Cranberry & Almond Biscotti
Author: Flavia Del Monte
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- ¼ cup coconut oil
- ¾ cup raw honey
- 2 eggs
- 2 tsp vanilla extract
- ½ tsp almond extract
- 1¾ cups almond flour
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup dried cranberries
- 1 cup almonds
- ½ cup hazelnuts
Instructions
- Preheat the oven to 300 degrees F
- Add oil and honey and blend together.
- Mix in each ingredient slowly until well blended
- Split dough into 2 equal parts
- Roll out into 2 rolls about 2 inches wide and 12 inches in length
- Bake for 30 minutes on sheet lined with parchment paper
- Take out and let cool
- Lower the oven to 275 degrees F
- Slice rolls diagonally (about 1 inch width)
- Place slices on their sides on baking sheet
- Bake for 10 Minutes. Check to make sure they are dry.
- Let cool and enjoy 🙂
Great post Flavia, love this unripe!!! It looks delicious in the picture!!!
I meant love this recipe, haha
Do you have the caloric and macros for this?
We don’t. To figure it out you can add up the macronutrients for all of the ingredients then divide by 12 or how every many servings you make. 🙂
All the best!
Anna, CPT, FF Specialist
Turned out really runny and wouldn’t form logs. Are you sure the recipe is correct?