Back to Recipes

Gluten-Free Almond Flour Biscotti with Lemon and Rosemary

Name: Gluten-Free Almond Flour Biscotti with Lemon and Rosemary
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Mediterranean-inspired
Ingredients: 2 cups almond flour (blanched, finely ground); 1/2 cup erythritol or preferred low-carb sweetener; 1 tsp baking powder (gluten-free); 1/4 tsp salt; 2 large eggs, room temperature; 1 tbsp fresh lemon zest (about 1 lemon); 1 tsp fresh rosemary, finely chopped; 1 tsp vanilla extract; 1 tbsp coconut oil, melted; extra almond flour for shaping

By Freeflourish Editorial TeamPublished May 9, 2026 | Updated Jul 7, 2026

Mediterranean-inspired 35 mins glutenfreelowcarbbakingdesserteasy30minutesorlessfamilymealdairyfreeoptions

Gluten-Free Almond Flour Biscotti with Lemon and Rosemary with measured ingredients, 35-minute timing, 12-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 15 min

Cook 20 min

Total 35 min

Servings 12

Difficulty easy

Cuisine Mediterranean-inspired

Ingredients

Servings 12

2 cups almond flour (blanched, finely ground)
1/2 cup erythritol or preferred low-carb sweetener
1 tsp baking powder (gluten-free)
1/4 tsp salt
2 large eggs, room temperature
1 tbsp fresh lemon zest (about 1 lemon)
1 tsp fresh rosemary, finely chopped
1 tsp vanilla extract
1 tbsp coconut oil, melted
extra almond flour for shaping

FreeFlourish Gluten-Free Low-Carb Almond Flour Biscotti with Lemon and Rosemary ingredients

Instructions

Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, erythritol, baking powder, and salt until well combined.
In a separate bowl, beat the eggs lightly, then add lemon zest, chopped rosemary, vanilla extract, and melted coconut oil. Mix well.
Pour the wet ingredients into the dry ingredients and stir until a sticky dough forms. If dough feels too sticky, dust hands with almond flour to help shape.
Divide the dough in half and on the parchment paper, shape each half into a log about 10 inches long and 2 inches wide, flatten slightly.
Bake for 15 minutes until the logs are firm to the touch and slightly golden.
Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 275 degrees F.
Using a serrated knife, slice each log diagonally into 1/2 inch thick biscotti pieces.
Place biscotti cut-side down on the baking sheet. Bake for another 10 minutes, then flip and bake for 10 more minutes or until crisp and golden.
Remove from oven and cool completely on a wire rack before serving.