This almond flour biscotti recipe evolved from my usual biscotti base. The addition of lemon juice gives it a fresh, bright flavor. With more flour to accommodate the extra liquid, the biscotti rose to be taller and lighter than ever!
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If lemon isn't your thing, you might like Double Chocolate
Biscotti, or Cranberry Almond or Pistachio Biscotti.
Ingredients
- Almond Flour: You can use products labeled as almond flour or almond meal. Flour from blanched almonds without the skins will give a nicer, lighter color to these lemon biscotti.
- Sugar: I prefer to use unrefined raw sugar, and it works well in this recipe.
- Butter: Substitute avocado oil for a dairy-free biscotti.
- Lemons: Use fresh lemons for their real juice and the extra punch of flavor that the zest provides. Zest is only the thin, outer yellow layer. Try not to get into the white below it, as that can be bitter.
Instructions
- Whisk the dry ingredients together and set aside.
2. Beat the butter and other moist ingredients. Then add the dry ones.
3. Shape the dough into a flatish log, about 4 inches (10 cm) wide.
4. After baking the log and cooling it a little, slice it into cookies.
5. Bake the sliced cookies. This is the second baking.
6. After the second baking, cool them on a rack.
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Recipe
Gluten-Free Lemon Poppyseed Biscotti
This is an almond flour biscotti recipe with the bright flavor of lemon.
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Servings: 24 cookies
Calories: 104kcal
Equipment
Ingredients
- 1¼ cup white rice flour
- 1 cup almond flour
- 1½ tablespoons poppyseeds
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup butter OR avocado oil (for dairy-free)
- ½ cup raw sugar
- 3 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest 2 small or one large lemon, altogether
- 1 teaspoon pure vanilla extract
Instructions
- Line a baking sheet with parchment paper. Preheat the oven to 325℉ (163℃).
- In a medium mixing bowl, whisk together the flours, poppyseeds, xanthan gum, baking powder, and salt.1¼ cup white rice flour1 cup almond flour1½ tablespoons poppyseeds1 teaspoon xanthan gum1 teaspoon baking powder½ teaspoon fine sea salt
- In a large mixing bowl, cream the butter. (Either by hand or with an electric mixer.) Beat in the eggs, lemon juice, zest, and vanilla. You might need to pause to scrape down the sides of the bowl with a spatula to make sure everything is incorporated.¼ cup butter½ cup raw sugar3 large eggs2 tablespoons lemon juice1 tablespoon lemon zest1 teaspoon pure vanilla extract
- Stir the dry flour mixture into the wet egg mixture.
- Press the dough into a long, flatish shape, about 4 inches wide, on the parchment-lined baking sheet.
- Bake for 30 minutes.
- Remove from the oven. Allow it to cool for 10 minutes. Slice the "log" crosswise into ½-inch thick cookies. Lay them out individually on their sides, and bake for another 25 minutes.
Notes
If you would like to freeze the cookies for later, you can do so after the first baking, cooling, and slicing. Then, when you pull them out of the freezer, bake them the second time, and you'll have nice, freshly baked biscotti!
Nutrition
Serving: 1cookie | Calories: 104kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 94mg | Potassium: 23mg | Fiber: 1g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.4mg
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