Uh, so, this happened this weekend!
I realized I needed to get some Christmas baking done so I started a bit of research to see what could be easily done gluten-free and I found these little gems (which I made a few changes to. The original recipe can be found here).
The last time I made biscotti it was with wheat flour and I couldn’t find my friend’s recipe so I was a little nervous.
Apparently being nervous baking is a good thing because these turned out mind-blowingly good (if I do say so myself)! Are you ready for this?
Gluten-Free Cranberry Almond Biscotti
3 C Almond Flour (I used Bob’s Red Mill because it’s all I can find, and the meal-like consistency was perfect for these)
Pinch Salt (I used a fine sea salt)
1/2 tsp Baking Soda
1 Tbsp Vanilla (yes, a full tablespoon! So good!)
1/4 C Liquid Sweetener (I used some Agave because I have some I’m trying to use up, and I didn’t want to use my honey)
Melted white chocolate (Boom! Life changed! Thank you Carrie and Brooks for this secret) I used that much (less the pieces that ended up in my mouth…and the leftovers in the bowl after adding to the mixture).
Pre-heat oven to 325
Melt the chocolate (you can use white, milk, dark, combination, go crazy, it’s chocolate and Christmas!)
Combine the Almond Flour, Salt, Baking Soda
Whisk the Eggs and Vanilla until fluffy (I used my hand blender’s whisk attachment; add the Agave and melted Chocolate and quickly whisk again to combine
Mix dry and wet
Transfer onto a Parchment-lined cookie sheet and form into a log (the mixture is quite sticky so I ran my hands under cold water to help form the log)
Bake for 30 minutes
Remove and let cool for 20 minutes
Slice and return to the oven for 15 minutes
Flip and return to the oven for a final 15 minutes
I packaged mine back like this for gifts.
I ate a lot of them…must make more!
1. Add dry-roasted pistachios
2. Dip in melted chocolate
3. Add slivered almonds
4. Milk/dark chocolate with mint chocolate dip
5. Let your imagination run wild!