Air Fryer Savory Almond Flour Biscotti with Rosemary and Parmesan

Name: Air Fryer Savory Almond Flour Biscotti with Rosemary and Parmesan
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 cups almond flour (finely ground); 1/4 cup grated Parmesan cheese (or dairy-free Parmesan substitute); 1 tsp gluten-free baking powder; 1/2 tsp sea salt; 1 tbsp fresh rosemary, finely chopped; 2 large eggs; 2 tbsp extra virgin olive oil; 1/2 tsp garlic powder; 1/4 tsp black pepper

By AirFryFeast Editorial TeamPublished Apr 6, 2026 | Updated Jun 16, 2026

Air Fryer Savory Almond Flour Biscotti with Rosemary and Parmesan with ingredient quantities, 28-minute timing, 12-serving yield, air fryer temperature, and step-by-step instructions.

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Air fryerItalianEasyAir Fryer Friendly

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

Servings12

Temperature320°F / 160°C

Ingredients

Servings12

2 cups almond flour (finely ground)
1/4 cup grated Parmesan cheese (or dairy-free Parmesan substitute)
1 tsp gluten-free baking powder
1/2 tsp sea salt
1 tbsp fresh rosemary, finely chopped
2 large eggs
2 tbsp extra virgin olive oil
1/2 tsp garlic powder
1/4 tsp black pepper

Instructions

Preheat air fryer to 320°F (160°C) for 5 minutes.
In a large bowl, mix almond flour, Parmesan cheese, baking powder, sea salt, rosemary, garlic powder, and black pepper until combined.
In a separate bowl, whisk eggs and olive oil until smooth.
Add wet ingredients to dry and mix thoroughly until a sticky dough forms that holds together when pressed.
Shape dough into a 10-inch long, 2-inch wide log on parchment paper.
Carefully transfer the dough log to the air fryer basket; cut in half if needed to fit without overcrowding.
Air fry at 320°F (160°C) for 12 minutes.
Remove and let cool on a wire rack for 5 minutes.
Slice the log diagonally into 1/2-inch thick biscotti using a sharp serrated knife.
Place biscotti slices cut-side down in a single layer in the air fryer basket.
Air fry for an additional 6 minutes, flipping halfway, until golden brown and crisp.
Cool completely on a wire rack before serving for maximum crunch.
Store leftovers in an airtight container at room temperature for up to 5 days.

Recipe guidance

Crispiness Control

Pat the s almond flour dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.