Wednesday, June 12, 2013

Mini Lemon Cranberry Biscotti

Gluten Free /Grain Free/ Easily Vegan

Biscotti and coffee are the perfect marriage! Ok, well the Prince says Biscotti is delicious on it's own and coffee isn't needed. I disagree. Whoever is correct, we had to stop noshing on Biscotti a couple here's back due to our gluten allergy, but then enter the Mini Lemon Cranberry Biscotti!

This is a recipe that includes some labor-of-love, but just think: it is home made, freshly baked and is so worth it when dipping into a delicious cup of joe! Speaking of, I haven't had my coffee yet, let me post this so I can run downstairs and grab a cup!

This recipe is adapted from Elana's Pantry.

What you need:
1 TBLSvanilla extract 
1 cup blanched almond flour, packed
1 TBLS arrowroot powder 
¼ cup coconut flour, packed
¼ tsp sea salt 
½ tsp baking soda
1/4 cup honey
1/4 cup dried cranberries 
1 TBLS lemon zest (zest from about 1 lemon)

What you do:
In a bowl combine honey, cranberries and vanilla and blend with a hand whisk.
In a separate bowl, stir together almond flour, coconut flour, arrowroot powder, salt, lemon zest and baking soda
Add dry ingredients to wet and stir until combined. Mixture will be thick and on the dry side.
Transfer dough to a parchment paper  lined baking sheet and form a square-like logs.
Bake at 325° for 15 minutes
Remove from oven and cool for 20 minutes. They will be super fragile and must cool before cutting.
Transfer logs to a cutting board and cut into ½ diagonal inch slices
Place the biscotti on the parchment lined baking sheet
Bake at 325° for 10 to 15 minutes, until golden brown
Remove from oven, let cool until crunchy about 20 minutes.


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