Cranberry Almond Biscotti (gluten-free, paleo)
These gluten-free, paleo biscotti are made from almond flour and filled with dried cranberries and whole almonds.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Snack
Cuisine: Italian
Keyword: cranberry almond biscotti, gluten free biscotti, paleo biscotti
Servings: 12 biscotti
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.
Calories: 173kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Cholesterol: 27mg | Sodium: 111mg | Potassium: 57mg | Fiber: 2g | Sugar: 11g | Vitamin A: 40IU | Calcium: 49mg | Iron: 1mg