- 24
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
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