Cranberry Chocolate Biscotti
Cranberry chocolate biscotti are Italian twice-baked cookies. They are crunchy, easy to make, and go perfect with tea or coffee! This recipe is gluten-free and dairy free.
Ingredients
- 4 large eggs
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 2½ cup gluten free all-purpose flour I use Bob's Red Mill 1 to 1 baking flour
- ½ cup dried cranberries
- ½ cup dairy free chocolate chips
Instructions
- Preheat the oven to 350°F/ 177°C. Line a baking sheet pan.
- In a large bowl, whisk the eggs, then add in the coconut sugar.
- Mix in the cinnamon, salt, almond extract, baking powder and mix well.
- Fold in the all purpose flour, half amount at a time. Knead with hands until the flour is fully incorporated.
- Split the dough into two and form into logs. Place them on the baking sheet. Flatten the top so the logs become about an inch and a half thick.
- Bake for 20 minutes.
- Take the baking sheet out of the oven, let cool for 10 minutes, then slice widthwise into an inch thickness.
- Bake again for 10 minutes with the cut side up.
- Take out of the oven, flip all cookies, then bake for another 5 minutes.
Notes
Use a sharp knife for cutting biscotti in step 7 as the half baked dough is pretty fragile!
Nutrition
Serving: 1pieceCalories: 92kcalCarbohydrates: 16gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 31mgSodium: 85mgPotassium: 13mgFiber: 2gSugar: 6gVitamin A: 45IUVitamin C: 0.01mgCalcium: 28mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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