If you’ve been searching for the perfect protein-packed companion for your morning coffee, I’ve got exactly what you need.
These protein biscotti deliver everything you love about traditional Italian biscotti (that satisfying crunch and delicate, crumbly texture) but with a healthy twist that will help you hit your protein goals.
Each piece contains just 100 calories and packs in 5g of protein, making them a great treat to dunk in your coffee or enjoy as an afternoon pick-me-up.
Sure, 5 grams of protein isn’t a huge number, but I’ll take any excuse to get some extra protein into my day, especially when it’s in a form as delicious as these biscotti.
Nobody would ever guess these are “protein” biscotti. They have that authentic biscotti texture that’s both crunchy and delicately crumbly.
These cookies were actually inspired by a reader suggestion, and after perfecting my protein shortbread recipe, I knew I could adapt that base to create the perfect protein biscotti.
The idea of making biscotti was previously very intimidating to me, but trust me, it’s actually very easy.
How to Make Protein Biscotti
Let’s talk about what makes these biscotti special, starting with the ingredients.
Here are the main ingredients for this recipe:
- Oat flour
- Almond flour
- Protein Powder
- Sugar/Sugar Substitute
- Butter
- Milk
- Mix-ins like sliced almonds or chocolate chips
The base of these cookies uses a combination of oat flour and almond flour, which helps create that perfect crumbly texture while keeping the carbs in check. Oat flour is my go-to ingredient for cookies because it provides a great crunch, and the small amount of almond flour helps to retain moisture and gives these biscotti their delicate crumb.
I use a whey/casein protein blend here (specifically PEScience) because I’ve found it bakes up much better than pure whey protein. The casein helps create a better texture that won’t dry out like whey protein often does.
One ingredient you absolutely cannot substitute is the full-fat butter. While it might be tempting to cut calories with a lower-fat alternative, the fat content is crucial for achieving that authentic biscotti texture. If you opt for light butter or applesauce, you will not achieve the same crunch.
The process of making these biscotti is pretty straightforward, but there are a few key steps that make all the difference.
First, when you’re mixing your dough, add the milk gradually (I recommend one tablespoon at a time). Different protein powders absorb liquid differently, and different types of milk have different water content, so you might need less than the recipe calls for.
The dough should be firm enough to hold its shape but still pliable. If it’s too wet, your biscotti won’t achieve that signature crispy exterior, so better to be safe and start with less milk.
Your choice of baking sheet matters more than you might think. On my first attempt, I used a regular dark baking sheet, but the bottom of the biscotti became way too dark and overcooked.
Handle The Heat did an incredible visual experiment to illustrate the differences that baking sheets can make with cookies, but the short version is that a light-colored, high-quality cookie sheet will make a huge difference. Below is the type of pan you’ll want!
These biscotti get baked twice – that’s actually what “biscotti” means: “twice baked.” This double-baking process is what creates that characteristic crunchy exterior while maintaining a delicate, crumbly interior.
For the first bake, you’ll shape the dough into a log and flatten it slightly. Don’t make it too tall – about 1/2 inch height is perfect.
We’re using a small amount of baking powder to give the biscotti some rise, but since this recipe is free from gluten, it’s not going to rise a ton.
We’re going to bake our dough for 20-25 minutes (oven temperatures can vary slightly) until the edges become a nice golden brown.
Once removed from the oven, you have to allow the dough to fully cool, which will take 20-30 minutes.
This cooling period is non-negotiable. If you try to slice the biscotti while it’s still warm, it’ll crumble apart faster than a cookie in your coffee.
Speaking of slicing, using a serrated knife and cutting at an angle is essential. The diagonal cut creates that classic biscotti shape and provides more surface area for the second bake.
Make your cuts about 3/4 inch thick. Too thin, and they might break; too thick, and they won’t crisp up properly during the second bake.
Depending on the initial size of the log you formed, the amount of biscotti you slice may differ, but I sliced roughly 12 biscotti out of mine.
Unfortunately, you’re going to be left with two edge pieces that aren’t very biscotti-like, but hey, they’re still delicious.
They’ll still be a little bit soft at this point, so it’s time to crispt them up. Lay the biscotti bake on the baking sheet and return them to the oven.
I’ve found that a 6-minute bake on each side creates the perfect texture, but you can adjust this time based on your preferences. Want them extra crunchy for dunking? Add a few more minutes to each side, up to 10 minutes per side.
Just keep an eye on them during this final bake – they can go from perfectly golden to overdone pretty quickly.
When these biscotti are done baking, you’ll want to let them fully cool once more. They will crisp up as they cool, so patience is key.
These biscotti keep really well throughout the week if stored properly. The key is making sure they’re completely cool before storing them in an airtight container.
If you store them while they’re still warm, moisture gets trapped inside the container, which can make them lose their crunch. Nobody wants soggy biscotti!
Getting Creative with Mix-Ins
These protein biscotti are incredibly versatile and ready to be customized.
For the version you see here, I mixed in some sliced almonds and chocolate chips, but there is truly no limit to what you can try.
If you want a true Italian biscotti experience, you can even add a small amount of almond extract to really capture the authentic flavor.
But you could also try:
- Dried cranberries, like in my Cranberry White Chocolate Protein Cookies
- Chopped pistachios for a traditional Italian flavor
- White chocolate chips and macadamia nuts
- A drizzle of dark chocolate once they’ve cooled completely (or a chocolate dip)
My readers always end up being far more creative than I am, so if you try these for yourself, please leave a comment and let me know what you go with!
More Protein-Packed Breakfast Treats
If you enjoy these protein biscotti, you’ll love these other breakfast-focused protein recipes:
Ingredients
- 110g (¾ Cup + 2 Tbsp) Oat Flour
- 28g (¼ Cup) Almond Flour
- 45g (About 3.5 Tbsp) Granulated Sugar Substitute (Or Regular Sugar)
- 46g (1 ½ Scoops) Vanilla Whey/Casein Blend Protein Powder (see notes)
- ½ tsp Baking Powder
- 15g (2 Tbsp) Sliced Almonds
- 56g (4 Tbsp) Butter (Use full-fat butter for best results)
- ¼ Cup Milk of Choice
- Optional: 15g (1 Tbsp) Mini Chocolate Chips
Instructions
- Preheat your oven to 325° F.
- In a large mixing bowl, add all of the dry ingredients for your biscotti and mix to combine.
- Melt the butter in the microwave for about 30 seconds.
- Add the melted butter to the bowl along with your milk. I suggest adding milk 1 tablespoon at a time since different brands of protein powder and different types of milk can mix differently. Always better to use less and then add more as needed instead of finding out your dough is too wet! (1/4 cup of milk was perfect for mine).
- Add the dough to a cookie sheet. IMPORTANT: A regular baking pan will lead to the bottom of the biscotti becoming very dark. The type of cookie sheet I recommend is here, and a great visual breakdown of why it matters can be seen at Handle The Heat).
- Shape the dough into a log and flatten it down so it is not too tall (see photos above for reference).
- Bake the shortbread cookies at 325° F for 20 minutes.
- Remove from the oven and let cool completely, about 20 minutes. Once cooled, carefully slice diagonally using a serrated knife to create your biscotti. It’s very important that the biscotti is cooled at this stage or it will fall apart when you go to slice it.
- Lay the biscotti flat on your cookie sheet and return to the oven at 325° for 5 minutes. Flip the biscotti and bake for an additional 5 minutes to brown both sides.
- Allow the biscotti to fully cool and crisp up, about 20-30 minutes, then dig in!
Notes
- Leftovers will keep well to enjoy throughout the week if stored in an airtight container. Just make sure the biscotti are fully cooled before placing in a container or too much moisture will be locked in.
- These protein biscotti are firm and crunchy, while remaining delicately crumbly inside. If you want an extra crunchy cookie, these can be baked for longer (up to 10 minutes per side once sliced).
- I have only tested this recipe with PEScience protein powder, which is a whey/casein protein blend, so I cannot promise the same results if using whey protein or plant-based protein powder. However, regular whey protein powder should work well, you’ll likely just use less milk.
- Feel free to get creative with your mix-ins, or dip these in melted chocolate once cooled!
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Nutrition Information
Yield 12
Serving Size 1 Biscotti
Amount Per Serving
Calories 100Total Fat 6gCarbohydrates 7gProtein 5g
