Cranberry Chocolate Biscotti
My friend Aimee was here the other day and I gave her one of these biscotti fresh out of the oven. She is not on a gluten-free diet, so I was concerned she might not be as enthusiastic about them as my family is.
I asked her how the biscotti tasted and she replied, "this is one of the best things I've ever eaten!" She's more of the quiet and understated type, so her feedback meant a lot to me.
½ cup agave nectar
2 eggs
1 tablespoon vanilla extract
3 cups blanched almond flour
¼ teaspoon celtic sea salt
1 teaspoon baking soda
½ cup dark chocolate chips 73% cacao
½ cup dried cranberries
½ cup pecans, coarsely chopped
- In a large bowl combine agave, eggs and vanilla and blend with a hand mixer until fluffy, about 5 minutes
- In a separate bowl, stir together almond flour, salt and baking soda
- Add dry ingredients to wet and stir until combined then fold in chocolate, cranberries and chopped pecans
- Transfer dough to a parchment lined baking sheet and form a log about 12 inches long and 3 inches wide
- Bake at 325° for 30 minutes
- Remove from oven and cool for 20 minutes
- Transfer log to a cutting board and cut into ½ inch slices on the diagonal
- Place the biscotti on the parchment lined baking sheet
- Bake at 325° for 15 minutes, turn slices over and bake for another 15 minutes or until golden brown
- Remove from oven, let cool until crunchy about 20 minutes and serve
Enjoy these gluten-free biscotti!
Posted on April 12, 2007 in desserts by Elana
other entries you may like: Double Chocolate Mocha Biscotti
or Cranberry Orange Biscotti
or Pecan Shortbread Cookies
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Before you leave a comment...
"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
What can you use instead of agave nectar?
Thanks
Anna,
I get asked this type of question a lot. I set up a frequently asked questions page which addresses substitutions in my recipes. Please see my faqs for more information.
You may also want to post a topic on this issue in the forums.
Thanks,
Elana
What a coincidence! My name is Elana, and I'm a gluten-free vegetarian...with vegan tendancies! What are the odds? Amazing.
Elana,
That is too funny!
Elana
Hi Elana,
I just made brownies out of this recipe; I added 1/4 cocoa powder and left out the cranberries, poured the batter into a 4 x 8 pyrex and baked just until set, they came out delicious! I'm sure you could probably enhance the recipe, but thanks for the starting off point. It's so great to find gluten-free recipes that are more health conscious,
Lisa
Lisa,
That sounds incredible!
Thanks,
Elana
I made these today, but with some substitutions using what I had on hand.
I substituted xylitol for the agave, used walnuts and bits of unsweetened chocolate and added a pinch of stevia since I was using unsweetened chocolate. So yummy.
Shannon,
Wow, love your substitutions. Very low-carb! Wish I could digest xylitol, though it doesn't agree with me. Your version sounds delicious!!!
Thanks,
Elana
Your recipes look fantastic. I have 2 people in my house with type 1 diabetes and another child with severe tree nut allergies. Can you recommend any other non nut based flour as a substitute for your recipes?
Thanks!
Jewels
jewels,
you might want to check out Elana's FAQs regarding ingredient substitutions...