« Homemade Ranch Dressing

Nutty Bread »


Superfoods: the Almighty Almond

gluten free lemon almond biscotti

Almonds are in.  And guess what?  They’re good for you.

Almonds are easy to incorporate into your everyday routine.  Eat them as a snack (raw or dry roasted), or use blanched almond flour in your baked goods to reap the numerous benefits of this incredible superfood.  Almonds are high in fiber, vitamins, minerals and fat.  Yes, that’s fat.  However, almonds are high in good fats –that is the heart healthy monounsaturated fats that are found in olive oil.

And almonds seem to have become the new darling of the media.  Touted in newspaper articles and books, their benefits are highlighted here, there and everywhere.  Below are just a few of the books that suggest eating almonds as beneficial to your health.

Here are some of the websites that tout the almond advantage:


Surprisingly, even the Journal of Obesity has completed a study outlining the pluses of consuming almonds.  According to this study, eating almonds promotes satiety and can lead to weight loss.  Who would have thought that?

And now, here is another easy recipe to help you get your almond intake!

Lemon Almond Biscotti

print

  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

Makes about 14 biscotti

These gluten-free Lemon Almond Biscotti are an Italian classic.  Enjoy them with a nice cup of piping hot dairy-free chai or some rich and creamy gluten-free dairy-free hot chocolate.

The winner of this week’s drawing for the 2 disc special version of the Future of Food is Charlotte. Congratulations!


posted on May 1, 2009, 19 comments

  1. Ohhhh yum!! Is it sad recipes that I can eat make me excited? Although I need NO help increasing my almond intake, (countless photos of empty jars on my blog), I’m going to make this ASAP it sounds so delicious! I have all the ingredients on hand except the arrowroot powder. I’ll order the one you’ve linked because I am afraid to buy it in bulk, I’ve heard it’s not always gluten free.

    I have never been good at making “zest” of anything… anyone have any tips?

    Congrats to Charlotte!

  2. Tracy Haughton

    These look like a delicious use for the surfeit of Meyer Lemons on my backyard bush and the almonds in my freezer (an annual gift from one of my environmental lawyer’s clients). I will make a batch in the morning to take to a dear friend’s 70th birthday. She has celiac and beyond, and must eat a “specific carbohydrate” diet. These will be the perfect gift! Thank you. As a newly diagnosed gluten and dairy intolerant person, I take great pleasure in your blog.

  3. In.freaking.credible. Your recipes are always so tantalizing, Elana!!

  4. leila

    These look so yummy!! I’ll have to make them and then make sure my housemates limit my intake.!

    Almonds are goitregenic for people with thyroid problems, specifically hypothyroid issues. I miss my almonds….so I can’t wait to make these! Thanks elana!

  5. gfe-gluten free easily @ glutenfreeeasily.com

    I’m eating some dry-roasted almonds as we speak! :-) They are often my “go-to” snack, and sometimes with an apple even make a great breakfast. I always have a bowl of almonds with a little serving spoon out for guests. It’s amazing how quickly they go, too. My husband’s cousin, our recent cousin, filled her palm with them and stated, “17 almonds, that’s how many you’re supposed to eat a day, right?” I wasn’t aware of that recommendation per the exact number, but she lives in CA, the almond capital, so she probably knows the facts better than anyone. Hey, I bet that or similar info is in the resources you cited. :-)

    Shirley

  6. gfe-gluten free easily @ glutenfreeeasily.com

    Oh, one more thing … I’ll be making this biscotti for our girlfriends’ tea coming up. I’ll report back. :-)

    Shirley

  7. Brenda

    I made your simple bread recipe this week and
    used ground whole almonds instead of blanched
    ground almonds and it was great. I can buy
    the ground whole almonds much cheaper. I made
    the recipe because it is better than bread made
    with grains to keep my blood sugar down. Thanks
    for the wonderful blog.

  8. Mari

    Coconut gal, the best way to zest is to use a Microplane. It is a new style of a grater that is a must in the kitchen. You can find one in any kitchen shop. They specifically make a citrus zester with a yellow handle. This works great or use the long Microplane with fine holes. These are also great for grating nutmeg! Make sure to zest lightly- you only want to get the yellow part. The white pith is very bitter, so make sure you just get the yellow skin.

  9. Rebecca

    Elana,
    I wonder if you could figure out a healthy baby snack that doesn’t use almond flour. I have a nine-month old who really doesn’t like any food, except crunchy things. The market is lacking for gluten-free baby snacks that actually have any nutritional value. This biscotti seems close to a biscuit-type recipe I might be able to get him to eat. I will try with a coconut or sorghum or tapioca flour maybe. Ideally, I’d like to throw in a pureed vegetable or two. Anything you could work up would be wonderful. Thanks. I will let you know if I come up with anything.

  10. Steven

    Cool treat, I’ll be making some of these. Glad to see you found Mark’s Daily Apple, his blog is full of great info. I eat Paleo/Zone for health and athletic benefits, but typically use your recipes for “treats” that don’t fall off the plan (too far anyway). Thanks for the excellent recipes and info, keep it coming.

  11. Laura K

    Just made these – delicious. :)

    Instead of agave, I used raw honey with pollen. The pollen gave it a really interesting taste.

    Thanks, Elana!

  12. I’ve been wanting to make my own biscotti, and after reading this recipe, I’m finally going to do it. I really like the idea of using almond flour – I recently made pancakes with chickpea flour, which turned out really well, and gave me some hope in terms of experimenting with other types of flours.

  13. Meagan from Mutritious Nuffins @ mutritiousnuffins.blogspot.com

    I agree! Almonds are so important to incorporate into our diets. Your easy delicious recipes really help with that! Go Almonds!

  14. I absolutely love almonds and am always looking for new ways to incorporate them into my diet. Your biscotti looks great! I think I’ll be making this for our mother’s day brunch!

  15. Mari, thanks for the zesting tips!!

  16. Kitchen Goddess

    Almonds are my favourite nut, thanks for all the links! :)

  17. This looks sooo yummy! Definitely trying it, as soon as I get my hands on some blanched almond flour! Almond Biscotti are my favorite… and anything lemon and almond together makes me very happy!!

  18. Chris

    Hihowcan i make thiswit hout the Agave necter? Ain't droppin eight bucks on that stuff just for four tablespoons. But I'm thrilled to try a gluten-free biscotti recipe.

  19. CoconutGal -I don’t think it’s silly at all! I’m the same way.

    Tracy -Thanks for your kind words. Wish I had a meyer lemon tree and yes, I am very familiar with the SCD, you could say it saved my life.

    VeggieGirl -You always leave the best comments!

    leila -That’s so interesting, I didn’t know that almonds were goiterogenic.

    Shirley -Thanks for your comment and for the “17” number. I shared that with my younger son yesterday. I hope you enjoyed the biscotti :-)

    Brenda -You are most welcome!

    Mari -Thanks for the zesting tips :-)

    Rebecca -That is a great idea; keep me posted, and I’ll let you know if I come up with anything.

    Steven -Thanks again for a spot on, inspiring comment!

    Laura K -Nice substitution, thanks so much for sharing it!

    Beatrice -Happy experimenting and thanks for your comment :-)

    Meagan -Thanks for your sweet comment.

    Jodye -Hope they were delicious at your brunch.

    Kitchen Goddess -You are welcome!

    Rachel C -Thanks.

    Chris -Thanks for your comment, this sounds like a great question for my forums.