Lemon Almond Biscotti

• 1- 1/4 cup Blanched Almond Flour
• 1 Tablespoon Arrowroot Powder
• 1/4 teaspoons Celtic Sea Salt
• 1/4 teaspoons Baking Soda
• 1/4 cups Agave Nectar
• 1 Tablespoon Lemon Zest
• 1/4 cups Toasted Almonds, Chopped

1. In a food processor, combine almond flour, arrowroot powder, salt and baking soda.
2. Pulse until ingredients are well combined.
3. Pulse in the agave nectar and lemon zest until the dough forms a ball.
4. Remove dough from food processor and work in the chopped almonds with your hands.
5. Form dough into 2 logs on a parchment paper lined baking sheet.
6. Bake at 350F degrees for 15 minutes, then remove from oven and cool for 1 hour.
7. Cut the logs into 1/2 inch slices on the diagonal with a very sharp knife.
8. Spread slices out (cut side up) on a baking sheet and bake at 300F degrees for 12-15 minutes.
9. Remove from oven and allow to cool, set, and become crispy.
10. Serve!

blanched almond flour, arrowroot powder, salt, baking soda, lemon zest

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/lemon-almond-biscotti/ (may not work)