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



  • 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!


83 responses to “Lemon Almond Biscotti”

  1. I’ve been making these several years now and LOVE them. I multiple the recipe by 5 (they keep well, but also like to have extra for sharing). I use 1/2 cup honey and enough lemon juice for mixing for the 5x. I also add dried wild blueberries (Trader Joes).

    For the chocolate mocha biscotti I multiply that also, add the sliced toasted almonds, cut the honey and use decaf coffee to replace the liquid of the honey. I also just make 2 logs with each. They are much longer, but work fine.

    Thank you for all your recipes. I also make the biscuits, but instead of rolling, I use my large ice cream scoop and pat them down a little on the cookie sheet. So simple.

  2. I’ve made these several times and they are always great! My most recent version used maple instead of honey, 1/4 tsp each of almond extract and ground vanilla beans, and omitted the lemon zest. They are perfect this way too! I love how easy it is to adapt this recipe. Thanks again!

Have Something to Add?

Recipe Rating

Your comment will need to be approved before it will appear on the site.

Recipes » Desserts » Lemon Almond Biscotti