Lemon Poppyseed Biscotti
 
Prep time
Cook time
Total time
 
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Recipe type: Cookies/Bars
Yield: 2 dozen
Ingredients
  • eggs - 3
  • coconut oil - 1/3 cup, melted
  • maple syrup - 1/2 cup
  • lemon juice - 1/3 cup
  • cassava flour - 1 to 1-1/3 cup
  • coconut flour - 1/3 cup
  • fine coconut flakes - 1/2 cup
  • poppy seeds - 1 tablespoon
  • baking soda - pinch
  • Glaze:
  • coconut cream - 1/4 cup, softened
  • coconut oil - 1/8 cup, melted
  • maple syrup - 1/8 cup
  • lemon juice - 1/2 tablespoon
  • vanilla extract - 1/4 teaspoon
Instructions
  1. Preheat oven to 375 degrees Fahrenheit and grease a large baking sheet with some coconut oil.
  2. In a large mixing bowl, whisk the eggs with the coconut oil, maple syrup, and lemon juice.
  3. Stir in the flours, poppy seeds, and baking soda.
  4. Form the dough into a long loaf on the baking sheet.
  5. Bake for 20 minutes.
  6. Turn the oven up to 400 degrees and slice the cookie loaf into thin slices and lay them out on the baking sheet.
  7. Bake for 25-30 minutes, turning halfway through, or until golden brown and crisp. Let cool completely before glazing.
  8. Stir together the glaze ingredients and drizzle over and biscotti.
Recipe by Cook It Up Paleo at http://cookituppaleo.com/lemon-poppyseed-biscotti-2/