my own recipe. I had some so – so attempts and one spectacular failure. Picture something that looked like an 18″ diameter cookie, not really what I was going for, although Mr. B disposed of much of it without complaint. He likes to be helpful.

Eventually, I hit upon the right combination. A gluten-free, crunchy cookie with a slightly sweet, toasted flavor. Perfect. If you’ve baked with nut flours, you know that most nut flour products tend to soften after a few days. This one does too, but only slightly – still a great dunker!

Big Batch Baking - Biscotti

As a bonus, this is a great Big Batch Baking recipe. I doubled the recipe, froze half and then defrosted and baked the frozen half the next day,  just to test it.

Frozen Biscotti Dough - Big Batch Baking

I couldn’t tell the difference. SCORE! Both batches were delicious and it’s possible that ALL the cookies were gone in just a few days.

sifting coconut flour

Here’s a tip for sifting coconut flour, which you will want to do, as it makes for a much better baked product. I picked up this little wire strainer at TJ Maxx and when I need to sift coconut flour, I measure it out, dump it into the strainer,  shake it and then use the back of a spoon to mash down the lumps that are left. I timed it – it took less than 30 seconds. You’re welcome.

GF Apricot Almond Biscotti - Big Batch Cooking

Biscotti will once again be a staple on the hill. Yippee!

Enjoy and thanks for stopping by,


Paleo Apricot Almond Biscotti
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 16
  • 1 c. Almond flour
  • ¼ c. coconut flour
  • 1 T. Arrowroot powder
  • ½ t. baking soda
  • ¼ t. sea salt
  • 1 t. pure vanilla extract
  • ½ t. almond extract
  • ¼ c. honey
  • ¼ c. pure maple syrup - grade B is best for this
  • ¼ c. blanched, slivered almonds
  • ¼ c. dried apricots, cut into ¼" pieces
  1. In a medium bowl, whisk together dry ingredients.
  2. In a small bowl, whisk together sweeteners and extracts.
  3. Pour sweetener mixture, along with nuts and apricots, into dry ingredients.
  4. Mix well. Mixture will be dry at first. Keep mixing until there are no dry spots.
  5. Place dough onto a parchment lined cookie sheet.
  6. With water dampened fingers form dough into a rectangle about 9" x 4" x ½".
  7. Bake at 350 for 15 minutes
  8. Remove from oven and let sit on pan for 1 hour.
  9. Move to a cutting board and cut rectangle into ½" slices crosswise.
  10. Move slices back to parchment lined cookie sheet, laying them on their sides.
  11. Bake at 325 for 15 minutes. Let cool on pan to firm up.


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2 thoughts on “Paleo Apricot Almond Biscotti

  1. Looks great, Helen! I started paleo a few months ago. Love it!

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