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 combined.
- 2. Add agave nectar and lemon zest, pulsing until the dough forms a ball.
- 3. Remove the dough and work in the chopped almonds by hand.
- 4. Form 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. Cut the logs into ½-inch diagonal slices with a sharp knife.
- 7. Spread the slices on a baking sheet and bake at 300°F for 12-15 minutes.
- 8. Remove from the oven and allow to cool and become crispy before serving.
Nutrition Facts (estimated)
Servings
14 biscotti
Calories
100
Total fat
5g
Total carbohydrates
10g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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