This oil-free almond biscotti is naturally sweet and has a great crunch, being the perfect pairing to your afternoon tea or coffee.
Who doesn’t love a sweet and crunchy treat with a nice warm beverage as an afternoon snack? I know that I certainly do! I also love making my favourite treats to be healthier so that I can enjoy them more often and without any guilt! These oil-free almond biscotti have the perfect balance of natural sweetness, reduced fat coming only from the almonds and a lovely crunch to satisfy any craving while maintaining a healthy macronutrient profile.
What is Biscotti
The original biscotti had been created for soldiers in ancient Rome as they could easily be transported and stored for a long time without spoilage (source). Over the years, this simple treat had been recreated in many ways, commonly adding nuts and dried fruit to create the popular Italian cookie we now today as biscotti.
The word biscotti, comes from the latin words ‘bis’ and ‘coctus’ meaning ‘twice cooked’ (source) to describe the way these cookies are made. The lovely distinguishable features of this classic treat, are it’s nice and crunchy texture, with a sweet and nutty flavour, resembling a long dry cookie. Commonly served with a warm drink or sweet wine, once these biscotti’s get dunked into your beverage of choice, it simply melts in your mouth.
How to Make Your Biscotti Healthier
Firstly, we’ll be replacing the fat or oil component that is commonly used, to applesauce. Applesauce is a great alternative that adds moisture and sweetness, while containing a fraction of calories, and a great way to sneak in extra nutrients! Due to the reduced fat content, see the tips below for making your biscotti extra crispy.
The next tip is to reduce the sugar. I prefer to avoid processed white sugar whenever possible and swap it for a healthier alternative. In this recipe, we’ll get some sweetness from the applesauce and almonds, and for a little extra, I’ll be using maple syrup. You can use any sweetener of your choice here, whether it be honey, agave, or just simple sugar if you prefer.
My last tip is to use a whole wheat flour. Whole wheat flour adds extra fibre, bran and nutrients compared to white flour, as well as helps your body absorb the sugars at a slower rate, giving you longer lasting energy. I use 100% whole wheat flour in this recipe as I prefer it that way, but you could also do a 50/50 blend if you choose.
Ingredients for the Oil-Free Almond Biscotti
- All purpose flour
- Baking powder
- Salt
- Maple syrup
- Vanilla extract
- Apple sauce
- Sliced almonds
Directions
Mix dry ingredients in one bowl. Mix wet ingredients in another bowl. Combine wet and dry ingredients then fold in almonds. Form a log, and shape into a 9 x 5 inch rectangle, 1/2 inch thick. Place on baking tray.
The dough should look like this before going into the oven.
Bake for 30 minutes, remove from the oven and let cool 10 minutes, reduce oven temperature.
Cut into ~1 inch wide pieces, spacing your biscotti out on the baking tray, return to the oven for an additional 20 minutes.
Once the biscotti is out of the oven, let them cool off completely, this will help them firm up.
Tips For Extra Crispiness
- Cutting your biscotti slices thinner will result in a crispier biscuit (I recommend 1/2 – 3/4 inch slices).
- If you want an even greater crunch on the exterior, after the second bake, lay your biscotti slices face down and bake another 5 minutes on each side or until they develop a slight brown colour. This will really crisp them up and bring out the sweetness in the crunch.
Variations
To mix up the flavours of your biscotti, try swapping out the almonds for other ingredients such as:
- shredded coconut
- pistachios
- hazelnuts
- walnuts
- dried fruit: cranberries, apricots, figs, dates, goji berries, etc.
You can also add your favourite spices such as cinnamon or ginger
How to Store Your Oil-Free Almond Biscotti
Once cooled off completely, store your biscotti in an air tight jar at room temperature for up to 1 month.
*Note* The crispier your biscotti are, the longer they will last. If your biscotti’s don’t develop that crunchy exterior, they will not last as long. See tips for extra crispiness section.
More Healthy Treat Recipes
- Low-Fat Blueberry Muffins
- Oil-Free Banana Bread
- 2+ Ingredient Cookies
- Chocolate Peanut Butter Crunch Energy Balls
Oil-Free Almond Biscotti Recipe
Oil-Free Almond Biscotti
Ingredients
- 2 cups all purpose flour I use whole wheat, but white flour would work too
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2/3 cup apple sauce
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 350 ℉.
- In a medium bowl, combine flour, baking powder, salt.
- In a large bowl, combine maple syrup, vanilla, applesauce.
- Add the dry ingredients to the wet ingredients 1/2 at a time, mixing gently until mostly incorporated.
- Fold in almonds – you may need to use your hands to fully incorporate the flour and almonds, but don't knead the dough. Only mix until all the ingredients are just combined. Line a baking tray with parchment paper or a silicone baking liner.
- Shape into a 9 x 5 inch rectangle that is 1/2 inch thick and place on baking tray.
- Bake for 30 minutes, then remove from heat, let cool for 10 minutes. Reduce oven temperature to 325 ℉.
- Once 10 minutes has passed, cut the log into slices (~1/2 to 3/4 inch thick) and return to the baking tray – stand biscotti upright, leaving spaces between each piece.
- Bake an additional 20 minutes. If you want your biscotti extra crispy: once the 20 minutes is up, lay your biscotti face down and bake an additional 5 minutes on each side, or until they develop a light brown colour.
- Remove from the oven and let them cool off completely.
- Store in an air tight jar in the pantry for up to 1 month.
Nutrition Facts
Nutrition facts are based on 1 biscotti about 5 inches long and 3/4 inch wide, this will yield ~10 biscotti’s from the recipe.
These nutrition facts may vary based on ingredients used and the sizes of biscotti created.
Reviews
There are no reviews yet. Be the first one to write one.