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

Ingredients
Serves:
14biscotti
Print Recipe
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°F 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°F 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

83 responses to “Lemon Almond Biscotti”

  1. 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

  2. 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!

  3. 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

    • 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

  4. 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?

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

  6. 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.

  7. 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.

  8. 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

  9. 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!!

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Recipes » Desserts » Lemon Almond Biscotti