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 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
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!
Sue-Ann says
I tried these and they remained quite soft – are they supposed to be that soft? I used honey instead of agave – 1/4 cup as instructed :(
Pam Forrester says
Mine were soft/chewy as well…but very delicious!
Elana says
Pam, if this happens simply place the biscotti back in a warm oven (temperature around 200 degrees) for 20 minutes, or until crispy :-)
Pam Forrester says
Thanks just now saw your reply. I thought I would just turn the oven off and leave in after final bake but will do this instead.Thanks!
Elana says
Pam, you’re welcome!
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
Chris 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?
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
Cat McMahon 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.
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.
Joan says
By the way, I do plan on trying this recipe. Thanks.
Ania 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
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!!