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 ingredients into a large bowl. Stir and fold ingredients thoroughly. Line a baking sheet with parchment paper. Place the dough on the parchment paper and let it sit for 2-3 minutes. Split the dough in half and bake in the oven for 20 minutes. After 20 minutes, reduce oven heat to 250º and bake for an additional 15-20 minutes. Let cool for 15 minutes. Once "slightly" cooled, use a serrated knife to slice biscotti into pieces. Put back in the oven at 250º to dry out. For an extra crunch, bake for 10 minutes longer. Drizzle the melted chocolate on top if you wish.