Lemon Almond Biscotti
If you have around 45 minutes to spend in the kitchen, Lemon Almond Biscotti might be an awesome gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 86 calories, 3g of protein, and 6g of fat. For 32 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 14. It is a very affordable recipe for fans of Mediterranean food. This recipe from Elana's Pantry has 138 fans. It works well as a side dish. Head to the store and pick up blanched almond flour, sea-salt, baking soda, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 20%. If you like this recipe, take a look at these similar recipes: Lemon, Olive Oil, and Almond Biscotti, Almond and Lemon Biscotti Dipped in White Chocolate, and White Chocolate Dipped Lemon-Almond Biscotti.
Servings: 14
Ingredients:
¼ cup agave nectar
¼ cup toasted almonds, chopped
1 tablespoon arrowroot powder
¼ teaspoon baking soda
1 ¼ cups blanched almond flour
1 tablespoon lemon zest
¼ teaspoon celtic sea salt
Equipment:
food processor
baking paper
baking sheet
oven
knife
Cooking instruction summary:
In a food processor, combine almond flour, arrowroot powder, salt and baking sodaPulse until ingredients are well combinedPulse in agave nectar and lemon zest until the dough forms a ballRemove dough from food processor and work in chopped almonds with your handsForm dough into 2 logs on a parchment paper lined baking sheetBake at 350° for 15 minutes, then remove from oven and cool for 1 hourCut the logs into ½ inch slices on the diagonal with a very sharp knifeSpread slices out on a baking sheet and bake at 300° for 12-15 minutesRemove from oven and allow to cool, set, and become crispyServeMakes about 14 biscotti
Step by step:
1. In a food processor, combine almond flour, arrowroot powder, salt and baking soda
2. Pulse until ingredients are well combined
3. Pulse in agave nectar and lemon zest until the dough forms a ball
4. Remove dough from food processor and work in chopped almonds with your hands
5. Form dough into 2 logs on a parchment paper lined baking sheet
6. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour
7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
9. Remove from oven and allow to cool, set, and become crispy
10. Serve
11. Makes about 14 biscotti
Nutrition Information:
covered percent of daily need
