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