Cranberry Almond Gluten-Free Biscotti

Cranberry Almond Gluten-Free Biscotti
Serves 12
Crunchy biscotti perfect with coffee or tea, to serve to company, or give as a gift.
Print
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
2775 calories
410 g
744 g
94 g
84 g
12 g
886 g
597 g
163 g
0 g
75 g
Nutrition Facts
Serving Size
886g
Servings
12
Amount Per Serving
Calories 2775
Calories from Fat 797
% Daily Value *
Total Fat 94g
144%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 23g
Monounsaturated Fat 52g
Cholesterol 744mg
248%
Sodium 597mg
25%
Total Carbohydrates 410g
137%
Dietary Fiber 27g
109%
Sugars 163g
Protein 84g
Vitamin A
23%
Vitamin C
22%
Calcium
75%
Iron
71%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup chopped, slivered, or sliced almonds
  2. 4 large eggs
  3. 1 tsp pure vanilla extract
  4. 1 1/2 pure almond extract
  5. 2 1/4 cup Pamela's All Purpose Gluten Free Flour
  6. 3/4 cup coconut palm sugar
  7. 1 tsp baking powder
  8. 1/8 tsp sea or celtic salt
  9. 1/c cup fresh or frozen cranberries
Instructions
  1. Preheat oven to 350 degrees.
Toast Almonds
  1. Pour almonds onto a cookie sheet and spread in even layer. Toast about 8 minutes. Remove from oven and let cool. Coarsely chop nuts and set aside.
  2. Reduce oven temperature to 300 degrees.
  3. Meanwhile, combine all dry ingredients and set aside.
Mix dough
  1. In medium bowl, combine dry ingredients and stir to evenly blend.
  2. In large mixing bowl, beat the eggs; stir in extracts.
  3. Gradually add flour mixture to egg mixture while mixer is beating to combine all ingredients until dough starts to come together.
  4. Stir in cranberries and chopped almonds with a wooden spoon to evenly blend. Use hands to work together until you have a dough you can mold.
Shape and cut biscotti
  1. On a very lightly floured board, shape dough into a flattened log about 3" wide x 14" long. Transfer to a silicone (or lightly greased) cookie sheet.
  2. Bake in 300 degree oven for about 30-35 minutes.
  3. Remove from oven (don't turn oven off) and let partially baked biscotti dough rest about 10 minutes.
  4. Transfer to cutting board and slice into 1/2" wide diagonal pieces.
  5. Return the pieces "standing" (so cut sides are exposed) to cookie sheet.
  6. Bake an additional 20-30 minutes until sides are dry.
Notes
  1. Delicious dunked in tea, organic coffee or hot cocoa.
  2. Remove from oven and let cool completely before storing in airtight containers.
  3. These make lovely gifts arranged in a decorative jar and tied with a ribbon during the holidays or anytime!
  4. "Cup 4 Cup" gluten free flour may also be used. If you are not gluten sensitive, regular whole all-purpose flour can be substituted.
beta
calories
2775
fat
94g
protein
84g
carbs
410g
more
Kat Maeda https://katmaeda.com/
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