Lemon Poppyseed Biscotti With Chocolate Drizzle

LEMON POPPYSEED BISCOTTI WITH CHOCOLATE DRIZZLE

I’ve been wanting to bake more of my grain free biscotti, so I decided to make a lemon poppy seed flavor with a dark chocolate drizzle on top.

INGREDIENTS:

¾ cup coconut sugar
3½ cups almond flour
2 eggs
½ cup vegan butter, melted
1 tsp baking soda
3 Tbsp poppy seeds
1 tsp lemon extract
1 tsp almond extract
½ tsp vanilla extract

TOPPINGS:

Chocolate, melted (I like Hu

PROCESS:

Preheat the oven to 325º. Combine your dry and wet ingredients in a large bowl. Place a tiny bit of almond flour on your countertop and begin to form your dough into two, even loaves. 

 

Bake for 20 minutes on a parchment-lined cookie tray, then remove to cool for 15 minutes. Once slightly cool, use a serrated knife to slice your biscotti. Be gentle, they’re delicate. Flip the trays and place back into the oven at 250º to dry out.

 

Remove when you've reached your desired crunch and drizzle over the melted chocolate. Enjoy!