Lemon & Thyme Biscotti
- 100g flaked almonds
- 75g ground almonds
- 30g coconut flour, plus 2 tablespoons to flour surface
- 1 tablespoon ground flaxseed
- 1 teaspoon bicarbonate of soda
- 150g almond butter
- 70g honey
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- Leaves from a few thyme sprigs (roughly 1 teaspoon)
- 100 milk of your choice
Preheat the oven to 170C/Gas 3. Line a baking tray with baking parchment.
Place the flaked almonds, ground almonds, coconut flour, ground flax and bicarbonate of soda in a food processor and pulse a few times to combine.
Add the almond butter, honey, lemon juice, apple cider vinegar, vanilla extract, lemon zest and thyme leaves and pulse to combine. The mixture should start to stick at this point. Gradually add the milk to form a sticky dough.
Flour your surface with the extra coconut flour and move the dough from the bowl onto this surface. Divide into two and form rectangles that are approximately 2cm thick, 8cm wide and 15cm long. Place onto the baking tray. Bake for 25mins.
Remove from the oven and leave to cool on the baking tray for 10 minutes. Turn the oven down to 150C. After they have cooled for 10 minutes use a serrated knife to cut horizontally to create the biscotti (around 3-4 cm thick). You should get around 8-9 per rectangle. Return to the oven and bake for 10 minutes, then turn (carefully!) and bake for a further 10 minutes.
Remove from the oven and allow to cool fully. Store in an airtight container for up to 5 days.