Lemon Almond Biscotti

• 1 ¼ cups blanched almond flour
• 1 tablespoon arrowroot powder
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• ¼ cup agave nectar or honey
• 1 tablespoon lemon zest
• ¼ cup 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 agave nectar and lemon zest until the dough forms a ball
4. Remove dough from food processor and work in chopped almonds with your hands
5. Form dough into 2 logs on a parchment paper lined baking sheet
6. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour
7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
9. Remove from oven and allow to cool, set, and become crispy