Lemon Almond Biscotti
Made with blanched almond flour, arrowroot powder, and a touch of sweet laced with lemon zest, these crunchy almond biscotti cookies are a delightful treat to enjoy with your favorite cup of coffee or tea. Perfectly crispy and subtly sweet, these biscotti are a wonderful dessert or snack option for any time of day.
— Constant Cookbook
Ingredients
- 1 ¼ cups blanched almond flour
- 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
Yield
Makes about 14 biscotti
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