Lemon Almond 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

Print Pin Recipe
Servings 14 biscotti

Ingredients

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
Prep Time 10 mins
Resting Time 1 hour
Cook Time 27 mins
Total Time 1 hr 37 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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

83 responses to “Lemon Almond Biscotti”

  1. 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!

    • 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.

    • 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. :-]

  2. 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!

  3. 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!

  4. 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

  5. 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.

  6. 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!

    • 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!

  7. 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

  8. 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.

  9. 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.

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Recipes » Desserts » Lemon Almond Biscotti