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    Salted Plains » Recipes » Cookies & Bars

    Gluten-Free Lemon Biscotti

    Published: May 6, 2022 by Tessa · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    These Gluten-Free Lemon Biscotti are a delicious take on the classic twice-baked Italian cookie! Made with real lemons, almond flour, and sweetened with agave syrup for a healthier gluten-free and vegan lemon cookie.

    Golden baked biscotti with lemon glaze on top.

    Biscotti are the favorite crunchy cookie delicious on their own but equally good with coffee or tea. Dip them or dunk them in a drink if you so desire!

    With an array of flavor profiles to choose from, this gluten-free lemon biscotti recipe hones in on fresh lemon in a slightly sweet almond flour cookie.

    If you love lemon cookies or anything lemon, this is the biscotti for you.

    Why You'll Love This Recipe

    • Simple: Only 7 main ingredients make up this grain-free version of the Italian biscuit.
    • Dietary Features: This recipe is not only gluten-free and vegan but grain-free and refined sugar-free as well (just omit the glaze!).
    • Easy: Biscotti is a twice-baked cookie. But before baking, mixing up the ingredients and forming the dough into a log comes together quickly and easily. No need for perfection, the rustic quality is beautiful.
    • Crunchy and Addictive: Baking these cookies twice gives biscotti its signature crunch. Lightly sweetened and full of lemon flavor, it will be hard to eat just one!
    Fresh ingredients in bowls for making lemon biscotti.

    Ingredient Notes

    Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

    Almond Flour - You'll want to use almond flour in this recipe and not an almond meal for a better cookie texture. Classic biscotti often have sliced almonds in the dough, but the almond flour here adds a buttery almond flavor instead.

    Tapioca Starch - A grain-free starch, tapioca starch helps give this cookie a satisfying crunch. It also helps act as a binder keeping the recipe egg-free.

    Agave Syrup or Maple Syrup - Sweetened with agave syrup, the lemon flavor is balanced with just the right sweetness without refined sugar. Maple syrup can be substituted for agave if needed.

    Lemon Zest and Lemon Juice - Fresh lemon juice brings out the bright flavor that makes this cookie so delicious. This combination of juice and zest doesn't make it necessary to use lemon extract.

    Step-By-Step Instructions

    Before you start: Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Prepare your lemon zest and lemon juice.

    1. Combine your dry ingredients including lemon zest in a medium bowl.

    2. Add the agave syrup, lemon juice, and vanilla extract. Stir with a spatula until all dry bits are moistened.

    Almond flour and lemon zest in a glass mixing bowl.
    Almond flour, lemon zest, syrup, lemon juice, and vanilla extract in a glass mixing bowl.

    3. Place biscotti dough onto a parchment-lined baking sheet and form into a log. The log should be approximately 9-10 inches long, 4 inches wide, and ½ inch tall.

    4. Bake for 20 minutes. Then allow the baked log to cool at room temperature.

    5. Place the baking sheet with the log in the freezer for 15 minutes. Turn the oven to 250 degrees Fahrenheit. Cut the log crosswise into ½-inch slices. Place each slice cut side down and bake for 30 minutes. Turn off the oven and allow cookies to cool inside completely.

    Almond flour biscotti cookies on a baking sheet with parchment paper.

    Equipment

    For this recipe, a baking sheet and parchment paper are essential for both bakes.

    A serrated knife works best for slicing the biscotti after the first bake.

    Storage

    Biscotti should be completely cooled before storing. Otherwise, this will result in a softer cookie.

    Store lemon biscotti in an airtight container for up to a week. For longer-term storage, wrap biscotti in plastic wrap, place in a ziplock freezer bag, and store in the freezer for up to 3 months.

    If the biscotti have glaze, it is helpful to place pieces of parchment between each cookie to help prevent them from sticking to each other.

    Gluten-free Lemon Biscotti cookies with glaze drizzled on top on a white plate.

    Biscotti Tips

    • Don't have tapioca starch? Arrowroot starch will work here as a substitute.
    • The thinner the slice of biscotti, the crisper it will be.
    • A serrated knife will help with clean-cut slices, but any large sharp knife will do.

    FAQs

    Is biscotti dough supposed to be sticky?

    This almond flour dough will be a bit sticky. To help, lightly wet your hand prior to forming the dough into a log.

    Why are my biscotti not crispy?

    Your gluten-free lemon biscotti are likely not crispy due to not baking long enough during the second bake. The size of your slice is also a consideration of the crispness of the cookie.

    Allow biscotti to cool completely after the second bake. Otherwise, they will soften when placed in a storage container.

    More Lemon Desserts

    • 9 Gluten-Free Lemon Desserts for Spring
    • Gluten-Free Iced Lemon Pound Cake (DF)
    • Almond Flour Lemon Blueberry Scones
    • Honey-Sweetened Lemonade Popsicles

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

    Lemon biscotti with glaze on parchment paper.

    Gluten-Free Lemon Biscotti

    These Gluten-Free Lemon Biscotti are a delicious take on the classic twice-baked Italian cookie! Made with real lemons, almond flour, and sweetened with maple syrup for a healthier gluten-free and vegan cookie.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Cooling Time: 30 minutes
    Total Time: 1 hour 40 minutes
    Servings: 14
    Calories: 118kcal
    Author: Tessa

    Equipment

    • Baking Sheet
    • Parchment Paper
    • Serrated Knife
    • Rubber Spatula

    Ingredients

    • 1 ¾ cups (185g) almond flour
    • 2 tablespoons (12g) tapioca starch
    • 1 teaspoon baking powder
    • ¼ teaspoon of salt
    • ⅓ cup agave syrup or maple syrup
    • 3 tablespoons lemon juice
    • zest of 1 large lemon
    • 1 teaspoon pure vanilla extract

    Glaze (optional)

    • ¼ cup organic powdered sugar
    • 1-2 tablespoons almond milk or other non-dairy milk

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Prepare your lemon zest and lemon juice and set aside.
    • Whisk together the almond flour, tapioca starch, baking powder, salt, and lemon zest in a medium bowl. Then add the agave syrup, lemon juice, and vanilla extract. Stir with a spatula until all dry bits are moistened and mixture becomes one cohesive dough.
    • Place biscotti dough onto a parchment-lined baking sheet and form into a log. The log should be approximately 9-10 inches long, 4 inches wide, and ½ inch tall. The dough will be sticky, lightly wetting your hands helps dough from sticking.
    • Bake for 20 minutes. The biscotti log should be golden brown on the edges.
    • Allow baked log to cool at room temperature for 20 minutes. Then place the baking sheet in the freezer for 15 minutes. Turn the oven to 250 degrees Fahrenheit.
      When ready, cut the log crosswise into ½-inch slices. Place each slice cut side down and bake for 30 minutes.
    • Turn off the oven and allow cookies to cool inside completely. Cookies should be completely cool before glazing or placing in a storage container.
    • To glaze (optional): Combine powdered sugar and almond milk in a small bowl. Add extra almond milk if need until desired texture is reached. Drizzle glaze over cool biscotti. Allow glaze to harden before storing in a container.

    Notes

    Tips:
    Don't have tapioca starch? Arrowroot starch will work as a substitute.
    The thinner the slice of biscotti, the crisper it will be. A serrated knife will help with clean-cut slices, but any large sharp knife will do.
    Biscotti should be completely cooled before storing. Otherwise, this will result in a softer cookie.
    Storing Biscotti:
    Store lemon biscotti in an airtight container for up to a week. For longer-term storage, wrap biscotti in plastic wrap, place in a ziplock freezer bag, and store in the freezer for up to 3 months.
    If the biscotti have glaze, it is helpful to place pieces of parchment between each cookie to help prevent them from sticking to each other.

    Nutrition

    Serving: 1g | Calories: 118kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 72mg | Potassium: 5mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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