I’m so excited to participate in The Great Food Blogger Cookie Swap this year! It’s a great cause because we’re raising money for Cookies for Kids’ Cancer. Each participating blogger made a donation to the charity, and our donations are being matched by OXO, dollar for dollar, up to $100,000! My friend Julie of The Little Kitchen and Lindsey of Love and Olive Oil put a lot of work into this, and I wanted to support them as well. I also like cookies. A lot. Can’t resist ’em. I mean, who doesn’t love a good cookie?! C’mon!
I haven’t tried baking gluten-free cookies yet, so I figured this was a great opportunity to give it a try. Biscotti seemed like a good choice because it would ship well, and it’s a great holiday cookie to dunk in coffee, hot chocolate, or milk. And although it takes some time to bake, it’s a very simple recipe. This recipe is slightly adapted from one on elanaspantry.com – hers calls for pecans and I decided to leave them out. It’s just a personal preference.
Thanks to OXO for the adorable “Be a Good Cookie” spatula! They’re being sold to raise money for pediatric cancer research, as part of their partnership with Cookies for Kids’ Cancer. If you’re interested in purchasing one, you can find it here.
- 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