Cranberry Orange Biscotti |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 1 |
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These vegan, gluten free Cranberry Orange Biscotti are delicious with a cup of tea or after dinner as a light (or lite) treat. /cranberry-orange-biscotti/ Ingredients:
1 1/4 cups blanched almond flour |
1 tablespoon arrowroot |
1/4 teaspoon celtic sea salt |
1/4 teaspoon baking soda |
1/4 cup agave nectar |
2 teaspoons orange zest |
1/4 cup dried cranberries |
1/4 cup pistachios |
Directions:
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 orange zest until the dough forms a ball.
4. Remove dough from food processor and work in cranberries and pistachios with your hands.
5. Form dough into 2 logs on a parchment lined baking sheet.
6. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
7. Cut the logs into 1/2 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.
9. Remove from oven and allow to cool, set, and become crispy.
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