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.