cookie - Cranberry Chocolate Biscotti

By tinathorn

Ingredients

• 1/2 cup agave nectar or honey
• 2 eggs
• 1 tablespoon vanilla extract
• 3 cups blanched almond flour
• 1/4 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 1/2 cup chocolate chunks
• 1/2 cup dried cranberries
• 1/2 cup pecans, coarsely chopped

Details

Servings 24
Adapted from elanaspantry.com

Preparation

Step 1

In a large bowl combine agave, eggs and vanilla and blend with a hand mixer until fluffy, about 5 minutes

In a separate bowl, stir together almond flour, salt and baking soda

Add dry ingredients to wet and stir until combined then fold in chocolate, cranberries and chopped pecans

Transfer dough to a parchment paper lined baking sheet and form a log about 12 inches long and 3 inches wide

Bake at 325° for 30 minutes

Remove from oven and cool for 20 minutes

Transfer log to a cutting board and cut into ½ inch slices on the diagonal

Place the biscotti on the parchment lined baking sheet

Bake at 325° for 15 minutes, turn slices over and bake for another 15 minutes or until golden brown

Remove from oven, let cool until crunchy about 20 minutes and serve