Almond Flour Biscotti

I just made this recipe from Elana's Pantry and want to capture it here. After tasting the dough on the first batch I made a second variety on the spot.

In a food processor, pulse until combined:
1 1/4 C almond flour
1 T arrowroot powder
1/4 t baking powder
1/4 t sea salt (I used Kosher)

Add
1/4 C agave syrup or honey
1 T lemon zest

Pulse until a ball forms

Chop 1/4 C nuts (I used pumpkin seeds, Elena used almonds)

The dough is sticky. Lay done a square of cling wrap and spread the nuts in the center. Scrape out the dough, touching it little, and put it on the nuts. Fold over the cling wrap and gently fold the nuts and dough together, then roll the dough into a log about 1 1/4 - 1 1/2 in diameter. Slice into 2 logs and place on a baking sheet lined with oiled parchment paper. (I use brown paper bag with the dye side down. These first 2 batches stuck to the paper like crazy, so I'm going to try oiling the paper next time.)

Bake at 350F for 15 minutes. Let cool for 1 hour. Carefully slice on the diagonal with a sharp knife. Lay each piece cut side down on a baking tray and back at 325F for 15 minutes.

VARIATION
For the second batch I used 1 T mixed chopped fresh cranberries and orange zest for the fruit, and cashews for the nuts.