Superfoods: the Almighty Almond

Almonds are in.  And guess what?  They’re good for you.

Almonds are easy to incorporate into your everyday routine.  Eat them as a snack (raw or dry roasted), or use blanched almond flour (not almond meal) in your baked goods to reap the numerous benefits of this incredible superfood.  Almonds are high in fiber, vitamins, minerals and fat.  Yes, that’s fat.  However, almonds are high in good fats –that is the heart healthy monounsaturated fats that are found in olive oil.

And almonds seem to have become the new darling of the media.  Touted in newspaper articles and books, their benefits are highlighted here, there and everywhere.  Below are just a few of the books that suggest eating almonds as beneficial to your health.

Here are some of the websites that tout the almond advantage:

Surprisingly, even the Journal of Obesity has completed a study outlining the pluses of consuming almonds.  According to this study, eating almonds promotes satiety and can lead to weight loss.  Who would have thought that?

And now, here is another easy recipe to help you get your almond intake!

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!

These gluten-free Lemon Almond Biscotti are an Italian classic.  Enjoy them with a nice cup of piping hot dairy-free chai or some rich and creamy gluten-free dairy-free hot chocolate.

The winner of this week’s drawing for the 2 disc special version of the Future of Food is Charlotte. Congratulations!


19 responses to “Superfoods: the Almighty Almond”

  1. CoconutGal -I don’t think it’s silly at all! I’m the same way.

    Tracy -Thanks for your kind words. Wish I had a meyer lemon tree and yes, I am very familiar with the SCD, you could say it saved my life.

    VeggieGirl -You always leave the best comments!

    leila -That’s so interesting, I didn’t know that almonds were goiterogenic.

    Shirley -Thanks for your comment and for the “17” number. I shared that with my younger son yesterday. I hope you enjoyed the biscotti :-)

    Brenda -You are most welcome!

    Mari -Thanks for the zesting tips :-)

    Rebecca -That is a great idea; keep me posted, and I’ll let you know if I come up with anything.

    Steven -Thanks again for a spot on, inspiring comment!

    Laura K -Nice substitution, thanks so much for sharing it!

    Beatrice -Happy experimenting and thanks for your comment :-)

    Meagan -Thanks for your sweet comment.

    Jodye -Hope they were delicious at your brunch.

    Kitchen Goddess -You are welcome!

    Rachel C -Thanks.

    Chris -Thanks for your comment, this sounds like a great question for my forums.

  2. Hihowcan i make thiswit hout the Agave necter? Ain't droppin eight bucks on that stuff just for four tablespoons. But I'm thrilled to try a gluten-free biscotti recipe.

  3. This looks sooo yummy! Definitely trying it, as soon as I get my hands on some blanched almond flour! Almond Biscotti are my favorite… and anything lemon and almond together makes me very happy!!

  4. I absolutely love almonds and am always looking for new ways to incorporate them into my diet. Your biscotti looks great! I think I’ll be making this for our mother’s day brunch!

  5. I’ve been wanting to make my own biscotti, and after reading this recipe, I’m finally going to do it. I really like the idea of using almond flour – I recently made pancakes with chickpea flour, which turned out really well, and gave me some hope in terms of experimenting with other types of flours.

  6. Just made these – delicious. :)

    Instead of agave, I used raw honey with pollen. The pollen gave it a really interesting taste.

    Thanks, Elana!

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