Lemon Almond Flour Biscotti
DAIRY
FREE
These crunchy twice-baked bites of semisweet goodness have a nice hint of lemon and the nuttiness of whole chopped almonds.
Prep Time 10 minutes |
Cook Time 40 minutes |
Makes 40 biscotti |
Serving Size 2 biscotti |
INGREDIENTS
2 large eggs
¼ cup raw honey
¼ cup coconut oil
2 TB. lemon zest
2 TB. lemon juice
3 cups almond flour
1 cup hazelnut flour
½ cup flaxseed meal
½ cup slivered almonds, chopped
1 tsp. sea salt
2 tsp. baking soda
1½ tsp. ground cinnamon
METHOD
1 Preheat the oven to 325°F (170°C). Line an 18×13-inch (46×33cm) baking sheet with parchment paper.
2 In a medium bowl, whisk together eggs, honey, coconut oil, lemon zest, and lemon juice.
3 In another medium bowl, combine almond flour, hazelnut flour, flaxseed meal, slivered almonds, sea salt, baking soda, and cinnamon. Fold wet ingredients into dry ingredients until well combined.
4 Place biscotti dough on a piece of parchment paper, and form into a log 1½ inches (3.75cm) tall, 1½ inches (3.75cm) wide, and 15½ inches (39cm) long.
5 Bake on the middle oven rack for 20 minutes or until top is just browning. Allow to rest for 5 minutes before cutting. If log has started to crack on top, carefully squeeze to re-form.
6 Using a sharp chef’s knife or serrated knife, cut log into ½-inch (1.25cm) cross-sectional pieces. Place cut pieces flat in a single layer on the parchment paper, and bake for 20 more minutes, turning biscotti halfway through the cook time. Cool completely before serving.
Lemon Almond Flour Biscotti
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