Lemon Almond Biscotti
Ingredients
-
1¼
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
- 1. Combine almond flour, arrowroot powder, salt, and baking soda in a food processor and pulse until well mixed.
- 2. Add agave nectar and lemon zest, pulsing until a dough forms.
- 3. Remove the dough and incorporate chopped almonds by hand.
- 4. Shape the dough into 2 logs on a parchment-lined baking sheet.
- 5. Bake at 350°F for 15 minutes, then cool for 1 hour.
- 6. Slice the logs diagonally into ½-inch pieces with a sharp knife.
- 7. Spread the slices on a baking sheet and bake at 300°F for 12-15 minutes.
- 8. Allow to cool completely to become crispy before serving.
Nutrition Facts (estimated)
Servings
14 biscotti
Calories
100
Total fat
5g
Total carbohydrates
12g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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