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Lemon Almond Biscotti
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Servings
14
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
Prep Time
10
minutes
mins
Resting Time
1
hour
hour
Cook Time
27
minutes
mins
Total Time
1
hour
hr
37
minutes
mins
Cook Mode
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Equipment
Food Processor
Parchment Paper
Baking Sheet
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!