Hi, Lydia Meece here, my mom, Laura Meece, is the new manager of Southeast Fitness and Conditioning and we wanted to try a new type of post about the Paleo/healthy food recipes we’ve been trying recently. Some work decidedly better than others but we tinker, substitute, and experiment.

My mom recently had friends over and she wanted to share some Paleo treats. Biscotti seemed to be an easy enough adventure. We used the recipe that follows, found here and substituted all the things we didn’t like or didn’t have. Honey (1 to 1) replaced agave nectar, cornstarch (we cheated) for arrowroot,  and we added 1/4 cup of dried blueberries. Try it out with your own changes and let us know how it goes. They were a hit for us!

Lemon Almond Biscotti
1 ¼ cups blanched almond flour
1 tablespoon arrowroot powder
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup agave nectar
1 tablespoon lemon zest
¼ cup toasted almonds, chopped
  1. In a food processor, combine almond flour, arrowroot powder, salt and baking soda
  2. Pulse until ingredients are well combined
  3. Pulse in agave nectar and lemon zest until the dough forms a ball
  4. Remove dough from food processor and work in chopped almonds with your hands
  5. Form dough into 2 logs on a parchment paper lined baking sheet
  6. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour
  7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes  (I baked them for 8 min on each side and that was plenty)
  9. Remove from oven and allow to cool, set, and become crispy
  10. Serve
Makes about 14 biscotti