Gluten Free Cranberry Almond Biscotti Recipe

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.

In a large bowl, whisk together the eggs, maple syrup, orange zest, and vanilla. In a separate bowl, whisk together the flours, baking soda, and salt. Pour the wet ingredients into the dry and stir to combine well. Stir in the cranberries and almonds.

Scrape the dough onto the parchment-lined baking sheet. Using a rubber spatula, pat the dough into a rectangle about 9 inches long and 4½ inches wide. Smooth the top. Bake for 18-20 minutes, until golden brown. Let cool on the baking sheet for 1 hour.

Slice the cooled biscotti on the diagonal into 1-inch thick slices. Turn the biscotti and lay on the baking sheet cut side down. Return to the oven and bake for another 18-20 minutes, until deeply golden and crisp. Cool completely. Store in an airtight container at room temperature.