Gluten Free Cranberry Almond Biscotti Recipe
A crunchy slice of biscotti is perfect on the side for breakfast or on its own as a midday snack.
Servings: 12 Slices
Calories: 149kcal
Ingredients
- 2 large eggs
- ⅓ cup maple syrup
- 1 tablespoon finely grated orange zest
- 1 teaspoon pure vanilla extract
- 1½ cups blanched almond flour
- 2 tablespoons tapioca flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup dried cranberries
- ⅓ cup sliced almonds
Instructions
- 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.
Nutrition
Calories: 149kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Cholesterol: 27mg | Sodium: 155mg | Potassium: 51mg | Fiber: 2g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 51mg | Iron: 0.8mg