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
Ingredients
- 1¼ cups blanched almond flour (not almond meal)
- 1 tablespoon arrowroot powder
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup agave nectar or honey
- 1 tablespoon lemon zest
- ¼ cup toasted almonds, chopped
Instructions
- 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 a parchment paper lined baking sheet
- Bake at 350°F 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 300°F for 12-15 minutes
- Remove from oven and allow to cool, set, and become crispy
- 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!
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!
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. :)
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!
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.
Diane-thewholegang says
I just love the food you create. Adding these to my list of back to school foods to make ahead. However I’m not sure how long they will last.
Hanri 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
Kalyn says
They sound delicious and perfect for breakfast when you need something just a little sweet.
claudia 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
Randi 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!
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.