[Grain-Free] Toasted Coconut & Almond Biscotti

Solely because of the fact that I love coffee as much as I do, I’m kind of shocked that this is my first time making biscotti. It’s pretty much the best for coffee dunking. And said coffee dunking is happening riiiight now on this chilly Saturday morning. Complete with a pretty vegetable + egg scramble and my favorite comfy-cozy socks. I’m enjoying this slow morning before a crazy day full of tailgates and football. Ahem, wreck ‘em Tech.

Grain-Free Toasted Coconut and Almond Biscotti

Grain-Free Toasted Coconut and Almond Biscotti

You guys, the toasted coconuty-ness (that’s totally a word) of these little biscotti bites of Heaven is insane. I’ve decided that coffee and coconut just go together. BFF’s for sure, almost as close as PB and chocolate. Almost. I kept them grain-free by using my tried and true faves: almond flour and coconut flour. With some toasted coconut and sliced almonds in there for good measure. Oh oh oh, and they are free of refined sugar! Score. I used honey instead of sugar because that’s how I roll.


Toasted Coconut & Almond Biscotti

Biscotti is meant to be super crunchy, which is exactly how I DO NOT like my cookies. Cookies should be soft and chewy, biscotti should be crispy and crunchy. So take my word for it, these crispy and crunchy biscotti need to be dunked in something. I prefer coffee, but take your pick of anything steamy and cozy. Get crazy with hot tea, warm milk, whatever your little heart desires.

Grain-Free Toasted Coconut and Almond Biscotti

Oh mylanta, SO good. And crunchy and crumbly and sweet and perfect.

Grain-Free Toasted Coconut and Almond Biscotti

So here is your agenda for the day –>

1. Make this biscotti
2. Brew yourself a nice STRONG cup of coffee (with your fav creamer if you must)
3. Dip biscotti into coffee
4. Transport the drippy and crumbly goodness straight to your face hole
5. Repeat with at least 3 biscottis, because it’s Saturday and you do what you want
6. Sit back and think of how awesome your day is going to be

Grain-Free Toasted Coconut and Almond Biscotti

Happy weekending, my friends!

[Grain-Free] Toasted Coconut & Almond Biscotti

Yield: Makes 15-18 pieces


  • 1/2 cup unsweetened shredded coconut
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup sliced almonds
  • 1 tsp baking powder
  • 3 tbsp honey
  • 2 large eggs
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  1. Preheat the oven to 300 degrees. Line a baking pan with parchment paper.
  2. To toast the coconut, heat a small skillet over medium heat and add the coconut to a dry pan. Stir frequently for about 5 minutes, until the coconut turns a light brown color. Be careful because coconut burns very quickly, you have to keep an eye on it.
  3. Once toasted, remove the coconut from the pan or else it will keep browning and will scorch.
  4. In a food processor, add all of the ingredients except for the sliced almonds. Turn the food processor on until the mixture starts to come together to form a dough.
  5. Remove from the processor and transfer into a large bowl. Gently stir the sliced almonds in with a spoon, or just use your hands to incorporate.
  6. Once the dough is mixed, form it into a flat loaf in the middle of a baking sheet. It will be about 12 inches long and 6 inches wide. It will be about 1/2-3/4 inch thick (about the thickness of your index finger). I hope that makes sense -> see picture above.
  7. Bake at 300 degrees for 25 minutes, then remove from the oven and let cool for 10 minutes.
  8. Cut into 1/2-3/4 inch thick slices, lay each slice on its side.
  9. Put the slices back into the oven for 30 minutes, until golden brown and very crunchy.


  1. Hi, Let me start by saying that “I don’t bake” But do to a need to avoid wheat, I was looking for something simple to attempt.
    I found it! Just made a double batch because I wanted to make pizza. I used garlic infused olive oil and some chilli powder. Instead of the coconut oil. (I figure I’ll use the coconut oil when I’m using sweeter ingredients) I placed to large pancake size of batter on preheated cookie sheet,spread about a quarter inch thick. Baked for exactly 10 minutes. They came out a littler than I thought, so I put them under the broiler for one minute more. Perfect. Top one with mozzarella ,tomatoes and basil. The other with mozzarella, onions and fresh garlic. Put back in 400 degree oven for 7-8 minutes. OMG it was one of those game changing moments. If I knew I could be eating homemade pizza in the time it takes to go buy one. I would have done it years ago. I look forward to the many experimental combinations of flours, oils and spices. The cost of a fail is a dollars worth of ingredients an 20 minutes. I’m going to have lots of fun with this. I can’t thank you enough!!!

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