- 3 cups Raw Almonds, soaked in water for 1 hr & strained
- 3 tbsp Lemon Zest, finely grated
- 1/2 cup Filtered Water
- 1/4 cup Lemon Juice, freshly squeezed
- 1/4 cup Raw Agave Nectar
- 1 cup Ground Flax Seeds
- 1 tbsp Matcha Green Tea
- 1 tbsp Raw Vanilla Extract
- 1/2 tsp Sea Salt, fine
- In a food processor with the metal S blade, add the soaked almonds, lemon zest, lemon juice, water, and agave until smooth. This takes about 2 – 3 minutes. Remember to scrape down the sides when necessary. Next add the Bokū Matcha Green Tea, ground flax seeds, vanilla and sea salt. Process until you have a smooth consistency.
- Separate the dough into fourths and form each fourth one are a time on a dehydrator sheeted tray. Make each fourth 5 inches long by 3 inches wide and 1in tall. Shape the at least 1 or 2 inches apart and dry at 105 F for 9- 12 hours.
- Cut into individual biscotti and place cut-side down on the mesh sheets. Dry for 4 to 5 hours or until crispy. Share them right away or let them chill out and put them in an airtight container. They will last for 2 weeks.
Variations:
- If you do not want to use a dehydrator you can set the oven to 150 F, form the squares on a lightly oiled parchment paper line cookie sheet and put in the oven 2-3 hours or until firm enough to flip over slice and bake for another 3 to 4 hours or until crisp and slightly golden brown. They will not be raw at this point but will not harm most of the nutrients in the process. If desired, you may want to press slivered almonds into the biscotti prior to firming up.
- If you do not want to use a dehydrator you can set the oven to 150 F, form the squares on a lightly oiled parchment paper line cookie sheet and put in the oven 2-3 hours or until firm enough to flip over slice and bake for another 3 to 4 hours or until crisp and slightly golden brown. They will not be raw at this point but will not harm most of the nutrients in the process. If desired, you may want to press slivered almonds into the biscotti prior to firming up.
