Cranberry Almond Biscotti (gluten-free, paleo)
These gluten-free, paleo biscotti are made from almond flour and filled with dried cranberries and whole almonds.
So, I noticed two things as I was scrolling through several of my recipes this week – 1) I tend to be an exclamation point over-user, and 2) I talk about the weather A LOT.
It’s not surprising that I use exclamation points all the time, if you met me in person you’d see that I’m a pretty energetic, bubbly person. And I get excited about well, almost anything. Recipe successes, sunshine, travel, hikes, chocolate…you get the idea. I tend to write how I talk (or at least I try to) and I guess that translates into lots of exclamation marks. Once I start to do videos, you guys will see what I mean.
And the weather, well, I don’t know why the weather holds so much interest for me, other than the fact that awesome, sunny weather makes me feel like a million bucks. And in my happy state, I guess I like to talk about it. But seriously, 5 recipes in a row talked about the weather. Ha! Okay, I’ll try to keep exclamation points and weather convos a little in check from now on. Because I can talk about other things – like these biscotti.
These gluten-free, paleo biscotti are the perfect accompaniment to your morning coffee (I love Chemex coffee) or cup of sexy superfood hot chocolate. They’re crunchy and sweet, from the almonds and cranberries – and they’ll dunk beautifully in your beverage.
The recipe is quite versatile so if you’ve got any other dried fruit on hand, feel free to use what you have. The key with making biscotti (especially this gluten-free, grain-free version) is to not get them too wide on the baking sheet. They do flatten out a bit as they cook. My dough started approx 4 inches wide by 12 inches long.
Also, you’ve gotta have a little patience, as biscotti cook twice. First, you’ll cook the dough until it’s golden. Then, let it cool and slice it. But it’ll still be soft on the inside, so you’ll pop the sliced biscotti back in the oven to get crispy. The recipe is easy, it just takes a while with all the cooking and cooling. But the good news is that they’ll stay crunchy for about two weeks in a sealed container – so on my next biscotti batch, I may just double it.
- Preheat the oven to 350 degrees Fahrenheit.
- 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.
- 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.
- Place parchment paper on a baking sheet. Spoon out the dough to create a long rectangle, approximately, 4 inches by 12 inches.
- 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.
- Place the biscotti back in the oven and cook for an additional 15-20 minutes, until crunchy.
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