Coconut-Almond Biscotti

Written by Miriam Jacobson, RD, CDN, the Food Coach Nutrition Associate

My reasons for sharing this recipe are 100% selfish (I needed to have a record of this recipe somewhere!)¬†These delightful treats melt in your mouth. And if you’re like me and wrestling with the idea of making chocolate chip cookies on Saturday afternoon – these are a healthier and equally delicious option.

Anyone with experience with GF baking knows that the results can be unpredictable – especially if you’re meddling with the recipe … and not a pastry chef.¬†Well, it was cold last night and I didn’t want to leave my apartment. Neither did I have the ingredients for cranberry orange biscotti – so I tapped into a little bit of creativity. I present to you my food-baby creation. I hope you enjoy as much as I do!

(serves 6)

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Photo Credit: Miriam Jacobson


1/3 cup raw, granulated sugar

3 oz organized / pastured butter

1 large pasture-raised egg

1 tsp vanilla extract

1.5 cups almond meal**

1/2 cups coconut flour

1/4 tsp sea salt

1 tsp baking powder (make sure it is labeled GF!)

1/2 c slivered (or chopped) almonds

1/2 c coconut flakes


  1. Preheat the oven to 350F
  2. Blend the sugar and butter until creamy (about 5 minutes). Mix in egg and vanilla extract until evenly combined.
  3. In a separate bowl mix together all the dried ingredients and slowly add into wet mixture
  4. Add in chopped almonds and coconut flakes
  5. Shape your biscotti into a long oval shape that will end up being .5″ high and 2″ wide
  6. Bake for 25 minutes until golden.
  7. Remove from the oven and let cool for 15 minutes.
  8. Slice loaf diagonally and place biscotti back in the oven for 10 more minutes
  9. Remove and enjoy with coffee or tea
  10. Bon appetit!