Cranberry Choc Biscotti

Gluten free, satisfying crunch

Cranberry Choc Biscotti
Cranberry Choc Biscotti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup honey

  • 1

    large egg

  • 3

    cups blanched almond flour (not almond meal)

  • 1/4

    teaspoon celtic sea salt

  • 1/4

    teaspoon baking soda

  • 1/2

    cup dark chocolate chips

  • 1/2

    cup dried cranberries

  • 1/2

    cup pecans, chopped

Directions

1.In a large bowl, blend honey and egg with a hand blender 2.In a separate bowl, stir together almond flour, salt, and baking soda 3.Add dry ingredients to wet, stir until combined 4.Mix in chocolate, cranberries, and pecans 5.Form dough into 4 logs 5" long and 3" wide on a parchment lined baking sheet 6.Bake at 350° for 20 minutes 7.Remove from oven and cool for 2 hours 8.Transfer log to a cutting board and cut into ½ inches slices on the diagonal 9.Place biscotti on parchment lined baking sheet 10.Bake at 350° for 6 minutes, turn slices over and bake for an additional 6 minutes 11.Remove from oven, let cool until crunchy about 20 minutes

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