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Coconut Cream and Tart Lemon Biscotti

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Coconut Cream and Tart Lemon Biscotti

Raw Coconut Cream and Tart Lemon Biscotti Recipe

~ raw, vegan, gluten-free ~

I have only had biscotti once in my life.  I didn’t grow up around the delicate coffee dessert, and by the time I discovered it, I had already gone gluten-free.

So needless to say, they have been one of those foods that I just marveled at from a distance.  They are thus part of the coffee-house scene. And since Bob and I share a morning tradition snuggled up on the couch with variations of different coffee drinks, I thought he might enjoy a little biscotti with his espresso.

I used the almond pulp as the base, which gives this treat the perfect texture and crunch.  You can use ground nuts but be prepared for a significant difference in both.  Biscotti is also known as coffee bread, which is “twice-baked.” The oblong-shaped almond biscuits are made dry and crunchy by cutting the loaf of dough while still hot and fresh from baking in the oven.

So in comparison to the original way of making biscotti… I used almond pulp (as mentioned above) for the base, I dehydrated them once at 145 degrees to create a crust then a second time at a lower temperature of 115 degrees until dry.

The coconut butter glaze topped it off perfectly, giving my biscotti the perfect level of sweetness, which doesn’t distract from the hint of coconut and lemon.  Enjoy!



  • 2 cups raw almonds, soaked
  • 4 cups packed, moist almond pulp
  • 14 oz thick fresh coconut milk or canned
  • 1 cup shredded coconut
  • 1/3 cup maple syrup
  • zest of 1 lemon
  • 3 Tbsp lemon juice
  • 1 tsp lemon extract
  • 1 tsp Himalayan pink salt
  • 1/2 cup flax seeds, ground

Coconut Cream Glaze:

  • 1/2 – 1 cup raw coconut butter, softened
  • 1/4 cup – 1/2 cup crushed almonds (for garnish)



  1. After soaking the almonds, drain and rinse them.  Place in the food processor, fitted with the “S” blade, and process to a small crumble.  Place in a large bowl.
  2. Add the almond pulp, coconut milk, shredded coconut, maple syrup, lemon zest and juice, lemon extract, and salt.  Mix well.
  3. Add ground flax seeds and mix with your hands, working everything in the dough together.   Let it sit for 30 minutes.
  4. Shape the batter into a long log on the teflex sheet that comes with the dehydrator.   Dehydrate at 145 degrees for 1 hour to create an outer crust.
  5. Remove and slice diagonally. Shape into smiling moons (biscotti shape) and place on the mesh sheet that comes with the dehydrator.
  6. Dry at 145 degrees for 1 hour, then reduce to 115 degrees for 10+ hours or until thoroughly dry.  Once cooled, it is time to apply the coconut cream glaze.

Coconut Cream Glaze:

  1. Soften the coconut butter by placing the jar in a large bowl.  Surround the jar with hot water and wait 15+ minutes.
  2. Below I show you two ways that I decorated the biscotti.
    • The first way, I put the softened coconut butter into a disposable piping bag and zigzagged the glaze over the top.  I then sprinkled the crushed almonds on the tip.
    • The other way of decorating it is by brushing all of the crumbs off of the biscotti and then dip 1/4-1/2 of the biscotti into the coconut cream, lift out and let the excess drip off.  Sprinkle crushed almonds on the glaze and place them in the freezer to firm up.
  3. Keep stored in an airtight container for 3-5 days in the fridge.

The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • What is Himalayan pink salt, and does it matter?  Click (here) to read more about it.
  • Is coconut butter the same as coconut oil?  Click (here) to find out.
  • Learn how to grind your own flaxseeds for ultimate freshness and nutrition.  Click (here).

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is essential to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.

Raw Coconut Cream and Tart Lemon Biscotti with Almond Crumbs   Gluten-Free Coconut Cream and Tart Lemon Biscotti Recipe   Gluten-Free Coconut Cream and Tart Lemon Biscotti on a white Ceramic Plate

22 thoughts on “Coconut Cream and Tart Lemon Biscotti

  1. Kissa P says:

    This looks divine. I can’t wait to try it out as I always have an abundance of almond pulp from making nut milk. Do you think that Brazil nut pulp would be a nice compliment? My nut milk is usually a mix of almond and Brazil nut.

  2. Chris says:

    Wow! Your biscotti Look gourgeous! And I belive taste the same.I cant wait to try it. I will prove with chocolate glaze, too.

  3. Kim says:

    These look amazing! They would be yummy with almond extract instead of lemon, too!

  4. your recipes are sooo lovely to look at. Can’t wait to make my first recipe of yours! I’ve been a follower for some time now and finally I can comment now through wordpress :)

    • amie-sue says:

      Awesome Ally… Glad to have you here and if you have any questions with the recipes, never hesitate to ask! Have a blessed weekend, amie sue

  5. Joanne says:

    Hi there, I just found your wonderful site. I love your recipes and I’m eager to try them out. I’ve noticed that you use almond pulp in your bread recipes. Is there another option I can use? I don’t make almond milk from scratch, so I do not have access to almond pulp.

    • amie-sue says:

      Hi Joanne,

      Thank you for your sweet words.

      As far as the almond pulp goes… you can use ground nuts in place but it will change the density and the flavor some. I love using the almond pulp due to the texture that it gives. Have a blessed weekend, amie sue

  6. rhonda says:

    Amiesue I have this one in the dehydrator and I must say the dough is divine. Question, is the glaze just coconut butter put on the Biscotti?

    • amie-sue says:

      Good afternoon Rhonda,

      Yes, in the ingredients it reads:

      Coconut Cream Glaze:

      1/2 – 1 cup raw coconut butter/manna, softened
      1/4 cup – 1/2 cup crushed almonds (for garnish)

      Easy, simple and delicious! amie sue

      • rhonda says:

        Amiesue Hi, the dehydrator has stopped but my biscotti is still soft, pliable, chewy is that how its suppose to be?

        • amie-sue says:

          Biscotti is suppose to hard and crunch Rhonda… so you can keep drying it if you want to reach that texture. :) Have a great evening, amie sue

  7. Sue says:

    Hi Amie Sue,

    I can’t wait to try this recipe. I went to buy the coconut butter through your link, however, and I’m taken to a window with a message that says “bad request.” Would you please check it and as soon as it works for me I’ll go through to your Amazon store and buy it. Thank you!

  8. Gayle says:

    Do you think the biscotti (sans glaze til later) would freeze okay?

    • amie-sue says:

      I do think that they would Gayle… if they pick up any moisture through the process, you can always pop them back into the dehydrator for a bit when ready to use them. :) Happy Thanksgiving. I am thankful for you. amie sue

  9. Penny Hopp says:

    Hi Amie-Sue, I’m excited to be back trying your recipes! I’m excited with the biscotti….I’m just getting ready to roll it on the Teflon sheet, I’ll let you know how it turns out.
    Warmest regards

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