lemon almond biscotti gluten-free recipe

Lemon Almond Biscotti

I’m a big fan of gluten free cookies, especially gluten free biscotti.

These Paleo friendly gluten free treats are a great addition to a high protein breakfast and also perfectly suited for dunking in healthy coffee for an afternoon snack that won’t leave you dragging.  My children like them too.  So do their friends. I wish I could certify certain gluten free desserts that I make as “kid friendly,” like some sort of good housekeeping seal of approval. Alas, no such luck.

If you are familiar with these treats it’s because I posted them a long while back. I’ve been making them quite a lot recently and wanted to re-share with you so you can enjoy them as much as we do.

Lemon Almond Biscotti
Serves: about 14 biscotti
Ingredients
Instructions
  1. In a food processor , combine almond flour, arrowroot powder, salt and baking soda
  2. Pulse until ingredients are well combined
  3. Pulse in agave nectar and lemon zest until the dough forms a ball
  4. Remove dough from food processor and work in chopped almonds with your hands
  5. Form dough into 2 logs on a parchment paper lined baking sheet
  6. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour
  7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
  9. Remove from oven and allow to cool, set, and become crispy
  10. Serve

Summer is winding down over here and the boys are already back in school. They started on Monday, if you can believe that. We had a wonderful gluten free/Paleo summer with much baseball and great cooking and hikes. It was very satisfying and I think the boys were ready to head back into school.

Our biggest challenge this year is the bilingual program that both of the boys are enrolled in. They are learning Spanish with native Spanish speakers, and my older son, J is taking Geography class entirely in Spanish which I think is amazing.

Here’s to hoping I can improve my Spanish while helping them with their homework and eating gluten free biscotti!

Comments

  1. Sarah says

    Hi Elana! I saw that you were in the lovely state of Texas a few weeks ago. While we’ve broken our 40 day straight stretch of 100+ temps, it’s still far too hot to turn on the oven. I’d love it if you could post a no-bake cookie recipe! I’ve been making some of your cookie recipes with no baking soda and freezing them–tasty but a little messy. Thanks!

    • PJ says

      Hi Sarah, I just happened to notice your request for no-bake cookies and thought I’d let you know that you can click on “raw” and under that classification Elana has sesame truffles and fudge babies. Although she has them rolled into balls, I’ve fixed them flattened into cookie shapes. I live in AZ, so I know how you feel about turning on the oven.
      8-)

  2. Janis says

    Elana,
    have you ever made these without the lemon zest? just curious because I am not a big lemon fan, except in a glass of water. maybe replacing the lemon with vanilla or some other flavoring would be good, more like a mandel bread.

  3. Elena says

    Oh,thank you! I will bake them tonight for my grandson. I am sure he will enjoy them.
    Elana, I also want to ask if you can please create a recipe for stuffed pastry (similar to hot pockets or calzones). My grandson is on a grain free,dairy free diet and I am not that experienced of a baker.
    Thank you !

  4. says

    Yum, thanks for reposting this Elana…I’ve been planning to experiment with almond flour biscotti…thanks for doing it for me!

  5. Ruthie says

    Thanks for posting this recipe. I haven’t even attempted biscotti since going gluten & cane sugar free. I look forward to trying them! Thanks again.

  6. Melissa says

    These look delicious! And while they may not be strictly “Paleo” friendly, I would say these are certainly Primal friendly (an occasional “indulgence”), especially if honey were subbed for the agave.

  7. says

    hi Elana,

    Love your website (and book) and have made loads of your recipes, so yummy! (and easy, an essential for me).

    A quick question – I only have a small food processor, not the larger ones, so know all of these ingredients would not fit into my small sized one, can I make this without using food processor and doing all by hand, or will it not work out? Thanks! They look delicious, I hope to make them soon.

    P.S. I do use agave here and there, but have found coconut nectar a great substitute for those who aren’t wanting to use agave.

    thanks!

  8. says

    Hello Elana! I’m going back to classes on the 29th as well… dang! So I’m also trying to make the most of the last days of summer. I’m glad you and your sons are learning Spanish!! That is great news. Feel free to ask me any questions :) and good luck

  9. says

    Thank you for this recipe Elana, I am a huge fan of biscotti with coffee, and always so tempted to grab one when I get a take out decaf coffee, but most are made with wheat. I am going to whip up a batch and will let you know how I get on with them. x

  10. Elaine Fleck says

    Thanks for all your work – I enjoy the recipes even though I am not needing gluten-free particularly but I think it’s good for everyone to get away from it sometimes.
    Here in Canada, it’s “French immersion” school – my kids went to school from Grade 1 to 12 in French and came out knowing two languages which is always useful. Kids learn languages easier than we do.

  11. Yvonne says

    I just made these and they are great! Eventhough they came out a little bit chewy but that’s okay. I used honey instead of the agave. Delicious!

  12. Brandae says

    YUM, just made these tonight for tomorrow’s coffee and couldn’t wait to try one. They are awesome. It was so nice to follow a recipe and not need to make any subsitutions because of allergies too. Thank you, thank you, thank you, Elana. I love these! Brandae
    ps – the house smelled divine as they were baking. :)

  13. Lisa Guillory says

    I made these with raw honey because my husband and I keep bees. I think honey is Paleo, not sure. The turned out fantastic. In fact I substitute with honey in many of the recipes from this website, and they always turn out great!

  14. Claire says

    I don’t see why arrow root powder wouldn’t be considered paleo. In fact I did a search to see if it was explained somewhere why it wasn’t, I only found a ton of paleo recipes containing it. I just put a log of these in the oven & cannot wait to try them, the dough was very tasty. I substituted honey for agave, I also added a tiny bit of almond flavor extract & vanilla.

  15. Clare says

    I just used up £20+ worth of ingredients for nothing. I followed the recipe, measured everything correctly, but instead of getting a mixture I could shape into a log, all I keep getting was something similar to a coarse sand mix. Very disappointed and quite upset.

  16. willa Hawk says

    I just bought your book The Gluten-Free Almond Flour Cookbook at Barnes and Noble. I am looking for a almond flour based vanilla brownie as I am diabetic. Can you help me with this? Willa

  17. Rebekah says

    Elana, these are amazing! I made three batches today, each flavored differently. Orange zest and flavoring. Vanilla. And of course your lemon version. I’m going to have to make another batch tonight, because my family has eaten so many I don’t have enough for my mom’s group tomorrow! Thanks for another fantastic recipe!

    • Judith says

      Great idea. I usually make two batches, the first test batch and then a modified one with less sweetner. My oven must be inaccurate, because my first batch got overly brown. But the next two were very good. I used 1/2 the agave, no lemon, about 1/4 tsp almond extract and less than a tbs. of water to get the dough to clump. Also after I cut them, I put them on cake racks, then on the pan so the heat could cicrulate better. Love these, I just have been craving something a “little” sweet, and very crunchy!

  18. Amanda says

    I subbed out the agave nectar for honey-it didn’t really work but I’m not sure if that was me or if the substitution didn’t work. I made the double chocolate biscotti with honey and it turned out fine.

  19. Argia says

    I just made the lemon almond biscotti and it crumbled when I cut it into 1/2 inch sections to bake again. Now I have delicious almond lemon crumble on the cookie sheet??? Any idea what I may have done wrong??
    thanks

  20. Judith says

    Thank you Elana, these are fantastic. As I noted in my comment above, I used 1/2 the agave, no lemon, about 1/4 tsp almond extract and less than a tablespoon of water just to get the dough to clump. Oh, and I also added a few drops of liquid stevia. I’m not sure the stevia was really necessary. I like my biscotti only mildly sweet.
    Thank you again for all the fantastic recipes!

  21. Caitlin says

    Wow. These are outstanding. I doubled the recipe and got about 14 biscotti. I just recently pulled them out of the oven after baking the second time. They are not crunchy, but a soft with a chewy exterior. Maybe they just need to cool longer. I baked them for 15 minutes the first time around, and about 20 minutes after slicing them. thanks for everything Elana!

  22. Nancy says

    I recently made many of the biscotti recipes which I leave out the arrowroot &
    use honey in less quanity than requested. Fabulous!
    The biggest trick: make sure to really froth the eggs, so beat them as instructed.
    A great travel snack!

    • Karen says

      Froth the eggs? I read and re-read but do not see that it calls for eggs at all. Am I missing something? I am getting ready to make them now but don’t know what to do with the “eggs” mentioned in the post above. Please comment.

    • QueenJellyBean says

      Agreed – – great – – travel – – food! – – I make a double batch before I travel all the time. My sugar-addicted extended family won’t eat them, but my office mates jump on these and moan with delight as they enjoy them.
      Nancy – I make oops comments about ingredients on Elana’s and other web sites all the time. :-]

  23. dph says

    My husband & I both liked these. I did make a couple of changes. I added some almond extract; I only used one teaspoon of honey & substituted stevia for more sweetening; and I needed to add a spoon of water to get the proper consistency. It’s been a long time since we have had anything like biscotti. Next time, I’ll double the batch. Thanks!!

  24. says

    I made this recipe blending whole almonds into a rough flour before following the rest of the recipe. I served them up to real Italians and they loved them! Awesome recipe! Thanks so much for all of your wonderful food ideas, Elana! :) Ania

  25. Joan says

    Have you tried biscotti with coconut flour? We’re fine with almond flour but I’m trying to keep some variety. I’m not keen on the texture of coconut so far but coincidentally, just yesterday, I was thinking coconut flour might be perfect for biscotti.

  26. says

    These are the most amazing biscotti, Elana. I purchased “The Gluten-Free Almond Flour Cookbook” as a result and am enjoying foods I haven’t had in years. You have made my diet bearable again without negatively impacting my health or weight. I can’t thank you enough for helping to bring back the joy of sharing wonderful foods with my family again.

  27. Patty Donofrio says

    Elana dear, you look soooo lovely in your new photo. Thank you for your many long hours helping us to eat so loving. Patty

  28. says

    Just tried these without the lemon or almond pieces as my daughter didn’t want thos in there. I used honey instead and they were perfect. Didn’t bother with the second bake as she liked them chewy.

    As I follow a low carb diet I can’t really have them myself so I am going to try experimenting with Xylitol and water to see if I can create a low-carb version.

    Has anyone tried a low-carb version before so I can have some tips?

  29. Traci says

    Hi,love your site:) Is it possible for you to give us an alternative to using the almond flour in this recipe? Could I use tapioca and coconut flours and if that would work would you happen to know the ratio? Or would sunflower seed flour work? I’ve read that you can use that 1:1 in place of the almond flours. I’m just trying to avoid cooking with almond flours because of what I’ve been learning about PUFA’s, etc. Any thoughts would really help! Thanks you so much:)

    Traci

    • Shawna says

      Traci,
      Coconut flour doesn’t work the same way as almond flour. It requires more liquid and eggs during baking. Subbing any other nut flour though, should work. I like the idea of sunflower seed flour. If you try it, please let us know how it turns out!
      Shawna

  30. Vittoria says

    These are amazing! As an Italian, I can honestly say these perfect! I was raised on traditional biscotti and these taste bang-on! You can tell they can easily be adapted to whatever flavours you want! Next time I’ll try leaving out the lemon and try with almond extract and a touch of vanilla. I might even swap the honey for maple syrup. Also – the ball of dough might seem a bit small, but don’t worry – the loaves grow while baking!

  31. says

    Great recipe. My gluten free vegan young adult is obsessed with this recipe. I used some maple syrup since I did not have enough honey. Great substitution. Added some cinnamon as well and uses walnuts and gluten free carob chips too. We are addicted to these biscottis

  32. christina says

    This is the best recipe with almond flour I have ever made. I didn’t have lemon so, I added vanilla extract. I cut the log in long pieces and shifted them on both sides also to toast them a little more…..and added a drizzle of Chocolate…..Wow!!

  33. Kim says

    Made this several times, never adding lemon though due to allergies. I made it with Almond meal (have tried several brands and each work well for me), vanilla extract, cloves, nutmeg, macadamia nuts instead of almonds, and a simple syrup made with equal parts water to organic cane sugar cooked together then cooled to use in this recipe. Sometimes I leave out additional nuts, sometimes I add in random other flavors or extracts or even a big handful of Enjoy Life brand chocolate chunks. Works every time and no issues with crumbling or texture. Yummy!

  34. Ronald says

    Hello Elana, I am from Holland and have tried to make the almond biscotti several times, exactly according to your recipe (with the converted temperatures and quantities). Somehow however the cookies keep falling apart when I try to cut them halfway the baking.
    There is not egg in the recipe, maybe that is missing? What can I do to solve this?
    Thanks for your time and looking forward to the reply.
    Ronald

  35. guila says

    These are wonderful! I added a tablespoon of poppy seeds and half a tablespoon of lemon juice (to add to the lemon flavor) they turned out so delicious. Thank you for the recipe! I also had to use almond meal instead of almond flour but I had to problem with the texture or anything

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer.