Liana’s Lemon Lavender Biscotti

INGREDIENTS:

• 2 Cups Coarse Dry Almond Flour ** (see note below)

• 2 TBSP Date Paste

• 1 TBSP Lemon Rind

• 1 tsp. ground culinary lavender (I use a mini coffee grinder)

• 1/3 Cup Coconut Sugar

• 1/2 teaspoon salt

• 1 TBSP Vanilla

• 1/2 Cup Cacao Nibs (can be replaced with coconut, or left out. Not essential to the recipe)

DIRECTIONS:

Mix all ingredients BY HAND in a large bowl until incorporated. Form into a large log and place on parchment or teflex. Dehydrate at 145f for  2 hours until the outside is slightly firm. Cut into bars with a sharp knife. Put on mesh screen and dehydrate for about 12 hours plus, depending on humidity!

** I used my soaked, dehydrated, skins removed, almonds. When you use dry almonds, your cookies will be a crispier and drier consistency. When you use wet almonds, the outside will be slightly crisp, but the insides will remain soft and moist.