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. Elana, thanks so much for this amazing recipe … the best biscotti recipe … and I’ve tried quite a few. I used Trader Joe’s dried cranberries which I thought were sugarless … but now realize they do have some sugar … so I’ll cut back on the Agave next time. In my freezer I have a massive bag of cranberries from Costco that have so much sugar in them that I haven’t been using them. It’s definitely something to watch for!

    Veronica

  2. I have been making your biscotti for years and love them! I vary the recipe each time: lime or orange zest, different kinds of nuts, chopping dried apricots or cherries (no sugar), etc. The variations are endless. This is pretty much the only treat I make for myself.

    • Hi Lise, I’m honored that this is pretty much the only treat you make for yourself! That is so wonderful to hear :-)

  3. I wish step #5 gave dimensions of the loaf size, thickness, etc. I’m guessing which makes me stressed as almond flour is not cheap. Thanks!

      • Me too. I’m wondering how you got 2 loaves/logs each 4” x 6”?
        I’ve just completed the first bake and they smell delicious but my logs were both about 1.5” x 6”. I just didn’t have enough dough to make them that size.
        I like the simplicity of the recipe.

        • Liz, thanks for your comment! Mine are like yours, not that big. I’m so glad that you enjoyed this recipe :-)

  4. 14 Biscotti? I barely got 2. Unless you are making itty bitty baby biscotti, I don’t see how you get 14 from this.

  5. These are wonderful! I added a tablespoon of poppy seeds and half a tablespoon of lemon juice (to add to the lemon flavor) they turned out so delicious. Thank you for the recipe! I also had to use almond meal instead of almond flour but I had to problem with the texture or anything

    • I just made these and I think adding the lemon juice will help with the flavor. I did put organic lemon zest but it needs something else. Good to know that they turned out even by adding the lemon juice as well.

    • I use erithritol instead of honey + 1/4 C Water. I was wondering, after I added the water about using lemon juice instead from the zested lemons. Next time……love these too.

  6. Hello Elana, I am from Holland and have tried to make the almond biscotti several times, exactly according to your recipe (with the converted temperatures and quantities). Somehow however the cookies keep falling apart when I try to cut them halfway the baking.
    There is not egg in the recipe, maybe that is missing? What can I do to solve this?
    Thanks for your time and looking forward to the reply.
    Ronald

    • Hi Ronald, thanks for your comment. This recipe does not require an egg, however, it will not hold together without using a very finely ground almond flour. Which brand are you using? That may be the issue. Happy to help you troubleshoot this one :-)

      • Hi Elana,
        Thanks for your reply…I used the almond meal I got left with as a result of making my almond milk, using a slow juicer. I guess this must be the reason why it kept on falling apart. I will try to make it as fine as flour, maybe by using a pestle and mortar or the Maggimix.
        Thanks

  7. Made this several times, never adding lemon though due to allergies. I made it with Almond meal (have tried several brands and each work well for me), vanilla extract, cloves, nutmeg, macadamia nuts instead of almonds, and a simple syrup made with equal parts water to organic cane sugar cooked together then cooled to use in this recipe. Sometimes I leave out additional nuts, sometimes I add in random other flavors or extracts or even a big handful of Enjoy Life brand chocolate chunks. Works every time and no issues with crumbling or texture. Yummy!

  8. This is the best recipe with almond flour I have ever made. I didn’t have lemon so, I added vanilla extract. I cut the log in long pieces and shifted them on both sides also to toast them a little more…..and added a drizzle of Chocolate…..Wow!!

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Recipes » Desserts » Lemon Almond Biscotti