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Lemon Almond Biscotti

lemon almond biscotti gluten-free recipe
I’m a big fan of gluten free cookies, especially gluten free biscotti.

These Paleo friendly gluten free treats are a great addition to a high protein breakfast and also perfectly suited for dunking in healthy coffee for an afternoon snack that won’t leave you dragging.  My children like them too.  So do their friends.  I wish I could certify certain gluten free desserts that I make as “kid friendly,” like some sort of good housekeeping seal of approval.  Alas, no such luck.

If you are familiar with these treats it’s because I posted them a long while back.  I’ve been making them quite a lot recently and wanted to re-share with you so you can enjoy them as much as we do.

Lemon Almond Biscotti

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  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

Makes about 14 biscotti

Summer is winding down over here and the boys are already back in school. They started on Monday, if you can believe that. We had a wonderful gluten free/Paleo summer with much baseball and great cooking and hikes. It was very satisfying and I think the boys were ready to head back into school.

Our biggest challenge this year is the bilingual program that both of the boys are enrolled in. They are learning Spanish with native Spanish speakers, and my older son, J is taking Geography class entirely in Spanish which I think is amazing.

Here’s to hoping I can improve my Spanish while helping them with their homework and eating gluten free biscotti!


           
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August 19, 2011


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47 comments


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47 comments leave a comment

  1. If you need to practice written Spanish, I am your girl!
    Me gusta tus recetas deliciosas!

  2. heather

    What does arrowroot do in the recipe…..asking because I do not have any.

  3. Sarah

    Hi Elana! I saw that you were in the lovely state of Texas a few weeks ago. While we’ve broken our 40 day straight stretch of 100+ temps, it’s still far too hot to turn on the oven. I’d love it if you could post a no-bake cookie recipe! I’ve been making some of your cookie recipes with no baking soda and freezing them–tasty but a little messy. Thanks!

    • PJ

      Hi Sarah, I just happened to notice your request for no-bake cookies and thought I’d let you know that you can click on “raw” and under that classification Elana has sesame truffles and fudge babies. Although she has them rolled into balls, I’ve fixed them flattened into cookie shapes. I live in AZ, so I know how you feel about turning on the oven.
      8-)

  4. Janis

    Elana,
    have you ever made these without the lemon zest? just curious because I am not a big lemon fan, except in a glass of water. maybe replacing the lemon with vanilla or some other flavoring would be good, more like a mandel bread.

  5. Simone

    To make them GAPS friendly, what do I replace Agave nectac and arrowroot flour with?

  6. Elena

    Oh,thank you! I will bake them tonight for my grandson. I am sure he will enjoy them.
    Elana, I also want to ask if you can please create a recipe for stuffed pastry (similar to hot pockets or calzones). My grandson is on a grain free,dairy free diet and I am not that experienced of a baker.
    Thank you !

  7. Yum, thanks for reposting this Elana…I’ve been planning to experiment with almond flour biscotti…thanks for doing it for me!

  8. Ruthie

    Thanks for posting this recipe. I haven’t even attempted biscotti since going gluten & cane sugar free. I look forward to trying them! Thanks again.

  9. Bev Weidner @ bevcooks.com

    LOVE THIS. It looks so good I might need to sit down.

  10. Melissa

    These look delicious! And while they may not be strictly “Paleo” friendly, I would say these are certainly Primal friendly (an occasional “indulgence”), especially if honey were subbed for the agave.

  11. hi Elana,

    Love your website (and book) and have made loads of your recipes, so yummy! (and easy, an essential for me).

    A quick question – I only have a small food processor, not the larger ones, so know all of these ingredients would not fit into my small sized one, can I make this without using food processor and doing all by hand, or will it not work out? Thanks! They look delicious, I hope to make them soon.

    P.S. I do use agave here and there, but have found coconut nectar a great substitute for those who aren’t wanting to use agave.

    thanks!

  12. Hello Elana! I’m going back to classes on the 29th as well… dang! So I’m also trying to make the most of the last days of summer. I’m glad you and your sons are learning Spanish!! That is great news. Feel free to ask me any questions :) and good luck

  13. They sound delicious and perfect for breakfast when you need something just a little sweet.

  14. Thank you for this recipe Elana, I am a huge fan of biscotti with coffee, and always so tempted to grab one when I get a take out decaf coffee, but most are made with wheat. I am going to whip up a batch and will let you know how I get on with them. x

  15. Diane-thewholegang @ thewholegang.org

    I just love the food you create. Adding these to my list of back to school foods to make ahead. However I’m not sure how long they will last.

  16. Elaine Fleck

    Thanks for all your work – I enjoy the recipes even though I am not needing gluten-free particularly but I think it’s good for everyone to get away from it sometimes.
    Here in Canada, it’s “French immersion” school – my kids went to school from Grade 1 to 12 in French and came out knowing two languages which is always useful. Kids learn languages easier than we do.

  17. Yvonne

    I just made these and they are great! Eventhough they came out a little bit chewy but that’s okay. I used honey instead of the agave. Delicious!

  18. Brandae

    YUM, just made these tonight for tomorrow’s coffee and couldn’t wait to try one. They are awesome. It was so nice to follow a recipe and not need to make any subsitutions because of allergies too. Thank you, thank you, thank you, Elana. I love these! Brandae
    ps – the house smelled divine as they were baking. :)

  19. Lisa Guillory

    I made these with raw honey because my husband and I keep bees. I think honey is Paleo, not sure. The turned out fantastic. In fact I substitute with honey in many of the recipes from this website, and they always turn out great!

  20. Claire

    I don’t see why arrow root powder wouldn’t be considered paleo. In fact I did a search to see if it was explained somewhere why it wasn’t, I only found a ton of paleo recipes containing it. I just put a log of these in the oven & cannot wait to try them, the dough was very tasty. I substituted honey for agave, I also added a tiny bit of almond flavor extract & vanilla.

  21. Clare

    I just used up £20+ worth of ingredients for nothing. I followed the recipe, measured everything correctly, but instead of getting a mixture I could shape into a log, all I keep getting was something similar to a coarse sand mix. Very disappointed and quite upset.

  22. willa Hawk

    I just bought your book The Gluten-Free Almond Flour Cookbook at Barnes and Noble. I am looking for a almond flour based vanilla brownie as I am diabetic. Can you help me with this? Willa

  23. Rebekah

    Elana, these are amazing! I made three batches today, each flavored differently. Orange zest and flavoring. Vanilla. And of course your lemon version. I’m going to have to make another batch tonight, because my family has eaten so many I don’t have enough for my mom’s group tomorrow! Thanks for another fantastic recipe!

    • Judith

      Great idea. I usually make two batches, the first test batch and then a modified one with less sweetner. My oven must be inaccurate, because my first batch got overly brown. But the next two were very good. I used 1/2 the agave, no lemon, about 1/4 tsp almond extract and less than a tbs. of water to get the dough to clump. Also after I cut them, I put them on cake racks, then on the pan so the heat could cicrulate better. Love these, I just have been craving something a “little” sweet, and very crunchy!

  24. Amanda

    I subbed out the agave nectar for honey-it didn’t really work but I’m not sure if that was me or if the substitution didn’t work. I made the double chocolate biscotti with honey and it turned out fine.

  25. Argia

    I just made the lemon almond biscotti and it crumbled when I cut it into 1/2 inch sections to bake again. Now I have delicious almond lemon crumble on the cookie sheet??? Any idea what I may have done wrong??
    thanks

  26. Judith

    Thank you Elana, these are fantastic. As I noted in my comment above, I used 1/2 the agave, no lemon, about 1/4 tsp almond extract and less than a tablespoon of water just to get the dough to clump. Oh, and I also added a few drops of liquid stevia. I’m not sure the stevia was really necessary. I like my biscotti only mildly sweet.
    Thank you again for all the fantastic recipes!

  27. Caitlin

    Wow. These are outstanding. I doubled the recipe and got about 14 biscotti. I just recently pulled them out of the oven after baking the second time. They are not crunchy, but a soft with a chewy exterior. Maybe they just need to cool longer. I baked them for 15 minutes the first time around, and about 20 minutes after slicing them. thanks for everything Elana!

  28. Nancy

    I recently made many of the biscotti recipes which I leave out the arrowroot &
    use honey in less quanity than requested. Fabulous!
    The biggest trick: make sure to really froth the eggs, so beat them as instructed.
    A great travel snack!

    • Karen

      Froth the eggs? I read and re-read but do not see that it calls for eggs at all. Am I missing something? I am getting ready to make them now but don’t know what to do with the “eggs” mentioned in the post above. Please comment.

    • QueenJellyBean

      Agreed – - great – - travel – - food! – - I make a double batch before I travel all the time. My sugar-addicted extended family won’t eat them, but my office mates jump on these and moan with delight as they enjoy them.
      Nancy – I make oops comments about ingredients on Elana’s and other web sites all the time. :-]

  29. dph

    My husband & I both liked these. I did make a couple of changes. I added some almond extract; I only used one teaspoon of honey & substituted stevia for more sweetening; and I needed to add a spoon of water to get the proper consistency. It’s been a long time since we have had anything like biscotti. Next time, I’ll double the batch. Thanks!!

  30. I made this recipe blending whole almonds into a rough flour before following the rest of the recipe. I served them up to real Italians and they loved them! Awesome recipe! Thanks so much for all of your wonderful food ideas, Elana! :) Ania

  31. Joan

    Have you tried biscotti with coconut flour? We’re fine with almond flour but I’m trying to keep some variety. I’m not keen on the texture of coconut so far but coincidentally, just yesterday, I was thinking coconut flour might be perfect for biscotti.

  32. Cat McMahon @ catsstories.com

    These are the most amazing biscotti, Elana. I purchased “The Gluten-Free Almond Flour Cookbook” as a result and am enjoying foods I haven’t had in years. You have made my diet bearable again without negatively impacting my health or weight. I can’t thank you enough for helping to bring back the joy of sharing wonderful foods with my family again.

  33. Patty Donofrio

    Elana dear, you look soooo lovely in your new photo. Thank you for your many long hours helping us to eat so loving. Patty

  34. Just tried these without the lemon or almond pieces as my daughter didn’t want thos in there. I used honey instead and they were perfect. Didn’t bother with the second bake as she liked them chewy.

    As I follow a low carb diet I can’t really have them myself so I am going to try experimenting with Xylitol and water to see if I can create a low-carb version.

    Has anyone tried a low-carb version before so I can have some tips?

  35. Traci

    Hi,love your site:) Is it possible for you to give us an alternative to using the almond flour in this recipe? Could I use tapioca and coconut flours and if that would work would you happen to know the ratio? Or would sunflower seed flour work? I’ve read that you can use that 1:1 in place of the almond flours. I’m just trying to avoid cooking with almond flours because of what I’ve been learning about PUFA’s, etc. Any thoughts would really help! Thanks you so much:)

    Traci

    • Shawna

      Traci,
      Coconut flour doesn’t work the same way as almond flour. It requires more liquid and eggs during baking. Subbing any other nut flour though, should work. I like the idea of sunflower seed flour. If you try it, please let us know how it turns out!
      Shawna

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