Lemon Almond Biscotti

In a food processor, combine almond flour, arrowroot powder, salt and baking soda. Pulse until ingredients are well combined. Pulse in the agave nectar and lemon zest until the dough forms a ball.

Remove dough from food processor and work in the chopped almonds with your hands. Form dough into 2 logs on a parchment paper lined baking sheet.

Bake at 350F° for 15 minutes, then remove from oven and cool for 1 hour.

Cut the logs into ½ inch slices on the diagonal with a very sharp knife. Spread slices out (cut side up) on a baking sheet and bake at 300F° for 12-15 minutes. Remove from oven and allow to cool, set, and become crispy.

Serve!