Lemon Almond Biscotti

By Chef Katie Mae

Makes 12 biscotti | Ready 90 minutes (includes 60 minutes of cooling time)
| Stores 5 days at room temperature

INGREDIENTS

DIRECTIONS

Make sure the dates are soaking. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Add the brown rice flour, almond flour, arrowroot powder and baking soda to a large bowl and stir. This can also be done in a food processor. Set the lemon zest aside and add the lemon juice to a small blender. Add the strained dates, flaxseed and soymilk. Blend until smooth and creamy. Stir the lemon zest into the liquid.
Pour the wet ingredients into the dry ingredients, whether they’re in a bowl or food processor. Mix well until it forms a dough. Crush the almond slices in your hand as you add them to the dough. Mix again.
Shape the dough into 1 log, around 8 inches long. Place it on a prepared baking sheet. Gently flatten the log a little bit with your hands, evening out the dough as you go. It should be about 4 inches wide and 2 inches tall. Bake for 15 minutes on the middle rack. Then remove from oven and let it cool for 1 hour.
Preheat oven to 350°F. Cut the log into 1⁄2 inch slices on the diagonal with a very sharp knife. Lay slices on the prepared baking sheets so they are on their side in a single layer. Bake for 7 minutes. Take the tray out and flip the biscotti. Bake for 7 more minutes.
Remove from oven, let cool for a few minutes. Serve warm or cover for later.

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