Cranberry Chocolate Biscotti
These delightful biscotti are a medley of flavors and textures, with sweet chocolate drops, tangy dried cranberries, and crunchy pecans nestled within a base of almond flour. The combination of these ingredients creates a treat that is perfect for enjoying with a cup of coffee or tea. The biscotti are twice-baked to achieve the ideal crispiness that makes them irresistible. Capture the essence of homemade goodness with each bite of these delectable almond flour biscotti.
— Constant Cookbook
Ingredients
- ½ cup agave nectar or honey
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup chocolate drops
- ½ cup dried cranberries
- ½ cup pecans, coarsely chopped
Instructions
- In a large bowl, blend honey and egg with a hand blender
- In a separate bowl, stir together almond flour, salt, and baking soda
- Add dry ingredients to wet, stir until combined
- Mix in chocolate, cranberries, and pecans
- Form dough into 4 logs 5" long and 3" wide on a parchment paper lined baking sheet
- Bake at 350°F for 20 minutes
- Remove from oven and cool for 2 hours
- Transfer log to a cutting board and cut into ½ inch slices on the diagonal
- Place biscotti on parchment lined baking sheet
- Bake at 350°F for 6 minutes, turn slices over and bake for an additional 6 minutes
- Remove from oven, let cool until crunchy, about 20 minutes
- Serve
Yield
Makes 24 biscotti
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