cookie - Lemon Almond Biscotti

By tinathorn

Ingredients

• 1 1/4 cups blanched almond flour
• 1 tablespoon arrowroot powder
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 1/4 cup agave nectar or honey
• 1 tablespoon lemon zest
• 1/4 cup toasted almonds, chopped

Preparation

Step 1

In a food processor, combine almond flour, arrowroot powder, salt and baking soda

Pulse until ingredients are well combined

Pulse in agave nectar and lemon zest until the dough forms a ball

Remove dough from food processor and work in chopped almonds with your hands

Form dough into 2 logs on a parchment paper lined baking sheet

Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour

Cut the logs into ½ inch slices on the diagonal with a very sharp knife

Spread slices out on a baking sheet and bake at 300° for 12-15 minutes

Remove from oven and allow to cool, set, and become crispy