These are the perfect accompaniment to your Sunday cup of coffee/tea.
Vanilla Almond Biscotti with Lemon Zest (makes 10 large biscotti)
- 2 1/2 cups pastry flour
- 1/2 cup maple crystals
- 2 tsp baking powder
- 1 tbsp arrowroot
- pinch of salt
- 1 cup almond milk (or milk of your choice)
- 2 tsp vanilla
- 1 tbsp melted coconut oil
- 2 tsp lemon zest
- 1/2 cup slivered almonds
- Raw cane sugar for sprinkling
Preheat oven to 350*. Whisk your dry ingredients together (flour, baking powder, arrowroot and salt). In a separate bowl begin to mix almond milk, vanilla and coconut oil. Add the almond milk mixture to the dry ingredients and mix until combined. Next, fold in lemon zest and slivered almonds.
To bake, lightly oil or use a non-stick spray to prepare a cookie sheet. Place the ball of dough on the pan and shape the dough into a rectangle roughly 10" long and 4" wide, taking care to square off the edges. Place in the oven and bake for 25 minutes.
After baking, allow to cool on a cooling rack for 10 minutes and bring the oven temperature down to 325*. Once cooled, slice biscotti about 3/4" and place back on the cooking sheet. Sprinkle with raw cane sugar and bake for another 20 minutes.