Delicious Gluten-Free Lemon Biscotti spin on the famous twice-baked Italian cookie! Real lemons, almond flour, and agave syrup make a healthier gluten-free and vegan lemon cookie.
Ingredient
– Almond flour– Tapioca starch– Agave syrup or maple syrup– Lemon zest and juice
Direction
A medium bowl should be used to combine all of the dry ingredients, including the zest.
1
Lemon juice, vanilla extract, and agave syrup should all be added. Mix with a spoon until all the dry parts are wet.
2
Form the dough into a ball and place it on a baking sheet lined with parchment paper.
3
It should be about 9 to 10 inches long, 4 inches wide, and ½ inch high.
4
Take twenty minutes to bake. After that, let the log that has been baked cool down at room temperature.
5
Freeze the log-covered baking sheet for 15 minutes. Preheat the oven to 250°F. Cut the log crosswise into ½-inch slices.
6
Bake each slice cut-side down for 30 minutes. Turn off the oven and let the gluten-free cookies cool fully.