Gluten-Free Cranberry Biscotti
This recipe for gluten-free cranberry biscotti is a favorite in the home of contributor Amy Rothenberg, ND (aka Ask Dr Amy), not only because it tastes amazing, but it came from a close colleague and friend, Sheila Frodermann ND. Over the years, Dr Amy has updated and adapted the ingredients. She encourages cooks to have fun with it and change it up depending on what is in your pantry. Makes one dozen.

INGREDIENTS

1 ¼ cups finely ground almond flour

1 Tablespoon arrowroot powder, which helps hold things together

¼ tsp sea salt (or delete entirely)

¼ tsp baking soda

3 Tbsp maple syrup (or if you prefer, use half as much)

2 tsp finely grated organic orange zest

¼ cup dried cranberries (sweetened or not, your preference)

¼ cup sliced almonds, or any other nut will do as long as they are chopped in small pieces.

DIRECTIONS

1.     Preheat oven to 350 degrees, line a baking sheet with parchment.

2.     Combine the almond flour, arrowroot powder, salt and baking soda in a food processor or bowl.

3.     Add the maple syrup and orange zest until the dough forms a ball.

4.     If using food processor, transfer the dough into a bowl and work in the cranberries and chopped nuts. Use your hands for a good upper arm work out.  

5.     Form a log, approximately and 2-inches wide on a baking sheet. one and ¾ inches high and 2 inches wide on lined baking sheet. (I use my largest baking sheet and orient the log diagonally).

6.     You have to keep pressing to get it to all stick together. A little splash of water on your hands helps.

7.     Bake for 15 minutes, then remove from oven and cool for one hour. I cannot overstate this step. Allow the slender log to completely cool. The biscotti will cut much better this way.

8.     Cut the logs into 1/2-inch slices on the diagonal with a very sharp knife. Emphasis on SHARP KNIFE.

9.     Lay the pieces on their sides and spread slices out on a baking sheet and bake at 300°F for 12-15 minutes.

10.  Remove from oven and allow to cool, set, and become crispy. Store in a air-tight container or freeze.