Cranberry Orange Biscotti
These gluten-free almond biscotti are a delightful treat that perfectly blend the flavors of orange zest, cranberries, and pistachios. With a light crunch and a hint of sweetness, these twice-baked cookies are perfect for dipping into your favorite hot beverage or gifting to loved ones.
— Constant Cookbook
Ingredients
- 1 ¼ cups blanched almond flour
- 1 tablespoon arrowroot powder
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup agave nectar or honey
- 2 teaspoons orange zest
- ¼ cup dried cranberries
- ¼ cup pistachios
Instructions
- In a food processor, combine almond flour, arrowroot powder, salt and baking soda
- Pulse until ingredients are well combined
- Pulse in agave nectar and orange zest until the dough forms a ball
- Remove dough from food processor and work in cranberries and pistachios with your hands
- Form dough into 2 logs on a parchment paper lined baking sheet
- Bake at 350°F for 15 minutes, then remove from oven and cool for 1 hour
- Cut the logs into ½ inch slices on the diagonal with a very sharp knife
- Spread slices out on a baking sheet and bake at 300°F for 12-15 minutes
- Remove from oven and allow to cool, set, and become crispy
Yield
Makes 12 baby biscotti
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