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.
Servings 14
Calories 118kcal
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