Six Ingredient, Vegan and Gluten Free Lemon Biscotti

This crisp and easy to make biscotti recipe is vegan, gluten free and low in sugar! I love them with the addition of lemon zest but you can certainly add other spices, nuts, dried fruit or mini chocolate chips to jazz them up even further. Enjoy!

Ingredients:

  • 1 & 3/4 cups almond flour

  • 1/4 cup coconut sugar

  • 2 tablespoons arrowroot or tapioca starch (or 1 tablespoon cornstarch)

  • 1 teaspoon baking powder

  • 1/4 teaspoon sea salt

  • Zest of 1 lemon

  • 3 tablespoons water

Directions:

  1. Preheat oven to 350 degrees

  2. Line a cookie sheet with parchment paper

  3. In a large bowl, mix dry ingredients then add water. It will look like not enough liquid but keep mixing!

  4. Scrape dough into a mound on the cookie sheet and shape into a log that is roughly 10 inches long, 1/2 inch high and 2 inches wide

  5. Bake for approximately 20 minutes or until light golden brown

  6. Remove from oven and allow to completely cool

  7. Once cool, transfer to the refrigerator for at least 1 hour

  8. Transfer to a cutting board and slice on the diagonal

  9. Preheat oven to 250 degrees

  10. Pace back on the parchment paper and cookie sheet and bake for 20 minutes before flipping and baking for 20 minutes longer

  11. Turn oven off and allow to remain in the oven for 1-2 additional hours

  12. Store in an airtight container for up to a week

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