Lemon Almond Biscotti

           Desserts, Easy, Recipes
Lemon Almond Biscotti
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lemon biscotti



1 ¼ cups blanched almond flour

1 Tablespoon arrowroot powder

1/8 teaspoon sea salt

¼ teaspoon baking soda

¼ cup agave nectar

1 Tablespoon lemon zest

¼ cup toasted almonds, chopped


Preheat oven to 350 degrees.

In a food processor, combine almond flour, arrowroot powder, salt and baking soda. Pulse until ingredients are well combined.

Pulse in agave nectar and lemon zest until the dough forms a ball.

Remove dough from food processor and work in chopped almonds with your hands. Form dough into 2 logs on parchment paper lined baking sheet.

Bake at 350 for 15 minutes, then remove from oven and cool for 1 hour.

Cut the logs into ½ inch slices on the diagonal with a very sharp knife.

Spread slices out on a baking sheet and bake at 300F for 12-15 minutes.

Remove from oven and allow to cool, set, and become crispy.

Makes about 14 biscotti cookies

This recipe was inspired in whole or in part by Elana’s Pantry