Lemon Biscotti 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.


Almond Flour Coconut Flour Cornstarch Agave Nectar Organic Cane Sugar Vanilla Extract  Almond Extract Powdered Sugar Vegan Butter


STEP 1: Combine your dry ingredients including the zest in a medium bowl.

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

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

STEP 4: Bake for 20 minutes. Cut the log crosswise into ½-inch slices..

STEP 4: Place each slice cut side down and bake for 30 minutes. Turn off the oven and allow the gluten-free cookies to cool inside the oven.

Click the link below for this lemon biscotti recipe!

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