Cranberry Almond Biscotti (gluten-free, paleo)
These gluten-free, paleo biscotti are made from almond flour and filled with dried cranberries and whole almonds.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large eggs
- 1/3 cup honey
- 1 tsp vanilla
- zest from one lemon
- 1 1/2 cup almond flour
- 2 tbsp arrowroot flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dried cranberries
- 1/2 cup almonds (roughly chopped)
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Combine the eggs, honey, vanilla and lemon zest together in a medium bowl. Using a hand mixer, mix on high for 30 seconds, until frothy.
- 3
Add the flours, baking soda and sea salt to the mixing bowl and stir until a dough forms. Add the cranberries and almonds and stir to combine.
- 4
Place parchment paper on a baking sheet. Spoon out the dough to create a long rectangle, approximately, 4 inches by 12 inches.
- 5
Cook for 18-20 minutes, or until golden. Remove from the oven and let cool for 1 hour. Once cooled, slice the biscotti approximately an inch thick on a slight diagonal and lay them on their side.
- 6
Place the biscotti back in the oven and cook for an additional 15-20 minutes, until crunchy.