Gluten-Free Lemon Poppyseed Biscotti

gluten-free poppyseed biscotti on black plate with blue teapot in background.

Gluten-Free Lemon Poppyseed Biscotti

This is an almond flour biscotti recipe with the bright flavor of lemon.

Course Cookies, Dessert, Desserts, Snack

Cuisine American, Canadian

Diet Gluten Free

Keyword almond flour biscotti

Prep Time 15

Cook Time 50

Cooling Time 10

Total Time 1 15

Servings cookies

Calories 104kcal

Author Cathy

Equipment

1 baking sheet

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

US Customary - Metric

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 flour, 1 cup almond flour, 1½ tablespoons poppyseeds, 1 teaspoon xanthan gum, 1 teaspoon baking powder, ½ 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 butter, ½ cup raw sugar, 3 large eggs, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 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.

Video

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