Recipe: Cranberry Almond & Chocolate Biscotti

Prep Time: 20 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours

Yield: Makes 20-24 biscotti sliced on a gentle angle

Recipe: Cranberry Almond & Chocolate Biscotti

Snack and tea time treat - gluten free and dairy free.

Inspired by Lisa Bryan (Downshiftology)

Portable and freeze well

Adding chocolate is optional for a touch of decadence. Almond flour is expensive but they don’t work with ground almonds.

20 minutes to prep, 40 minutes to cook plus 1 hour cooling time in between bakes = 2 hours

    Fresh Ingredients
  • 2 eggs
  • 1 lemon
    Store Cupboard
  • 50 ml maple syrup (1/3 cup)
  • 1 tspn vanilla
  • 125 g almond flour
  • 2 tbspns arrowroot
  • ½ tspn baking powder
  • ¼ tspn sea salt
  • 50 g dried cranberries
  • 50 g almonds
  • 50 g dark chocolate
    Equipment
  • Stand mixer or mixing bowl and hand whisk
  • Measuring jug
  • Scales
  • Tablespoon
  • Teaspoon
  • Microplane
  • Baking sheet with parchment paper
  • Bowl over saucepan of water
  • Cooling rack
  1. Oven on to 180 degrees C
  2. Add eggs, 50 ml maple syrup, teaspoon of vanilla and grated zest of the lemon into the mixing bowl and mix on high for about 30 seconds until frothy.
  3. If you are using a stand mixer change the attachment from the whisk to the dough hook. Add the 125g almond flour, 2 tablespoons of arrowroot, half teaspoon of baking powder and quarter teaspoon of salt and mix until a sticky dough forms or stir with a wooden spoon.
  4. Add the 50 g of cranberries and roughly chop the 50 g of almonds and add those too. Stir through. The dough is really sticky.
  5. With wet hands spoon out the dough on the parchment paper to make a long oblong approx. 3 inches by 12 inches.
  6. Cook for 18 minutes or until golden. Remove from the oven and let it cool for about an hour
  7. Once cooled slice the biscotti about 5-8 mm thick on a slight diagonal and lie them on their side
  8. Bake again for another 15-20 minutes until going crunchy.
  9. Melt the chocolate in a bowl over a saucepan of boiling water and spoon melted chocolate over each end of the biscotti, leave to set on a cooling rack
  10. They freeze well just put them in a bag in the freezer and take them out to defrost an hour or so before you want to eat them.
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Recipe: Cranberry, Almond & Chocolate Biscotti
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