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
- 2 eggs
- 1 lemon
- 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
- Stand mixer or mixing bowl and hand whisk
- Measuring jug
- Baking sheet with parchment paper
- Bowl over saucepan of water
- Cooling rack
- Oven on to 180 degrees C
- 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.
- 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.
- 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.
- With wet hands spoon out the dough on the parchment paper to make a long oblong approx. 3 inches by 12 inches.
- Cook for 18 minutes or until golden. Remove from the oven and let it cool for about an hour
- Once cooled slice the biscotti about 5-8 mm thick on a slight diagonal and lie them on their side
- Bake again for another 15-20 minutes until going crunchy.
- 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
- 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.