The Great Food Blogger Cookie Swap - Cranberry Chocolate Biscotti
Author: Adapted from elanaspantry.com
Recipe type: Cookie
Cuisine: Gluten-Free
Serves: 24 biscotti
- ½ cup agave nectar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups blanched almond flour
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- ½ cup dark chocolate chips
- ½ cup dried cranberries
- Preheat oven to 325 degrees.
- In a large mixing bowl, combine agave, eggs, and vanilla. Blend with a mixer until fluffy. (About 5 minutes.)
- In a separate bowl, stir together the almond flour, salt, and baking soda.
- Add dry ingredients to wet, stir until combined, then stir in chocolate and cranberries.
- On a parchment paper lined cookie sheet, transfer the mixture and form a log about 12 inches long and 3 inches wide.
- Bake at 325 degrees for 30 minutes
- Remove from oven and cool for 20 minutes
- Transfer the log to a cutting board and cut once lengthwise, then ½ inch slices widthwise.
- Place the biscotti back on the parchment lined cookie sheet, and bake for 15 minutes.
- Turn each slice over, and bake for another 15 minutes, until they are golden brown.
- Remove from oven and allow them to cool for about 20 minutes, until they turn crunchy
Recipe by Alicia Carlson Photography at https://aliciacarlsonphotography.com/the-great-food-blogger-cookie-swap-cranberry-chocolate-biscotti/
3.1.09