These gluten-free snacks are great with a hot cup of coffee or cocoa. 

Trick: Store biscotti in an air-tight container for up to two weeks of tasty treats. 

Ingredients

1¼ cups blanched almond flour

  • 1 tablespoon arrowroot powder
  • ¼  teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¼  cup agave nectar
  • 1 tablespoon orange zest
  • 1 teaspoon ground cinnamon
  • ¼  cup toasted slivered almonds

Instructions

Preheat oven to 350ºF.

In a food processor, combine almond flour, arrowroot powder, salt and baking soda and pulse to combine.  Add agave nectar, zest and cinnamon and pulse until a dough forms, about 12 times.  Remove dough from bowl and stir in almonds. 

Form dough into two (3-inch wide) logs and place on parchment-paper lined baking sheets. 

Bake 15 minutes or until top is light golden brown.  Remove and let stand 1 hour. 

Lower oven temperature to 300ºF. Using a serrated knife, diagonally cut logs into ½ -inch slices.  Place slices on baking sheet.

Bake at 300° until slices are crisp, about 15 minutes.  Cool on wire cooling racks before serving. 

Nutrition

Servings

12

Serving Size

1 cookie

Calories

106

Total Fat

7 g

Sat Fat

0.5 g

Cholesterol

0 mg

Sodium

75 mg

Potassium

16 mg

Carbohydrate

7 g

Protein

3 g