Lemon Pecan Biscotti Gluten Free
Brighten up your snack time with these irresistibly crunchy, gluten-free Lemon Pecan Biscotti! Bursting with zesty lemon flavor from fresh lemon zest and juice, and perfectly complemented by the nutty richness of chopped pecans, these twice-baked Italian-style cookies are a delightful mix of sweet, tangy, and savory. Made with a blend of gluten-free all-purpose flour and almond flour, they boast a tender yet crisp texture that's perfect for dipping into coffee or tea. Ready in just over an hour, this recipe yields 24 servings of golden-brown biscotti that stay fresh for up to two weeks in an airtight container, making them ideal for gifting or enjoying at your leisure. Whether you're embracing a gluten-free lifestyle or simply love the sunny pairing of lemon and pecan, these biscotti are a must-try treat worth savoring!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 0.75 cup Granulated sugar
- 0.25 cup Butter, melted
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Fresh lemon zest
- 1 tablespoon Fresh lemon juice
- 0.75 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar and melted butter until well combined.
Add the eggs, vanilla extract, lemon zest, and lemon juice to the sugar mixture. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Stir in the chopped pecans.
Divide the dough in half and shape each portion into a log approximately 9 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving some space between them.
Bake the logs in the preheated oven for 25 minutes, or until the tops are firm and lightly golden. Remove from the oven and let them cool for 10 minutes.
Reduce the oven temperature to 325°F (165°C).
Using a serrated knife, cut the logs into 1/2-inch thick slices on a slight diagonal. Lay the slices cut-side down on the baking sheet.
Bake the biscotti slices for 12-15 minutes, then flip them over and bake for an additional 12-15 minutes, or until crisp and golden brown.
Remove the biscotti from the oven and let them cool completely on a wire rack. They will become crunchier as they cool.
Store the cooled biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 401.7 g | 146% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 158.9 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 391 mg | 30% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
