Gluten free biscotti – low sugar

This recipe is adapted from this Cranberry and Almond Biscotti recipe.

Ingredients:

• 2 eggs
• 1 tsp almond or vanilla extract
• 1 c. coconut sugar
• 1 c. Gluten-free flour – I used Recipe 3 from Gluten Free Palate’s Self-raising Gluten Free Flour – the extra leavening is fine
• 1 c. almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 c. nuts toasted (pick your favourite or do a combo)
• 1 c. chopped dried cranberries or dried mixed fruit

Method:

1. Preheat oven to 325 F (regular bake, not convection) and line a baking sheet with parchment paper.
2. In a Kitchen Aid or whatever mixer you have combine eggs and almond or vanilla and mix until well blended. Add sugar, flours, soda and salt. Beat until dough forms. Mix in the nuts and cranberries. The dough will be sticky. Turn it onto a floured board and with floured hands and a pastry scrapper knead the dough gently several times.
3. Divide dough in half and roll into two 15″ logs.
4. Put the logs on the baking sheet leaving at least 4″ between them and pat down so they are about 2″ wide. They do spread a bit when baking.
5. Bake 40 minutes. Remove and cool for 10.
6. Reduce oven to 275 F and cut the logs on a diagonal about 1/2″ thick to make your biscotti.
7. Place cut side down on your baking sheet and bake for 10 minutes. Flip and bake another 10 minutes (this makes them crispy). Turn the heat on the oven off and leave for 15 minutes. Remove from oven and cool completely.
8. Dip the ends in chocolate if you want but they are fine as they are.

Makes about 2 dozen.

You can also make a Gingerbread chip version of these by using vanilla, omitting the nuts and adding:

1 1/2 tsp ground ginger
1/2 tsp white pepper
1 tsp cinnamon
1/4 tsp cloves or allspice
1/4 cup chocolate chips
1 c white chocolate chips